The effects of breading flour protein level on the yield, coating adhesion, and breading dispersion of chicken nuggets during deep‐fat frying were investigated. Battered and breaded chicken nuggets with low protein breading flour had a higher (P < 0.05) breading pickup than those with high protein flour. However, frying yields and batter and breading “drop” in the shortening were not affected (P > 0.05) by the protein content of breading flour. the protein content of the flour affected (P < 0.05) the dispersion of breading particles in shortening during deepfat frying. the lower the protein content of the flour, the greater the concentration of suspended breading in the shortening.

Samples of fish from freshwater and saltwater sources of ocean, rivers, and lakes over the state of South Carolina were collected. The fish collected were Shrimp, Silver Snapper, White Bass, Catfish, Mudfish and Trout. The sample flasks were incubated in a constant temperature stirring water bath at 58 degrees C until clear solution in reagent-grade nitric acid. Triplicate samples of fish muscle tissue were analyzed by wet digestion and dry digestion methods. Trace metal levels were determined by flame atomic absorption using a Perkin-Elmer Model 306 spectrophotometer. Mercury determination was made by Coleman MAS-50 mercury analyzer. A significant finding of this report is that saltwater fish have more trace metal levels than freshwater fish, and larger fish have higher trace metals than smaller fish. Iron and zinc levels were much higher in Shrimp than any other species analyzed.

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The shelf-life of commercially processed pond raised catfish held in two different storage environments was assessed in 1981 by sensory and microbiological examinations. An experienced panel rated samples held in a chillpack environment (-2.2'C) significantly higher than samples stored in ice for 7 days for odor and flavor, and overall mean after cooking. There was no significant difference between raw samples held 7 days in ice and 19-day-old chillpack samples. Total plate counts increased more rapidly in ice pack samples than chillpack samples.

A method of making artificial fish eggs ("geleggs") is described. Dyed gelatin droplets drip into cold organic solvent where they solidify as spheres; the spheres are then treated with a cross-linking compound. The result is a durable and easily stored imitation of pelagic or semipelagic fish eggs for use in egg drift and distribution studies.