July 1951 



COMyERCIAL FISHERIES REVIEW 



The low scores shown for group C-1 for the ninth month and tenth month of storage 

 were due in part to desiccation of some of the oysters in these samples. 



The pH values of the liquor from the various groups are given in table 3. The 

 addition of ascorbic acid or citric acid to the oysters caused a drop in initial pH 

 value, with the exception of group C-2. Groups A and B-4 Showed further slight drops 

 in pH upon subsequent storage at 0°F. Changes in pH during storage in the other six 

 groups were considered insignificant 



Sample 



Group 



Number 



B-1 

 B-2 

 B-3 

 B-4 



C-1 

 C-3 



pH of the Liq^uor of Oysters Stor ed at F, 

 pHof OysterLiquor 



li/ 



6.10 



6.44 

 6.38 

 6.30 

 6.12 



6.5Q2,/ 

 6.50g/ 



After 3g months' 

 storage of 

 oysters 



6.08 



6.45 

 6.36 

 6.30 

 6.08 



6.50 

 6.48 



After llg months' 

 storage of 

 oysters 



5.99 



6.44 

 6.32 

 6.23 

 5.90 



6.47 

 6.50 



6.50 



l/PR I OR 

 2/AFTER 



