Live fish, 0° brine 



F-R-F 



F-R-UF ... 



F-control-R 



F-S-F 



F-S-UF .... 



F-control-S 



F-R-F 



F-R-UF ... 



F-control-R 



F-S-F 



F-S-UF ... 



F-control-S . 



F-R-F 



F-R-UF . . . 



and 78° F 

 (9)-control-R . 



60° F-S-F 



60° F-S-UF ... 

 60° and 78° F 



(9)-control-S . . 

 78° F (9)-R-F . . 

 78° F (9)-R-UF 

 78° F (9)-S-F . . 

 78° F (9)-S-UF 

 Frozen control-R 

 Frozen control-S 



32° 

 32° 

 32° 

 32° 

 32° 

 32° 

 78° 

 78° 

 78° 

 78° 

 78° 

 78° 

 60° 

 60° 

 60° 



1x^/9 



11.22 



10.85 



9.77 



9.80 



8.97 



8.61 



12.98 



7.46 



7.41 



9.93 



7.63 



11.22 



12.05 



10.46 



11.95 



12.20 

 10.24 

 12.75 



11.89 

 11.33 

 11.90 

 9.34 

 10.11 

 10.20 

 10.57 



ixM/g 

 11.24 

 11.52 

 12.42 

 12.03 

 12.49 

 11.20 

 11.63 

 11.74 

 11.88 

 11.31 

 10.95 

 11.74 

 13.03 

 10.69 

 11.99 



11.85 

 10.05 

 11.42 



11.78 

 10.88 

 10.27 

 10.02 

 10.88 

 13.39 

 10.48 



fx'M/g 

 1.40 

 1.15 

 1.37 

 0.33 

 0.91 

 0.63 

 0.35 

 1.33 

 1.10 

 2.06 

 2.10 

 2.31 

 1.28 

 2.61 

 1.38 



1.13 

 3.20 

 1.46 



0.35 

 2.38 

 2.13 

 3.85 

 3.67 

 4.20 

 4.67 



lxM./g 

 1.92 

 1.96 

 0.69 

 0.04 

 1.74 

 1.45 

 0.87 

 1.81 

 0.76 

 0.15 

 1.92 

 1.60 

 0.40 

 1.63 

 1.31 



1.23 

 3.08 

 1.74 



1.16 

 2.54 

 2.43 

 3.08 

 2.61 

 0.25 

 3.37 



/iM/ff 



0.06 



0.09 

 0.05 



0.14 

 0.15 



0.23 

 0.13 



0.10 

 0.07 



0.16 

 0.06 



0.23 

 0.16 

 0.38 

 0.37 

 0.12 

 0.07 



0.17 

 0.19 

 0.07 

 0.07 

 0.20 

 0.10 

 0.08 

 0.24 

 0.24 

 0.10 

 0.29 

 0.24 

 0.09 

 0.25 

 0.18 



0.11 

 0.34 

 0.25 



0.11 

 0.47 

 0.32 

 0.56 

 0.47 

 0.31 

 0.30 



12.62 



12.00 



11.20 



10.13 



9.97 



9.29 



13.32 



8.93 



8.65 



11.91 



9.96 



13.65 



13.33 



13.17 



13.39 



13.33 

 13.60 

 14.27 



12.24 

 13.94 

 14.19 

 13.56 

 14.13 

 14.51 

 15.30 



13.33 

 13.48 

 13.18 

 12.14 

 14.43 

 12.75 

 12.58 

 13.74 

 12.88 

 11.56 

 13.16 

 13.58 

 13.52 

 12.57 

 13.48 



13.19 



13.47 

 13.41 



13.05 

 13.89 

 13.02 

 13.66 

 13.96 

 13.95 

 14.15 



IMP = inosinemonophosphate. 

 Hx = hypoxanthine. 



at the same level as that of the raw product 

 although there were in some instances slight 

 increases and decreases. 



The hypoxanthine (Hx) content, which re- 

 sults from the degradation of I, varied from 0.0 

 to 0.4 /xM/g. In the canned product, the content 

 varied from 0.1 to 0.6 /xM/g. No attempts will 

 be made to draw any conclusion from these very 

 low levels, although there is an indication that 

 the Hx content is time and temperature de- 

 pendent. 



Organoleptic Analysis (Table 4) 



Scorch and color. — The most severe scorch 

 was observed in the canned product of the fish 

 that was frozen alive in 0° F brine, the stressed 

 frozen controls, the frozen stressed and rested 

 fish held in 32° F RSW, and the unfrozen 



stressed and rested skipjack held in 60° F RSW 

 for 6 hr and 78° F SW for 9 hr, respectively. 

 The least scorch was observed in the rested 

 frozen and unfrozen fish held for 6 hr in 78° 

 F SW. A moderate amount of scorch was noted 

 for all other treatments. There are some par- 

 allels between severe scorch and poor color 

 ( dark ) . The best color ( lightest ) was observed 

 in the rested unfrozen fish held for 6 hr in 32° F 

 RSW and 78° F SW. All scores for the un- 

 frozen controls were relatively uniform and 

 showed fairly poor color. The poorest color 

 was noted for the fish that were frozen alive, 

 the frozen controls, the stressed frozen and un- 

 frozen fish held for 6 hr in 60° F SW, and all 

 of the fish held for 9 hr in 78° F SW regardless 

 of treatment. 



Firmness, flolciness. — Almost without excep- 

 tion, the unfrozen controls (rested and 



19 



