. Commercial fisheries review. Fisheries; Fish trade. July 1955 COMMERCIAL FISHERIES REVIEW 17. IN SERVICE LABORATORIES PACKAGING FROZEN FISH IN TIN RESULTS IN SUPERIOR STORAGE LIFE SUMMARY Laboratory tests on 19 species of fish have shown that fish frozen and stored in evacuated tin cans keep far better than in any conventional packaging material. The original flavor is retained, and adverse alteration in color and flavor is almost eliminated. Certain health hazards based on the possibility of the user storing the product at room temperature have in the past prevented adoption of such a metho
. Commercial fisheries review. Fisheries; Fish trade. July 1955 COMMERCIAL FISHERIES REVIEW 17. IN SERVICE LABORATORIES PACKAGING FROZEN FISH IN TIN RESULTS IN SUPERIOR STORAGE LIFE SUMMARY Laboratory tests on 19 species of fish have shown that fish frozen and stored in evacuated tin cans keep far better than in any conventional packaging material. The original flavor is retained, and adverse alteration in color and flavor is almost eliminated. Certain health hazards based on the possibility of the user storing the product at room temperature have in the past prevented adoption of such a method. With the consumer becoming accustomed to purchasing frozen fruit juices, certain fruits, and frozen soups in tin containers, this difficulty may no longer exist. Certain production problems will have to be worked out before such a method can be adopted for commercial use. BACKGROUND Many of the adverse changes which develop during prolonged cold storage of frozen fish can be completely eliminated or greatly retarded by packaging the fro- zen product in evacuated hermetically-sealed tin cans. Much of the deterioration of frozen fish in cold storage is brought about by the action of oxygen. This oxygen may be present when the fish is packaged or may seep "through the packaging mate- rial during cold storage. Packaging materials made of paper or fiberboard cannot withstand a vacuum; hence, considerable air and oxygen must be left in contact with the product within the package. Most all such materials, while resisting any large transfer of oxygen, permit slow seepage over a period of months such that as fast as the oxygen reacts with the fish more enters from the outside, providing a rela- tively constant atmosphere to continue the deleterious reactions taking place. Tin cans can be evacuated to remove most all of the air, and no more can ever enter the can after the lid is fastened in place. EFFECT OF OXYGEN ON COLOR AND FLAVOR OF FISH Oxygen combines with the fish in seve
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