E6 



Cra']^ERCIAL FISHERIES REVIEW 



Vol, 13, No, 4 



RESEARCH >^ 



IN SERVICE LABORATORIES 



March 1951 



CANNING ; Handling Frozen S""'™^" to be Used for Canning: See report on "Use 

 of Frozen Salmon for Canning" by M. So Stansby and John Dassow, in this issue of 

 Commercial Fisheries Review, pp. 20-25 



REFRIGERATION : Palatability and Gold Storage Life of Yarioiis Species of Rock- 

 fish : Organoleptic examinations were carried out on sauries of frozen rockfish and 

 East Coast ocean perch in connection ^vith the con^iarative tests to determine the 

 cold storage keeping qualities of a number of species of Pacific Coast rockfish and 

 East Coast ocean perch. This month's tests were made on samples of Sebastes marinus 

 (ocean perch), Sebastodes alutus (long-jawed rockfish), S^, paucispinis (bocaccio) , 

 and "idiot" (scientific name unknown) after seven months of storage at 0° F. The 

 ocean perch samples were quite rancid, rendering them relatively poor in quality. 

 The long-jav;ed rockfish were rated as fair since they had only a slight degree of 

 rancidity and were slightly tough in texture. The bocaccio samples were rated poor, 

 due primarily to the development of an extremely tough texture. The dark neat of 

 the bocaccio samples was rancid whereas the v\fliite meat possessed a fairly good fla- 

 vor. The "idiot" samples were rated inedible since they were extremely rancid and 

 had an abnormal mushy texture. 



This was the first month in 'which the long- jawed rockfish samples received a 

 higher rating than the ocean perch, and this was due to the fact that a sudden in- 

 crease in rancidity development occurred for the ocean perch which placed them in 

 a lower category than the long-jawed rockfish samples. (Seattle) 



DO YOU KNOW. . . 



That differences in size, color, flavor, and texture make some 

 varieties of fish and shellfish more desirable than others. 



