July 1966 



COMMERCIAL FISHERIES REVIEW 



103 



TABI.B I.— PcnEDr'LE or Point Dkdi'ctions tkh »aii1'I.e— Conllnuod 



FROZEN .STATE (l.OT INHrECTION ONIT) 



COOSED STATE 



Texture: (overall ossoasmont) 



Method of detorminlng acoro 



Small degree: Moderately dry, tough, mushy, rubbery, 



WRtory, stringy. 

 Largo degree: Excessively dry, tough, mushy, rubbery, 



watery, stringy. 



' 10 percent of fish refers to 10 percent by count rounded to nearest whole 6sh. 



points deducted is subtracted from 100 

 to obtain the score. The maximum score 

 is 100; the minimum score Is 0. 



(b) Factors not rated by score points. 

 The factor of "flavor and odor" is evalu- 

 ated organoleptically by smelling and 

 tasting after the product has been 

 cooked in accordance with § 278.21. 



(1) Good flavor and odor (essential 

 requirements for a U.S. Grade A prod- 

 uct) means that the cooked product has 

 the typical flavor and odor of the species 

 and is free from rancidity, bitterness, 

 staleness, and off-flavors and off-odors 

 of any kind. 



(2) Reasonably good flavor and odor 

 (minimum requirements of a U.S. Grade 

 B product) means that the cooked prod- 

 uct is lacking in good flavor and odor, 

 but is free from objectionable off -flavors 

 and off-odors of any kind. 



§ 271.21 Defiiiilions and methods of 

 analysis. 



(a> Selection of the sample unit. The 

 sample unit consists of the primary con- 

 tainer and its entire contents. The 

 whiting are examined according to Table 

 1. Definitions of factors for point de- 

 ductions are as follows: 



<b) Examination of sample, frozen 

 state. When this product Is examined 

 under Continuous USDI Inspection, the 

 samples are examined for factors 1, 2, 

 and 3 in Table 1 in the thawed state. 

 When the product is lot inspected, the 

 samples are examined for factors 1, 2. 

 and 3 in Table 1 in the frozen state. 



(1) "Arrangement of product" refers 

 to the packing of the product in a sym- 

 metrical manner, bellies or backs all 

 facing in the same direction, fish neatly 

 dovetailed. 



(2) "Condition of the packaging ma- 

 terial" refers to the condition of the card- 



board or other packaging material of the 

 primary container. If the flsh is allowed 

 to stand after packing and prior to freez- 

 ing, moisture from the flsh will soak Into 

 the packaging material and cause de- 

 terioration of that material. 



(3) "Dehydration" refers to the 

 presence of dehydrated (water-removed) 

 tissue on the exposed surfaces of the 

 whiting. Slight dehydration Is surface 

 dehydration which is not color-masking. 

 Deep dehydration Is color-masking and 

 cannot be removed by scraping with a 

 flngernail. 



(c) Examination of sample, thawed 

 state. Thawed state means the state of 

 the product after being thawed. Thaw- 

 ing the sample is best accomplished by 

 enclosing the sample In a film type bag 

 and Immersing in an agitated water bath 

 held at 68° P., ±2° F. Allow the prod- 

 uct to remain Immersed until thawed. 

 Alternatively when the facilities are 

 lacking for water thawing, the sample 

 may be thawed by slacking it out at a 

 temperature between 30° to 40" F. on an 

 aluminum tray from 2 hours for a I'/a- 

 pound sample to 8 hours for a 10-pound 

 sample. 



(1) "Minimum size" refers to the size 

 of the individual flsh in the sample. Flsh 

 2 ounces or over are considered accept- 

 able. Smaller flsh cannot be cooked 

 uniformly with acceptable size flsh. 

 Separate the flsh of unacceptable size, 

 divide their number by the weight of 

 the sample in pounds, and apply to 

 Table 1. Example — four flsh of unac- 

 ceptable size in a 5-potmd package is % 

 = 0,81 a 10 point deduction 



(2) "Uniformity." From the fish re- 

 maining, select by count 10 percent 

 (minimum of one flsh) of the largest 

 and 10 percent (minimum of one flsh) of 



he smallest and divide the largest 



weight by the smallest weight to get a 

 weight ratio. 



(3) "Heading" refers to the condition 

 of the flsh after they have been headed. 

 The flsh should be cleanly headed behind 

 the gills and pectoral flns. No gills, gill 

 bones, or pectoral flns should remain 

 after the flsh have been headed. 



(4) "Evisceration" refers to the clean- 

 ing of the belly cavities of the flsh. All 

 spawn, viscera, and belly strings should 

 be removed. 



(5) "Scaling" refers to the satisfac- 

 tory removal of scales from the flsh. 



(6) "Color of the cut surfaces" refers 

 to the color of the cut surfaces of the 

 flsh after heading and other processing. 



(7) "Bruises and broken or split skin" 

 refers to bruises over one-half square 

 inch in area and splits or breaks in the 

 skin more than one-half inch in length 

 which are not part of the processing. 



(d) Examination of sample, cooked 

 state. Cooked state means the state of 

 the sample after being cooked. Ccxjk- 

 ing the sample is best accomplished by 

 inserting the sample into a film type bag 

 and submerging it into boiling water for 

 from 18-20 minutes. A minimum of 

 three flsh per sample unit shall be cooked. 



(1) "Texture defects" refers to the 

 absence of normal textural properties of 

 the cooked flsh flesh, which are tender- 

 ness, firmness, and moistness without 

 excess water. Texture defects are dry- 

 ness, softness, toughness, and rubbery- 

 ness. 



(e) General definitions. 



(1) Small (overall assessment) refers 

 to a condition that is noticeable but is 

 only slightly objectionable. 



(2) Moderate (overall assessment) 

 refers to a condition that is distinctly 

 noticeable but is not seriously objection- 

 able. 



(3) Large (overall assessment) refers 

 to a condition which is both distinctly 

 noticeable and seriously objectionable. 



§ 271.25 Tolerances for certification of 

 officially drawn samples. 



The sample rate and grades of specific 

 lots shall be certified in accordance with 

 Part 260 of this chapter (Regulations 

 Governing Processed Fishery Products) . 



* * * * 



FEDERAL SUBSIDIES FOR CONSTRUCTION 

 OF NEW TUNA VESSELS APPROVED: 



An appeal by the American Tuna Boat As- 

 sociation, San Diego, Calif., to prevent the 

 addition of 5 new tuna vessels to the United 

 States fishing fleet has been denied, the U. S. 

 Department of the Interior's Bureau of Com- 

 mercial Fisheries announced May 18, 1966. 

 The Association sought to reverse a hearing 

 examiner's decision that Federal subsidies 

 should be granted to permit building the ves- 

 sels in United States shipyards. It argued 

 that enlargement of the tuna fleet would cre- 

 ate economic hardship among other owners 

 now operating profitably. 



The subsidies are authorized by the United 

 States Fishing Fleet Improvement Act, which 

 is administered by the Bureau, said Donald L. 

 McKernan, Bureau Director. Under certain 

 conditions the Act permits paying the differ- 

 ence between building a vessel in United 

 States shipyards and in less expensive for- 

 eign shipyards, with a maximum subsidy of 

 50 percent of the cost of having the vessel 

 built in an American shipyard. United States 

 fishermen are required by law to have their 

 vessels constructed in this country. 



The amount of the subsidies will be de- 

 termined after the United States Maritime 



