THE TUNA INDUSTRY 



101 



Figure 7.7. Regulating vegetable broth addition to filled cans. 

 Solenoid valve cuts flow when line is stopped. (Westgate-California 

 Corporation.) 



sale to justify their continued production. The amount of tuna sold in 

 these forms represents only a small proportion of all production. 



Spoilage in Tuna 



The particular circumstances of tuna fishing tend to lead readily to 

 bacterial and autolytic spoilage, and considerable care has to be exercised, 

 therefore, to avoid heavy loss. Most tuna is fished in water temperatures 

 which run from 65 to 90°F and in air temperatures which are often 

 higher. When fishing with live bait, all other effort is subordinated to 

 landing the fish since there is no way of knowing when the school may 



