Preparation of the Canned Salmon Packs 



During the course of a day's canning of each of the five species 

 of salmon, a case of UB cans v«as selected from the flow of filled cans 

 passing the patching table. The criterion for selection was that all 

 cans chosen were as nearly uniform in appearance and color of the ex- 

 posed portion of salmon as possible arid that adequate headspace and 

 voids in the packed flesh were available to insure retention of the 

 added oil during the can evacuation and seaming operation. 



The i+S cans selected were separated at random into three lots of 

 16 cans each. Lot 1 was kept as the control. To each can of Lot 2, 

 15 ml. of the salmon oil prepared by the alkali digestion was added 

 per pound of fish. The cans of Lot 3 were similarly fortified using 

 the salmon oil prepared by the boiling method. Lots 2 and 3 were 

 each suitably coded. The case of salmon was then evacuated, sealed 

 and retorted in the standard manner along with the cannery pack. 



These five cases of salmon were shipped from Seldovia to the 

 Seattle laboratory of the Fish and Wildlife Service by water transport, 



Storage Conditions for Canned SaLmon 



Upon arrival at Seattle, the canned salmon samples were placed in 

 storage in an unheated warehouse for the duration of the testing per- 

 iod. Twenty-four hours before samples were to be opened for the 

 montlily examinations, they were brou^t into the laboratory where 

 they could come to room tanperature prior to the inspection and taste 

 testing. 



Examination of Samples 



At approximately 30-day intervals over a nine-month period, the 

 pack of each of the five species of salmon were examined. One can was 

 selected at random from each lot: The control, the lot fortified with 

 saLmon oil prepared by the allali digestion method, and the lot to 

 vrfiich salmon oil made by boiling the heads had been added. The vacuum 

 readings vere measured and recorded. All cans examined exhibited a vac- 

 uum averaging between 5 and 10 inches. Any peculiarities of color, ap>- 

 pearance, or odor of the fish, or of the headspace of the opened can 

 were noted. The liquor was poured from each can into beakers coded 

 to correspond with the sample code. The degree of discoloration, if 

 any, and the location of the discoloration on the inside of the can, 

 body and ends was observed upon removal of the fish. 



The first examination was made using the flesh portion without the 

 liquors. The solid content of the three cans were placed on three plates 



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