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NOAA/NMFS Developments
Gold, Silver Medals Givento Highest DOC Achievers
Gold medals were awarded by Commerce Department Deputy SecretaryWright to 17 Commerce employeesincluding two NMFS employees-inappropriate ceremonies in the Commerce Auditorium recently. Silver medals were awarded to 70 others.
Gold medals, the highest award givenby the Department. are granted by theSecretary for rare and distinguished contributions of major significance to theDepartment, the nation. or the world.Silver medals are awarded for meritorious contributions of unusual value tothe Department.
Gold medalists included:Geoffrey C. Laurence, Supervisory
Fishery Biologist. National Marine Fisheries Service, OAA, who "has foundsome of the missing links of knowledgein the understanding of lish productionin the ocean. the survival and growth oflarval fishes."
John B. Pearce. Supervisory FisheryBiologist. National Marine Fisheries Service, NOAA, who "has planned, implemented, and/or directed two major programs in ocean monitoring-the OceanPulse Program for the Northeast Fisheries Center. and the Northeast MonitoringProgram for NOAA."
Robert E. Joseph, Assistant DivisionChief. and Paul R. Friday, ComputerSystems Analyst, Technical ServicesDivision, Census, "for their imaginativeand innovative approach to the overalldesign" in creating a computer/peripheral network system "more sophisticatedthan that of similar systems throughoutthe world."
S. Thomas Romeo. Chief. Division ofNational Cargo, MarAd. "for his continued outstanding accomplishments inadvancing and expanding the equitable
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implementation of the cargo preferencelaws of the United States."
Burton H. Colvin. Director. Centerfor Applied Mathematics. NBS, "for hisconsistently outstanding management ofthe mathematics program at NBS."
Robert D. Cutkosky. Physicist. National Measurement Laboratory, NBS."for providing leadership in research inthe flelds of electrical and temperaturemetrology."
1. William Gadzuk. Physicist. ationalMeasurement Lahoratory, BS. "for hisoutstanding research in theoretical surface science" ... and his "contrihutionsto theories of surface properties and ofthe interaction of radiation with surfaces."
Ernest E. Hughes. Research Chemist.National Measurement Laboratory, NBS."for his world leadership in the standa~d
ization of gas measurements."Harry H. Ku, Chief. Statistical Engi
neering Division. NBS. "for his outstanding contributions in developingand applying statistical methods formaintaining international comparabilityof precision measurement experiments."
Theodore E. Madey, Physicist, National Measurement Laboratory. NBS,"for his forefront research and scientilicleadership in extending the range andquality of surface-characterizationmethods."
William C. Martin. Physicist. Centerfor Radiation Research. BS, "for hisoutstanding technical leadership of the
BS spectroscopy group, especially hisaccomplishment in directing an efflcienttransformation of this group into fundamentally new research areas to respondto changing needs."
John T. Yates. Jr.. Research Chemist,National Measurement Laboratory, NBS,
"for his outstanding research and leadership in experimental surface science."
Donal G. Davis, Meteorologist. ational Weather Service, IOAA. who was"directly responsihle for and personallyinvolved in issuing and disseminatingtornado warnings and coordinating withlocal government safety officials" duringa tornado emergency in Grand Island.Nebraska, 3 June 1980.
Diana H. Josephson, Acting DeputyAssistant Administrator for Satellites.NOAA, for "extraordinary contributionsto the planning of the U.S. civil operational land remote sensing satelliteactivities."
Joseph Sela, Meteorologist. NationalWeather Service. NOAA, for his "majorcontribution to the operational forecasting capability of the National Meteorological Center by developing therecently implemented global forecastmodel."
Neal B. Seitz, Supervisory ElectronicsEngineer.. TIA, "for his research accomplishments in data communicationsperformance requirements for users ofcommunications systems."
Silver medals were awarded to 70other individuals, including Andrew E.Dizon, Fishery Biologist, ational Marine Fisheries Service. OAA.
U.S. Seafood ExhibitPopular in Europe
The U,S. Seafood Exhibit at the 1981ANUGA World Food Market Show heldin Cologne, West Germany. in October,has been labeled a success by both industry and government participants,Seven United States fishery firms soldmore than $10 million in products participating in a Commerce Departmentseafood exhibition there, the Departmentreports. The food show alternates annually between Cologne and Paris where,last year, 22 U.S. companies sold only $1million in products, according to Commerce officials.
The 1981 exhibit was well organizedand included an iced display of fresh fishand shellfish from across the UnitedStates. Industry participants reported astrong interest by foreign buyers and thesale of large quantities of their product.
Marille Fisheries Rel'ie\l'
A total of 918 sales leads were developed; 39 agreements were reached withagents to represent various fIrms andtheir products in Europe; and four jointventure agreements were signed inCologne.
Quality Change inFrozen Pacific Whitingand in Minced Flesh
A study of the dimethylamine (DMA)content of frozen H&G (headed andgutted) PacifIc whiting and frozenminced flesh during 6 months of storageat the NMFS Northwest and AlaskaFisheries Center has shown that thequality of the minced flesh is better ifprepared from the H&G whiting duringstorage. The DMA content is the measure of the chemical degradation oftrimethylamine oxide, a nonprotein nitrogenous constituent of the gadoid species. Other work has shown that increased levels of DMA in frozen fIshcorrelate with decreased acceptabilityand losses in functional properties of theflesh. Inasmuch as minced fIsh will bemost useful for production of processedfood products such as fIsh cakes, sausages, and reformed products, the retention of high quality and functionalityis most important.
The current study showed that if theminced flesh were prepared initially fromfresh H&G whiting and frozen, the quality deterioration as measured by DMAcontent was far greater during subsequent storage than that observed in frozen H&G whiting. Furthermore, tests inwhich the minced flesh was preparedfrom H&G whiting after 4 months ofOOF indicated that, even if refrozen andheld an additional month, the quality ofthe minced flesh was better than thatprepared from the fresh or 1- mon thfrozen whiting. This simple means thatto protect the quality, it is better to storethe whiting in the H&G form until shortlybefore the minced flesh is needed forproduction of the end product. Theseare preliminary tests and will continuewith PacifIc whiting and Alaska pollockbecause the full utilization of these resources can best be accomplished byuse of the mechanically recovered
March IW]2. 4413)
minced fish in various types of processedfood products.
Jerry Babbitt and Barbara Koury
Alaska PollockNuggets Developed
Over 2,600 Alaska pollock nuggetswere served by Jerry Babbitt and hisresearch team at the Northwest andAlaska Fisheries Center's 1981 OpenHouse on 23-24 October. The nuggetshad been prepared and frozen ahead oftime and were removed from the freezerand reheated to provide a hot fIsh snackfor all visitors to the 4th floor exhibits ofthe Utilization Research Division. Therecipe was adapted from the salmonnugget recipe of the Alaska SeafoodCookbook issued 30 years ago by theKetchikan Fishery Products Laboratory.The 140 pounds of nuggets were prepared from frozen pollock fIllets processed aboard the Arctic Trawler inwestern Alaska waters. Here is the recipefor those who missed the open house:
Alaska Pollock Nuggets
I pound fIsh fIllets or mincedfish, precooked
Y2 cup mashed potatoesI tablespoon grated onion1 tablespoon butter or other
fat, melted1/<1 teaspoon each of salt and
celery salt1 dash pepper1 teaspoon Worcestershire
sauce1 egg, well beaten1/<1 pound sharp cheese1 cup dry bread crumbs1/4 teaspoon parsley flakes
A variety of white-fleshed fIsh can beused. If the fillets or minced fIsh areuncooked, wrap the fish in aluminumfoil and bake at 375°F for 15 minutes,drain, and flake. Leftover fIsh can alsobe used. Combine all ingredients exceptcheese and crumbs and mix thoroughly.Shape into balls the size of walnuts. Cutcheese into 3/g- inch cubes. Insert a cheesecube into the center of each fIsh ball andreshape. Roll in bread crumbs. Fry indeep fat at 375°F for 3 to 4 minutes or
until golden brown. Garnish and servehot, plain, or with a sauce. Serves 6.
Jerry Babbitt
Improving the KeepingQuality of FrozenWidow Rockfish Fillets
Initial tests on the keeping quality offrozen widow rockfIsh fIllets by the Utilization Research Division, Northwestand Alaska Fisheries Center (Mar. Fish.Rev. 43(8):24), indicated that after 4months at OOF, the fIllets were of unacceptable quality due primarily to moderate to severe rancidity of the exposeddark flesh. A second study of frozenwidow rockfIsh (usually marketed freshas PacifIc snapper) is now in progress, inwhich the fIllets were treated prior tofreezing by dipping in a solution of 4percent sodium tripolyphosphate and 2percent hexametaphosphate with 2 percent sodium erythorbate and 2 percentsodium chloride. Treated and untreated(control) fIllets were then packaged,frozen, and stored at 0° and -30°F.
After 6 months of storage, the treatedrockfIsh fIllets showed only moderatechanges in quality compared with thesevere quality deterioration shown bythe untreated rockfish fIllets. Sensorytests showed that rancidity of treatedfillets was slight to not detectable,whereas untreated fIllets were defInitelyrancid in surface dark flesh and thereforeof unacceptable quality. Although sometoughening of the flesh was noted duringstorage, the treated samples were ratedat acceptable texture and juiciness after6 months, compared with the controls inwhich moderate to excessive tougheningand apparent after only 2 months ateither 0° or -30°F. The tests will continue and should be confIrmed by additional series studies of frozen widowrockfish. The unprecedented increasein widow rockfIsh landings in Oregonduring the last 2 years has made it difficult to expand the fresh market rapidly.Our research will continue on methodsof improving the keeping quality of boththe fresh chilled and packaged frozenrockfish fIllets.Harold Barnett
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