. Commercial fisheries review. Fisheries; Fish trade. October 1951 CCMMERCIAL FISHERIES REVIEW 11 any appreciable oxidative changes. It is well kno->vn that the myosin fraction pres- ent in fish protein immediately starts to undergo changes which may be called de- naturation„ For this reason it has been postulated that the protein denaturation and the changes in the texture, volume of free oil, and liquid and curd present in cauined salmon prepared from frozen fish are directly related. In order that the effect of storage time on the extent of denaturation and therefor on the quality of can
. Commercial fisheries review. Fisheries; Fish trade. October 1951 CCMMERCIAL FISHERIES REVIEW 11 any appreciable oxidative changes. It is well kno->vn that the myosin fraction pres- ent in fish protein immediately starts to undergo changes which may be called de- naturation„ For this reason it has been postulated that the protein denaturation and the changes in the texture, volume of free oil, and liquid and curd present in cauined salmon prepared from frozen fish are directly related. In order that the effect of storage time on the extent of denaturation and therefor on the quality of canned frozen salmon could be checked during the first week in frozen storage, a series of samples were frozen and stored for , , , , and days. The fish used were comparatively fresh trap-caught sock- eye salmon. They were dressed, packed in half-pound flat cans, and placed in an ice and water bath for approximately 5 hours to bring all cans of fish to an equal temperature. The cans were removed from the bath and placed in a storage room held at approximately 0° F. Zero-storage time, for reference purposes, was taken as the time the cans were placed in the cold-storage room, even though the fish had not yet frozen. Ninety-six cans of the fish were processed immediately after pack- ing in the can, to serve as a control for canparison with the experimental pacls. At the end of each experimental storage period (, , , , and days) 40 cans of salmon were removed from storage and held in cold water for approximately , allowing the fish to thaw. The cans of fish were then restored for 90min- utes at a temperature of 244° F. These samples will be stored for several months before any examination can be made on them. This time should allow for the stabiliz- ing of the free oil and liquid. (Ketchikan). CANNED FISHERY PRODUCTS PRODUCTION DO YOU That the 1950 production of fish- ery byproducts in the United States and Alaska was val- ue
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