Observations From a Preservation and Processing Study onAtka Mackerel, Pleurogrammus monopterygius

JIM W. CONRAD, HAROLD J. BARNETI, FUAD M. TEENY, and RICHARD W. NELSON

Introduction

The Gulf of Alaska and the BeringSea contain some of the world's mostabundant fishery resources. In recentyears, catches of more than 2 millionmetric tons of groundfish have beenlanded, primarily by foreign fleets(Nelson and Miyauchi I). This fisheryis basically composed of walleyepollock, Theragra chalcogramma;Pacific cod, Gadus macrocephalus;Pacific ocean perch, Sebastes alutus;yellowfin sole, Limanda aspera; andseveral other species including Atkamackerel, Pleurogrammus monop­terygius (Fig. I), of the greenlingfamily (Hexagrammidae). Althoughless abundant than other species,Atka mackerel are nonetheless an im­portant resource to foreign fishermencurrently fishing Alaskan waters.

Kizevetter (1973) reports that Atkamackerel is considered the most im­portant fish, in terms of food value,of the ten species from the familyHexagrammidae that are commercial­ly fished by the Soviets. Japan begana large-scale commercial fishery forP/eurogrammus azonus, a species ofgreenling very similar to Atkamackerel, in Hokkaido waters in the

Jim W. Conrad is with the NOAA Corps,Pacific Marine Center, 1801 Fairview AvenueEast, Seattle, WA 98102. Harold J. Barnett andFuad M. Teeny are Research Chemists andRichard W. Nelson is Supervisory ChemicalEngineer with the Utilizalion Research Division,Northwest and Alaska Fisheries Center, Na­tional Marine Fisheries Service, NOAA, 2725Montlake Boulevard East, Seattle, WA 98112.

1950's. Thus, with the advent of theforeign groundfish fishery in Alaskanwaters, Atka mackerel have alsobecome a significant part of thatfishery. Atka mackerel are extensivelyfished by Japan, Russia, and Polandoff Kodiak Island and the Aleutianchain (Macy et al. 2). Fishing activitiesare usually conducted from June toSeptember when Atka mackerel movefrom the offshore to the onshorewaters preparatory to spawning(Larkins, 1964).

'Macy, P. T., J. M. Wall, N. D. Tampsakis,and J. E. Mason. 1978. Resources of non­salmonid pelagic fishes of the Gulf of Alaskaand Eastern Bering Sea. Natl. Mar. Fish. Serv.,NOAA, Northwest Alaska Fish. Cenl., 2725Montlake Boulevard Easl, Seattle, WA 98112.Processed rep., 311 p.

I Nelson, R. W., and D. Miyauchi. 1976. Preser­vation and quality characteristics of Alaska bOl­tomfish and tests on minced pollock flesh. Natl.Mar. Fish. Serv., NOAA, Northwest AlaskaFish. Cenl., 2725 Monllake Boulevard East,Seattle, WA 98112. Processed rep., 2 p.

ABSTRACT-Chemical compOSitIOn,physical and sensory characteristics, andprocessing yields were determined onfrozen whole and butchered (heads off)Atka mackerel, Pleurogrammus monop­terygius. In addition, two methods ofthawing Atka mackerel were compared.Canned products made from the Atkamackerel were evaluated organoleptically,and process yields were determined. Theeffect of seasonal variation on proximatecomposition, mineral content, and sensorycharacteristics was also determined. Tastepanel evaluation results indicate that bothfresh and canned products produced fromfrozen Atka mackerel were ofhigh qualityand very acceptable.

47(1), 1985

T~I'I'I'I'I'I'~I'I'I'I'I'I'!jI'llrIT'I'I'1 JTi'~]'I'lry,· I'

~I~ I I:I~'~ II, m~ddrl~dIi flTI LlJ1llW.LLLU..l.l.WWlllJ...l.UllW.LLLU.l.WJu..u.J,;w..w..UUJ..l..l.W.>~..l..-

Figure I. - Adult Atka mackerel, Pleurogrammus monoplerygius. Photo byWilliam L. High, NMFS Northwest and Alaska Fisheries Center, Seattle,Wash.

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In 1982, the foreign fishery alloca­tion for Atka mackerel was about45,000 metric tons, or nearly 20 per­cent of the total foreign groundfishallocation in Alaska (Hasselback,1982). Although Atka mackerel arefished by U.S. fishermen in joint ven­tures with foreign countries, they areotherwise of little value to U.S.fishermen because domestic marketshave not yet been developed.

The Utilization Research Divisionof the NMFS Northwest and AlaskaFisheries Center has evaluated Atkamackerel as a possible resource for ex­ploitation by our domestic fisheries.Although information concerningbiological and ecological aspects ofAtka mackerel is available, littleresearch has been reported in theliterature on the commercial useful­ness of this species. Therefore, thefocus of the research reported herewas directed toward obtaining infor­mation concerning fillet yields, sen­sory attributes, and chemical com­position of the frozen and cannedproducts.

Materials and Methods

Fish Samples

The fish samples were caught in thevicinity of Albatross Bank southeastof Kodiak Island in September of1979 by the Soviet fisheries researchvessel Poseydon working jointly withAmerican fisheries scientists (Rep­pond3

) and in February of 1980 by theNOAA research vessel MillerFreeman. The September catch wasfrozen in 10 kg blocks, whereas theFebruary catch was individuallyquick-frozen and glazed prior to box­ing and shipping to the laboratory foranalysis and evaluation. Due to vesseloperations and delays in shipping fishfrom Alaska to Seattle, laboratoryanalyses were begun 2 1/2 months afterthe September catch and 4 monthsafter the February catch.

JReppond, K. D. 1979. Preliminary report onexperiments on Atka mackerel on the USSRR/V Poseydon, Kodiak Invesgitations­Utilization, Northwest and Alaska FisheriesCenter, NMFS, NOAA, Kodiak, AK 99615.Tech. Rep. 119,4 p.

74

Sample Preparation and Procedures

To determine fillet yields, fish werethawed at 34°F, weighed, measured,and then hand filleted. Fillet yieldswere calculated on the basis of wholeand headed and gutted (H&G) fishweights. Because fillet yields weredetermined on the freshly landedAtka mackerel caught by the R/VPoseydon in September (footnote 3),they were not redetermined in thisstudy.

To determine changes in the qualityof fish held in frozen storage underaccelerated temperature conditions,fish samples from the February catchwere packed in master cartons linedwith 1.5 ml polyethylene bags andstored at OaF. At regular intervalsof I, 2, and 3 months, fish from eachtreatment were analyzed for thaw andcooked drip, oxidative rancidity (TBAvalue) protein in thaw drip, and sen­sory attributes.

To determine the effects ofseasonal variation on chemical com­position and mineral content, the edi­ble flesh from 10 fish each of theSeptember and February catches wasanalyzed for moisture, protein, fat,ash, and various minerals.

Raw, steamed, and smoked Atkamackerel fillets were portioned andpacked in 0.5-pound (307 x 200.25)cans. Water, salt, broth, or oil wereadded to some cans for flavorenhancement. Each can containedabout 6 ounces of meat. The canswere vacuum sealed and thermallyprocessed at 242°F (10 psi) for 75minutes, water cooled, and stored at34°F until evaluated.

Process recommendations forcanned Atka mackerel have not yetbeen established. The smokedsamples were prepared as follows:Fish fillets were brined in an 18 per­cent NaCi solution for 10 minutes,rinsed lightly in fresh water, anddrained for 10 minutes. The brinedfillets were placed in a smokehouseand heated to 75°F for I hour in thepresence of light alder smoke fol­lowed by additional heating at 120°Fwith light smoke for I hour, and finalcooking at 175°F in the presence of

heavy alder smoke for 30 minutes.The smoked fillets were then por­tioned to size and packed in0.5-pound cans and thermally proc­essed as previously described.

Analytical Methods

Analyses for moisture, fat, and ashwere determined according to AOACmethods (Horowitz, 1980). The totalKjeldahl nitrogen method describedby Taras et al. (1971) was used todetermine protein in the fish. Proteinin the thaw drip was analyzed accord­ing to the AOAC micro-Kjeldahlmethod (Horowitz et al., 1975).Mineral content, except for mercury,was determined by emission spec­troscopy (Teeny et al., 1984). Mercurywas determined by the Official Foodand Drug Administration VanadiumPentoxide Method (Horowitz, 1980).Chemical determinations for oxi­dative rancidity were done accordingto the method of Lemon (1975).

Comparative thaw and cooked dripdeterminations were made on Y2-inchthick steaks with viscera and bellyflaps removed. Two differentmethods of thawing the frozensamples were evaluated. The dripfrom each method of thawing wassaved for protein analysis. In the firstmethod, frozen steaks were weighed,placed on trays enclosed in plasticbags to minimize dehydration, andallowed to come to a soft-frozen stateat ambient temperature. The sampleswere then held overnight at 34°F,drained, and reweighed. Samplesthawed by the second method wereweighed and placed in the inner pouchof a double plastic pouch arrange­ment, in which the inner pouch, con­taining the sample, was perforated topermit removal of drip from the sam­ple and the outer pouch to collect thedrip. The samples were then placed ina water bath at 68°F for 2 hours,drained, and reweighed. Cooked dripwas determined by weighing Y2-inchthick frozen steaks in aluminum con­tainers with covers and baking at375°F for 15 minutes, draining over anumber 8 sieve for 10 minutes, andreweighing. Drained weights of thecanned products were estimated by

Marine Fisheries Review

800

600

900

Correlation- 0.9019Slope = 25.0 g/em

'DO

500 .

6.400 6.

Length (em)

300 '----:;':3'---=3~2--!33:--:3:C:-4---:3':--S----:!::36---=3"=-'----:'38=----=-39

Figure 3. - Length/weight regres­sion plot for whole Atka mackerel,September 1979.

:§~ 600

~

ly (P = 0.05) higher in fat contentand lower in moisture than fishcaught in February (Table 2). Fujii

Correlation = 0.9019Slope = 25.0 g/em

500

700 '---CC78:--:':':-9-:'30-'----3::'-'---=3'.,-2---'"'33:--:3"-4-:'35::--:-'36

300

Length (em)

Figure 2. - Length/weight regres­sion plot for whole Atka mackerel,February 1980.

:§EOl 400

~

Table 1.-Flllet (skin oil) yields from whole and H&G Atka mackerel caught In February.

from the February-caught fish) wasattributed to the well developedgonads of the fish, particularly thefemales, indicating that spawning wasimminent.

Chemical analyses of the edibleflesh from both catches show that fishcaught in September were significant-

Whole fish Headed and gutted fish

Length Number Whole Fillet Fillet Length Number Whole Fillet Filletclass of weight weight yield class of weight weight yieid(em) fish (g) (g) (%) (em) fish (g) (g) (%)

28 2 256 106 41.4129 1 298 106 35.57 24 4 252 134 53.1730 1 383 151 39.43 25 6 268 134 50.0031 7 371 147 39.62 26 9 304 163 53.6232 12 402 163 40.55 27 5 346 167 48.2633 10 411 153 37.23 28 5 312 157 50.3234 3 402 161 40.05 29 8 314 166 52.8735 6 412 159 38.59 30 5 317 186 58.6836 2 520 217 41.73 31 1 349 195 55.87Average

32.5 384 151 39.3 27.2 300 163 52.9

Number Proximate composition (%) Sensoryattributes 1

ofCatch date fish Moisture Protein Fat Ash Flavor Texture Rancidity

September 10 73.7 ± 2.1 17.4±1.5 6.4± 1.7 1.3±0.2 4.5± 0.5 4.5±0.8 4.1 ±0.9

February 10 79.0± 1.3 17.5 ±0.8 2.3± 1.2 1.2±0 4.2 ± 0.4 4.8 ± 0.4 4.2 ± 0.8

, Scale of 1-5 with 5 indicating a fish with good flavor, normal (firm) texture, and no rancidity.

Table 2.-Proximate composition and sensory attributes of the edible flesh of Atka mackerel caught inSeptember and February.

Results

Fillet Yields andChemical Composition

Results of the analysis for filletyields (Table 1) are based on classlength and weights and represent bothwhole and H&G Atka mackerel fromthe February catch. The data showthat the yields were not dependent onthe length or weight of the fish.Linear regression plots with corre­sponding correlation coefficients inFigures 2 and 3 show that the Atkamackerel caught in September wereabout twice as heavy as those caughtin February (48.4 vs. 25.0 g/cm). Theapparent difference in the weight ofthe September catch relative to theFebruary catch reflects the state ofsexual maturity of the fish and is at­tributed to an increase in the fat con­tent of the flesh and growth of the in­ternal organs including gonads. Thefillet yield from the fall (September)caught fish would be expected to beless than the yield from the winter­caught (February) fish. Kizevetter(1973) made similar observations onP. monopterygius caught in Peter theGreat Bay and in the Bering Sea. Injoint research with Russian fisheryscientists aboard the U.S.S.R. R/VPoseydon, Reppond (footnote 3)observed that the average fillet yieldfrom hand-filleted whole Atkamackerel caught in the vicinity ofAlbatross Bank southwest of KodiakIsland in September 1979 was 29 per­cent. The reduced yield (comparedwith the recovery of edible product

draining samples over a number 8sieve for 5 minutes. The oil contentwas determined volumetrically.

Sensory Tests

Fish samples prepared for cookeddrip analysis were used to make thesensory evaluations. Samples wereevaluated by a taste panel for flavor,texture, and sensory rancidity using a5-point numerical scale. Similarly, thepanel rated the canned products forthe same attributes, but also includeda 9-point hedonic scale to determineproduct acceptability.

47(1), 1985 75

(1954) and Kizevetter (1973) foundthat the fat content of Atka mackerelis at its highest during the pre­spawning period from May throughOctober depending on fishing areas.There was no difference between theprotein content of the September­caught fish and the protein content offish caught in February.

The mean metal concentration ofthe elements is presented in Table 3.Analysis of data by the Student t testshowed that the September catch con­tained significantly higher levels ofcopper, potassium, and sodium thanthe February catch. For the remainderof the elements, no significant dif-

Table 3.- Mineral composition 01 Atkamackerel IllIet muscle caught in Septemberand February southeast 01 Kodiak Island.

Composition ("gig)

September FebruaryMineral catch catch

Ca 143±31.9 161 ±50Cr 0.134 ± 0.036 0.109±0.011Cu 0.797 ±0.107 0.489 ± 0.034Fe 7.44± 1.41 5.07± 1.12Hg 0.016±0.002 0.012 ± 0.004K 5,210± 180 1,780±201Li 0.029 ± 0.004 0.116±0.014Mg 292± 16 303± 16Mn 0.123±0.012 0.099±0.019Na 650 ± 109 385±34p 2,700 ±82 2,440±66Sr 0.338±0.107 0.295±0.107Zn 4.42±0.59 5.72±0.52

ferences were found between the twocatches.

Frozen Storage Studies

The quality of whole and H&GAtka mackerel remained goodthroughout the 3 months of frozenstorage (Table 4). Mean flavor scoresdecreased from 4.2 for whole andH&G fish to 3.2 and 3.5, respectively.Texture remained almost unchangedthroughout the 3 months of frozenstorage. Similarly, no significantchanges were observed in sensory ran­cidity scores as a result of treatmentor time in storage.

Results of chemical analyses for ox­idative rancidity (TBA value, Table 4)indicated no significant changes inrancidity during the first 2 months offrozen storage in the laboratory.However, a significant and unex­plained increase in TBA values wasobserved after 3 months of frozenstorage. At this time, the samples hadbeen frozen for a total of 7 months (3months in the laboratory plus 4months aboard the R/V MillerFreeman). The increase in TBA valuesindicated a potential rancidity prob­lem not detected by the taste panelists.

Data showing the effect of frozenstorage on the formation of thaw andcooked drip in steaks cut from fishstored at 0° F for 1, 2, and 3 monthsare presented in Table 5. These data

show that fish thawed at 34°F pro­duced slightly less than half of theamount of drip as that produced byfish thawed at 68°F (average com­bined thaw drip for whole and H&Gfish at 34° and 68°F, respectively, was2.8 percent and 5.4 percent). Becauseonly small differences were observedin the amount of thaw drip betweenthe whole and H&G fish sampleswithin each thaw temperature group(34°F vs. 68°F), we can assume thattime in frozen storage in this experi­ment did not playa significant role inthe process of thaw drip formation.Miyauchi et al. (1962) reported thatthe formation of thaw drip in Pacificcod was dependent on storagetemperature and time. Cooked dripdata show a slight decrease in dripwith storage time, but there was nosignificant difference in the amountof cooked drip from the whole andH&G fish.

Protein content in the drip fromsamples thawed at 34°F and 68°F arepresented in Table 6. The content ofprotein in the drip of the samplesthawed at 34°F was slightly greaterthan the protein content in thesamples thawed at 68°F. The dif­ferences in protein content, however,appeared to be related more to themethods of thawing than to the ex­perimental storage conditions. Dif­ferences in protein content in the drip

Table 4.-Sensory' and chemical evaluations 01 Atka mackerel caught in Februaryand held in Irozen storage lor 3 months.

TBALaboratory lJ<moles

storage malonalde·time 2 hyde/l00 g(months) Form Flavor Texture Rancidity fillet muscle)

0 Whole fish 4.2±0.4 4.8±0.4 4.2±0.8 0.29±0.07H&G 4.2±0.6 4.8±0.4 4.5±0.8 0.22±0.05

Whole fish 3.5±0.6 4.8±0.5 4.5±0.6 0.04±0.02H&G 4±0.8 4.5±0.6 4.8±0.5 0.13±0.02

2 Whole fish 3.2±1.1 4.3±1.1 3.7 ± 1.4 0.19±0.04H&G 3.5±0.6 4.2± 1.1 4.6±0.6 0.40±0.36

3 Whole fish 3.2±0.9 4.8±0.5 4.2± 1 0.91 ±0.21H&G 3.5±0.6 4.2 ±0.5 4.2±1 0.91 ±0.24

, Sensory scale of 1-5 with 5 indicating a fish with good flavor, normal (firm) texture,and no rancidity., After frozen storage in the laboratory, these fish samples had been frozen for 7month s (3 months in the laboratory plus 4 months aboard the RIV Miller Freeman).

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Table 5.-Thaw and cooked drip analyses 01 steak samples cut fromwhole and H&G Atka mackerel caught in February.

Laboratorystoragetime 1 34" thaw 68" thaw Cooked drip(months) Form (%) (%) (%)

0 H&G 1.72±0.75 5.49±0.53 20.31 ± 1.44Whole 2.60±0.23 6.27 ±2.45 17.88± 1.08

H&G 2.97 ±0.28 5.95±0.66 18.25±0.91Whole 3.62±0.22 5.31 ±0.66 17.07 ± 1.40

H&G 2.63±0.77 4.50±0.97 14.98±1.32Whole 2.25±0.47 4.43±0.49 13.51 ±0.58

H&G 3.38±0.80 6.23±0.81Whole 3.25±1.26 5.09±0.87

, After frozen storage in the laboratory, these fish samples had been frozenfor 7 months (3 months in the laboratory plus 4 months aboard the MIVMiller Freeman).

Marine Fisheries Review

Tabla 5.-Proteln content (%) In the thaw drip fromsteaks cut from whole and H&G frozen Atka mackerelcaught In February.

Laboratorystoragetime' 34 0 thaw 68 0 thaw(months) Form (%) (%)

0 H&G 8.38Whole fish 8.53

H&G 9.97 8.47Whole fish 9.81 8.92

H&G 9.60 8.57Whole fish 9.42 8.07

3 H&G 7.68 8.26Whole fish 7.42 7.69

'After frozen storage in the laboratory, these fishsamples had been frozen for 7 months (3 months inthe laboratory and 4 months aboard the RN MillerFreeman).

Table 7.-Taste panel and drained weight yield evaluations of canned Atka mackerel.

Sensory examinations

Sensory attributes'Overall

Drained weight

Can Texture Oiliness Flavor acceptability Percent PercenttreatmenP (1-5) (1-5) (1-5) (1-9) oil yield

I 3.8±0.5 3.5±0.6 3.5±0.6 6.2±0.5 17.7±1.6 83.0±2.1II 3.8±0.5 3.8±1 4.0±0 6.5±0.6 3.9±0.5 83.2±2.3III 3.8±0.5 4.0±1.1 3.5±0.6 6.0±0 4.7± 1.1 85.0± 1.7IV 3.8±0.5 3.8±1 4.0±0.8 7.0±0.8 12.8±2.0 81.4±1.4V 3.8±0.5 3.8±1 3.8±0.5 6.2±0.5 4.3±O.9 81.6± 1.3VI 3.5±0.6 4.0±1.1 3.8±0.5 6.2±0.5 5.4±2.0 82.6±O.4VII 4.0±O 3.5±1.3 3.8±O.5 6.5±O.6 5.6±O.8 87.5± 1.4VIII 3.8±O.5 3.2±1.2 4.2±0.5 7.0±0 17.1 ±0.7 89.5±O.8

'Scale of 1-5 with 5 indicating a fish with normal (firm) texture, no oiliness, and good flavor., Hedonic scale of 1-9 with 9 indicating a fish with high acceptability.3 Treatment codes and treatments:

I Raw, skin on, V, teaspoon sail, 1 tabiespoon salad oil.II Raw, skin on, V, teaspoon salt, 1 tabiespoon water.III Raw, skin on, V, teaspoon salt, no other additives.IV Raw, skin off, 'h teaspoon salt, 1 tablespoon saiad oil.V Raw, skin off, 'h teaspoon salt, 1 tabiespoon water.VI Raw, skin on, V, teaspoon salt, no other additives.Vii Precooked, 'h teaspoon salt, 1 tabiespoon water.VIII Precooked, 'h teaspoon salt, 1 tablespoon salad oil.

from the H&G fish and whole fishwere small.

Evaluation of Canned Fish

Taste panelists found that cannedAtka mackerel (canned raw, pre­cooked, or smoked) had an accept­able flavor which was further en­hanced by the addition of vegetableoil and salt and to lesser degree by theaddition of salt and broth. Tastepanelists found that canned productshad a slight but acceptable oilymouthfeel (Table 7).

The apparent higher drained weightyield for the precooked canned Atkamackerel is explained by the fact thatthe precooked samples lost most oftheir cooked drip during the pre­cooked procedure. Thus, whenretorted, they appeared to lose lessdrip than did the canned productsprepared from raw fish.

Summary

Although the work reported here isonly preliminary, the results indicatethat Atka mackerel is a higWy ediblespecies of fish that should find a readyacceptance in the U.S. market.Organoleptic evaluations of the fishfillets indicate that the fish is highly

47(1), 1985

desirable. The addition of a slightamount of vegetable oil to the cannedproducts enhanced its acceptability.During the spawning season, Atkamackerel have a higher fat contentwhich imparts a more distinct oilyflavor and mouthfeel.

For the same fish length, the fishcaught in September were heavierthan the fish caught in February. Inaddition to a higher fat content, Atkamackerel caught in September hadsignificantly higher concentrations ofcopper, potassium, and sodium thanthose caught in February. Proteincontent in the edible portions was notsignificantly different between theSeptember-caught and the February­caught fish.

Although TBA values, as ameasure of rancidity, increased after 3months of storage at OaF in thelaboratory, Atka mackerel was sur­prisingly stable and resistant to ran­cidity as detected by sensory evalua­tion.

Headed and gutted Atka mackerelyielded about the same amount ofcooked drip as the whole fish. Thaw­ing in 68°F water resulted in higherdrip losses than thawing at 34°F.Slightly more protein was observed inthe drip from the air-thawed fish

samples than in the drip from thewater-thawed samples.

Literature Cited

Fujii, Y. 1954. Chemical studies on Atka mack­erel meal. Bull. Fac. Fish. Hokkaido Univ.5(3):253.

Hasselback, N. H. 1982. 1982 Foreign FisheryAllocations, Bering Sea and Aleutians andGulf of Alaska. Seafood Bus. Rep. 80(1):91.

Horowitz, W. 1980. Official methods of anal­ysis of the Association of Official AnalyticalChemists, 13th ed. AOAC, Wash., D.C.

_~~~, A. Senzel, H. Reynold, andD. L. Park. 1975. Official methods ofanalysis of the Association of OfficialAnalytical Chemists, 12th ed. AOAC,Wash., D.C.

Kizevetter, I. V. 1973. Chemistry and tech­nology of Pacific fish. In Dal'izdatVladisvostok, U.S.S.R., p. 252-255. (Transl.from Russian by IPST Keter Press,Jerusalem, Israel.)

Larkins, A. L. 1964. Some epipelagic fishes ofthe north Pacific Ocean, Bering Sea, andGulf of Alaska. Trans. Am. Fish. Soc.93(3):286.

Lemon, D. W. 1975. An improved TBA test forrancidity. Environ. Can., Fish. Mar. Serv.,Halifax, Nova Scotia. New Ser. Circ. 51,4 p.

Miyauchi, D., J. Spinelli, and J. A. Dassow.1%2. Drip formation in fish: No. 3-Com­position of drip from defrosted Pacific codfillets. Fish. Industrial Res. 2(4):65.

Taras, M. J., A. E. Greenberg, R. D. Hoak,and M. C. Rand. 1971. Standard methods ofexamination of water and wastewater, 13thed. Am. Public Health Assoc., Wash., D.C.

Teeny, F. M., E. J. Gauglitz, Jr., A. S. Hall,and C. R. Houle. 1984. Mineral compositionof the edible muscle tissue of seven species offish from the Northeast Pacific. J. Agric.Food Chem. 32(4):852-855.

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