Special Products from Freshwater Fish - Pêches et Océans ... · BULLETIN No. 151 Special products from freshwater fish By A. W. Lantz Fisheries Research Board of Canada Technological

Bulletin No. 151

Special Products

from

Freshwater Fish

by A.W. LANTZ

Fisheries Research Board of Canada. Ottawa. 1966

SPECIAL PRODUCTS FROM

FRESHWATER FISH

Bulletins of the Fisheries Research Board of Canada are designed to assess and interpret

current knowledge in scientific fields pertinent to Canadian fisheries. Recent numbers in this

series are listed at the back of this Bulletin.

Editor:

J. C. STEVENSON

Associate Editor: G. I. PRITCHARD Assistant Editor: R. H. WIGMORE

Production: R. L. MacIntyre

Fisheries Research Board of Canada Sir Charles Tupper Building Ottawa 8, Ontario, Canada

The Board also publishes the Journal of the Fisheries Research Board of Canada in annual

volumes of monthly issues, and an Annual Report. Fisheries Research Board of Canada

publications are for sale by the Queen's Printer, Ottawa. Remittances must be in advance, payable

in Canadian funds to the order of the Receiver General of Canada. Publications may be consulted

at Board establishments located at Ottawa; Nanaimo and Vancouver, B.C.; Sault Ste. Marie and

London, Ont.; Ste. Anne de Bellevue and Grande-Riviere, Que.; St. Andrews, N.B.; Halifax and

Dartmouth, N.S.; Ellerslie, P.E.I.; and St. John's, NOd.

BULLETIN No. 151

Special products from freshwater fish

By A. W. Lantz

Fisheries Research Board of Canada Technological Unit, London, Ontario

FISHERIES RESEARCH BOARD OF CANADA

Ottawa, 1966

Smoked cisco and whitefish Smoked alewife and smelt

Pan-fried sausages Cocktail-style wieners

Smoked freshwater cod livers Variety of products

© Crown Copyrights reserved

Available by mail from the Queen's Printer, Ottawa, and at the following Canadian Government bookshops :

OTTAWA Daly Building, Corner Mackenzie and Rideau

TORONTO Mackenzie Building, 36 Adelaide St. East

MONTREAL ..£terna-Vie Building, 1182 St. Catherine St. West

WINNIPEG

Mall Center Bldg., 499 Portage Avenue

VANCOUVER 657 Granville Street

or through your bookseller

A deposit copy of this publication is also available for reference in public l ibraries across Canada

Price $2.00 Catalogue No. Fs 94-1 51

Price subject to change without l10tice

ROGER DUHAMEL, F.R.S.C. Queen's Printer and Control ler of Stationery

Ottawa, Canada 1966

iv

Contents

ABSTRACT, vii

INTRODUCTION,

COMPOSITION AND CHARACTERISTICS OF FRESHWATER FISH,

HANDLING AND DRESSING, 5

Handling, 5

Dressing, 5

BRINING AND SMOKING, 5

Cold- and hot-smoke techniques, 7

Brining, 7

Smoke generators, 10

Commercial-type smokehouses, 12

Home- or sportsman-style smokehouses, 16

CANNING, 17

SAUSAGE-MAKING, 19

Equipment, 20

Process, 2 1

WIENER-MAKING, 23

FREEZE-DRYING, 25

PACKAGING AND STORING, 25

Glazing, 25

Refrigerated storage chambers, 26

Package materials, 27

Cans, 28

STORAGE AND KEEPING QUALITIES OF PRODUCTS, 28

v

Contents - Concluded

FORMULAS FOR PRODUCTS, 29

Formula

Formula

Formula

Formula

Formula

Formula

Formula

Formula

1.

2.

3.

4.

5.

6.

7.

8.

Dressed alewife: smoked, air-dried, and canned, 29

Dressed capelin: smoked, air-dried, and canned, 30

Dressed smelt: smoked, air-dried, and canned, 30

Dressed alewife: smoked, cooked in oil, and canned, 31

Alewife fillets: smoked, air-dried, and canned, 31

Chub fillets: smoked, air-dried, and canned, 32

Freshwater eel fillets: smoked, air-dried, and canned, 32

Freshwater cod livers: smoked and canned, 33

Formula 9. Freshwater fish: canned steak-style, 33

Formula to. Fishballs (servies) from freshwater fish, 34

Formula 11. White sauce for canned fishballs (servies), 34

Formula 12. Canned fishballs (servies) in white sauce, 35

Formula 13. Baked beans (for fishballs with beans), 35

Formula 14. Canned fishballs with beans, 36

Formula 15. Freshwater fish sausages, 36

Formula 16. Hot smoking of dressed freshwater fish, 37

Formula 17. Freshwater fish wieners, 37

Formula 18. Sweet-and-sour sauce (for wieners canned in sweet-and-sour sauce), 38

Formula 19. Freshwater fish wieners canned in brine, 38

Formula 20. Freshwater fish wieners canned in sweet-and-sour sauce, 39

ACKNOWLEDGMENTS, 39

BIBLIOGRAPHY, 40

vi

ABSTRACT

Some of the characteristics of freshwater fish which affect methods of processing

are described as well as types of processing, the equipment used or designed, and the

techniques developed.

Many freshwater species known to the industry as "coarse fish" are not market­

able and represent a tremendous waste as potential food. Formulas have been

developed to utilize species such as alewife, smelt, chub, burbot, sucker, inconnu,

bullhead, carp, sheepshead, and others. Sausages, wieners, fish balls, and canned

and smoked products have been produced, as well as combinations of several of

these processings, for example: dressed alewife smoked, air-dried, and canned; fish

wieners canned in sauce; and burbot livers brined, smoked, and canned. Storage

and shelf life of special products is discussed and various packaging materials are

described.

Research in the field of fish-product development cannot be considered complete,

but sufficient progress has been made for industrial application of the information

contained in this Bulletin.

vii

INTRODUCTION

No country, with the possible exception of Japan, has realized the potential of its fishery resources through the production of variety products. In 1962, the Japanese fish-sausage industry alone was worth 91 million dollars (Ueno, 1963). There is a growing interest in special products from both marine and freshwater fish flesh in the United States. Sausages made entirely from tuna flesh have been marketed for some time under such trade names as "Friday Franks" (Anon., 1950) and "Tuna-links" (Anon., 1961) and some commercial corporations carry out extensive research to develop fish products which could be considered counter­parts of products made from farm animal meats. An awareness of the potential commercial value of fish sausages is also evident in the Netherlands (Schoonens, 1950), in Germany (Reuter, 1949), and in Australia (Montgomery and Prater, 1963; Prater and Montgomery, 1963).

In Canada, experimental processings of products in which fish was the basic ingredient have been reported from time to time (Lantz, 1947, 1948a, b, 1949, 1961 b, 1962, 1963; Sidaway, 1944, 1945; Sunderland, 1938, 1939, 1940). Fish wieners and bologna were made experimentally in Canada in 1944 (Lantz, 1945).

Millions of pounds of freshwater fish are produced annually in Canada; in 1962, landings of freshwater fish from Ontario, Manitoba, Saskatchewan, and Alberta totalled 123,909,000 Ib, valued at $11,761,400 (Dominion Bureau of Statistics, 1964a, b, c, d). Many of the fish caught, however, do not find a ready market; with the development of new products from the unwanted fish, it is hoped that some of the problems which plague the commercial freshwater fisheries will be solved. Since trawl nets were introduced to Lake Erie (Lantz, 196 1a), the increased catch of smelt (Osmerus mordax) has included a proportionate increase of fish too small for the dressed fish trade. Thousands of pounds of undersized smelt are discarded, and a valuable food resource is wasted. Other problems include the annual die-off and consequent loss of tons of alewife (Alosa pseudoharengus) and losses of valuable fish species due to the effects of predatory sea lamprey (Petro­myzon marinus).

To help overcome these and other problems, and to bolster the economy of the Canadian freshwater fishing industry, investigations were undertaken to develop methods to better utilize available fish species. The processes by which products have been developed are described in this Bulletin.

COMPOSITION AND CHARACTERISTICS OF FRESHWATER FISH

Flesh of the various species of freshwater fish differs in physical character­istics and in quantity of constituent composition, particularly fat. Chemical analyses

of freshwater fish (Schmidt, 1948; Dugal, 1962) have shown that there are quanti­tative differences in constituents of flesh from the same species of fish (Table I).

Canning of freshwater fish presented a texture problem. An unpredictable over-soft texture of some canned freshwater fish appeared to be related to the quantity of free liquid released from the flesh during the sterilization process. The amount of liquid differed in cans from the same processing. Various methods of extracting liquid from the flesh prior to sterilization have been tested and are described in the section on Canning.

The problem of excess moisture, and mushy or over-soft flesh has been en­countered elsewhere. At the Torry Research Station, Aberdeen, Scotland, fish were dipped in powdered carboxy-methyl cellulose prior to canning. This was claimed to improve the appearance of the pack (Dept. of Scientific and Industrial Research, 1959).

TABLE 1. Composition of fillets from several species of fish caught in various Canadian lakes.a

Species and source

Alewife (Alosa pseudoharengus) Lake Erie

Bass, rock (Ambloplites rupestrisl Lake Huron

Bass, white (Lepibema chrysops) Lake Erie Lake Huron

Bowfin (Amia calva) Lake Erie

Carp (Cyprinus carpio) Lake Huron

Catfish (Ictalurus lacustris) Lake Erie Lake Huron

Chub (Leucichthys sp) . Lake Huron

Cod, freshwater (Lata lota)b

Lake Erie Lake Huron Upper Rideau Lake

Herring, lake (Leucichthys sp.) Lake Huron

Inconnu (Stenodus leucichthysl Great Slave Lake

Skin on or

skinless Moisture Protein Ash

skin on 60

skin on 79

skin on 75 skin on 75

skinless 79

skin on 76

skin on 74 skin on 72

skin on 7 1

skin on 80 skin on 80 skinless 82

skin on 72

skinless 77

(Cant inued)

2

1 9

1 8 20

1 8

1 9

1 6 1 6

1 6

1 7 1 9 1 7

2 1

1 8

3 1

2

2 1

2

Fat

22

5 4

2

5

9 1 1

1 3

6

5

TABLE I . Composition of fillets from several species of fish caught in various Canadian lakes.&

(Concluded)

Skin on or

Species and source skinless Moisture Protein Ash Fat

Mullet (Moxostoma rubreques) Lac La Ronge skinless 80 1 7 2 3

Perch, yellow (Perea flaveseens) Lake Erie skin on 78 1 7 3 Lake Huron skin on 78 20 1

Pickerel, yellow (Stizostedion vitreum) Lac La Ronge skinless 79 1 8 3

Pike, Northern (Esox lucius)C Great Slave Lake skinless 8 1 1 8 Snake Lake (Sask.) skinless 79 19 2

Shad , gizzard (Dorosoma eepedianum) Lake Huron skin on 66 1 6 1 5

Sheepshead (Aplodinotus grunniens)d

Lake Erie skin on 76 1 8 6 Lake Huron skin on 74 1 7 8

Sturgeon (Acipellser /ulveseens) Lake Huron skin on 70 1 6 1 2

Sucker, common white (Catostomus eommersoni) Lake Erie skin on 76 1 6 4 3 Lake Huron skin on 78 1 8 2 2 Lesser Slave Lake skinless 80 1 6 3

Sucker, longnose (Catostomus eatostomus) e Lesser Slave Lake skinless 79 1 6 4

Trout, lake (Cristivomer namayeush) Great Slave Lake skinless 79 1 7 4

Tullibee (Leuciehthys tullibee) Snake Lake (Sask.) skinless 82 1 6 2

Whitefish, lake (Coregonus clupea/ormis) Cedar Lake (Man.) skinless 77 1 9 4 Great Slave Lake skinless 7 1 1 6 1 4 Snake Lake (Sask.) skinless 79 1 7 3 Lake Huron skin on 66 1 7 1 6 Lake Superior skin on 77 19 3 Lake Winnipeg skinless 73 1 7 1 0 Pipestone Lake (Sask.) skinless 79 1 7 2

&Information in this Table originated from data in Fish. Res. Bd. Canada, Vancouver Ind. Mem. No. 9 , 1 2 , and 1 3 ; and London BioI. Sta. and Tech. Unit Circ . No. 5.

b Also known as burbot, ling , or maria. C Also known as jackfish. dAlso known as drum, sunfish, or grunter. e Also known as red sucker.

3

The application of vacuum as pretreatment for canning some types of fish with initial moisture content of about 75% appeared to have important advantages (Harrison and Roach, 1952).

In sausage products, moisture-blending properties varied with each species. Flesh from sheepshead (Aplodinotus grunniens) and from carp (Cyprinus carpio) had good adhesive properties which blended well with other fish flesh, or could be used as a single basic ingredient. Smelt flesh lacked cohesiveness and had to be blended with other flesh to achieve a firm product. When minced, smelt flesh developed an unattractive dark grey color quite unlike the natural color of the flesh. Cooking the flesh before mincing reduced discoloration of the mince but this procedure was considered unsatisfactory. Other methods for utilizing smelt were considered more economical and a number of these are described.

Nutritive values of fish products described have not been determined because a paper on the subject has already been published (Tarr, 1960).

After the formula for wiener products had been standardized, a study was made of the stages in development of the meat emulsion. Slices of emulsion 10 JL

thick were prepared on slides, dyed, and examined under the microscope (Fig. 1). The fish flesh comminuted and homogenized in a mill specially designed to reduce

FIG. 1 . Microscopic slides (X90) showing: (a) comminuted common white sucker flesh, (b) same as (a) with salt added and blended, (c) same as (b) with ice added and blended, and

Cd) same as Cc) with fat added and blended.

4

bone particles to undetectable size is shown. It has been impossible, to this time, to stain the minute bone particles so they could be distinguished in the emulsion. It appeared that the addition of salt brought about solubilization of the protein. The same mixture after the addition of ice, and the mixture after the addition of hydrogenated vegetable fat, is shown. These sequence slides illustrate some changes which occur during the mixing procedure.

HANDLING AND DRESSING HANDLING

Fish for any type of processing must be fresh, and should be kept fresh by sanitary handling, processing, and storing techniques, and by keeping the product as cold as possible at all times. These methods will help control the activity of enzymes and bacteria and thus retard spoilage.

As soon as fish are lifted from the lake or river, they should be placed in a clean container and maintained at 32 F (Young, 1938; Castell, 1954).

Fish are fragile and have soft flesh which bruises easily. Bruising accelerates deterioration ancl any abrasion or rupturing of the skin permits spoilage bacteria to penetrate the flesh.

It is extremely important that fish be gutted soon after catching. Fish should be thoroughly washed before and after gutting to remove any residual digestive enzymes and bacteria (Tarr and Lantz, 1949).

DRESSING Dressing fish includes removal of the scales (scaling) and the gut. Fish should

be taken from the chilling medium, washed, and placed on a clean table or cutting board close to a supply of clean, cold, running water.

Equipment for scaling and washing fish has been in use for some time (Fisheries Research Board of Canada, 1949, 1955); the gutting and washing operation has more recently been mechanized (Chivilenko and Vedernikov, 1960). For larger species of fish these processes must still be done by hand (Lantz, 1964a), preferably in a processing area similar to the one illustrated in Fig. 2.

BRINING AND SMOKING

Assessment of the potentials of freshwater fish for smoking involved experi ­mental processings of various species of fish from numerous freshwater lakes of Alberta, Saskatchewan, Manitoba, Ontario, and the Northwest Territories.

Buffalo fish (Megastomatobus cyprinella), goldeye (Hiodon aloso ides) , lake trout (Salvelinus namaycush) , burbot (freshwater cod, maria, ling) (Lota Iota),

northern pike (jack fish) (Esox lucius), pickerel (pike-perch) (Stizostedion vitreum),

mullet (redhorse) (Moxostoma aureolum), tullibee (Leucichthys sp.), and whitefish (Coregonus clupeaformis) were smoked by the cold-smoke process and reported by Lantz (l948b).

5

FILLE T ER

SACKER a WEIGH SCALE�

-10 FREE"ZER

COOKER

GRiNDER

I

SLOPE 2" in 10'

--=---GRATED SCREEN OR WIRE MESH CONVEYOR

z----INTERCEPTOR TANK

Flo. 2. A practical setup for processing fish.

More recently, whitefish, chub (Leucichthys sp.), common white sucker (Catostomus commersoni), pickerel, goldeye, carp (Cyprinus carpio), lake trout, alewife (Alosa pseudoharengus), smelt (Osmerus mordax), common eel (Anguilla rostrata), and sea lamprey (Petromyzon mar in us) have been smoke-treated by the hot-smoke method.

The hot-smoke method was used also as a preliminary to canning alewife, capelin (Mallotus villosus)/ and smelt in sardine-type packs. These species have an excellent potential as canned, smoked, sardine-type products. Smoked eel fillets were satisfactory for canning. Lamprey could not be filleted because of the notochord spinal structure, but it was possible to cut the lamprey into sections for smoking prior to canning.

Market potentials for smoked freshwater fish appear to be good to excellent for all species tried except buffalo fish which had a poor appearance and gelatinous surface texture. A very limited market could be anticipated for canned smoked lamprey. In general, freshwater fish, particularly those with an appreciable fat content, absorb smoke evenly and develop good flavor characteristics and can, therefore, be considered suitable for smoke treatment by either hot- or cold-smoke techniques. Cold-smoke-treated products have a limited shelf life, approximately

lPrevalent in coastal waters of Hudson Bay.

6

the same as fresh fish, due to the mild smoke and low-temperature treatment. The hot-smoked product has a measure of preservation but this does not obviate the necessity for low-temperature storage.

COLD- AND HOT-SMOKE TECHNIQUES

Smoked fish products are produced by a combination of brining, drying, and smoking. The two conventional types of smoke treatment are known to the industry as "cold-smoke" and "hot-smoke." The primary difference in the two techniques is one of temperature range. For cold-smoking, the brine-dipped, dressed fish or fish fillets are smoke-treated in conventional smoke tunnels at temperatures between 70 and 90 F. This cold-smoke process imparts a mild or light smoke flavor but any degree of preservation is dependent upon the length of time the fish are in the smoke chamber. For appreciably extended preservation, the treatment would have to be prolonged up to 2 or 3 weeks.

The hot-smoke technique has been used for most of the products described. Hot-smoki.ng involves starting smoke treatment of dressed fish or fish fillets at a temperature of 120 F and gradually increasing the temperature to 180 F at 10-or IS-min intervals over a 3-hr smoke period. Both time intervals and temperature rises are somewhat dependent upon the species of fish being treated and the size or weight of the fish. This type of smoke treatment should not be confused with barbecuing which differs from the method described here. For barbecuing, the fish are placed in close proximity to the smoke-producing fire. Both the hot-smoke treatment and barbecuing arrest deterioration temporarily because the fish are partially or completely cooked and the enzymes which cause autolysis are destroyed. The advantages of hot-smoke treatment are generally conceded to be the develop­ment of desirable flavor and sheen rather than any appreciable improvement in preservation. All smoked products require careful handling and storage controls.

BRINING

For smoke treatment by hot- or cold-smoke methods, the fish should be firm-textured, of top quality, and thoroughly washed before brining, which is preliminary to smoking. Brine immersion has been credited with bringing about a physical improvement in both texture and appearance of fish fillets.

Usually, the dressed fish or fillets prepared for smoking are immersed in a strong (80 sal) brine solution for short periods of time. A brine solution of 80 sal may be defined as a solution 80% saturated with sodium chloride. A saturated brine solution (100 sal) is prepared and diluted to various strength brines as required.

Brine solutions of any desired strength can be made by dilution of saturated brine with water at 60 F (Table II). All brine solutions should be stirred before and after dilution to ensure uniform distribution of salt; temperature of solution

7

must be maintained at 60 F. A special type of glass hydrometer, known as a salino­meter (or salimeter), should be used to assure correct brine strengths. When a hydrometer is floated in brine, the salinometer scale is read at the brine surface. Salinometers are inexpensive and are available at most hardware stores.

TABLE II. Saturated ( 100 salinometer) brine dilution table at 60 F.

Partsa saturated

brine

3

4

9

1 9

Partsa water

1 9

9

4

3

Sal brine strength

5b

1 0

20

25

50

75

80c

90

95

aExample: one cup standard measure. bStrength of brine used for canned wieners in

brine. CStrength of brine used for brining dressed fish

and fillets prior to smoking.

Saturated brine can be produced by a simple apparatus which can be built very inexpensively. The equipment was devised to produce 10-15 gal of saturated brine per day (Fig. 3). It includes an open-top plastic pail fitted near the bottom with a drain cock; a small Pyrex or cereal bowl, which is placed in inverted posi­tion ont inch of crushed pebbles placed on the bottom of the pail; a piece of rubber tubing which is attached at one end to the drain cock and laid on top of the pebbles with the other end placed halfway under the inverted bowl. Crushed washed pebbles are added to completely cover the top of the bowl to a depth of } inch, then on top of the pebbles clean coarse sand to a depth of 1 inch is added and topped with coarse salt up to the three-quarter-full line on the pail. When the apparatus is ready, water is allowed to trickle onto the salt through a regulating float valve located above the pail. (Suitable valves and floats are obtainable from plumbing suppliers.) After 30 min, the outlet spigot is opened and adjusted so that one drop of saturated brine falls every second into a plastic container placed di-

8

recdy below the spigot. Saturated ( 100 sal) brine contains 3 Ib 2i oz of salt to each Imperial gallon of water. Any brine not required for immediate needs should be stored at 60 F in a plastic container coveted with a tight-fitting lid.

SALT -",-�-

FLOAT VALVE

CRUSHED ROCK

COLLECTING CHAMBER FOR SATURATED BRINE

FIG. 3. Brine maker.

Small fish and fillets take up salt faster than large fish and dressed fish, so brining times must be determined by strength of brine being used to treat the fish and by weight of the fish being treated. Before treatment, all fish for brining and smoking should be weighed and sorted into groups of comparable weight. Tables III and IV may be used as guides for brining dressed fish and fillets before smoking. The operator will soon determine, through experience, the length of time the fish should be brined to provide the desired end product.

TABLE III. Time required for brining dressed fish of varying weights in 80 sal brine.

Species

Pickerel, yellow (Stizostedion vitreum)

Pike, northern (Esox lucius)"'

Trout, lake (Cristivomer namaycush)

Tullibee (Leucichthys sp.)

Whitefish, lake (Coregonus c/upeajormis)

a Also known as jackfish.

9

Approximate weight

(oz)

25

40

40

20

25

Brining time (min)

1 0

1 5

1 5

8

10

TABLE IV. Time required for brining fish fillets of varying weights in 80 sal brine.

Type Approximate Brining of weight time

Species fillet (oz) (min)

Mullet (Moxostoma rubreques) butterfly 40 1 5

Mullet (Moxostoma rubreques) single 8 5

Pickerel, yellow (Stizostedion vitreum) single 1 2 1 0

Pike, northern (Esox lucius)& single 20 1 6

Trout, lake (Cristivomer namaycush) single 1 2 1 2

Tullibee (Leucichthys sp.) single 1 2 1 2

Whitefish, lake (Coregonus clupea!ormis) single 12 1 0

& Also known a s jackfish.

SMOKE GENERATORS

Smoke generators available to the industry vary from the traditional open­hearth types, which burn either damp hardwood sawdust or utilize a smoldering pile of sawdust at the bottom of a smoke kiln, to a sawdust fluidizer-reactor.

FIG. 4. Sectional drawing illustrates directional flow of smoke in the Paul Wiencke, Jr. H. O. smoke generator supplied by Ma-Tro-fa Agenturer A/S, Oslo, Norway. "A"

Air (intake regulated) passes down through the electric hot elements " B " to support partial combustion of the ignited wood chips "e" to form smoke. "D" Forced controlled air from injection pipe creates partial va,cuum in the interior area of the combustion wheel "E," causing smoke to be drawn through slots "F" and mix with air from the injection pipe. The conditioned air and smoke is then directed through duct "G" to the

smoke tunnel .

10

One of the newer commercial smoke generators consists of a wheel containing twelve small combustion chambers. As the wheel slowly revolves (! rpm), hard­wood chips are gravity-fed into each of the twelve individual combustion chambers. The chips are ignited automatically at the top of the circumference (adjacent to the gravity-feed opening) and before a half revolution of the wheel has been com­pleted the chips are completely carbonized. Aromatic substances are drawn with the smoke through grating slots at the base of each chamber into a space which surrounds the hub of the multi-combustion-chamber wheel (Fig. 4) and from there into the smoke tunnel.

Another of the recently-developed smoke generators is a friction smoke generator described by Weir et al. (1961). Smoke in this system is produced by pressing the end grain of a hardwood block against a rotating carbide-tipped disk (Fig. 5).

TO

SHOIf£' TI/KNEI.

rILTERBE� , " , " " " , � '� ',.

DISK

"", TH CARBIIJE BLADE�

I

\: I

I

FIG. 5. Drawing of a friction smoke generator <:supplier : L. C. Spiehs Company, Chicago, Illinois) .

11

A third type of smoke generator has been developed which produces smoke

from a fluidized bed of sawdust in a stream of hot air (Nicol, 1960). At time of

writing, this smoke generator was not available for commercial use.

COMMERCIAL-TYPE SMOKEHOUSES

Smokehouses or kilns vary from the box-type tunnel of the last century to

the complex insulated kilns into which controlled amounts of air-conditioned

smoke are fed. Various types of tunnels have been developed in this century,

notable among them the tunnel at the Fisheries Research Board of Canada Techno­

logical Laboratory, Halifax (Fig. 6), reported by Linton and Wood (1943); the

Torry Research Station's controlled-smoke kiln (Cutting, 1948) (Fig. 7); and

the horizontal air-conditioned tunnel developed at the Fisheries Research Board

of Canada Technological Laboratory, Vancouver (Sid away and Young, 1943).

To improve operation of the tunnel, modifications were made (Lantz and Young,

FIG. 6. Smoke tunnel developed at the Fisheries Research Board of Canada Technological Research Laboratory, Halifax, N.S.

12

S,,",Ol<;E <;;ENER"',oq +-f-p

1 _�H.�:':':'.O·�'I�.===== 14·-O,,-=======�.��2::::"�O�·.j U I- 21'-9"-

FIG. 7. Side elevation of the smoke tunnel designed at the Torry Research Station, Aberdeen,

Scotland.

,sPRAY II Z%LES

SMa €L€r:AVON

co/'{YEYOR

T ., \"!

, �

� ,r TAAY WITH A I

SP£Et:J Or 9 /""G'crPEPt MIIY. L04D: 100 pOl/NDS OF FISH PIER fRAY

, , , , "'L ...... ........ J·,

I I , , �t. "'''". ",�· .. jt

E8Q<YT E< €VAT/QIY

I I I , I I ,

FIG. 8. Elevation drawings of the vertical conveyor tunnel designed for the Prince Rupert, B.C. Fishermen's Cooperative.

1949). The principles of the modified laboratory tunnel were applied in the design

of a vertical commercial tunnel built by the Prince Rupert Fishermen's Cooperative

Association (Lantz, 1949) (Fig. 8).

13

A laboratory-size replica of the vertical commercial tunnel has been used in a variety of applications for investigating the smoke-treatment potentials of freshwater fish. The application of smoke to small species of freshwater fish pre­sented problems which led to a modified design of this new tunnel which combines continuous smoke treatment with an automatic turning feature (Fig. 9).

t

-� PRODUCT RELEASED

FROM I3ASKET

FIG. 9. Continuous conveyor and baskets for smoking fish.

When fish were placed on the open screen trays of the original vertical tunnel for smoke treatment, the screens left undesirable indentations on the surface of the fish. When fish were hung by the tails from hooks, the operation was time­consuming and labor costs on a commercial project would be too high. Also, a number of fish dropped to the bottom of the tunnel as the smoke treatment partially cooked them. Hexagonal baskets, mounte� on a qual-chain conveyor, hold the fish as the baskets are moved up and down on a series of vertical elevations and vertical dips along the conveyor system. The fish are turned by gravity as the baskets turn on the up-and-down curves of the dual-chain conveyor. Smoking time can be regulated by controlling the speed at which the baskets and conveyor travel. One operator is required to load the baskets which are emptied automatically

14

as each basket turns at the lowest corner of the tunnel opposite the loading area. The baskets then pass through a cleaning solution in a trough along the bottom of the tunnel before entering the loading zone for reloading.

It was not possible to construct a laboratory-size tunnel; however, it was possible to examine the effect of automatic product-turning during smoke treat­ment. Completely closed baskets were constructed and mounted on the outside of the conveyor chain in the air-conditioned vertical tunnel as illustrated in Fig. 10.

SMOI(K ER

� WIRE MESH BASKET WITH PRODUCT

FIG. 10 . Laboratory vertical smoke tunnel showing a token number of cylindrical wire baskets fastened to the

exterior of the conveyor chain .

Enclosed mesh baskets with hinged lids are necessary because these baskets make a complete turn with every cycle of the tunnel's conveyor. It is evident from the illustration that similar adaptations can be made to any vertical or horizontal conveyor tunnel for smoke-processing batch lots of fish. It should be pointed out that tunnel capacity is predicated by the number of baskets that can be installed conveniently on the conveyor chains.

The revolving basket system was found to be very effective and produced a superior product, as shown by comparison of results of the three techniques (Fig. 12). The three lots of smelt shown in the photograph were given identical smoke treatment but one lot was suspended by the tail; the second lot was laid on the open screen trays with the cavity opening on the downward slope of the screen to permit drainage of free liquid from the cavity; and the third lot was placed in the enclosed baskets so that the fish revolved on the turns. The smelt that were

15

hung by the tail had good color, were uniformly smoked, and had no free water in the cavity, but losses from dropping during processing were appreciable. The smelt on the open screen trays had a tendency to stick to the screen mesh despite frequent manual turning end over end during treatment; fish appeared over­dried at the cavity opening and showed screen markings on the skin. Smelt from the revolving baskets were evenly colored and uniformly smoked, had a smooth pliable skin, and naturally rounded body contour with no free water in the body cavities.

HOME- OR SPORTSMAN-STYLE SMOKEHOUSES

Requests for a smokehouse suitable for smoke-processing fish in rural areas initiated the construction of a galvanized sheet-metal smokehouse (Lantz, 1 964b) (Fig. 1 1). This smokehouse is useful for teaching and demonstration purposes.

\t I I

FIG. 11. Galvanized sheet-meml smoke tunnel. Description and dimensions were described by Lantz ( 1964b) .

16

FIG. 12. Lot 1. Smelt suspended by the tail from hooks during smoke treatment; Lot 2.

Smelt smoked on screen trays; and Lot 3. Smelt smoke- treated in rotating baskets. All fish were

from the same catch.

� ���UBEJ�SERT

O'LJ- SLIP JOINT

� IIIDIA. t,J TUBING

FRESH AIR DAMPER

(Mix with smoke at A)

AIR DAMPER FOR

SAWDUST COMBUSTION

FIG. 13. Framework of portable smoke tunnel designed for sports fishermen's use.

More recently, a collapsible tunnel, which is transportable and readily assem­bled by hand, has been designed at the request of sports fishermen who want a simple apparatus for smoking fish in remote areas (Fig. 13 and 14).

CANNING

In 1948, a steak-style pack of whitefish was canned as an experiment for a company operating in the Northwest Territories. Testing laboratories in Chicago made taste tests on the p�oduct for the fishing company and the results indicated a good market potential for canned whitefish if it could be supplied in quantity.

In 1 960, the same company considered production of canned fish and re­quested further tests into canning potentials. These investigations were under­taken by us and the formula developed for steak-style packs of whitefish, suckers, inconnu (Stenodus leucichthys), chub, and other species is presented on page 13.

17

FIG. 14. Photograph shows fireproof Fiberglas cover which encloses portable smoke tunnel during smoking operation.

It was not possible to obtain fresh whitefish for the canning experiments, so 1 150 lb of frozen whitefish fillets were obtained from Prairie lakes. Full details of capture, filleting, freezing, and shipping were included and provided an op­portunity to combine canning experiments with an evaluation of storage tempera­tures and length of storage intervals in relation to quality.

After immediately canning 240 Ib for use as controls, equal lots of the re­maining frozen whitefish fillets were stored at 0, - 10, and -30 F. Thereafter, sam­ple lots from each storage temperature were canned at 3-month intervals, over a IS-month period, using exactly the same technique for each lot.

Sixteen lots of the canned whitefish were sent to two of the Fish InspeCtion Laboratories of the Department of Fisheries for taste tests. The purpose of this testing by impartial tasters was twofold; to determine when perceptible deteri­oration occurred at each of the three storage temperatures and to decide if soft texture in some canned whitefish could be related to deterioration changes.

It was possible to estimate the canning potential of whitefish held in storage at the three temperatures. From the results of the organoleptic tests it appeared that differences in storage temperatures had a much greater effect upon quality

18

than did differences in storage time. Judging on the basis of color, odor, and flavor, it was concluded that whitefish stored at a temperature of 0 F had a maximum storage potential of 7 months; at a temperature of - 1 0 F, a maximum storage potential of 1O! months; and at a temperature of -30 F, a storage potential of

16 months.

All species of freshwater fish canned by previously established techniques presented a texture problem related to the release of free liquid from the flesh during the sterilization process. The texture problem was less pronounced with whitefish than with other species but when it did occur in canned products, soft texture could not be related to deterioration changes. Modifications to canning techniques were necessary to reduce the quantity of free liquid and achieve a uni­formly firm texture in the canned fish.

Modifications to technique which were tried included cooking the packed product by inverting the cans in a steam bath for varying periods of time at various temperatures; vacuum exhausting the cans at 27 inches for various times up to 20 min; blanching dressed fish for periods up to 5 min in boiling sodium chloride solutions of strengths from 60 sal to saturated brine ( 1 00 sal); cooking dressed fish in hot corn oil before packing; and partial dehydration of fish in the air-conditioned

tunnel before packing into cans.

In evaluating the effect of the various canning modifications which were tried, some justifiable conclusions can be postulated. All factors being equal, high-temperature cooking in an invert position was more effective than high vacuum (27 inches for 20 min) for extracting excess moisture while retaining other desirable characteristics. Blanching had no effect upon the amount of free liquid in sterilized products. Cooking in oil reduced the free liquid but the appearance of the product was marred by ruptures in the skin of the fish. Partial drying in the air-conditioned tunnel for 75 min, or to a weight loss of 20%, at graduated temperatures from 130 F rising to 1 70 F by the end of drying time, completely eliminated free liquid in the cans and produced a product satisfactory in appearance.

Alewife, capelin, and smelt have been canned after drying, and after a com­bined drying and mild-smoke treatment at temperatures between 130 and 1 70 F for 75 min. These products compared very favorably with imported and domestic sardine packs currently available on Canadian markets.

SAUSAGE - MAKING

Sausages are made from seasoned minced meat enclosed in natural or syn­thetic casing; they may be fresh or cured. The meat sausage, in one form or another, dates back through the centuries and appears to have been one of the early forms of processed food; records show that it has been produced commercially since the Middle Ages. Methods of preparation varied according to climatic conditions within the country of origin. Dried and semi-dried comminuted meat sausages originated in warm climates where the highly spiced varieties became very popular.

1 9

Fresh and lightly-smoked were developed in the temperate zone where highly spiced varieties have recently been introduced. The popularity of meat-sausage products has not diminished over the years and seems unlikely to do so; it is possible that fresh and smoked fish sausages will some day enjoy the same popularity.

Techniques which are used were applied and evaluated in the

EQUIPMENT

the meat industry to produce meat sausages of fish sausages.

Two pieces of equipment used in production of meat sausages are essential for preparing satisfactory fish sausages: a food cutter for cutting and blending in­gredients and a stuffer for extruding the mixtures into casing. A newer develop­ment in processing equipment is a cutting mill which makes it possible to utilize fish bones and skin in such a way that neither is detectable in the finished product. All are available commercially.

The food cutter (sometimes referred to as a "silent cutter") is used for cutting, chopping, and comminuting fish flesh, and for blending fish-sausage mixes. The food cutter consists of two blades, electrically operated, which rotate vertically at 1750 rpm in the centre-back of a bowl at the same time, rotates horizon­tally (Fig. 15).

FIG. 1 5. Fish-meat mixture in food cutter manufactured by Hobart Mfg. Co. Ltd., Toronto.

20

FIG. 1 6 . Operators extruding fish mixture into sausage casing from an F. Dick stuffing machine supplied by Lamplough & Co., Montreal .

The stuffer (Fig. 16) consists of a cylinder from which the fish mixture is extruded through a horn into casing.

The cutting mill (Fig. 17) reduces flesh, skin, and bones of fish to a smooth homogenized mass which is very satisfactory as the basic ingredient for sausages and other comminuted fish products. Centrifugal action forces the fish flesh between knife blades stacked to form a head (Fig. 18). Spacing between the blades determines fineness of the particles. Cutting heads are available for producing fine- and coarse­textured minces.

PROCESS

Sausages were prepared from the flesh of whitefish, carp, smelt, sheepshead, chub, and suckers. In each case the fish flesh was comminuted, seasoned, blended, and extruded into natural (sheep) casing and linked by hand to form sausages.

Fish fillets in three different forms were used: fresh (unfrozen), frozen and fully thawed, and frozen and partially thawed. These were placed in the food cutter and minced. To the fresh and fully thawed fish, ! Ib of ice per 5 lb of fish was added to keep the temperature at 35 F. Fat, in the form of hydrogenated vegetable shortening, was added and a smooth-textured mixture developed during blending. One pound of shortening to 5 lb of fish flesh yielded the characteristics considered desirable in the finished sausage product. Fish protein tolerance for fat was somewhat higher than the amount used but too much fat brought about a breakdown in the emulsion and the mixture lacked the firmness necessary for

2 1

FIG. 17. Food cutting mill manufactured by Urschel Laboratories, Inc., Valparaiso, Indiana.

efficient handling. Spices were mixed with the salt and added at the beginning of the operation to improve flavor permeation. Ginger, sugar, and white pepper were selected as seasoning and frozen onion flakes were used for flavor. Onion flakes were used in the frozen form for convenience and to help maintain the mix at a low temperature. Ginger was selected because it had a rich fragrance and clean hot taste which left no aftertaste. Sugar was added for its flavor­enhancing property.

Empirical tests were made to determine the effectiveness of various binders. Dry-milk solids, powdered egg, bread crumbs, cereal, and a commercial prepa­ration were tested. There was no evidence that a binder was required for develop­ment of desirable texture in fresh sausage. A small quantity of dried bread crumbs had a tenderizing effect and imparted a plumpness which was retained in the cooked product; however, it could not be concluded that bread crumbs were necessary for satisfactory texture in products made from an ingredient as naturally tender and moist as fish flesh.

22

PRODUCT TO BE CUT

HORIZONTAL CUTTING ED GE

VERTI C AL CUTTING EDGE

CU T PRODUCT

IMPELLER

(ROTATING)

CUTTING HEAD

(STATIONARY)

FIG. 1 8 . Cutaway of cutting head and impeller on cutting mill.

Small-quantity formulas were found to be more reliable than those involving large quantities of ingredients. Large-batch formulas can be standardized by starting with a small batch and increasing it, by stages, in multiples of not more than four. Appearance, texture, and flavor of each succeeding increase should be recorded and tested against the results of the original formula, until the desired results are obtained. A basic formula for preparation of fish sausages appears on page 36.

WIENER - MAKING

Fish flesh suitable for fresh sausage products was equally satisfactory for wieners. Bullhead (Ameiurus nebulosus) , whitefish, sheepshead, carp, bullhead blended with carp and sheepshead, chub with whitefish, chub with suckers, and suckers with carp have been used as the basic ingredient for smoke-cured sausage products (wieners).

A binder, which was not necessary for fresh sausages, was required for wieners, to provide the greater density necessary to retain shape in the finished product. Commercial binders have the advantage of uniform consistency and quality, but milk powder, egg powder, or cereal binders may also be used.

23

Dressed fish and fillets were processed separately in the cutting mill. Homo­genized comminuted fish with bones utilized 65-70% of the total weight of the fish, and fillets utilized 47-50%. Fish in both forms were blended with a salt­spice mixture in the food cutter. The spice mixture was prepared commercially to our specifications (page 37).

Fish flesh had a limited tolerance for moisture and fat. This was atTected by the sequence in which moisture (ice) and fat (hydrogenated shortening) were added and also by the temperature of ingredients during .cutting and blending operations. Without stopping the machine, ice was added first and blended into the fish-flesh mixture, then the shortening was added.

Binder was added next and blended, and finally bread crumbs were added. Government regulations limit the amount of filler, fish binder, and other ingredients to that represented by 4% reducing sugars calculated as dextrose, with moisture permitted to 70% (Dept. of National Health and Welfare, 1964).

The blended fish mixture was packed into the stutTer, extruded into artificial casing and linked on a stainless steel frame (Fig. 19). This frame was designed to produce wieners of uniform length; the frame is also used to hold wieners in the smoke tunnel for curing (Fig. 20).

In developing the formula for wieners, various cooking times and tempera­tures were tested to establish a procedure for removing the artificial casing. Cooking in water at 160 F for 15 min caused a toughening of the surface protein; wieners cooked in a microwave oven for 5 sec had desirable texture and tenderness and

FIG. 19. First step in forming wieners on triangular steel frame.

24

FIG. 20. Fish wieners on frame in smoke tunnel .

lacked surface toughness; microwave ovens have not yet been used commercially for heating wieners before peeling off the casing; however, it was found that wieners cooked in water at 160 F for 5 min had reasonably satisfactory texture.

FREEZE - DRYING

Freeze-drying of freshwater fishery products has been limited to a few tests carried out with the assistance of the Defense Research Board in Toronto.

Pickerel steaks i inch thick, pickerel fillets, and minced pickerel pressed into i-inch flat rounds to form patties were freeze-dried satisfactorily in a sub­limator. The products rehydrated well and, when cooked, had good flavor.

These tests, despite the limited nature of the trials, indicated that there is a potential for some freeze-dried products.

PACKAGING AND STORING

One of the misconceptions regarding smoked fish is that it can be kept in­definitely without benefit of refrigeration. Fish that are mild-cured are not protected sufficiently by salt-curing to permit holding at temperatures above that of approved refrigerated storage. Products for storage of more than a few days should be frozen and stored at sub-zero temperatures (-15 F, or lower). When refrigerated storage does not include controlled humidity within the storage area, glazing of the product is recommended.

GLAZING

The term "glaze" refers to a coating which is applied to frozen products as protection from drying or dehydration. Glaze also protects the product from oxidation of fats, by excluding oxygen, which brings about discoloration and rancidity.

25

Numerous types of glaze have been introduced but ice glazes are generally favored and are inexpensive. An ice glaze is applied by immersing the frozen fish in pure water (Piskarev and Gakichko, 1957) or in an approved chemical glaze like disodium hydrogen phosphate in a ratio of exactly 3 Ib to 100 lb of water (Fisheries Research Board of Canada, 1936). In Imperial measure, 100 Ib of water equals 10 gal. Use of this glazing solution is permitted in Canada, and is recommended as being superior to pure water because it produces a glaze which is less brittle and does not chip off as readily. The chemical formula Na2HP04. 12H20 should be used when purchasing disodium hydrogen phosphate to avoid confusion with other phosphates.

The glazing solution is prepared by mixing the disodium hydrogen phosphate with some water from the glazing tank to form a thin paste; the paste is added to the remaining water in the glazing tank and dissolved by thorough mixing.

Temperature of the glazing solution should be maintained at about 3 3 F. At temperatures below 3 3 F, ice crystals form and adhere to the glaze as fish are removed from the glazing tank.

Fish which are to be glazed should be kept in frozen storage at a temperature of -15 F. When the fish are dipped in the glazing solution (33 F), the temperature of the fish rises slightly since they absorb heat from the dipping solution; at the same time, the temperature of the glazing liquid which comes in contact with the fish is lowered causing the liquid to freeze.

Frozen fish are submerged in the glazing solution for 1 min per dip, allowing 3 min out of solution between dips. Three I-min dips provide a satisfactory pro­tective glaze which does not crack under ordinary circumstances. When fish are removed from the final dip, they are left in the dipping rack only until the frozen solution stops dripping. The glaze should appear wet and slightly opaque (giving the fish a whitish appearance) when returned to storage (- 1 5 F). If fish stick to­gether or stick to the dipping rack, the glaze must be broken to separate them, and its value is lost.

Alginate gel coatings (Anon., 1 957) provide protection similar to that of a good glaze. Fish are coated with an alginate jelly made from seaweed extract, and frozen. The coating is reported to offer the product complete protection from air, thus retarding rancidity and moisture loss.

REFRIGERATED STORAGE CHAMBERS

It is possible to reduce moisture loss and eventual desiccation of fish products by controlling both temperature and humidity within the storage chamber. When air is saturated with moisture (relative humidity 100%) at any given temperature, desiccation of frozen fish is minimized. This type of storage is called "jacketed cold storage" and involves circulating refrigerated air through passages in a sealed jacket on the perimeter walls, floor, and ceiling of the storage chamber (Young, 1952; Lentz and Cook, 1955; Eddie, 1957; Lantz, 1964c) (Fig. 2 1) . Owing to a

26

FIG. 2 1 . Elevation showing air-jacket system of a cold storage plant described by Lantz ( l 964c ) .

small temperature difference (2 F degrees) between the air in the jacket and the temperature inside the storage area, it is possible to maintain a very high relative humidity. Because the air in the jacket does not come in contact with stored pro­ducts, it cannot draw moisture away from them.

PACKAGE MATERIALS Materials used for packaging fishery products include a wide variety of films,

wraps, bags, cartons, and cans. Some of the transparent films resist tearing, are sufficiently pliable to permit a tight wrap, and are greaseproof and durable at low temperatures. Packaging materials should have a low rate of moisture- and vapor-permeability and should impart no odors or flavors (Anon., 1963b) .

Among the products used are cellophane, polyethylene, aluminum foil, and vinylidene chloride. Very thin-gauge aluminum foil, when laminated to paper which has been coated with polyethylene, makes an excellent overwrap for fish (Peters, 1960).

Plastic films are strong, flexible, transparent, and chemically inert ; when properly applied and heat-sealed, they provide an effective barrier against dehy­dration and oxidation . Extruded film pouches, which fit the product snugly, re­portedly extend the storage life of the product by more than two times that of conventionally packaged fish (Bloomberg, 1960) . Boil-in-the-bag frozen foods are becoming familiar items to the shopper; this form of packaging has proven suitable for many types of fish products. A popular material for this purpose is a lamination of medium-density polyethylene and polyester film (Doar, 1 960) .

Cartons in general use for frozen fish are waxed cardboard, rectangular in shape, and self-locking (Pottinger and Miyauchi, 1956). Cardboard cartons with cellophane windows are frequently used for packaging frozen cooked fish portions.

27

In the packaging of fresh and smoked fish, there are still many technical problems to be solved. As is the case with frozen fish, packaging materials least permeable to oxygen and carbon dioxide yield a longer shelf life (Anon., 1963a) .

CANS Cans used for fish products require a protective coating on the inside to prevent

corrosion and tin sulphide discoloration which occurs when sulphur-bearing products, like fish, are processed in plain cans (Stevens and Ellis, 1960). Enamels for this purpose are made from synthetics including hydrocarbon resins, phenolic types such as phenol formaldehyde and related cresol-aldehyde resins, vinyls, maleic alkyds, urea-formaldehyde, styrenes, epons, and others. The inside coatings are expected to resist chemical action of food acids and essential oils. Lining materials must be nontoxic and taste-free. A coating must not soften, disintegrate, or lose adhesion when SUbjected to food-processing temperatures. Flexibility and film continuity are claimed to be most important qualities in protective enamels for food containers. Cans used for fishery products are ordered with the specifica­tion "latest type of enamel for fish . "

Can manufacturers designate round can size by width X depth, e.g . 307 X 200. The first digit in each number represents inches and the last one or two digits represent sixteenths of an inch, so that 307 is 3 176 inches and the second numb er 2 inches. Oblong can sizes are designated by length X width X depth, e.g. the dimensions 405 X 30 1 X 0 14 indicate that the can is 4ft- inches long, 3 1\ inches wide, and tt inch deep .

STORAGE AND KEEPING QUALITIES OF PRODUCTS

The quality of special products is dependent upon a number of factors : fresh­ness of the fish ; purity of each additive (spices from some sources have a high bacterial count); sanitation of the processing area; suitable temperature in the processing area (50-60 F); correct humidity (40-50%); standardized techniques; and adequate supervision to assure cleanliness and health of the workers. A sepa­rate, self-contained, well-ventilated area for preparation and processing of products is recommended. The room should be of material which permits maintenance of cleanliness and rapid washdown.

Storage requirements are dependent upon the products to be held and length of the storage periods. Products should be frozen at -30 F, or lower, and should be stored at temperatures not exceeding - 1 5 F.

Bogoslowski ( 1965) has considered the keeping qualities of fish sausages and wieners in detail .

Fish sausages are prone to very rapid spoilage. If they are to be stored for more than a day or two, it is essential that they be frozen and stored at -15 F or lower. Storage life of unfrozen sausages held at household refrigerator tempera­ture (35-40 F) is about 1 day, or possibly 3 days maximum, depending upon bac­terial contamination of the sausage mixture and any surface contamination which may have occurred. Thawed sausages should be cooked immediately.

28

Wieners have a longer shelf life in the unfrozen state than sausages. This is due to the hot-smoke treatment and to the treatment at 160 F before r emoval of the synthetic casing. Maximum shelf life at household refrigerator temperature is approximately 2 weeks. Frozen storage at - 15 F, or lower, is recommended. Like sausages, wieners should be cooked as soon as possible after thawing.

Canned products which have been processed according to techniques described in this Bulletin require no specific treatment other than that usually given canned foods.

FORMULAS FOR PRODUCTS

Numbered formulas for preparing special products from freshwater fish follow. They are divided into five categories : Canned Fish (Formulas 1-9) ; Fish­balls (Servies) (Formulas 10-14) ; Sausages (Formula 15) ; Smoked Fish (Formula 16) ; and Wieners (Formulas 17-20).

Format for the formulas was selected for its practicability in actual situ ations. Each formula may be used as a process chart and procedure may be followed simply by reading across each line, the same as reading a page of text ; ingredients and procedures are given in sequence.

DRESSED ALEWIFE :s SMOKED, A IR-DRIED, AND CANNED

Procedure

Prepare In salt brine immerse Remove alewife ; drain on

screens for Place alewife in smoke tunnel

and smoke Dry alewife, without smoke, in

tunnel Remove alewife from smoke

tunnel ; trim off tails and rough edges

Pack alewife in To each can add Place cans in can-closing machine

and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure ( 1 0 psi)e

Remove cans from retort ; dry , label, and store

Amount Material or ingredients

salt brineb dressed alewife

4-oz oblong cansd ! oz vegetable oil

BDressed alewife = approximately 40/lb .

Sal

80c

Form.ula 1

Time Temp

I t min 60 F

1 min

45 min 160 F

75 min 160 F

50 min 240 F

1 5 min 40 F

bTo prepare salt brine, refer to brining instructions on page 7 . eTo prepare 80 sal brine, refer to Table II, page 8 . dean size 405 X 301 X 0 1 4. When ordering cans (drawn containers) specify the latest type

of enamel for fish. epsi = pounds per square inch.

29

DRESSED CAPELIN :3 SMOKED, A IR-DRIED, AND CANNED

Prepare

Procedure Amount

In salt brine immerse Remove capelin ; drain on

screens for Place capelin in smoke tunnel

and smoke Dry capelin, without smoke, in

tunnel Remove capelin from smoke

tunnel ; trim off tails and rough edges

Pack capelin in To each can add � oz Place cans in can-closing machine

and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure (10 psi)e for

Remove cans from retort ; dry, label , and store

Material or ingredients

salt brineb dressed capelin

4-oz oblong cansd vegetable oil

3Dressed capelin, males = approximately 24-30/lb.

Sal

80C

Formula 2

Time Temp

1 min 60 F

1 min

30 min 1 60 F

80 min 1 60 F

50 min 240 F

1 5 min 40 F

bTo prepare salt brine, refer to brining instructions on page 7 . cTo prepare 80 sa l brine, refer to Table II, page 8. dCan size 405 X 301 X 014. When ordering cans (drawn containers) specify the latest type

of enamel for fish. epsi = pounds per square inch .

DRESSED SMELT :a SMOKED, A IR-DRIED, AND CANNED

Procedure

Prepare In salt brine immerse Remove smelt ; drain on

screens for Place smelt in smoke tunnel

and smoke Dry smelt , without smoke, in

tunnel Remove smelt from smoke

tunnel ; trim off tails and rough edges

Pack smelt in To each can add Place cans in can-closing machine

and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure (10 psi)e for

Remove cans from retort ; dry , label , and store

aDressed smelt = 24-30/lb.

Amount Material or ingredients

salt brineb dressed smelt

4-oz oblong cansd ! oz vegetable oil

Sal

80c

Formula 3

Time Temp

� min 60 F

1 min

1 5 min 1 60 F

80 min 1 60 F

50 min 240 F

1 5 min 40 F

bTo prepare salt brine, refer to brining instructions on page 7 . cTo prepare 8 0 sal brine, refer to Table II, page 8 . dCan size 405 X 301 X 014. When ordering cans (drawn containers) specify the latest type

of enamel for fish . epsi = pounds per square inch .

30

DRESSED ALEWIFE :& SMOKED, COOKED IN OIL, AND CANNED

Procedure

Prepare In salt brine immerse Remove alewife ; drain on

screens for Place alewife in smoke tunnel

and smoke for Remove alewife from smoke

tunnel ; cook in hot corn oil for

Drain alewife ; trim off tail and rough edges ; pack alewife in

Place cans in can-closing machine ; seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure 1 1 0 psi)" for

Dry, label , and store cans

Amount

aDressed alewife = approximately 40/lb.

Material or ingredients

salt brineb dressed alewife

4-oz oblong cansd

Sal

80e

Fonnula 4

Time Temp

I t min 60 F

1 min

1 5 min 1 60 F

1 5 min 220 F

50 min 240 F

1 5 min 40 F

bTo prepare salt brine, refer to brining instructions on page 7. eTo prepare 80 sal brine, refer to Table II, page 8 . dCan size 405 X 301 X 014 . When ordering cans (drawn containers) specify the latest type

of enamel for fish. "psi = pounds per square inch.

ALEWIFE F ILLETS :& SMOKED, A IR-DRIED, AND CANNED

Procedure

Prepare In salt brine immerse Remove alewife and drain skin

side down on screens for Place alewife in smoke tunnel

and smoke for Dry alewife, without smoke, in

tunnel for Remove alewife from smoke

tunnel ; trim off rough edges ; pack alewife in

To each can add Place cans in can-closing

machine ; seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure ( 10 psi)" for

Dry, label , and store cans

Amount

! oz

& Alewife fillets = approximately 24/lb .

Material or ingredients

salt brineb alewife fillets

4-oz oblong cansd vegetable oil

Sal

80e

Forllluia 5

Time Temp

1 5 sec 60 F

1 min

1 5 min 1 60 F

60 min 1 60 F

50 min 240 F

1 5 min 40 F

DTo prepare salt brine, refer to brining instructions on page 7 . eTo prepare 80 sal brine, refer to Table II , page 8 . dCan size 405 X 301 X 014. When ordering cans (drawn containers) specify the latest type

of enamel for fish. epsi = pounds per square inch .

3 1

CHUB F I LLETS :" SMOKED , A IR-DR IED , AND CANNED

Procedure

'Prepare In salt brine dip Remove chub and drain skin side

down on screens for Place chub in smoke tunnel and

smoke for Dry, chub, without smoke, in

tunnel for Remove chub from smoke

tunnel ; trim off rough edges ; pack chub in

To each can add Place cans in can-closing

machine and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure ( 1 0 psi) " for

Dry, label, and store cans

"Chub fillets = 1 6- 1 8 /lb.

Amount

� oz

Material or ingredients

salt brineb chub fillets

4-oz oblong cansd vegetable oil (optional)

Sal

SOc

Forlllula 6

Time Temp

5 sec 60 F

1 min

1 5 min 1 60 F

90 min 1 60 F

50 min 240 F

1 5 min 40 F

bTo prepare salt brine, refer to brining instructions on page 7 . "To prepare S O sal brine , refer to Table II , page 8 . d Can size 405 X 301 X 014 . When ordering cans (drawn containers) specify the latest type

of enamel for fish. epsi = pounds per square inch .

FRESHWATER EEL FILLETS : SMOKED , A IR-DRIED , AND CANNED

Procedure

Prepare In salt hrine immerse Remove eel and drain on screens

for Place eel in smoke tunnel and

smoke for Dry eel, without smoke, in

tunnel for Remove eel from smoke tunnel ;

pack eel in To each can add Place cans in can-closing

machine and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure ( 1 0 psi)d for

Dry, label, and store cans

Amount

1 0Z

Material or ingredients

salt brinea skinless eel fillets

4-oz oblong canse vegetable oil (optional)

aTo prepare salt brine, refer to brining instructions on page 7. bTo prepare SO sal brine, refer to Table II , page S .

Sal

Forllluia 7

Time Temp

5 sec 60 F

1 min

1 5 min 1 60 F

60 min 1 60 F

50 min 240 F

1 5 min 40 F

e Can size 405 X 301 X 0 1 4. When ordering cans (drawn containers; specify the latest type of enamel for fish.

dpsi = pounds per square inch .

32

FRESHWATER CODa L lveRS :o SMOKED AND CANNED

Procedure Amount Mate,ieJ

Prepare To salt brine add and mix To brine and saltpetree add Soak livers Remove livers ; drain on screen

for Place livers in smoke tunnel and

smoke for Remove livers from smoke tunnel Pack livers in To each can add Place cans in can-closing

machine and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and coo! in water under pressure ( 10 psi)g

Dry, label , and store cans

9 gal 10 oz

I! tsp

aFreshwater cod is also known as burbot, ling, bLivers weigh approximately 8 oz per fish. eTo prepare salt brine, refer to brining instructions dTo prepare 75 sal brine, refer to Table II , 8. ·One gallon of brine-and-saltpeter solution .5 Ib tCan size 405 X 301 X 014 . When ordering cans (drawn

of enamel for fish. gpsi = pounds per square inch.

FRESHWATER F ISH :" CANNED STEAK-STYLEb

Procedure

Cut crosswise in l !-inch slices Pack in Add to each can Place cans in can-closing machine ;

seal under 20-inch vacuum Place cans in reto rt ; sterilize for Leave cans in retort and coo! in water

under pressure ( 10 psi ) e Remove cans from retort ; dry, label ,

and store

"Chub, inconnu, sheepshead, sucker, lake tront , b Under this process there may be free liquid

process as follows : in smoke tunnel (without smoke) upon degree of dryness desired ; refrigerate fish for for canned freshwater fish steak-style.

salt

cCan size 307 X 200. When ordering cans, specify the latest d A small headspace (k-t inch) is essential when

expansion of the product during processing. A space of fish solids during transport.

epsi = pounds per square inc h .

33

F

F

F

FISHBALLS (SERVIES) FROM FRESHWATER F ISH&

Procedure Amount Material or ingredients

Start food cutter ; add S ib fillets

Chop for

Add and mix 8 0z vegetable shortening

Add and mix 6! oz frozen chopped onion

Add and mix sifted dry ingredients : I ! oz salt 1 tsp thyme ! tsp ginger ! tsp savory 4 0z wheat flour

2! oz milk powder Shape mixture into balls using ! oz mixtu re

for each ; roll balls in flour and deep fry in vegetabll;! oil

Drain on rack for

&Sucker , carp , sheepshead, or whitefish .

WHITE SAUCE FOR CANNED FISHBALLS (SERVIES)&

Procedure Amount Material or ingredients

Place I ! Ib clean fish bones

In 4 qt water

Add : I lb onions, cut up

4 0z celery, cut up

2 0z lemon juice

1 0 peppercorns

Heat to boiling and simmerb fOl

Skim off scum ; drain and retain stoc k

Heat and blend : 1 0 0z corn oil

1 0 0z flour

Mix to a smooth paste

Gradually add stock to the paste ; heat to boiling

Add : 1 oz salt

� oz pepper

Stir until smooth ; simmerb for

SInstructions for preparing fish balls (servies) are given in Formula \ 0

bCook over direct heat j ust below boiling point ( 1 80 -2 1 0 F I .

3 4

Forll1ula 10

Time

! min

! min

! min

min

4 min

1 min

Temp

32 F

33-3 5 F

30 F

3 80 F

Forll1ula 11

Time Temp

30 min

3 min 275 F

2 1 2 F

30 min

CANNED FISHBALLS (SERVIES)& IN WHITE SAUC'Eb

Place

In

Procedure

While still hot, pour over fishballs

Place cans in can-closing machine and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure ( 10 psi)d for

Dry, label , and store cans

Amount

5 0z

3 0z

Material or ingredients

(6-8) fishballs

8-oz round cans"

white sauce

BInstructions for preparing fishballs (servies) are given in Formula 1 0 . blnstructions for preparing white sauce are given i n Formula I I .

Formula 12

Time Temp

90 min 240 F

30 min 40 F

"Can size 307 X 200. When ordering, specify the latest type of enamel for fish . dpsi = pounds per square inch.

BAKED BEANS (FOR F ISHBALLSR WITH BEANS)

Procedure

In

Soak

Heat to boiling and simmerb for

Skim off scum, drain and retain

To liquor add :

Heat to boiling

Add cooked beans , place in oven and bake, stirring occasionally, for

Amount

1 qt

1 6 0z

3 0z 1 0z 1 0z

2! oz 1 tsp 1 tsp ! oz i tsp 1 tsp ! tsp ! tsp 1

Material or ingredients

water

beans (navy or kidney)

liquor

chopped onion sugar molasses tomato paste cider vinegar Worcestershire sauce salt dry mustard white pepper cinnamon allspice bay leaf

Rlnstructions for preparing fishballs are given in Formula 10 . bCook over direct heat just below boiling point ( 1 80-2 10 F.)

35

Formula 13

Time Temp

40 F

14 hr

30 min 200 F

2 1 2 F

4 hr 250 F

Place

Place

Leave

Dry ,

under pressure ( 1 0

and store cans

5 (6-8)

3

SInstructions for preparing fish bal ls are given bInstructions preparing beans

or

cooked beans

90

307 X 200. When specify type o f for fish .

FRESHWATER

Start

Blend

Blend for

In

Extrude into

Lin k by

pcr inch .

For long storage refrigerate

.5

ingredien i s Tirne

2

Ib hyd rogenated shorten ing

casingC

wa.xed cartons

cartons o f sausages

240

40 F

- 3 0 F

"Whitefish , carp, smelt , sheepshead , b Addition of � Ib of ice to 5 lb mainta ins temperat u re

near 35 F during mixing. C Natural casing (sheep intest ines) or (casing (collagen) .

SI\10K ING OF DRESSED FRESH\A/ATER F l;<;i"ft

Procedure Material or ingredients

Place

screens drain Place fish in smoke tunnel and smoke for Then increase temperature by 10° ?,very

1 5 min to Increase to 1 80 F and smoke for Remove fish smoke tunnel ; chilI fish

i n cold room

or package fish and store at fish

"Whitefish , sucker, carp , lake trout, chub, goldeye, large a lewife ,

refer to brining instructions on page 7. refer to Table II, page 8.

reqUlred depend u p on species and s i ze of fish . wi II depend upon size of fish and effic iency of freezer .

p reparing and applying glaze are given on page 25.

FRESHWATER F ISH'" W IENERS

Procedure

finest cutting blade, h o m ogenize food mill

�-inch c utting blade, coarse-cut food m i l l

Place i n food c u lter , s tart c utter and add :

Blend for Lei stand for Ret urn mixture to food cutter ;

and add :

Blend for Place mixture i n

casin g ; place on triangular steel frames form wieners ; place frames of wieners in smoke tunnel and s moke for

Then increase temperature by J00 every 1 5 min to

I ncrease temperature to 1 80 F and smoke for

R emove wieners fro m smoke tunnel ; immediately i mmerse wieners in hot water

Chill wieners by cold-water i mmersion or cold-water s pray

Peel and p ackage wieners ; p late freeze at Store at

Amount

1 I b

4 1b 4 oz 2 tsp 1 tsp

1 2 0z 3 02

oz 8 0z

Materia l

fish flesh containing bones

shorten1ng

crushed ice

16

60 F

70 F

F F

F -40 F

F

large

Forn:mla 17

m i n

2

1 5 min

60 min

5 min

10 min

Temp

F

32 F

40 F

1 20 F

1 60 F

1 80 F

1 60 F

40 F --40 F -1 5 F

aBullhead, whitefish, sheepshead, carp, bullhead with carp and sheepshcad, chub with whitefish, chub with suckers, and suckers with carp .

bpepper oil 1 7 % ; nutmeg oil 6 % ; coriander oil 9 % ; cloves l ! % ; onion powder 4 � % ; paprika 2 1 % ; salt 4 1 % .

"Commercially p repared binder p referred .

37

SWEET-AND-SOUR SAUCE (FOR WIENERS" CANNED IN SWEET-AND-SOUR SAUCE)

Procedure Amount Material or ingredients

Blend :

Heat to boiling

Simmerb sauce for

1 6 0z 4 0z 2 0z 2 tbsp 2 tsp 2 drops 1 tsp 2 0z

tomato sauce corn syrup cider vinegar Worcestershire sauce prepared mustard Tabasco sauce celery seed minced onions

blended sauce

"To prepare fish wieners, see Formula 17 . bCook over direct heat just below boiling point ( 1 80-2 1 0 F) .

FRESHWATER F ISH WIENERS" CANNED IN BRINE

Procedure Amount Materia! or ingredients

Cut in pieces 1 i-inches long 1 2 wieners

Stack pieces upright in 8-oz round cansb

Cover wieners with hot salt brinec

Place cans in can-closing machine and seal under 20-inch vacuum

Place cans in retort and sterilize for

Leave cans in retort and cool in water under pressure ( 10 psi)8

Dry, label, and store cans

"To prepare fish wieners, see Formula 17 .

Sal

Sd

Formula 18

Time Temp

2 1 2 F

30 min

Formula 19

Time Temp

90 min 240 F

30 min 40 F

bCan size 307 X 200. When ordering cans, specify the latest type of enamel for fish. cTo prepare salt brine, refer to brining instructions on page 7 . dTo prepare 5 sal brine , refer t o Table II, page 8 . epsi = pounds per square inch .

3 8

FRESHWATER FISH WIENERS" CANNED IN SWEET-AND-SQUR SAUCEb Formula 20

Procedure Amount Material or ingredients Time

Cut in pieces 1 i-inches long 1 2 wieners

Stack pieces upright in 8-oz round cans"

Cover wieners with sweet-and-sour sauce

Place cans in can-closing machine and seal under 20-inch vacuum

Place cans in retort and sterilize for 90 min

Leave cans in retort and cool in water under pressure ( 10 psi)d 30 min

aTo prepare fish wieners, see Formula 1 7 . bTo prepare sweet-and-sour sauce, see Formula 1 8. "Can size 307 X 200. When ordering cans, specify the latest type of enamel for fish. dpsi = pounds per square inch .

ACKNOWLEDGMENTS

Temp

240 F

40 F

The author gratefully acknowledges the assistance and cooperation of Mr David Iredale who produced innumerable processings of products, helped with their development and prepared samples for tasting and display; he is indebted to Mrs A.W. Lantz and the School of Nursing, Victoria Hospital, London, for helping to produce the formulas and for conducting taste tests of experimental products; Mr Sheldon Zettler prepared numerous drawings, sketches, and photo­graphs to illustrate the text. A special word of appreciation is due Mrs Joyce De Serranno for her conscientious effort in checking references, typing the manu­script, and assisting in many ways. Cooperation of Union Carbide Company, Visking Division, Toronto, Devro Co. , Somerville, N.J. , and Griffith Laboratories, Toronto, is acknowledged.

The Department of Fisheries Inspection Service supervised capture, processing, and shipment of whitefish from Saskatchewan; the Fish Inspection Laboratories in Vancouver and Halifax provided results of taste tests made on canned whitefish and the Defense Research Board provided facilities for freeze-drying products.

39

BIBLIOGRAPHY

AMANO, KElSHI. 1 962. Fish sausage processing in Japan. Fishing News Intern. , 1(5) : 29-30,

32-34.

AMER ICAN MEAT INSTITUTE FOUNDATION. 1 960. The science of meat and meat products . Reinhold Publishing Corp . , New York. 438 pp.

ANON. 1 9 50. Friday franks. Fishing Gazette, 67(2) : 28.

1955. Versatile unit protects fish during scaling. Food Eng. , 27(9) : 1 39 . 1 957. Fillets coated with alginate jelly exported by Norwegians. West. Fish. , 55( 1) : 28.

1958. Seafood produce made from tuna is like hot-dog. Food Field Reporter, 26( 1 ) : 4.

1 9 5 8 . Tuna hot dog is established in new markets in the east. Seafood Merchand . , 18( 1 0) : 1 0 .

1 9 59 . Guide to "Canada Inspected" standards. Part 2. Sanitation and processing operations. Canadian Fisherman, 46( 1 0) : 2 1 -28.

1 960. Guide to "Canada Inspected" standards. Part 5. What constitutes a suitable product ? Ibid . , 47( 1 ) : 1 9-25 .

1 960. Canning machinery. Food Mfr . , 38(8) : 3 34-37, 3 50.

1961 . Fish challenges meat on its own grounds - in tuna-links, a meatless hot dog. Fishing Gazette, 78(3) : 1 4-1 5, 3 1 .

1 96 1 . Nichiro fish sausage center. Pacific Fisherman Intern. , 59(8) : 1 1-1 2 .

1 962. Advances in processing methods. Food Eng . , 34(2) : 37-52.

1 963a. Packaging problems with fresh fish. New Scientist (London) , 19(7) : 1 1 .

1 963b. How to select packaging films on basis of gas permeability. Fish Boat, 8 ( 10) : 3 3 , 48.

BABBIIT, HAROLD E. 1 952. Engineering in public health . McGraw-Hill Book Co., Inc. , New York. 582 pp.

BLOOMBERG, RAY. 1 9 60. Fish-in-bags hook plus-sales. Food Eng. , 32 ( 6) : 99.

BOOOSLOWSKI, A. S. 1 965. The keeping qualities of fish sausages and wieners . Fish. Res. B d . Canada, London BioI. Sta . Tech. Unit Circ. No. 7 , pp. 1-8.

BORGSTROM, GEORG. (ed) . 1 9 6 1 . Fish as food. Volume 1 . Production, biochemistry, m icro­biology. Academic Press , New York. 725 pp.

1 962. Fish as food. Volume 2. Nutrition, sanitation, uti lization. Academic Press , New York. 777 pp.

BROWN, W. G., AND C. P. LENTZ. 1956. Moisture absorption by some packaging materials at subfreezing temperatures . Canadian J. Tech. , 34 : 366-372.

CASTELL, C. H. 1 9 54. Spoilage problems in fresh fish production. Bull. Fish. Res. Bd. Canada, No. 100, pp. 1 0-12.

1 9 5 8 . A simple method of checking on the sources of contamination in fish plants. Fish. Res . Bd. Canada, Atlantic Prog. Rept. , No. 70, pp. 23-27.

CASTELL, C. H . , J. S. M. HARRISON, AND O. C. Young. 1960. Handling, chilling and freezing fish. Canadian Fisherman, 47(2) : 1 9-25.

CH IVILENKO, V. P. , AND I . I . VEDERNIKOV. 1960. Machine for gutting small fish. Israel Program for Scientific Translations, PST Cat. (Office Technical Services, U. S. Dept. Com­merce, Washington) No. 68 (OTS 60-2 1 -96) . 4 pp. [Trans. from Russian . ]

40

CLAGGETT, F. G. 1 962. Packaging air shipments of fresh fish. Fish . Res . Bd. Canada, Pacific Prog. Rept. , No. 1 14, pp. 3-5 .

COPSON, DAVID A. 1 962. Microwave heating i n freeze-drying, electronic ovens, and other applications . AVI Publishing Co. Inc . , Westport, Conn . 433 pp.

CUTTING, C. L. 1 948. Torry Research Station controlled fish smoking ki ln . Dept. Sci. Ind. Res. , Food Invest . Mem. 596. 18 pp. Repr. from The British Fish Manual and Directory.

DEMPSEY, H. V. 1 962. Fish processing plant water supplies . Canadian Fisherman, 49(6) : 66-67. 1 964. Inspection and quality control . Ann. Rev. 1964 Fish . Counc. Canada, nineteenth

Ann. Meet . , April 20-22, Charlottetown, p. 57 .

DEPARTMENT OF FISHERIES. 1 9 58. Methods for canning suckers. Trade News, 10( 1 0) : 16 .

DEPARTMENT OF NATIONAL HEALTH AND WELFARE. 1 964. 1 9 54 office consolidation of the Food and Drug Act and of the Food and Drug Regulations with amendments to June 18, 1 964 . Sect . B .2 1 .020 (a) and (b) , p. 7 1 A, Nov. 7, 1963 . Queen's Printer, Ottawa.

DEPARTMENT OF SCIENTIFIC AND INDUSTR IAL RESEARCH. 1 9 59 . Torry Research Station Annual Report 1 9 5 8 . Handling and preservation of fish. Torry Res. Sta . , Aberdeen, p. 1 9 .

1 960. Torry Research Station Annual Report 1959 . Torry Res . Sta . , Aberdeen. 3 1 p p . 1961 . Torry Research Station Annual Report 1 9 60 . Torry Res . Sta . , Aberdeen . 44 pp . 1 962. Torry Research Station Annual Report 1961 . Torry Res. Sta . , Aberdeen . 44 pp . 1 963 . Torry Research Station Annual Report 1 962 . Torry Res . Sta . , Aberdeen 44 pp . 1 964. Smoked fish - recommended practice for retailers. Torry Res. Sta . , Aberdeen,

Torry Advisory Note No. 14 . 6 pp.

DOAR, LE Roy H. , JR . 1 9 60. The technology of boil-in pouches . Frosted Food Field, 30(2) : 28-29 , 40.

DOMINION BUREAU OF STATISTICS. 1964a. Fisheries Statistics Ontario 1 962. Queen's Printer, Ottawa, p. 8.

1964b. Fisheries Statistics Manitoba 1 962. Queen's Printer , Ottawa , p. 6. 1 964c. Fisheries Statistics Saskatchewan 1 962 . Queen 's Printer, Ottawa, p . 5 . 1964d. Fisheries Statistics Alberta 1 9 62 . Queen's Printer, Ottawa, p. 5 .

DUGAL, L. C. 1 962. Proximate composition o f some freshwater fish. Fish . Res . B d . Canada, London BioI. Sta. and Tech. Unit Circ . No. 5 , pp. 1-6.

DYER , W. J . 1 957. Storage and transportation of frozen fish . Canadian Fisherman, i4(6) : 37 , 39, 4 1 , 43 .

EDD IE, G. C. 1957 . A review of the development of jacketed cold stores for frozen foods. Modem Refr . , 60(7 1 1) : 225-227 .

ELLIS, WAYNE P. 1964. Interior finishes for cold storage facilities . ASHRAE (Am. Soc. Heat. , Refr. and Air-cond. Eng.) J . , 6 ( 12) : 48-50 .

FISHER IES RESEARCH BOARD OF CANADA. 1936 . Instructions for making an improved type of ice glaze for frozen fish. Pacific Fish. Exptl . Sta . , Prince Rupert, B .C. Ind . Mem. No. 2 . 3 pp. (mimeo) .

1 949 . Fish scaler and washer. Fish. Res. Bd. Canada, Pac. Prog. Rep. No . 78, p. 1 6. 1958 . Selected publications concerning smoked fish . Fish . Res. Bd. Canada, Tech.

Sta . , Vancouver Circ. No. 22.

FOSTER , W. W., AND T. H. SIMPSON. 196 1 . Studies of the smoking process for foods. I . The importance of vapors. J. Sci . Food Agr. , 12 : 3 63-374.

HARR IS , ROBERT S., AND HARRY VON LOESECKE, (ed) . 1 960. Nutritional evaluation of food processing. John Wiley & Sons, Inc. , New York. 6 1 2 pp.

4 1

HARRISON, J. S. M. , AND S . W. ROACH. 1 952. The application of vacuum in pretreatment of fish for canning. Fish. Res . Bd. Canada, Pac. Prog . Rep . No. 9 1 , pp. 10-12 .

HEEN, EIRIK, AND RUDOLF KREUZER (ed) . 1962. Fish in nutrition. Fishing News (Books) Ltd . , London. 445 pp .

HOPPER, P. F . 1963 . Protein film makes superior sausage casing. Food Eng. , 35 (9) : 102-103 .

HUSSAINI, SAEED A, AND G. E. COOPER . 1957. Fractionation of wood smoke and the comparison of chemical composition of sawdust and friction smokes. Food Tech. , 11(10) : 499-502.

IVES, MARGARET, AND GAIL M. DACK. 1957 . Safety of inside enamel coatings used in food cans . Food Res . , 22 ( 1 ) : 1 02-109.

JARVIS, NORMAN D . 1 943 . Principles and methods in the canning of fishery products. U. S . Fish and WildI . Servo Res . Rep . No. 7 , 3 66 pp .

1950. Curing of fishery products . Ibid . , No. 1 8 , 271 pp.

JOHNSON, W. BLOIS. 1960. Hygienic considerations in food plant design. Chemistry and Industry, No. 39 , pp. 1 203-1 206 .

KAREL, M . , B . E. PROCTOR, AND G. WISEMAN. 1 9 59 . Factors affecting water-vapor transfer through food packaging films . Food Tech. , 13(1 ) : 69-74 .

KARRICK, NEVA, WILLIAM CLEGG, AND MAURICE E. STANSBY. 1956. Composition of fresh­water fish - No. 1. Comm. Fish. Rev . , 18 (2) : 1 3-1 6 .

KRAMER, AM IHUD , AND BERNARD A TWIGG. 1962. Fundamentals of quality control for the food industry. AVI Publishing Co. Inc . , Westport, Conn . 5 1 2 pp.

LANTZ, A. W. 1 945. Specialty products from smoked and cooked fish. Fish. Res. Bd. Canada , Pac. Fish. ExptI . Sta. , Vancouver Ind . Mem. No. 7 , 3 pp. (mimeo.)

1947. Herring products . Fish. Res . Bd. Canada, Pac. Prog . Rep . No. 72, pp. 33-3 5 . 1 948a. Experiments o n the canning of freshwater fish. Ibid . , No. 74, pp. 1 9-2 1 . 1948b. Experiments on the smoking of freshwater fish . Ibid . , No. 75, pp . 3 5-39 . 1949 . An air-conditioned tunnel for processing fish . III . A commercial conveyor-type

vertical kiln. Ibid . , No. 8 1 , pp. 87-90 . 1961a . The Lake Erie gear development project - 1 959. Fish. Res. Bd. Canada, London

BioI. Sta. and Tech. Unit Prog. Rep . No. 2, pp. 5-14. 1961b . Canning freshwater fish. III. Ibid. , _pp . 37-47 . 1 962. Specialty fish products . Fish. Res. Bd. Canada, London BioI . Sta . and Tech .

Unit Circ. No. 4, pp. 1 0-20. 1963 . Fresh whitefish sausage. Ibid. , No. 6 , pp. 1 7-23 . 1 964a . A practical method for cleaning and dressing fish . Trade News, 16( 1 1 ) : 6-8 . 1 964b . A practical method for brining and smoking fish. Ibid . , 16(12) : 1 4-17 . 1964c. Fish cold storage plant ; Mutwal , Ceylon. ASHRAE (Am. Soc. Heat. , Refr.

and Air-cond. Eng.) J., 6(8) : 3 8-40. 1965 . A practical method for canning fish . Trade News, 17(8) : 3-8.

LANTZ, A. W. , AND L . C . DUGAL. 1959 . Experiments on canning freshwater fish. II. Smelts from west end of Lake Erie. Fish. Res . Bd. Canada, BioI . Sta. and Tech. Unit, London Prog. Rep . No . 1 , pp. 28-30.

LANTZ, A. W., AND O. C. YOUNG. 1949. An air-conditioned tunnel for processing fish . III . Fish. Res . Bd. Canada, Pacific Prog . Rep . No. 78 , pp. 17-20.

LENTZ, C. P. 1955 . Humidification of cold storages ; the jacket system. Canadian J. Tech. , 33 : 265-278 .

LENTZ, C. P . , AND W. H. COOK. 1955 . Comparison of two types of high humidity cold storage systems. Proc. Ninth Intern . Congress Inst . Refr. , Pa!is, 1955 , 5: 039-044.

42

LEUNG, W.-T. Wu. 1 962. Problems in compiling food composition data. J. Am. Diet. Assoc . , 40 : 19-22 .

LINTON, E. P. , AND A. L. WOOD . 1943 . A tunnel smoke-house for the smoke curing o f fish . Fish. Res . Bd. Canada , Atl . Prog . Rept . No. 34, pp. 1 0-14.

LITTLE, ARTHUR D., INC. 1958 . Flavor research and food acceptance. Reinhold Publishing Corp . , New York. 391 pp.

LORA NT, M ICHAEL. 1963 . Fish sausages . Food Mfr. , 38 : 41 3-414 .

LoTZ, WILLIAM A. 1 964. Vapor barrier design for cold storage applications . ASHRAE (Am. Soc. Heat . , Refr. and Air-cond. Eng.) J . , 6( 1 2) : 46-48.

LOWE, BELLE. 1961 . Experimental cookery. John Wiley & Sons, Inc . , New York, 573 pp.

MACCALLUM, W . A. 1963 . Factors influencing the effectiveness of fresh fish washing operations . J. Fish . Res . Bd. Canada, 20 : 1231-1244 .

MATZ, SAMUEL A. 1962. Food Texture. AVI Publishing Co. Inc . , Westport, Conn. , 286 p p .

MCGARVEY, ALAN R. 1 964. Wrap your cold storage room i n a vapor barrier . ASHRAE (Am. Soc . Heat . , Refr. and Air-cond . Eng.) J. , 6 ( 12) : 42-46.

MERORY, JOSEPH . 1960. Food flavorings-composition , manufacture and use . AVI Publishing Co . Inc. , Westport , Conn . , 3 8 1 pp.

MEYER, LILLIAN HOAGLAND. 1 960. Food chemistry. Reinhold Publishing Corp . , New York , 3 8 5 pp.

M IYAUCHI, DAVID T. 1963. Drip formation in fish. 1 . A review of factors affecting drip . U. S . Fish and Wildl. Servo Fishery Ind . Res . , 2 (2) : 13-20.

MONTGOMERY, W. A., AND A. R. PRATER. 1 963 . Fish preservation inquiries . Fisheries products . Fish sausages ( 1 ) , (3) and (5) . Fish . Newslett. (Austral . ) , 22(3) : 20 ; 22(5) : 2 1 , 27 ; and 22(7) : 19, 27.

MUIR, A . T. 1959 . Guide to "Canada Inspected" standards . Part 1 . Plant construction -floors ; walls ; ceilings ; ventilation ; lighting. Canadian Fisherman , 46(9) : 20-22, 27-30.

1959. Guide to "Canada Inspected" standards . Part 3. What you should know about processing equipment. Ibid . , 46(1 1 1 : 19-22, 27-30 .

1 959. Guide to "Canada Inspected" standards. Part 4. Sanitation and fish processing machinery. Ibid. , 46( 1 2) : 29-3 5 .

1 960 . Guide to "Canada Inspected" standards . Part 8 . Some developments in refriger­ated transportation . Ibid. , 47(4) : 19-26.

MUIR, ALLAN T. , AND lAIN C. S . MACNAB. 1960. Packages and packaging materials . Ibid. , 47(3) : 21-25.

NICOL, D. L . 1958 . Some problems of transient-state conduction in the cooling of fish fillets . J . Sci . Food Agr . , 9: 78-82 .

1 960. New type of smoke generator. Food Mfr. , 35 : 4 1 7-419 .

OKADA, M INORU. 1961 . Fish sausage in Japan . FAO Conference on Fish in Nutrition, Washington, Sept. 1 9-27, Working Papers , Vol. 1 , Paper No. C/l l /9 .

PATASHNIK, MAX. 1963. Net-weight determination for frozen glazed fish . Comm. Fish. Rev . , 25( 10) : 1-5.

PETERS, JOHN A. 1960. Packing of fishery products . Fishing Gazette, Annual Review, 77(1 3) : 148 .

43

PISKAREV, A . , AND S. GAKICHKO. 1 9 57 . The basis of fish glazing . Food Sci . Abstr. , 29(6) :

5 2 3 . (Abstr. 2 1 64) .

POTTINGER, S. R . , AND DAVID T. M IYAUCH I . 1 9 5 6 . Protective coverings for frozen fish. Sect. 3 ,

U. S . Fis h and Wild! . Servo Fish. LeaH . , 429, p p . 47-50 .

PRATER , A. R . , AND W. A . M ONTGOMERY. 1 9 63 . Fish p reservation inquiries . I I I . Fisheries prod ucts . Fish sausages (2) and (4) . Fish. Newslett . (Austral . ) , 22(4) : 25-26 ; and 22(7) : 1 9 , 2 7 .

REAY, G. A . , A N D J . M . SHEWAN. 1 949. T h e care of t h e trawler's fish . Dep t . Sci . Ind Res . , . Aberdeen , Food Investigation Leaflet No . 3 .

REUTER, H . 1 949 . Progress i n the production o f fish sausages ( Fortsc hritte i n der fischwu rst­

produktion) . Die Fisch-Woche, 4 (26) : 3 6 5 , 2 p p . (in German) .

R IETZ, CARL A. 1 9 6 1 . A guide to the selectio n , combinat ion and c o o king of foods . A VI Publishing C o . Inc . , Westport , Conn . , 395 pp .

SCHMIDT, P. J. 1 94 8 . Analyses o f freshwater fish fro m Canadian interior provinces . Fis h . Res . B d . Canada, Pac . Prog . Rep . N o . 7 5 , p p . 48-5 1 .

SCHOONENS, J . G . 1 9 5 0 . Fish sausages have a future (Visworstjes hebben toekomst) . Vis­serijwereld, 9(49) : 1 14 5 , 2 p p . (in Dutch) .

SCHULTZ, H. W . 1 960 . Food enzymes . AVI Publishing Co. Inc . , Westport, Conn . , 1 44 pp.

S IDAWAY, E . P. 1 944. The p reparation of marinated herring. Fish . Res . Bd . Canada , Pacific

Prog. Rep . , No. 5 8 , p p . 20-22.

1 94 5 . Fish p astes . Ibid . , No. 6 3 , p p . 3 8-40.

S IDAWAY, E . P., AND O. C. YOUNG . 1 94 3 . An air-conditioned tunnel for processing fish. Ibid . , No. 56, p p . 4-5 .

STANSBY, MAURICE E . 1 9 54. Composition of certain species of freshwater fish. 1. Introduc­tion : the determination of the variation of composition of fish. Food Res . , 19 (2) : 2 3 1-234 .

(ed .) 1 9 6 3 . Industrial fishery technology. Reinh o l d Publishing Corp . , New York. 3 9 3 p p .

STEVENS, H. P . , AND R . F. ELLIS. 1 960 . Can coatings n o w ta ilor- made for top p ro duct p rotec­tion. Canadian Packagin g , 1 � ( 8 ) : 46-47 .

SUNDERLAND, P. A . 1 9 3 8 . Spiced surf smelts . Fis h . Res . Bd. Canada, Pac . Prog. Rep . N o . 3 7 ,

p p . 1 7- 1 8 .

1 93 9 . Chum salmon p roducts . Ibid . , N o . 4 2 , p p . 1 0- 1 2 .

1 940. Hal ibut "cheeks" canned in jel ly . Ib id . , No. 45, pp. 4-6 .

TANIKAWA , ElICH ! . 1 964. Fish sausage and ham industry in Japan, pp . 3 67-424 . In Advances

in food researc h . Vol . 1 2 . Academic Press Inc . , New York.

TARR, H . L. A . 1 960. Effects o f p rocessing o n fish products, pp. 2 83-304. In Nutritional

eval uation of food p rocessing . John Wiley & Sons, Inc . , New York.

TAR R , H. L . A . , AND A . W . LANTZ. 1 949 . The effect of mechanical washing of fish o n the

keepi n g q uality of fillets prepared fro m them. Fis h . Res . B d . Canada , Pacific Prog. Rep .

No . 8 1 , p p . 80-83 .

TAR R , H. L. A . , A. W. LANTZ, AND NEAL M . CARTER. 1 9 50. The p reparatio n and appl ica­

tion of brines and dipping solutions for processin g certain fish prod ucts . Fish. Res. Bd.

Canada, Pacific Prog. Rep. No. 84, pp. 5 1 -57 .

THURSTON, CLAUDE E. 1 9 5 8 . Sodium and potass ium content of 34 s pecies o f fish. J . A m .

Diet . Assoc . , 34 : 396-3 9 9 .

44

freezing p reservation of foods.

Westport , Conn . 1 2 1 4 pp ,

o f p reservable Food Hygienic Soc. Japa n , :1 ( 3 ) .

industry in Jap a n . Kureha Chemical Industry Co. , Ltd . , General Food

Tokyo, Japa n . 12 pp.

U, INTER IOR , F ISH A N D W ILDLiFE SERV ICE, 1 9 5 1 . Composition of

:J.

fre:;hwater fish , Comm. Fish , Rev . , 1 3 ( 1 2) : 1 3- 1 4 .

9 5 2 . Composition of freshwater fish . Ibid . , H ( 1 ) : ] 7 ; 1 4 ( 2) : 30 ; 1 4 ( 3 ) : 22 ; 14(5) : 1 3 ;

1 9 54.

1 9 5 5 .

1 9 5 5 .

1 9 62 .

; 14 (9) ; 20 ; 14 ( 1 0 ) : 27 ; H ( ll ) . ; 1 :1(1 2) : 1 5 . Composilion freshwater fish. Ibid . , 1 5 (2) : 30 ; 15 (4) . 1 7 ; 15( 1 0) : 17-1 8 ; 1 5 ( 1 2) :

of freshwater fish. Ibid . , 16( 5) : 2 1 .

CoJd.,stowge l ife o f fresh-water fish 1 . 16(9) . 1 8- 20 .

Cold-sto rage l ife of fresh-water fish - No. Ibid . 17 ( 1 1 ) : 1 9 -2 1 .

Technoiogical research o n the fresh-water fisheries of t h e U . S . Ibid . , 17 ( 1 0) : 3 1 -34.

and sausage quality standards (ill Jc:pan ) . I b i d . , 2t (5 ) : 6 1 -62.

OF AGR ICULTURE. ( Undated . ) Fo o d the ye:lfbook of agriculture 1 9 59 . Superinten d e n t

Washingt o n , D . C. 7 3 6 p p .

. DOTY, L. J . P IRCON , A N D G . Chicago, Bull . "N o . 47 , 1 6 p p .

W ILSON. 1 9 6 1 . Am. Meat InsL Found . ,

HARRY Practical food micro b i o l ogy tec h n o l ogy. A VI Publishing Co.

Westp ort , Conn . , 3 4 5 pp .

Y�OUNG , E d . N o . 3 5 , p p . 1 8-22.

1 9 62 . handl ing and p rocessing

45

Refr. J . , W ( l l ) : 2 1 -22,

Canadi an Food Ind . , :-I;H8) '