Spoilage of Fish in the Vessels at Sea: 2. Treatment on the Deck and in the Hold

Abstract

A study has been made of some of the factors affecting the spoilage rate of fish in the trawlers at sea. It was found that two conditions were major causes of accelerated spoilage: (1) Treatments that resulted in very heavy initial contamination such as storing the fish directly against the slimy wooden pen boards, and (2) Treatments that resulted in a rise in the temperature of the fish. This latter may be a larger increase in temperature for a short period, such as exposure of the fish on the deck during warm summer weather, or a smaller increase over a longer period, such as results from inadequate or inefficient icing.Other types of carelessness and unsanitary conditions did not have any significant effect on the fish until at least 6 or 7 days, as long as they were well iced during the subsequent storage period in the hold.