Observations on the inhibitory effect of sodium chloride on molds met with in smoked fishery products

Even though smoke curing is a very elegant method of preserving fish, the resultant products have only a very restricted shelf-life, unless stored under refrigerated conditions. The main source of spoilage is the early setting in of a vigorous growth of moulds. This problem is of a serious nature even in temperate climatic conditions. In full and universal recognition of the gravity of the problem, the FAO conference on herring technology held in September 1950 at Bergen in Norway has recommended the problem of "means of prevention of mould growth in smoked products" for future research study. This note records an interesting observation made at this Laboratory on the inhibitory action of sodium chloride on the development of mould in smoked fishery products.

Instrument for the measurement of the fore and aft tilt of otterboards

A portable self-contained instrument has been designed and developed for the measurement of the Fore and Aft tilt of otter boards within the range —22° to + 22° with an accuracy of ± 1°. An underwater transducer fitted on the otter board converts its tilt into corresponding electrical resistance which is measured in an ohmmeter on board, both being connected by electric cable.