SUBJECT INDEX
Italicized numbers refer to tables.
A Abalone canning
Japan, 327-328
precautionary measures, 328 South Africa, 328
United States, 327 Actomyosin, 367, 368
extractable, 384 frozen fish, 362-363 Additives
brine, 154
carboxymethylcellulose, 156 glutamate, 154
oil, 154-155 tomato sauce, 155
Adenosinetriphosphate (ATP), 88, 363 Amino acids, 340, 341
Amino nitrogen, 317, 370 Ammonia, 370
as a spoilage test, 76 refrigeration system, 215-218 Ammonia system, refrigeration, 217 Antioxidants, 371, 372, 399
fish freezing, 364-365
Approximate doses of ionizing radiation to inactivate biological organisms, 422 Arrangements for fishing and fish
processing, 440 Ascorbic acid, 384
Β Bacillus circulans, 178 Bacillus coagulans, 178 Bacteria
anaerobic, 23 death rate, 129 destruction, 134 direct count, 96
influence of temperature, 9-10 total viable count, 96-97 Belly burn, 3, 92 Bilgy fish, 23, 38 Bleeding, 145 Blue crab
canning, 307-309 freezing, 402 Brining
fish freezing, 366-367 sardines, 251, 252, 274-275 Brisling, 142, 268, 269, see also Sprats
Danish catch, 271 Swedish catch, 271
Browning, canned product, 166-168 Butchering, tuna, 225
C Candling, 53 Canned brisling
Norwegian production, 271 Canned crab
blackening, 314
blue discolorations, 314-315 browning, 316-317
odor, 315 production, 318 shrinkage, 314 Canned fish
consumption, 138
Canned lobster, see also Lobster canning browning, 321
discolorations, 320-321 Canned products
browning, 166-168 can corrosion, 174-177 color, 166
curd, 173
discolorations and appearance, 166-177 honeycombing, 174
iron sulfide discoloration, 168-171 mush in pilchards, 174
nutritive aspects, 166
other discoloration in tuna, 171 struvite crystals, 172-173 Canned sardines, see also Sardine
canning
Danish production, 271 Norwegian production, 271 number per can, 287
Canned shrimp, see also Shrimp canning 507
5 0 8 S U B J E C T I N D E X
blackening, 323 discolorations, 323 pack, 323 softening, 323
Canned tuna, see also Tuna canning average composition, 241
blended, 237
can size and pressed weight, 240 chunk pack, 230, 237
dark, 237
flake pack, 230, 237 grated pack, 230, 237 light, 237
packing media, 238 quality control, 242
seasoning or flavoring, 238-239 solid pack, 230, 236
Cannery, canning, 138 Canning, 127-205
abalones, 327
bacteriological principles, 128-132 blue crab, 307-309
California code, 234 can, 149-153
inspection of, 313 canned product, 166-180 cannery, 138
canning operation, 153-166 clams, 328-331
cockles, 333
crabs, 307-312, 310-311 donax, 333
Dungeness crab, 307-308, 309-310 environmental factors, 131-132 examination of canned fish, 180-194 fish canning procedures, 138-166 freezing for, 142-144
frozen fish, 395-397 frozen salmon, 396 fundamentals, 129-130 general issues, 128-138 hair crab, 311-312
high temperature-short time processing, (HTST), 134-138
history, 135-138 king crab, 308-309 Maine sardines, 291-303 microbial spoilage, 177-180 molluscan shellfish, 324-334 northern lobster, 319-320
number and kind of bacteria in raw material, 130
oysters, 324-326
practical implications, 132-138 preservation of raw material, 132 prevention of contamination, 132-133 quick heating and cooling, 133-134 raw material, 139-149
rock lobster, 320-321 salmon, 396-397 sardine, 247-263 scallops, 326-327 sea mussels, 331 shellfish, 305-337 shrimps, 321-323 squids, 334
temperature gradients in can, 130-131 treatment of raw material, 144 tuna, 207-245
Canning containers aluminum, 151
black plate and other substitutes, 151 can sizes, 283-284
in France, 259 coating lacquers, 150 cooling, 261
Denmark, 283 glass, 151-152, 322 normal tin plate, 149-151 Norway, 284
other nonmetal materials, 151-152 steaming of the cans, 258-261 storage and handling of empty cans,
152 Sweden, 284
type and sizes, 258-261 types of can, 283-284 washing, 260 Canning factory, 137 Carbonyl compounds
as rancidity test, 92 as spoilage test, 81-82 Cases
casing, 261
for canned sardines, 288 types, 261
warehousing, 261 Catch
preserving and processing on board, 440-441
SUBJECT INDEX
509
Changes
bacteriological, 4 chemical, 4 organoleptic, 4 Chlorinated sea water, 24 Chloromyxum, 174 Chloromyxum thyrsites, 7 Chlortetracycline (CTC), 38 Clam canning, 328-331
Canada, 330-331 clam chowder, 329 clam extract, 330 clam nectar, 329 Japan, 330 minced clams, 329 poor appearance, 379-380 special features, 331 United States, 329 whole hen clams, 330 Clams
for canning, 328 freezing, 403
Cleanliness in holds, 23-24
Clostridium botulinum, 131, 231, 421, 423 Clostridium parasporogenes, 179 Clostridium putrefaciens, 129 Clostridium putrificum, 178
Clostridium sporogenes, 129, 178, 179 Cockle canning, 333
France, 333 Spain, 333
Cod, 7, 11, 22, 35, 38, 50, 75, 79, 361, 369
East Canadian, 39 fillets, 30
iced, 31 rigor mortis, 9 storage, 12, 12, 13 Cod fillets
pH, 15
trimethylamine, 15 Commercially canned fish
total volatile nitrogen, 178 trimethylamine, 178
volatile reducing substances, 178 Commercial stability, 128-129, 158 Commercial sterility, 128
Containers
fish fillet, 55 market, 42-43
organoleptic or sensory tests, 66-68 Contaminated ice, 24
Cooking
flash cooker, 257 in can, 256-257 in steam, 255-256 on trays, 254-256 oven, 256 sardines, 255 yellowfin tuna, 227 Cooling
chilled fresh water, 34 chilled sea water or brine, 36 cold air, 30-31
fresh-water ice, 31-34
influence of ambient temperature, 32- 34
methods and rates, 30-40 rates, 30, 31, 31-32, 33 salt-water ice, 34 sprats, 37 tuna, 225-229 Crab(s), 306-318
Alaska king, 306-307 blue, 306
canning, 307-312, 310-311 catches, 318
Dungeness, 306
economically important, 306 hair, 307
rock, 306 Zuai-gani, 307
Crab canning, see also Canned crab Canada, 309-310
history, 307, 309, 310 Japan, 310-312 precautions, 312 problems, 314-318 United States, 307-309
Crustaceans, see also individual species pack, 324
Culturing
aseptic sampling, 185 culture media, 185 microbial spoilage, 185 Curd, 143, 154, 396
canned product, 173
5 1 0 S U B J E C T I N D E X
D
Deoxyribonucleic acid, 358-359
Differences between squid and fish meat, 340-341
Digestive juices, 17 Distribution, 43-49
boxes for fish, 44-45 fish transport, 47-48 packing fish, 45-46 retailing, 48-49
temperature conditions, 46-47 temperature history, 46 washing, 43
Donax, canning, 333 Dried squid
chemical components, 346 reversibility, 347-348 softening procedures, 346-347 surface blotches, 346 Drip
frozen fish, 365 frozen shrimp, 399 Drying, sardines, 255 Dungeness crab
canning, 307-308 freezing, 402
Ε Economically important
crabs, 306 lobsters, 318 oysters, 324
shrimps and prawns, 321
Electrical conductivity, as spoilage test, 69
Electrostatic smoking, 148-149 English sole, 38
Enzymes, digestive, 4 Enzymic deterioration, 420 Escherichia colt, 313 Eutectic ice, 10-11 Examination
bacteriological, 183-187 direct, 182-183
examining can and filling, 187-191 few bacteria, 193
head-space depth and volume, 187-188 head-space gas composition, 189-190 interpretation of results, 191-194
leakage testing, 190-191 many bacteria, 192-193 microscopic, 187 sampling, 180-182 swelling, 191-192 vacuum,' 188-189 F Factory ships, 437-472
accommodations, 449-450
capacity of the processing equipment, 443-444
carrying capacity, 441-443 fishing factory ships, 443 fish-meal, 466-467
future operations, 450-451 ice supply, 444
maintenance, 447
operating in a rough sea, 444-445 quality of product, 447-449 speed, 449
technical considerations, 441-449 transfer of catch on high sea, 445-447 unloading, 447
wages, 449-450 water supply, 444 working conditions, 450 working space, 441
Factory ships or shore bases, 451 Filling cans
sardines, 257-258 Fish
freezing, 355-417 Fish fillets, 49-56
containers, 55
contamination during production, 51- 52
freezing, 383-384
influence of temperature, 52 keeping quality, 49-52 production, 53-56
quality of round fish, 49-50 trimethylamine increase, 50 Fish freezing
antioxidants, 364-365 biochemical aspects, 361-365 brining, 366-367
desiccation, 359-360 discoloration, 361
freezing methods, 375-379
S U B J E C T I N D E X 5 1 1
glazing, 379-383 history, 355-357 phosphatase, 362 phosphate dips, 368 protan method, 380-381 protection, 379-383 sarcoplasma, 367-368 storage temperature, 360
technological developments, 375-383 toughness, 360-361
wrapping, 379-383 wrapping material, 360 Fish hold outfitting, 25-30 Fish markets, 40-43
containers, 42-43
handling in market, 41-42 unloading, 40-41
Fish oil, rancidity, 5 Fishing craft
triple purpose, 439-440 Fishing for sprats, 270 Flat can, 182
Flipper, 182
Floating canneries, 453
"Andrei Zakharov," 453 Floating factory, see Factory ship Flounder, jellied, 8
Freezer odor, 143 Freezer trawler, 448
conversion of conventional trawlers, 457-458
"Delaware," 457
"Fairtry," 459-460
"Lord Nelson," 457 self-contained, 459-463 Freezing
at sea, 456-466 blue crab, 402 brine, 377-378 clams, 403 cold air, 376-377 contact, 378-379 crustaceans, 397-402
at sea, 465 Dungeness crab, 402 fish, 355-417
fish blocks and fish sticks, 384 fish fillets, 383-384
for canning, 142-144
fundamental aspects, 357-375
glycolysis, 362 ice formation, 357 king crab, 401-402 lobster, 401
microbial aspects, 374 mussels, 403
oysters, 403
physical changes, 357 rate, 357-359 rigor mortis, 369-370 scallops, 403
shellfish, 397-403 shrimp, 397-400 spiny lobster, 401 temperatures, 383-384 tuna, 220
Freezing at sea, 389-393 buffer storage, 391-392
freezing process, 390-391, 392-393 handling and stowing, 392
history, 389-390 Soviet Union, 389-391 United Kingdom, 391-392 United States, 392-393 Fresh fish
handling, 1-63 keeping quality, 2-13 spoilage, 2-4 Freshness tests, 65-125 Frozen fish
actomyosin, 362-363 canning, 395-397 cold storage, 386-387 distribution, 385-387 drip, 365
drying, 397
fat stability, 370-374 glazing, 380-381 nitrogenous changes, 370 protein denaturation, 365-370 protein solubility, 365-366 refreezing, 394-395
refrigerated transport, 386-387 reprocessing, 393-397
salting, 397 smoking, 397 storage, 385-387
storage temperatures, 385-386 thawing, 387-389
transportation, 385-387
512 SUBJECT INDEX
wrapping, 381-383 wrapping materials, 382 Frozen salmon
odor, 397
texture changes, 397 Frozen shrimp
breaded, 400 drip, 399 Frying
draining, 255 in oil, 254-255 sardines, 254-255 F-value, 130, 131
G Glycogen, 6
Grade classification raw tuna, 224 Green discoloration, 171
Η Haddock, 4, 5, 7, 11, 25, 36
glycogen content, 9 rigor mortis, 5, 9 volatile basic nitrogen, 10 Hair crab
canning, 311-312 Hake, chalky, 7 Handling fish
at sea, 14-25 on shore, 40-49 Hard swell, 182 Hareng, see Herring Heated fish muscle
free ribose content, 167 reflectancy, 167 Heat processing
additives, 154-155 cannery wastes, 165-166 cooling, 163
exhausting and sealing, 156 filling, 153
internal transport and packing, 164 processing and retorting, 158 requirements of various species of fish,
162
storage of canned product, 164-165 washing, 157
Heat transfer, 133-134
Hemochrome, 361 Hemocyanin, 314 Hering, see Herring
Herring, 11, 36, 75, 79, 142, 155, 265, 266-267, 369, 371
Atlantic, 291 Danish catch, 271 distribution, 291 fat contents, 267-268 feeding, 267-268 fishing, 270 fishing areas, 293 fishing methods, 272-274 food, 292
identification, 291-292 Maine, 250
migration habits, 292-293 quality factors, 268-270 seasonal variations, 267-268 supply fluctuation, 272 History
canning, 135-138
crab canning, 307, 309, 310 fish freezing, 355-357
at sea, 389-390 iodimetric titration, 89 oyster cultivation, 324 salting at sea, 451
sardine canning, 136, 253, 265 tuna, 207
volatile basic nitrogen, 73-74 Hold
heat transfer, 28 Horse mackerel, 341 Hypochlorite, 42
I Ice, amount necessary, 22 Insulation, 27-29
Iodimetric titration as rancidity test, 89-91 as spoilage test, 85-86 history, 89
Iron sulfide discoloration, canned prod
uct, 168-171 J Japan, 209
SUBJECT INDEX
513
Κ Keeping quality
boxed fish, 20 catching grounds, 5-8 delay in icing, 15
effect of catching methods, 8-9 evisceration, 17
fish fillets, 49 fish on deck, 14-15 fresh fish, 2-13
influence of delay in filleting, 22 of temperature, 9-13 removal of gills, 17 seasons, 5-8 species, 5-8
stowing in fish room, 20 washing, 19-20 Kilka, 463 Kiln
IMC flash type sardine cooker, 282 infrared radiation cooker, 282-283 Kvaerner continuous, 281 old type, 289-290 Sterner, 281 King crab
freezing, 401-402
L
Lactic acid, as spoilage test, 93 Leaker, 182
Lemon sole, rigor mortis, 9 Lining
hold and pen boards, 25-27 metal, 26-27
plastic, 27 wood, 25-26 Lobster, freezing, 401
Lobster canning, see also Canned lobster Canada, 319
South and Southwest Africa, 320 United States, 319-320
Lobsters, 318-321
economically important, 318
Μ
Mackerel, 75, 79, 143, 145, 155, 173, 370
storage, 12, 18
Maillard reaction, 134, 168, 317
Maine sardines, 291-303, see also Sar
dines
canning operation, 300-302 catch, 293-294, 294
comparison with other canned protein foods, 295
fat, 294-297 fishing methods, 297 minerals, 296
nutritional value, 294-297 potential, 293-294 processing time, 302 production, 294 protein, 294-297 salting, 299
vitamin content, 296 yield, 294
Microbial spoilage aseptic sampling, 185 canning, 177-180 culturing, 185-187 head-space gas, 179-180 incubation, 184
types, 177-179 Microorganisms
psychrophilic, 12-13 Monoamino nitrogen, 341 Motherships
fish-freezing, 442 freezer, 463-465
freezer and canning, 446 herring-salting, 452 Japanese fisheries, 446
utilization of waste fish and by-prod
ucts, 466 Mussels, freezing, 403 Myoglobin, 364
Ν
Nutritive value, squid meat, 344 Ο
Odor, canned crab, 315 Oxidative changes, 363-364 Oyster canning
Japan, 325-326 processing times, 325 smoked oyster in oil, 325-326 United States, 324
514 S U B J E C T I N D E X
Oyster cultivation, history, 324 Oysters, 129
canning, 324-326 catch, 324
economically important, 324 freezing, 403
pack, 326
Ρ Packaging material
guidelines, 382 Penetration in water
some high energy radiations, 420 Perishability of seafoods, 437-439 Peroxidase, as spoilage test, 97 Peroxide, as rancidity test, 89-91 Peroxide development
fatty herring, 372 lean herring, 372 whole fat of herring 373 pH, as spoilage test, 71-72 Pilchards
California, 250 canned, 164 South African, 145 Piperidine, 93 Plaice
jellied, 7-8 storage, 12 Precooking, 253
herring fillets, 146 little tuna, 147 methods, 147-148 sardines, 146-147, 275-276 tuna, 225-229
Preservation and processing at sea experience, 451-467
Processing at sea, 437-472 Japanese fisheries, 446 Pseudomonas, 40, 430 Purse seiners, 458-459
Q
Quality control, canned tuna, 242 Quality evaluation, raw tuna, 222-225
R Radiation
applications to fishery products, 423- 430
bacterial flora of irradiated fish, 429 effect of blanching on dosage, 426 extension of shelf-life, 427
ionizing, 420-421
maximum permissible doses, 424 pasteurization, 425-430
present prospects, 432-433
public health considerations, 430-431 reduction in bacterial load in fish
muscle, 428
sensory assessment of fish, 426 sources, 420-421
sterilization, 423-423
Radiation in food processing, potential uses, 421-423
Radiation preservation, 419-435 Radiation processing
economics, 431-432 estimated costs, 432 Radiation sources
electrical machines, 421 radioactive isotopes, 420-421 shielding, 421
Rancidity tests
acid value and free fatty acid content, 91-92
aldehyde tests, 91 carbonyl compounds, 92 ferrimetric method, 90 iodimetric titration, 89-90 Kreis test, 90-91
leuco-dichlorophenol-indophenol oxida
tion, 90 peroxide tests, 89-91 SchifFs test, 91
steam-volatile reducing substances, 92 2-thiobarbituric acid test, 91
Rate and time, freezing, 379 Raw material
canning, 139-149 dressing, 144-145 drying, 148
precooking, 146-148
preservation through brine refrigera
tion, 207-245 salting, 145-146 smoking, 148-149 Raw tuna
grade classification, 224 preservation, 211-225 quality evaluation, 222-225
S U B J E C T I N D E X
515
Refractive index, as spoilage test, 69 Refrigeration
ammonia system, 215-218, 217 brine, 211-225
brine circulation system, 213-215 coils enveloping the hold, 29 coils or grids under deck only, 29 jacketed fish holds, 30
mechanical, 29-30
Regulations, sardine canning, 261-262 Retorting, sardines, 288
Retorts, 232 Ribose, 167-168 Ribose hydrolase, 168 Rigor mortis, 5, 8-9, 363
cod, 6 haddock, 8, 9 ocean perch, 6 plaice, 6 whiting, 6, 9
Rock lobster, canning, 320-321 S
Salmon, 23, 37-38, 136, 143, 166, 172 canning, 396-397
salt uptake, 142 Salmonella, 400 Salting
aboard ship, 451-453 Maine sardines, 299 Salting at sea, history, 451 Salt uptake
salmon, 142 tuna, 142
Sardine canning, see also Canned sardines baking method, 300
Belgian cooker process, 300-301 can-cooked procedure,
closing the cans, 287 conventional method, 300 cooking, 253-258
cooking in can, 252-253 covering with oil or sauce, 287 cover oils and sauces, 283 edible oils, 283
filling the cans, 253 fry-pack method, 301 history, 136, 253, 265 packing in cans, 258, 286 processing, 260-261 processing time, 260
raw-pack method, 300 regulations, 261-262 salting, 285 tomato sauce, 283 trimming, 258, 286 washing the cans, 287 Sardine fishing
development, 272-273 haul seine, 273 purse seine, 273-274 stop seine, 297 trawling, 274 weir, 297
Sardines, 155, see also Maine sardines adding oil or sauce, 258
arranging on trays, 251-252 brining, 251, 252-253, 274-275 cooking, 255
cutting and brining trough, 251 definition, 292
distinctive characteristics, 248 drying, 252, 255
fancy packs, 248-249 fat content, 248 frying, 254-255
gastronomic characteristics, 247-249 handling of raw fish, 249-250 history, 272
Maine, 291-303, see also Maine sar
dines
precooking, 146-147, 275-276 preparation, 250-253
for cooking, 251-252 processing methods, 274-283 purpose of processing, 274 retorting, 288
rinsing, 252
Scandinavian, 265-289 smoke making, 278-279 smoking, 276-278, 286 spitting, 285-286 Swedish production, 271 technology, 272-287 temporary storing, 284-285 trimming, 252
Scallop canning browning, 327 Japan, 327 Scallops
canning, 326-327 freezing, 403
516 S U B J E C T I N D E X
Sea mussel canning, 331 Canada, 332
Netherlands, 332-333 United States, 331-332 Shellfish
canning, 305-337 crustacean, 306-324 production, 305 Shigella, 400 Shoikara, 339 Shrimp (s)
brine freezing, 398-399 canning, 321-323 freezing, 397-400
Shrimp canning, see also Canned shrimp Japan, 322-323
United States, 321-322 Shrimps and prawns, 321
economically important, 321 Sild, see Herring
Sill, see Herring Skarpsill, see Sprats Smoking
effect on product, 279-280 processing apparatus, 280-283 sardines, 276-278, 286 Snow-ice, 41
Soft swell, 182
Spiny lobster, freezing, 401 Spoilage
causes, 4 fresh fish, 2-4 squid meat, 344-345 Spoilage tests
amino, carboxyl, and sulfhydryl group, 86-87
ammonia, 76
ammonium vanadate reaction, 92 bacterial counts, 96-97
biological methods, 94-97 biuret reaction, 86-87 buffering capacity, 72 carbonyl compounds, 81-82 catalase, 97
chemical methods, 73-94 electrical conductivity, 69 enzyme activity tests, 97 fat spoilage methods, 89 freezing point depression, 73 histamine, 85
histamine-like substances, 85 hydrogen sulfide, 81 indole, 80-81
internal friction, 70-71
Iodimetric titration and iodine uptake, 85-86
lactic acid, 93
lanthanum blue reaction, 93 mercuric chloride precipitation, 88 methylene blue, 94
nitrate reduction, 94 nonprotein nitrogen, 86-87 nucleotides and derivatives, 88-89 optical tests, 69-70
other amines, 78 other dyes, 95-96 other enzymes, 97 other tests, 94
oxidation-reduction potential, 73 oxygen consumption, 94
paraquinone reaction, 93 peroxidase, 97
pH, 71-72
phthalein value, 93 physical methods, 68-70
physiochemical methods, 71-73 protein hydrolytic products, 86-88 refractive index, 69
resazurin, 94 skatole, 80-81
steam-volatile oxidizable substances, 82-83
succinic acid, 80
succinic dehydrogenase, 97 surface tension, 70-71 tetrazolium derivatives, 95 texture changes, 68-69 trimethylamine, 76 tyrosine value, 87-88 viscosity, 70-71 volatile acids, 78-80
volatile basic nitrogen compounds, 73- 78
volatile reducing substances, 83 Sprats, 36, 37, 265, 266
fat contents, 267-268 feeding, 267-268 fishing, 270
fishing methods, 272-274 Norwegian, 142
SUBJECT INDEX
517
quality factors, 268-270 seasonal variations, 267-268 supply fluctuation, 272 Springer, 182
Squid(s) canning, 334
economically important, 339 stripping the skin, 350 sun-dried, 345-347 Squid canning
odor, 350 procedure, 349 Squid meat
actomyosin, 343
changes in cooked meat, 348-349 components of meat extract, 341-342 composition, 341
dried, 345-348 extractives, 342 fibrous protein, 342-343 heat processed, 348-350 myosin, 343
nonmyosin fractions, 343 nutritive value, 344 processing, 339-353 proteins, 342-344 spoilage, 344-345 tropomyosin, 343-344 Statistical sterility, 128 Sterilization
addition of antibiotics, 135 atomic radiation, 135 dielectric heating, 135 ultrasonic waves, 135 ultraviolet rays, 135 Storage
boxes, 20 changes, 4 cod, 12, 12, 13 flavor scores, 7
fluctuating temperatures, 386 icing codes, 21
mackerel, 12, 18 pickerel, 13 plaice, 12
protein and weight losses, 24-25 quantity of ice, 21
temperature, 11, 35 Storage life, 6
Struvite, 239, 313, 321
Struvite crystals, canned product, 172 Styles of pack, tuna, 229
"Seveyrodvinsk," 453 Swelling
biological, 192 carbon dioxide, 192 chemical, 192 cold, 192
examination, 191-192 hot, 192
hydrogen, 192 mechanical, 192 nitrogen, 192 physical, 191-192 Swordfish, 361
Τ
Thawing of brine-frozen tuna, 221-222 Thermophilic bacilli, 129
Thiamine, 134 Tocquer system, 142
Tomato sauce, sardine canning, 283 Trimethylamine (TMA), 3, 11, 17, 370
as spoilage test, 76 Trimethylamine oxide, 72, 269 Tuna, 75, 79, 142-143, 155, 166, 361
average cooking time and size, 228 bait water circulation system, 215, 216 brining, 219-220
butchering, 225 canned, 170
canning, 207-245, 229-231 chilling, 219
cleaning, 229-231 cooling, 225-229 cutting, 229-231 distribution, 207-209 drying up, 220-221 evisceration, 144 fishing, 218-219 fishing methods, 209 freezing, 220 history, 207
holding in dry storage, 220-221 packing, 219
precooking, 225-229 salt uptake, 142
species acceptable under federal stand
ards, 236 stowing, 219
518 S U B J E C T I N D E X
styles of pack, 229
thawing of brine-frozen tuna, 221-222 topping off, 219
unloading, 222
Tuna canning, 207-245, see also Canned tuna
history, 210
quality specifications, 235-242 retorting, 231-235
standards, 235-242 Tuna clippers, 458-459
Tuna fishing industry, development, 209- 211
Tyrosine, as spoilage test, 87 V Vassbuk, see Sprats
Volatile acids, as spoilage test, 78-80 Volatile base nitrogen, 312
as spoilage test, 73 history, 73-74 total amount, 73-75
Volatile reducing substances (VRS), 83, 177-178
w
Washer, mechanical, 51 White fish, 4-5 Whiting, 5, 39
rigor mortis, 6, 9 Y Yellowfin tuna, cooking, 227
