the surface. There is also a reported shrinkage of about 5 percent, as 

 indicated by the difference in net weight between the time the loins 

 are packed in Japan and their airival ?t the California canneries. Un- 

 doubtedly the loss due to both oxidation and shrinkage co\ild be materially 

 reduced by improved packaging. 



Although the loins canned thus far had been subjected to cooking, 

 freezing, thawing, and processing there was apparently no marked de- 

 terioration in quality. 



In an organoleptic examination at the Service's technological lab- 

 oratory in Seattle, ten persons compared the quality of canned tuna 

 prepared from the frozen cooked loins with regular Japanese canned al- 

 bacore. The results of the test indicated that there was no distin- 

 guishable difference between the two products. 



A laboratory analysis of four samples of the canned tuna from frozen 

 cooked albacore loins placed the range in protein content at 28.6 to 30.0 

 percent. Previously analyzed samples of canned albacore imported from 

 Japan had a protein content of 26 - 29 percent. 



There is no available information as to the quantities of frozen 

 cooked loins which will be produced in Japan in 1953 « Although approxi- 

 mately 225 tons of the loins have already been exported to the United 

 States the operation is still considered to be in an experimental stage. 

 As yet, no attempt has been made to prepare frozen cooked tuna chunks 

 or flakes for export. Ncrhave species of tuna other than albacore been 

 used. However, the Japanese are considering making experimental ship- 

 ments of skipjack loins to the United States. 



The factor vriiich at present limits the commercial production of 

 frozen cooked loins in Japan is freezer space. It is reported that there 

 is not sufficient freezing equipment available to the Japanese fisheries 

 to handle commercial quantities of the loins. 



The preparation of the cleaned, cooked loins in Japan and their use 

 in American canneries offers many advantages. One of these is the re- 

 duction in shipping costs. Since only the usable portion of the tuna is 

 shipped, frei^t charges normally paid on the "waste" parts of tuna are 

 saved. Cooked loins are in a more favorable position in this regard than 

 the raw loins referred to above since the loins lose an appreciable 

 amount of weight during the precooking and cooling operations. 



309 



