Canned Salmon Research Articles

<b>Quantification of fatty acids in salmon fillets conserved by different methods

Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of monounsaturated fatty acids, between 363.69 and 425.30 mg g-1 of total lipids, followed by polyunsaturated fatty acids (294.46 - 342.45 mg g-1 of total lipids) and saturated fatty acids (203.32 - 223.17 mg g-1 of total lipids). Although samples revealed different lipid contents, all proved to be great sources of omega-3 fatty acids, regardless of the manner of conservation.

Fish Is a Fighting Food: North American Canned Salmon and the First World War

The Northern Review 44 (2017): 457–464 During the First World War, the Pacific Northwest canned salmon industry, which was headquartered and operated in Alaska, British Columbia, Washington, and Oregon, sent millions of cases of its product to Britain and France for consumption by Allied troops and civilians. The war transformed the canned salmon industry in ways that reverberated long after the 1918 armistice. In order to meet the ever growing demand for fish, the industry expanded dramatically, almost doubling overnight in some regions, which led to overfishing, depleted fish stocks, and concomitant government regulation of fisheries that would only increase over time. In addition, the high rates of product spoilage—a direct result of new and disreputable packing companies entering the market in hopes of securing guaranteed government contracts—led to greater enforcement of pure food laws and safety regulations, an action that in turn educated the public about sanitation and the emerging science of nutrition. The adoption of canned salmon as a wartime ration may in hindsight seem obvious, yet the process was by no means inevitable but rather required industry lobbying and negotiations with the United States and Canadian governments over prices, delivery procedures, and general fishing operations. This article examines the complex and occasionally contradictory process of bringing Pacific Northwest canned salmon to Europe during the First World War. This article is part of a special collection of papers originally presented at a conference on “The North and the First World War,” held May 2016 in Whitehorse, Yukon. https://doi.org/10.22584/nr44.2017.020

"We Ask not for Mercy, but for Justice": The Cannery Workers and Farm Laborers' Union and Filipino Civil Rights in the United States, 1927-1937

This article examines role of Filipino-led Cannery Workers and Farm Laborers' Union (CWFLU) as a civil rights organization from 1927 to 1937. While Filipino laborers who travelled to Alaska to work in seasonal canned salmon industry founded union in 1933, other Filipino cannery workers (or Alaskeros) reported racism and discrimination they faced while on job in newspapers and journals, calling attention to need for a protective organization for employees. Despite Filipinos' ambiguous status as American nationals while under American control, Filipino workers used CWFLU as a vehicle to fight for as well as basic rights and protections as American subjects and eco- nomic contributors to United States. From Filipino students who were some of first employees to expose level of discrimination against Filipino and other Asian workers in cannery industry to later leaders of CWFLU who fought for basic rights of Filipinos who were targets of racially-charged vio- lence, CWFLU served as an essential social and political organization for working-class Filipinos prior to World War II. I argue in this article that historians should approach CWFLU as a Filipino civil rights organization and an impor- tant component of West Coast civil rights movement. O what thrills are coming with advent of June! University of Washington student Victorio Velasco penned in a 1934 article describing life as a cannery employee in Alaska for readers of The Filipino Student Bulletin .V elasco, who was a contributor to The Filipino Student Bulletin and a veteran in seasonal cannery industry, spoke favorably of life in the land of midnight sun, painting vivid pictures of canoeing, romances with native girls, friendships with other students eager to earn wages and tuition money for up-coming academic year, and, of course, manly labor that characterized work in canneries. For Velasco and hundreds of other Filipino students along West Coast who signed up to in Alaska from June to August (known as Alaskeros), cannery life was part of experience of living in United States as a self-supporting student striving to make most of American educational system. Year after year, students such

연어 frame 통조림의 제조 및 특성

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an <TEX>$F_0$</TEX> value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

송어 보일드 통조림의 개발 및 식품학적 성분 특성

송어의 용도 확대에 의한 어민 소득 증대를 목적으로 송어를 이용한 통조림 제품의 개발을 시도하였다. 송어 통조림의 일반성분은 수분이 71.5%, 단백질이 18.2%, 지방이 3.1% 및 회분이 4.5%로, 시판 연어 통조림에 비하여 수분의 경우 약간 낮았고, 단백질의 경우 차이가 없었으며, 지방 및 회분의 경우 높았다. 송어 통조림의 유리아미노산 및 총 아미노산의 총 함량은 각각 330.9 ㎎/100 g 및 18.2 g/100 g이었고, 주요아미노산은 유리아미노산의 경우 glutamic acid(68.6 ㎎/100 g, 20.7%) 및 anserine(124.1 ㎎/100 g, 37.5%) 등이었으며, 총 아미노산의 경우 glutamic acid(18.0%), aspartic acid(8.6%), lysine(8.4%) 및 leucine(8.9%) 등이었다. 송어 통조림의 무기질 함량은 칼륨이 123.3 ㎎/100 g, 칼슘이 271.3㎎/100 g, 마그네슘이 40.3 ㎎/100 g, 철이 2.4 ㎎/100 g 및 인이 244.3 ㎎/100 g으로, 송어 통조림을 100 g 섭취하는 경우 한국 성인 1일 영양 섭취량(칼슘 및 인: 모두 700 ㎎, 철: 12 ㎎)과 비교하여 보면 칼슘의 경우 38.8%를, 인의 경우 34.9%를, 그리고 철의 경우 20%를 섭취하는 효과가 있어 송어 통조림의 섭취에 의한 무기질 보강 효과는 기대할 수 있으리라 판단되었다. 송어 통조림의 지방산 조성은 폴리엔산이 43.7%로 가장 높았고, 다음으로 모노엔산(28.8%) 및 포화산(27.5%)의 순이었으며, 주요 구성 지방산으로는 16:0(18.4%), 18:1n-9(20.6%), 18:2n-6(17.3%) 및 22:6n-3(12.7%) 등이었다.

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Nutritional Composition of British Columbia Canned Salmon

Samples of canned B ritish Columbia sockeye and pink salmon, representative of that available to consumers on a year-round basis, were analyzed for moisture, protein, lipid, ash, salt, riboflavin, niacin, pyridoxine, vitamin B12, vitamins A and D, calcium, phosphorus, magnesium, selenium, sodium, potassium, iron and zinc. Protein quality was assessed on the basis of amino acid composition. The sampling plan took into account species, time of season, location of catch and processing plant as factors that might influence the nutritional composition. The data are expressed as range and mean±standard deviation for each nutrient on the basis of species. Contents of vitamins and minerals per 100g of product are also compared to the R ecommended DailyI ntakes (RDI) for these nutrients.

Staphylococcus aureus Growth and Thermostable Nuclease and Enterotoxin Production in Canned Salmon and Sardines

Staphylococcus aureus growth, thermostable nuclease (TNase) and enterotoxin production in inoculated canned salmon incubated at 22 ± 1°C for 4 d were dependent on the size of inoculum, and on the amount of oxygen present in the headspace; under nitrogen with an inoculum of 7 cfu/can, 102–103 cfu/g, no TNase and traces of enterotoxins (A, B, C2) were observed; under oxygen with the same inoculum ≥109 cfu/g, ≥6.0 μg TNase and up to 5.2 μg total enterotoxins (A, B, and C2)/100 g of salmon were observed. Values were intermediate under atmospheric air. After 1 week, 2 months and 4–24 months of incubation of salmon under nitrogen, S. aureus cfus were 108, 106 and 104–105 per g; TNase ranged from trace amounts to 20 μg/100 g and total enterotoxins from <1.0 μg to 6.2 μg/100 g. In canned sardines stored from 1 d to 12 months at 22 ± 1°C, levels were 109 cfu/g and 3.7–3.9 μg total enterotoxins/100 g; after 1 week, counts declined to 105 cfu/g but total enterotoxins remained relatively stable in some cans with up to 6.2 μg/100 g of sardines after 12 months. TNase varied from <1.0 μg to 20 μg/100 g of salmon with 109 and 105 cfu/g, respectively. In sardines, similar variation in TNase was observed and there was no correlation between TNase, enterotoxins and cfu/g. After 2 d to 24 months, carbon dioxide, an acidic smell and unacceptable odors were detectable over the headspace of S. aureus contaminated salmon and sardines, but not all persons who sniffed the contaminated products could recognize off-odors that would warn them against consuming the food. To prevent canned foods from causing staphylococcal illness, the conditions allowing post-process contamination should be eliminated by the producer and distributor of the products.

Pilipinos and Unionization of the Alaskan Canned Salmon Industry

(1981). Pilipinos and Unionization of the Alaskan Canned Salmon Industry. Amerasia Journal: Vol. 8, No. 2, pp. 1-30.

Liquid Chromatographic Determination of Dipicolinic Acid from Bacterial Spores

Dipicolinic acid was determined by reverse-phase liquid chromatography. Elution was with 0.2 M potassium phosphate, pH 1.8, containing 1.5% tert-amyl alcohol or higher concentrations of lower alcohols or acetonitrile. The normal analytical range was 50 to 1,000 muM, which is equivalent to 0.1 to 1 mg of spores per ml with a relative standard error of 2 to 4% and a detection limit of <100 pmol. Dipicolinic acid was fully extracted from spores by heating at pH 1.8 for 10 min at 100 degrees C. Sporulating cultures may be analyzed in less than 20 min without separation of cells from media. Liquid chromatography was also used to detect dipicolinic acid in more complex substrates, e.g., guinea pig feces containing Metabacterium polyspora spores and canned food. Dipicolinic acid could be detected in unspoiled canned salmon containing <10 added Bacillus cereus spores per g.

Thermal Inactivation of Botulinum Toxins in Canned Salmon

Canned salmon is a low acid food. If all C. botulinum spores are not destroyed by proper processing in home canning, a potential hazard of botulism exists. Boiling will destroy the toxin, but will also affect the palatability and appearance of the salmon. To determine the minimum temperature and heating time to destroy toxin, type A, B, or E toxin was added to canned salmon. Two‐gram portions in small glass vials were heated at 68, 71, 74, 79 and 85°C for various lengths of time up to 20 minutes. To establish a heating procedure for cans and jars of salmon, spores of types A, B, and E C. botulinum were added to commercially canned salmon and to glass jars of home‐canned salmon and incubated for 10 days. Open cans and jars were oven‐heated at 350°F (177°C) to the same end‐point temperatures. Assays for toxin were carried out with mice. Inactivation of toxin in salmon heated in vials showed an initial rapid drop in toxicity followed by a leveling‐off of the rate so that 20‐minute heating at 68 or 71°C did not destroy all of the toxin. At 79 and 85°C, the inactivation was much more rapid and all detectable toxin was destroyed within 2 to 5 minutes. For the oven‐heating method for two sizes of cans and jars, an internal temperature of 85°C followed by a 30‐minute holding period at room temperature was effective in inactivating botulinum toxin.

BACTERTOLOGICAL SURVEY OF CANNED SALMON

Journal of Food ScienceVolume 7, Issue 3 p. 178-185 BACTERTOLOGICAL SURVEY OF CANNED SALMON O. B. WILLIAMS, O. B. WILLIAMS National Canners Association, Research Laboratories, Washington, D. C., and Seattle, WashingtonSearch for more papers by this authorE. D. CLARK, E. D. CLARK National Canners Association, Research Laboratories, Washington, D. C., and Seattle, WashingtonSearch for more papers by this author O. B. WILLIAMS, O. B. WILLIAMS National Canners Association, Research Laboratories, Washington, D. C., and Seattle, WashingtonSearch for more papers by this authorE. D. CLARK, E. D. CLARK National Canners Association, Research Laboratories, Washington, D. C., and Seattle, WashingtonSearch for more papers by this author First published: May 1942 https://doi.org/10.1111/j.1365-2621.1942.tb17246.xCitations: 5AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume7, Issue3May 1942Pages 178-185 RelatedInformation

The Nutritive Value of Marine Products: VII. The Vitamin A and D Potency of the Oils from British Columbia Canned Salmon

The total oil in samples of canned British Columbia sockeye (Oncorhynchus nerka) and pink (O. gorbuscha) salmon, each from three different localities, contained respectively 50, 67, 67 and 50, 67, 67 international units of vitamin D per gram, equivalent to average contents of 1700 and 880 international units in the oil per pound of contents for the sockeye and pink samples respectively. The oil in the cans of sockeye salmon from two of the localities contained approximately 2.5 and 2.0 A.D.M.A. units of vitamin A per gram respectively. A composite sample of the oil in all the cans of pink salmon contained no appreciable amount of vitamin A. Several physical and chemical characteristics of the oil samples are given.