COMMERCIAL FISHERI3S R3VIEW 



Vol. 13, No. 7 



CONCLUSION 



Under the conditions of these tests, the addition of ascorbic acid to shucked 

 oysters did not prevent or appreciably retard darkening or other quality changes in 

 the oysters during frozen storage at 0°F. 



LITERATURE CITED 



BATCHER. 



BAUERNFEINO, J. C; SMITH, 

 SIEMERS G. F. 



1948. RETARDATION OF RANCIDITY IN FROZEN FISH BY 

 ASCORBIC ACID. QUICK FROZEN FOODS, VOL. 

 10, NO. 8, PP. 139-142; VOL. 10 NO. 9, 

 PP. 68-70, 72. 



CONTROL OF RANCIDITY IN STORED FISH III. 

 PROG. REPT. PAC. COAST STA . FISH RES. 

 BO. CAN., NO. 68, PP. 52-54. 



CONTROL OF RANCIDITY IN FISH FLESH II. 



PHYSICAL AND CHEMICAL METHODS. J. FISH. 

 RES. BO. CAN., VOL. 7, PP. 237-247. 



