designated by the code letters A, B and C. The panel of testers was 

 told the species of fish and requested to rate each sample on a flavor 

 basis only. The ratings used were as follows: 



Whomever possible, at least ten tasters were used. Over the period 

 of the storage tests, the specific? individuals present each month vari- 

 ed 80 that it was impossible to have the baiefit of the same panel of 

 tasters throughout. The number of samplings at which the several indi- 

 vidual tasters were present varied fran three to ten. The results from 

 those tasters who had shown the most aptitude for and interest in the 

 evaluation of the organoleptic properties of fishery products were used 

 as the basis for formation of the opinions and conclusions reported here. 



After the first examination the procedure fbr preparation of sam- 

 ples for the tasting panel were changed to accentuate any possible dif- 

 ferences and to render the portion tasted by each of the persons as 

 nearly comparable as possible. The contents of each can were broken up 

 with a spoon and then blended together in a Waring blender. The homo- 

 genous mass was used as the sample. Considerable sacrifice in the en- 

 thusiasm of tasters was the result of using a uniform sample since the 

 bl aided fish flesh presented a less appealing appearance and the texture 

 was less desirable. The conditions were, therefore, severe in oDmiHrison 

 to the nonnal practice of a housewife, for example, vho frequently dis- 

 cards liquors and adds seasoning and other ingredients before the salmon 

 is eaten. 



Discussion of Results 



Upon the completion of the taste tests at each examination date, 

 the ratings as indicated by the several individual judges were totaled 

 and the average score for each sample was calculated. The flavor rat- 

 ings of each of the seven persons who participated most frequently on 

 the judging panel were tabulated individually snd by species of salmon 

 to deteimine whether their taste preferences were consistently in favor 

 of any one of the three lots of canned fish. There were seven such 

 panel members evaluating five species of salmon or a total of 35 average 

 scores for ccmparison. 



The control samples were preferred by the judges in 19 out of 35 

 tests; the samples with alkali process oil added were preferred in 8 

 instances; the samples to which the boiling process oil was added were 



93 



