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A 5WDY OF CERTAIN PHYSICAL
FACTORS INVOLVED IN CANNING
OF GREAT LAKES CISCO,
LEUCICHTHYS ARI’EDI (LE SUEUR)

Thesis for the Degree of M. S.
MICHIGAN STATE COLLEGE
King Eons Wong
2943

Thisiatoeertifgthatthe

thesis entitled

A Study of Certain Physical Factors Involved in
Canning of Great Lakes Cisco, Leucichthys Artedi
(Le Sueur)

presented by

King Fong Wong

has been accepted towards fulfillment
of the requirements for

M- S. degree in Food Technology

/

Major profeuor

 

 

Date AUEUSt 23; 19148

"-795

 

A STUDY OF CERTAIN PHYSICAL FACTORS IN'VULVED IN CANNING

01" GREAT LAKES CISCO, IEUCICHTHYS ARTEDI I m SUEUR )

A STUDY OF CERTAIN PHYSICAL FACTORS INVOLVED IN CANNING

OF GREAT LAKES CISCO, LEUCICH'IHYS AR‘I'EDI I LE SUEUR )

 

by

King Fong Wong

A THESIS

Submitted to the Graduate School of Michigan
State College of Agriculture and Applied
Science in partial fulfilment of the

“M

requirements for the degree of
MASTER OF SJIENCE

Department of Food Technology

August, 19u8
\

mmYzm_
7:327
W ?71

.Acknowledgement

I am greatly indebted to Dr. Peter I. Tack, Associate Professor
of Zoology, Michigan State College, for extremely careful guidance
and valuable aid during the entire study and in the preparation of
the manuscript.

I extend thanks to Dr. Roy E. Marshall, Professor of Food
Technology, for helpful suggestions and final review of the work,
Mr. VLF. Robertson, and Dr. F.W.!‘abian for supplying materials for
this manuscript.

To all others who have given aid and encouragement, the writer

extends his thanks and appreciation.

203.18%

TABIE OF CONTSNTS

page
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11 MAMMS AND hmi-IHCDSOOOOO0.00.00.00.00...OOOOOOOOOOOOOOOOOOOOO001,4

Cleaning and dressing 14
Brining 15
Filling, exhausting, sealing and processing cans 15
Installation of thermocouples 15

111 BRINING..........................................................lS
Results and discussion 20
1v FILL 0F CANS2’4
Results and discussion 28

v HM PENEPRplnm...0.00....O...OCOOOOOOOOOOOOOOOOOOOOO0......00.03

Heat penetration factors "fh", "J" and "I" 30
Results 32
Calculation of the thermal process 45
Discussion h6

v1 successes COlmmIAL PROCEDURE FOR cannons

Securing the raw.materials ”6
Receiving and transportation #6
Grading M9
Dressing and cleaning 49
Scaling N9
Beheading U9
EViscerating and cleaning 50
Washing so
Brining 50

Erhausting and sealing 50

page
Processing 51

v11 SUM‘MYCOOOOCOOOOOOOOOOOO.OOOOOOOIOOOOOOI.OOOCOOOOOOOOOOOOOOOCOOO 52

ml]. LImm CIMIOOOOOOOOOOOO0.0....000...OOIOOOOOOOOOOOCOOO0.... 5n

.(1)
A srumr or CERTAIN mam. morons INVOLVED IN ammo
or GM LAKES cxsco, mucxmms ARI'EDI ( LE m )

INTRODUCTION
The Great Lakes cisco, Leucichthys artedi I Le Sueur ), ranks
first in poundage among the fishes caught commercially in the‘Mlchigen
‘Waters of the Great Lakes. While this important fishery resource
ranks first in weight, it is outranked in dollar value by both the
Lake Trout.and Lake Whitefish. This is due, in part, to the seasonal

nature of the annual harvest resulting in an uneven supply to the

market .

(2)
Table 1

Production of the State of Michigan Waters of the Great Lakes in 191m

 

From the Biennial Report of Michigan Department of Conservation

 

 

 

gm Total pounds I Value

Great Lakes cisco 6,157,565 $ 335 ,770.‘57
Lake Trout 5,672,285 19 .928 .503 .70
White and redhorse

suckers 2,327 ,786 137 .779 .1I6
Lake Whitefish 1,974,709 726,398 .77
Carp 1 .762 ,235 73 3:21.55
Yellow Pike Perch 1,h147.657 '259.961I.13
Yellow Perch 879 ,391 128 ,198 .59
Chuhs 731 ,uss 13s ,7 63.59
Catfish 363,652 . 71,010.10

Longnose suckers 221% ,025 11 ,018 .86

 

(3)
Table 2

Production of the State of Michigan waters of the Great Lakes in 1915

 

..—v__

From the Biennial Report of the Michigan.Department of Conservation

 

 

§EEE£2§ Total pounds ' ZEEEE.

Great Lakes cisco 6,910,393 $ 634,190.8u
Lake Trout 14,963,165 2,208,0114.06
Carp 2 ,901 ,163 177 .631 .15
White and redhorse

suckers 2,593,729 21M,798.36
Lake Whitefish 1,882,190 908,357.57
Chubs 1 ,356 .635 318 ,h99 .23
Yellow Pike Perch 990,839 279,181.22
Yellow Perch 6211.959 160,373.13
Catfish 152,126 113 ,9lm.59

Longnose suckers “30,871 23,825.7u

 

(u)

 

 

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CHARI'I

Monthly production of Great Lakes cisco in Michigan in 1944

 

THOUSANDS OF POUNDS

3000

2900

I 200

II00

I000

900

800

700

600

500

400

300

200

I00

(6)

 

MONTHLY PRODUCTION OF GREAT

r- LAKES CISGO IN MICHIGAN

IN I944

 

 

 

 

 

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

 

CHARI'2

Monthly production of Great Lakes cisco in Michigan in 1915

THOUSANDS OF POUNDS

I7)

 

MONTHLY PRODUCTION OF GREAT

_ LAKES CISCO IN MICHIGAN

IN I945

l900—
I80 0- /\

 

 

800-

70 0"-

60 O'-

500'—

40 0*—

300’

200—

I00‘"

 

I I I I I J I I I I I I

 

 

JAN FEB MAR APR MAY JUN JUL. AUG SEP oer NOV DEE

(8)

During the high production months of November and December, the
fish congregate on the fishing grounds. The commercial fishemen
harvest and market an enomous quantity of the cisco, which may result
in glutting the market during these months. Conforming to the law
of supply and demand, the market price is consequently greatly lowered.
Late in December, the fish move into deep water and weather conditions
prevent effective fishing, hence the supply becomes less abundant in
the market, resulting in a price rise. This is illustrated quite well
by prices on the Chicago Market as reported by the Fish and Wildlife

Service, Market News Service.

(9)
Table 5

Chicago Wholesales Market Price 111 cents per pound in 194” and 1945

 

____._ v— v— ——Vfiv~

Prom U.S. Fish and Wildlife Service, Market News Service,

Monthly Review of Prices on the Chicago Wholesale Market.

 

19’434 19%

Range Average Range Average
January 9-15 12.0 7:20 13.5
February 12-16 14.0 16-20 19.0
March 15-23 19.0 15-22 16 .5
April 13-25 19.0 17-214 20.5
May 10-19 11+.5 22-26 21m
June 5-13 9 .0 22-26 2h .0
July 7-13 10.0 15-26 21.5
August 14-13 6.5 iii-25 19.5
September 6-20 1’4.0 10-19 11+.5
October 5-17 11.0 5-19 12.0
November 5-10 7 .5 5- 9 7 .0
December 5-10 7 .5 7-12 9 .5

 

GEAR? 3
Monthly average market price of Great Lakes cisco

on the Chicago Market during 19%

 

 

CENTS PER POUND

30

25

20

 

I

 

MONTHLY AVERAGE MARKET PRICE
OF GREAT LAKES CISCO ON THE

CHICAGO MARKET DURING I944

l l I I 1 l I 1 1 I 1 I

L

 

JAN

FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

 

cam ’4
Monthly average market price of Great Lakes cisco

on the Chicago Market during 1911.5

PER POUND

CENTS-

30

25

20

(1'1)

 

 

MONTHLY AVERAGE MARKET PRICE
OF GREAT LAKES CISCO ON THE

_ CHICAGO MARKET DURING I945

 

I I I I I I I I I I I I

I

 

JAN res MAR APR MAY JUN JUL AUGTSEP OCT NOV 020

 

(12)

Table 5 shows that during November and December, the months of
highest production, the commercial fishermen glut the market with
an enormous quantity of the cisco, and the price may fall to the
ridiculously low sum of 5 to 6 cents per pound. At such times, the
producers may resort to selling large quantities to fur farmers for
2 to 3 cents per pound at the docks or they may freeze large quantities
for sale either on the wholesale market or to the fur farmers later
when prices have improved. TModerate quantities are also purchased
at this time by processors who fillet and freeze them for the frozen
food market.

In spite of the efforts to spread the marketing of these fish over
longer periods of time, the prices still drop to levels that are not
profitable to the commercial fishermen.

The Great Lakes cisco is a member of the Whitefish family, and
in common with the Lake Whitefish, it has a tender, white, flaky flesh
which when fresh and preperly prepared, has a delicate flavor. The
great abundance and low price of this species often results in poor
handling practices which adversely affect the quality of the product
as it appears on the market. This coupled with its inherent highly
perishable nature may result in losses of all or parts of some shipments
which are not sold at once.

It appears that the seasonal nature of the harvest of the Great
Lakes cisco results in unfortunate marketing arrangements which in turn
deprive the consumer of a unifbrm.supp1y of high quality fish at a

reasonable price. With this in mdnd, the present study was undertaken

(13)
in an attempt to supply information necessary to process these fish
for marketing in a more orderly and satisfactory way.

Canning offers a means of distributing the marketing of this
species over the entire year, preserving them.as a high quality product
for use during the months of low production, making the final product
more attractive and appealing to the consumers , and poor'handling of

the product may be completely avoided.

(11+)
ZMATERIALS AND METHODS

The fish used in this study were purchased from the commercial
fishermen of the Great Lakes with funds provieded for fisheries
research by the Zoology Section of the Michigan Agricultural
‘Experiment Station. They were shipped in the usual commercial manner
by packing 35 pounds of round or whole fish in crushed ice in a
wooden box. .A total of about five hundred pounds of fish was used
in this study. The size of the fish ranged from 9 to 12 inches.
Cleaning and dressing.‘

The fish were cleaned and dressed on a work table provided with
running tapwater which served to wash the fish before they were
dressed and to carry away the scales, blood and entrails as they
were removed from.the fish. The fish were scaled thoroughly with
an electric rotary fish sealer. Special attention was given to
scale removal to insure a clean scale-free fish for canning purposes.
In places where the electric scaler could not efficiently remove
the scales, a knife was used to finish the process. The fine often
raised the scalar head enough to allow some scales in this region to
remain untouched thus necessitating close inspection and hand work.
Following the scaling process, the head and entrails are removed
with special attention to thoroughness. The kidney does not come
away with the remainder of the entrails, bum must be removed separately.
It is necessary to insure complete removal of the kidney to prevent it
imparting a disagreeable flavor to the canned product. After the fins
are removedtthe fish is again thoroughly washed in running water and

set aside to drain before being placed in the brine.

I15)

Brining

.A salt solution testing 96° salinometer at 17° F was prepared
by adding 311.3 grams of sodium chloride ( fine salt ) per liter of
water. The salinometer reading of 96° was used instead of 100° because
the former accomplished the same result and saved the extra time required
to make a saturated brine in open containers. Stainless steel containers
of 12 liters capacity were used for holding the brine solution and
about 60 fishes were placed into each container. The cisco were separated
and immersed in liberal quantities of brine to prevent contact between
the fish, thus insuring complete, even penetration of the salt.

FillingJ exhausting, sealing and processing_9ans.

 

After the fish were immersed for certain periods of time in the brine,
they were taken out of the brine and were cut to lengths of 3-3/9 inches
and packed by hand into No. 1 standard cans I 211 x MOO ) coated with c
enamel. The cans containing the fish were placed in the steam.chest
where they were precooked or exhausted with live steam for 35 minutes.
The cans were then sealed by a hand-operated can sealer. An experimental
pressure retort was used for processing the cisco for’70 minutes at
2M0°F or 10 pounds pressure. Then they were cooled inside the retort
by admdtting cooling water under pressure to take away the heat.
plastallation of thermocouples

In order to measure the rate of heat penetration into the canned
cisco, thermocouples were made from gauge No.20 cOpper-constantan duplex
glass insulated wire. The measuring junction was made by welding the

cooper and constantan wire together at one end. A.hole measuring l/M inch

in diameter was made in the middle of the side of the can wall.

(16)
A 3/8 inch pipe bushing was soldered over the hole. Then the thermocouples
were inserted in such a way that the welded measuring Junction lay
exactly at the geometrical centre of the can. The thermocouple wire was
then wound with asbestos valve stem packing and this was held in place
and compacted by use of a pipe cap drilled to pass the thermocouple wire.
The pipe cap was tightened enough to prevent leakage into or out of the can.
The cans were then placed in the retort for processing. The themOcouple
wires were passed through a packing gland in the retort so the free ends
of the themocouples were outside the retort. The sealing of the thermocouples
described above was after the method suggested by M. Heerdt, J'r., F. Horos,
and M. Cantillo, ( 191w ), and modified by P.I. Tack.

The thermocouples were calibrated using the Leeds and Northrup
Standard conversion tables in which the temperature readings in degrees
fahrenheit were changed from millivolt readings. Distilled water ice
was used for obtaining a temperature 32° F. A chemical thermometer was
also used to register the temperature of the ice water in which the
reference and measuring Junctions were inserted. The millivolt readings
on the potentiometer corresponded to the temperature reading of 32°!
in the conversion table. This procedure was duplicated at 96°F, and the
thermocouples were found to correspond with the tabulated values for the
temperatures used.

Six thermocouples were connected in parallel, with their measuring
Junctions inside the retort and the reference Junction in ice water.

The cans were subjected to the processing temperature, and the rate
of heat penetration was measured by a Leeds and Northrup Potentiometer.

The amount of electromotive force set up by the difference of temperatures

in the thermocouple circuit was measured in terms of millivolts which

(17)
could be converted to temperature readings by referring to the said

conversion table.

(18)
BRINING

Brining is one of the most important. steps in the processing of
the cisco, because brining improves the general quality of the fish, as well
as the flavor and aroma of the product. If the cisco are canned without
brining, the products are likely to become insipid and unsatisfactory.
Brining improves the texture, making the flesh fimer as a result of
withdrawing of water from the product by the more concentrated brine.

It improves the keeping quality of the fish, as the number of bacteria
is greatly reduced. According to Tanner, 191m, brining has bactericidal
effect on the canned products, and the growth of Clostridium Botulinum
was retarded at 10 per cent concentration of salt.

During 1942, the National Canners Association, the American Can
Company, and the U.S.Fish and Wild Life Service conducted a cooperative
study on the canning of Maine Sea Herring ( Clupea harengus ). They
summarize the results of brining of Sea Herring as follows :-

" l. Brining both large and medium fish in a 100° brine for
90 minutes was found to give the most satisfactory results.

2. Brining from 90 minutes to 6 hours does not seem to give the
fish an excessive salt flavor, but fish brined for longer periods were
both fibrous and salty.

3. Fish brined for periods shorter than 90 minutes, or in 70°
brines, had a fresh or flat flavor and seemed slightly softer in

texture ."

(19)

The materials used in brining have been described under Section
11,1Materials and Methods. Concentration of the brine solution was
96’ salinometer. The cisco were soaked in the brine for different lengths
of time, so as to obtain different degrees of salt penetration. At
the end of different intervals of time, separate lots of fish were taken
out from the brine, while the rest was allowed to continue the brining
treatment. The range of time of brining varied from.15 minutes to h
hours.

Two experiments were carried out for brining the cisco. In the
first experiment, the time of brining was 1/2 hour, 1 hour, 2 hours
and h hours, while in the second experiment, the time of brining was
15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 1&0 minutes,
”5 minutes, 50 minutes, 55 minutes and 60 minutes. In both experiments
ten fish were used in each treatment in order to fill duplicate cans,
one of which served as check.

The brined cisco were then filled into cans and labelled and
were subJected to the same canning procedure described under Section 11,
Materials and Methods.

To evaluate the results of the brining experiment, the cans were
opened and the fish served to a panel of Judges who scored each sample
for saltiness, texture and aroma and other factors. The cans were
identified by code in order to insure unbiased Judgement.

The scores of the individual Judges were tabulated and are given

in Table 6

(2o)

 

 

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(21)

Those cisco brined from one to four hours were inferior in
general quality to those brined for half an hour. The latter
fish had a pleasing flavor and aroma. Hence for commercial
pack, it seems that the right period of brining should approximate
one half hour in duration. As regards the softness of bone and
firmness of flesh, all seemed to be satisfactory except those
brined for h hours which were too firm and fibrous. Another
experiment was carried out to determine within a narrower range
the acceptable brining time. The results of this experiment are

found in Table 7.

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(23)

The results of the second brining experiment indicate that a
period of immersion of 25 minutes in 96° brine yielded a canned product
which was rated satisfactory by a panel of Judges. Those brined for
15 minutes were insipid and flat. 'Those brined for 30 minutes were good
but slightly more salty than those brined 25 minutes and the former
were scored as satisfactory by the Judges. The reason for adopting
25 minutes for the brining period instead of 30 minutes is to keep the
saltiness low to accomodate those persons with low salt tolerance.

It is simpler to add salt than to withdraw it, consequently the brining
period is purposely kept low. It is possible that a larger panel

of Judges might include persons with a lower salt tolerance than

was true of the limited group. Before going into commercial production,
this should be further tested on a pilot plant run involving a large

number of persons.

(2n)

FILL OF CANS

The cisco after being brined for 25 minutes were taken from
the brine, and cut into 3-3/u inch lengths as described under Section
111, BRINING. They were then packed into the cans by hand.

Fill of cans is one of the important physical factors of the
general quality of fish, because it affects the amount of headspace,
cut out weight, and vacuum of the product. Cans which are slack-
filled are liable to have large headspace and the product might be
classified as sub-standard under the MdNary - Mapes Act. On the
other hand, overfill of cans tends to reduce the amount of vacuum
and retard the rate of heat penetration and, consequently, the product
might be understerilized. The fullness of the can is also very
important from.the economic view point, as we can determine the cost
per can by calculating the weight of fish put in.

To insure well filled cans, and a neat appearing product, the
tails and heads of the fish were alternated. About five fish were
used to fill a can. It soon became easy to select fish of the correct
size to fill the cans prOperly.

The packer must deve10p some skill in selecting and arranging
. the fish. The bodies taper toward the tail making it necessary to
alternate the heads and tails so the fish will pack tightly into the
cylindrical can. The thicker forward part of the fish also had the
body cavity opened and it is necessary to pack the fish in such a
way that the tail portion of one fish fits into the body cavity of

the alternating one so as to prevent large unfilled spces in the can.

(25)

Cane considered as preperly filled were found to vary from
322-336 grams in net weight. Those cans having 328 grams or more were
found to be well packed after processing, This is the equivalent of
11.5 ounces.

Since canned products are usually rated by food inspectors on the
basis of cutout weight, these cans were drained after processing and
the cutout weight was found to vary from 302 grams to 322 grams. Those
with 311 grams or more cutout weight were considered as being satisfactory.
ror commercial purposes this should probably be set at 312grams or 11

ounces, since all weights are in terms of ounces in commercial work.

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(26)

 

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(28)

Results and discussion

 

Table 7 shows that the average weight of the cisco required to
fill a No. 1 can is 325.7 grams or 11.US ounces, and the number of fish
to fill each can is 5.

After the fish were processed, they were scored for flavor, aroma,
and texture by a panel of Judges, and were found to be satisfactory in these
respects. The fill was good on the whole, except one with a slight hole
and one poorly filled on account of poor arrangement in alternating the
heads and tails. Therefore, by experience, the size or the uniformity
of the fish should be so chosen that they will make a compact pack when
the tails and heads are alternated. The average vacuum as shown by the
vacuum gauge was 10.2 inches: and the average headspace was 5/16 inch.

( See table 8 )

(29)
HEAT PENETRATION

Thermal processing is necessary in canning to destroy the most
heat resistant organisms which may cause spoilage in canned foods. The
time necessary to sterilize the canned Great Lakes cisco at a given
temperature is governed in part by the rate at which lethal heat is
transmitted to the slowest heating portion of the filled and sealed
container, and the food at the geometrical center of the container is
the slowest to attain any given temperature and is most difficult
to sterilize.

‘Heat is transferred either by conduction or by convection, or by
combination of both methods. Conduction is the transferrence of heat
in a solid, while convection is the transferrence of heat in a liquid
or gaseous mediums

Since the rate of heat transfer depends on the physical character
of the food, and since it is different for different products and for
different can sizes, the present study was undertaken to determine the
rate of heat penetration in canned Great Lakes cisco.

The equipment used in obtaining the data of heat penetration had
been described under Section 11, MATERIALS AND METHODS. Two runs were
made. In the first run 6 thermocouples were used, while in the second
run, only 5 thermocouples were used. The products were weighed carefully
before processing to get their net weights and drained weights. The
processing temperature used was 2MO°F at 10 pounds steam pressure. The
data was taken at intervals of every two minutes at the beginning of
processing until retort temperature was reached, then the data was taken

every five minutes. The readings were recorded in millivolts which were

(so)
later converted into temperature readings in degrees Fahrenheit by
means of the standard conversion table. When the temperature inside
the cans rose no further’and remained constant for ten minutes, the
steam was turned off, and cooling began by turning in cold water.
At the beginning of cooling, readings were taken every two minutes
and then every five minutes. The rate of heat penetration in relation
to time was plotted on the semi—lOgarithmic paper. All the eleven sets
of data were plotted on the same paper with the result that a kind of
frequency distribution was presented. The curve was carefully drawn

so that it represents the mean value for each group of observations.

HeaLpenetmtion factors "fh", "fl and "I"

The factors "fh", "J", and “I were adopted by Ball ( 1923, 1928 )
to describe the semi-logarithmic heating curves :

"fhfl.— The factor "fh" represents the slope of the heating curve,
being measured as minutes on the abscissa equivalent to a change of
one logarithmic cycle on the ordinate.

"Jfl.- The factor "J" is an arbitrary factor which, when taken
together with fh, defines the constants of the semilogarithmic heating
curve. The value “J" is obtained by dividing the difference between
the retort temperature and pseudo-initial temperature by the difference
between retort temperature and actual initial temperature. It
might be illustrated as follows :-

J= E'EeIT
RT - IT

 

HP 2 Retort temperature

IT Actual initial temperature

ps.IT = Pseudo initial temperature

the temperature indicated

(31)

by the intersection point between the extension of the straight line
portion of the curve and the vertical line which represents the
beginning of the process in zero time.

"IP.- The factor "1" represents the difference in degrees between

the retort temperature and the initial temperature of the food.

(32)
Table 9
Heating and Cooling Curve Data (1)

Time(mins.)wMillivolts Temperaturpir Time(mins.) Millivolts Temperature°F

 

- 6 g 2.50 1A2 102 n.33 237
- u 2.55 inn 1ou n.83 235
- 2 - 2,5» lug 106 n.71 230
o 2.69 150 108 n.46 220.5
5 2.86 158 110 u.u5 220
10 3.05 165 112 ”.20 210
15 3.33 17g 115 3,911 200
20 3.69 190 120 3.63 188
25 MO”: 20k 125 3.30 175
30 4.20 210 130 2.93 160
35 ”~40 216 135 2.79 15a
to u.u7 223 1uo 2.57 1M5
115 11.63 227 1M5 2.33 135
5o n.73 231 - 150 2.17 126
55 n.79 233
60 n.33 235
65 H.86 236
70 u.se 237
75 n.895 237.5
go h.91 238
4 35 n.925 238.5
39 lL93 239
95 n.93 239

100 n.93 239

Time( min_s_.J Millivolts Temperature‘ F

- 6
- u
- 2
o

5
1o
15
2o
25
30
35
no
”5
5o
55
60
65
70
75
80
85
89
95

100

2-55
2.59
2.6M
2.69
2.93
3.05
3.143
3.69
u.on
n.20
M.uo
n.52
n.62
n.7H5
n.595
n.83
n.86
n.88
H.895
n.91
n.925
n.93
1.93
u.93

(33)

Table 10

inn
1M6
1M8
150
160
165
180

190

210
218
223
227
231.5
233.5
235
236
237
237 .5
23$
238 .5
239
239
239

Heating and Cooling Curve Data (2)

Time(mins.)_ Millivolts Temperature°F

 

102
10k
106
108
110
112
115
120
125
130
135
1M0

150

n.895
4.86
n.76
”-57
n.5o
n.27
n.06
3.81
3.ue
3.18
3.00
2.81
2-57
2.u5

237-5
236
232
225
222
213
205
195
182
170
163
155
145

1M0

(3”)
Table 11
Heating and Cooling Curve Data (3)

Time(mins.) Millivolts Temperature°F Time(mins.) Millivolts Temperature°F

_ 6 2,52 153 102 4.89 237.5
- u 2.57 155 104 4.86 236
- 2 2.61 1n7 106 4.76 232
o 2.66 lug 108 4.57 225
5 2.83 156 110 4.45 220
10 3.03 164 112 4.22 211
15 3.33 176 115 4.06 205
20 3.63 1233 120 3.69 190
25 3.99 202 125 3.43 180
30 4.14 203 130 3.20 171
35 4.37 217 135 2.93 160
40 4.50 222 140 2.79 154
45 4-675 226.5 1’5 2.59 146
50 4.725 230,5 150 2.40 138
55 4-775 232.5
60 4.625 234.5
65 ”-815 235.5
70 4 .88 237
75 ”.39 237.5
80 4.91 233
85 4.925 238.5
89 4-93 239
95 4.93 239

Heating and Cooling Curve Data (4)

(35)

Table 12

Time(mins.j Millivolts Temperature°r

-6
- 4
- 2
o
5
10
15
2o
25
30
'35
40
45
5o
55
6o
65
70
75
80
85
90
95
100

2.50
2.52
2.57
2.61
2.79
2.98
3.28
3.58
3.94
4.20
4.37

4.55
4.615

4.71
4.725
4.81
4.845
4.895
4.91
4.925
4.93
4.93
4.93
4.93

142
143
145
147
154
162
174
186
200
210
217
224
226.5
230

231 .5

235-5
237 .5
238
238.5
239
239
239
239

Time(mins.) Millivolts Temperature°F

102
104
106
108
110
112
115
120
125
130
135
140
145

150

4.88
4.83
4.71
4.55
4.47
4.30
4.01
3.65
3.35
3.08
2.85
2.64
2.45
2~33

237
235

230 ‘
224
221
214
203
189
177
166
157

148

140

135

(36)
Table 13
Heating and Cooling Curve Date.(5)

Timehnins.) Millivolts Temperature"? Time(mins.) Millivolts Temperature‘F

- 5 2.64 143 102 4.925 238.5
- 4 2.66 149 104 4.88 237
- 2 2.71 151 106 4.83 235
o 2.79 154 108 4.65 228
5 2.93 160 110 4.52 223
10 3.18 170 112 4.40 218
15 3.43 180 115 4.11 207
20 3.74 192 120 3.86 197 .
25 4.06 205 125 3.53 184
5o 1'42? 215 150 3.50 175
35 4-45 220 135 3.08 166
40 4 .57 225 140 2.85 157
45 4.68 229 145 2.66 149
50 4.76 232 150 2.55 144
55 4 .81 234
60 . 4.86 235
65 4 .88 237
70 4.895 237.5
75 4.91 258
80 4-925 238.5
85 4.95 259
90 4.93 239
95 4.93 239

100 4.93 239

(37)
Table 14
Heating and Cooling Curve Data (6)

Time(mins.) Millivolts Temperature“! Time(mins.) Millivolits Temperature'F

- 6 2.50 142 102 4.86 236
r 4 2.55 144 104 4.76 232
- 2 2.64 148 106 4.62 227
o 2.69 150 108 4.32 215
5 2.85 157 110 4.20 210
10 3.08 166 112 3.99 202
15 3-365 177.5 115 3.69 190
20 3.69 190 120 3.30 175
25 4.01 203 125 3.00 163
30 4.25 212 130 2.69 150
35 4.47 221 135 2.50 142
40 4.57 225 140 ' 2.24 131
45 4.65 228 145 2.07 124
50 4.73 231 150 1.93 118
55 ”-775 232-5
60 4.83 235
65 4.86 236
70 4.88 237
75 4.91 238
80 4.925 233-5
85 4.925 238.5
88 4.93 239
90 4.93 239
95 4.93 239

100 4.93 239

(38)
Table 15
Heating and Cooling Curve Data (7)

Time(mins.)'gi11ivolts Temperature°F Time(mins.)‘Millivolts Temperature:r

- 5 2.66 149 102 4.87 236.5
- 4 2.69 150 104 4.78 233
- 2 2.76 153 106 4.68 229
o 2;83 156 108 4.45 220
5 2.98 164 110 4.27 213
10 3.23 174 112 4.06 205
15 2.63 188 115 3.81 195
20 3.84 196 120 3.43 180
25 4.11 207 125 3.05 165
30 4.32' 215 130 2.85 157
35 4.50 222 135 2.59 146
40 4.615 226.5 140 2.38 137
45 4.71 230 145 2.19 129
50 4.775 232.5 150 2.05 123
55 . 4.625 254.5
60 4.86 236
65 4.895 257.5
70 4.91 238
75 4.925 238.5
80 4.925 23825
83 4.93 239
85 4.93 239
90 4.93 239
95 4.95 259
100 4.95 239

(39)
Table 16
Heating and Cooling Curve Data (8)

Time(mins.) Millivolts Temperature°F memes.) Millivolts Temperature°F

- 6 2.59 146 102 4.88 237
- 4 2.61 147 104 4.81 234
.- 2 2.67 149 106 . 4.67 229
0 2.74 152 108 4.47 221
5 2.96 161 110 4.30 214
10 3.18 170 112 4.06 205
15 3.40 179 115 3.81 195
20 3.72 191 120 3.45 181
25 4.04 204 125 3 .10 167
30 4.27 213 130 2.90 159
35 4.45 220 135 2.64 ' 148
40 4.57 225 140 2.43 139.5
45 4.67 229.5 145 2.26 132
50 4.76 232 150 2.09 125
55 4.81 234
60 4.86 . 236
65 4.88 237
70 4.89 237.5
75 4.91 238
80 4.925 233.5
35 4.93 239
90 4.95 239
95 4.95 259

100 4.93 239

(40)
Table 17
Heating and Cooling Curve Data (9)

Time(mdns.)‘Millivolts Temperature°F Time(mins.)‘Millivolts Temperature°F_

- 5 2.50 142 102 4.895 237.5
- 4 2.55 144 104 4.83 235
- 2 2.60 146.5 106 4.71 230
0 2.64 148 108 4.52 223
5 2.79 154 110 4.40 218
10 2.93 160 112 4.20 210
15 3.23 172 115 4.09 206
20 2.58 186 120 3.63 188
25 3.94 200 125 3.30 175
30 4.14 208 130 3.00 163
35 4.365 216.5 135 2.76 153
40 N 4.50 222 140 2.50 142
45 4.60 226 145 2.31 134
50 4.68 229 150 2.14 127
55 4.76 232
60 4.81 234
65 4.84 235.5
70 4.88 237
75 4.895 237.5
80 4.91 238
85 4.925 238.5
90 4.93 259
95 4.95 259

100 4.93 239

(41)
Table 18
Heating and Cooling Curve Data ( 10 )

T1me(m1na.) Millivolts Tempegtum°l T1me(mins.) Millivolts Temperature‘l"

 

- 6 2.69 150 — 102 4.84 235.5
- 4 2.71 151 104 . 4.83 235
- 2 2.77 153 106 4.71 230
0 2.81 155 108 4.57 225
5 3.02 164 V 110 4.45 220
10 3.25 173 112 4.32 215
15 3.58 186 115 4.04 204
20 3.84 196 120 3.69 190
25 4.11 207 125 3.35 177
. 30 4.33 215 130 3.13 168
35 4.50 222 135 2.85 157
40 4.62 227 140 2.69 150
45 4.73 231 145 2.50 142
50 4.78 233 150 2.28 133
55 4.82 234.5
60 4.86 236
65 4.895 237.5
70 4.91 238
75 4.925 238.5
80 4.925 238.5
84 4.93 239
90 4.93 239
95 4.93 ‘ 239

100 .4.93 .239

3199331193.} Millivolts Temperatumf};

- 6
- 4
- 2
0
5
10
15
2o
25
30
55
40
45
50
55
6C
65
70
75
80
85
9o
95
100

Heating and Cooling Curve Data (11)

2.57
2.61
2.66
2.69

2.825

5-05
5-25
5.76
4.04
4.27
4.45
4.57
4.71
4.74

”-795

4.83
4.86
4.88
4.91
11.92
4.95
4.93
4.95
4.93

(42)

Table 19

145
147
149
150
155.5
164
175
195
204
213
220
225
230
231.5
255-5
255
236
257
258
238.5
259
259
259
259

Timefigins.) Millivolts Temperatureél

 

102
104
106
108
110
112
115
120
125
130
155
140
145

150

4.87
4.83
4.71
4.58
4.45
4.40
4.14
3.80
3.40
5-15
2.88
2.76
2-55
2.55

236.5
255
230
225.5
220
218
208
194.5
179
169
158
155
144
155

CFART 5

Heating and Cooling Curve of Great Lakes cisco

IN DEGREES F

TEMPERATURE

TIME IN MINUTES
0 I0 20 30 40.50 60g 70 80 90 I00 IIO I20 I30 I40 I50

 

 

 

   

I I I I I I I I I I I- I I I I
2394L ‘
2302— _

p n -
239 a
3 —
N ' a“. :
2 I‘ .5
23 0 " Nd . _
o I ? '.' :\:\! : "-1
v /' : II
23 In ‘ -\-‘
V
23 g .‘ _
235— : _g
234r a 2%. _
g ..
232— 5 i/E +
Ill ° . '
230— F 3/:
O
I-
a _
220? 3
I-
zIo- g
200 5
1
I00
I60—
I40— ._____4
I20— ," F” HEATING AND COOLING
80- F _
/ RVE OF 4
40—; CU ‘
' GREAT LAKES CISCO
I I I l i I I I I I . l I I g I

 

 

 

 

370

2 70
240

2I0
I90
I70

I50
I40
I30
IZO

”0

I00'

90

80

7|

 

 

-IO 0 I0 20 30 4O .50 60

TIME

70 so 90 I00 no I20 I30 I40 I50
IN MINUTES '

IN DEGREES F

TEMPERATURE

(44)

 

gouge.»

 

 

 

 

mm.a o: m.mmm :.mm~ m Ha Hazuoom H.oz onfinm
a a 00595 902 com: oqu aofimnmaa 3.8
2:26 wcapwom Agmvpnmaoa owgobd moaosoo .362 pmop «8 .02 non 1 Memo” no 003.

 

oomao mmxmq p095 no 33 “830.3289 noon no roam

 

 

Hm mange
mwm com m.aon Rom m.mmm m.~wm. m.~mm mmm mmm 0mm Amawnmvonwfiox eonflmnn
mam non mom mmm Hon m.mmm mom mom mmm mmm “mapnmv pnwfioa «oz

m.ww Hm mm om Hm m.wm Hm mm om mm Angus». anmaos non
Ha ON a m m m a m m H Nansen nae

 

0030 3wa 900.3 no “roughage 53$:qu poo: you made "Emacs

um m mnwfi

(45)

galculation of the themal process. _

 

The calculation for the theoretical time or processing of canned
cisco was based on the heating and cooling curve obtained above and the
thermal death time curve of Clostridium botulinum established by Esty
and Meyer ( 1922 I. From the curve of Esty and Meyer, the values F and
2. which were necessary to determine the processing time were obtained.
The value "1“", is the number of minutes required to destroy the organism
at 250°F, and it was found to be 2.78 minutes. The value "Z" signifies
the slepe or the curve expresses as degrees on the abscissa, equivalent
to a change of one logarithmic cycle in time on the ordinate. The methods
used for the calculation were after Ball ( 1928 ), and the result of the

calculations is the number of minutes required to destroy the most heat

resistant spores of Clostridium botulinum.

 

RP - 24091r

IT = 145°F

Ps.IT - 80°?

1 a RT - Ps.IT = 240-80 = 1.68
RT if!" 2116:1115

I=RT-IT=95
jI=95xl.68= 159.60
fh=40

F 2.78 I obtained from the curve of Esty and Meyer, 1922)

Z 18° ( obtained from the curve of Esty and Meyer, 1922)
r = 3.594 ( obtained from 1'" :2 tables, see Ball 1928 )
U 3 FF' = 3059“ I 2076 = 9.991

rh=40 ell-.0

U 9 .991

(46)
Cw = Cooling water temperature = YO‘F
rm+g = RT-Cw = 240 - 70 = 170

g = 4.547 I obtained from Eh : g curves ; see Ball 1928 I
U

Applying the formula,
Bb = fh log l;_
a fh I logng - log g I
= 40 I 2.20303 - 0.7725 )
= 40 x 1.4305
= 57.22 minutes I Process time )
But the come-up time is 6 minutes and Bell has shown this to have
a value of .42 x 6 or 2.52 at retort temperature and this may be subtracted
from the calculated heating time, i.e. 57.22 - 2.52 or 54.70 minutes.

Therefore the total heating or process time would be 54.70 + 6 or 60.70 minutes.

Discussion

The heating curve had a short thermal lag of six minutes at the
beginning of the process, and then it was followed by a straight line curve
on a semi-logarithmic paper. The alone of the curve and other related
values were described in terms of fh and 1 values in Table 21.

In the calculation of the theoretical process time, the heat
resistances of Clostridium.botulinum.in the canned food have been used
from the curve established by Esty and Meyer, and the methods used were
after Ball I 1923,1928 I

The process time calculated was the:minimum.time required to sterilize
the canned cisco in question under the retort temperature of 240'F.
Since this was a preliminary experiment on process evaluation, the writer

suggests that a safety factor of 10 per cent of the theoretically

(47)

Calculated value should be arbitrarily added.

(48)
SUGGESTED COMMERCIAL PROCEDURE FOR CANNING
Securing the raw materials
The cisco is captured by different types of commercial fishing ‘
gear. The most common types are the small mesh gill net, the pound net,
and the trap net, according to the biennial report of the Michigan
Department of Conservation.
Table 22

Catch of Great Lakes cisco by gear in thousands of pounds in 1945

 

Prom.the Biennial Report of Michigan Department of'Conservation

 

Small-mesh! Large-mesh Pound netfi Deep trap' Shallow

 

 

 

gill net gill net net trap net
Lake Michigan ‘ 94 1 ‘72-,3—1'6" “—7—" ”'14—“
Lake Superior 3,079 I - ll - -
Lake Huron 41 - 203 4 280
Saginaw Bay 80 - l l 759
Total 3,294 1 2,531 5 1,053

 

Receiving and transportation

The commercial fishermen usually place the fish in wooden boxes aboard
the fishing vessel for convenience in unloading and handling. These boxes
of fish are unloaded and tqken to the packing house as soon as the boats
reach the dock. The fish are then packed in new boxes measuring approximately
30 inches long by 22-1/2 inches wide by six inches deep. These boxes are
lined with waxed paper or building paper and partly filled with cracked
ice before the fish are packed. After the desired weight of fish are
packed in the box it is filled with ice and the cover nailed in place.

They are then ready to be shipped. The packing could be simplified

(49I

unless they had to be shipped a long distance to the cannery. If
they were to be canned immediately, it would not be necessary to pack
them in new boxes or to line the boxes with paper. They could be
packed in ice as at present without covers on the boxes.
Grading

Grading the cisco for size would be desirable if canning became
a part of the marketing process. The larger fish could be marketed
fresh at a better price than the small ones thus leaving the smaller
fish to be packed in cans. This would be more efficient than trying to
can the larger fish which would make filling the cans more difficult
and result in a higher loss in trimming the longer fish to the size
of the can. The exact lengths of fish that might be put into the
canning or fresh marketing grades remains to be established and would
probably vary with the seasons and place since the different schools
of cisco vary considerably from year to year and frem.day to day within
the season.
Dressing and cleaning

Scaling.- After the fish are graded, those chosen for canning must
be scaled. In scaling, thoroughness is essential so that no scales
remain on the fish to be included in the cane, where they detract from
the quality of the product. Scaling machines like the rotary scalar
and the flexible shaft sealer can be used. Hand scaling is also practiced
to a certain extent by some fish canneries. Inspection is necessary
to ensure thoroughness of scaling.

Beheading.~ Beheading of the cisco is done either by machine or
by hand. In larger Operations, cutting.machines that remove the head

and tail and leave the trunk part the correct length could be used

(50)

to advantage.

‘Evisceratingand cleaning.- After the fish are scaled and beheaded,

 

it is necessary to remove the viscera. This may be done by hand labor

but machinery for this Operation is available. If the volume of work is
great enough, the machines would doubtlessly be more satisfactory. The
fish should be inspected after this operation to insure complete removal of
the intestinal tract and kidneys. The kidneys, especially, affect the
flavor of the canned product adversely and they also turn a dark brown
after processing and spoil the appearance of the pack. The fine should

be completely removed at this time.

Washing.-.After cleaning and eviscerating is completed the remaining
piece of fish should be thoroughly washed in liberal quantities of running
water and then placed in brine. It is well to avoid washing the fish in
tanks since the accumulation of slime and waste makes a geod medium for
bacterial growth with consequent innoculation of fish with large quantities
of spoilage organisms unless chlorination is practiced.

Brining

.A salt solution testing 95-100° salinometer should be used and the
cisco should be immersed in the brine for about 25 minutes to obtain
satisfactory flavor. They should be immersed in liberal quantities of
brine to insure complete, and even penetration of the salt.

Exhausting and 3931195.

Exhausting consists of heating the can and contents before sealing
to remove air from the contents of the can and thereby reduce corrosion of
the tin plate, since corrosion is favored by the presence of oxygen.
Another object is to create a vacuum to reduce gaseous spoilage.

The exhausting of the cisco is accomplished by immersing the filled

cans in steam or in hot water in an exhaust box~at 212°? for 30 minutes

(51)
before sealing them.

Processing

 

Processing is the heating or sterilization of canned foods. The
object of processing the cisco is to render the product stable against
spoilage by microorganisms and to improve the texture, flavor, and
appearance by cooking. Pressure retorts are commonly used. They are
processed at 240°? at 10 pounds steam.pressure. The range of time used
by canners is from.30-9O minutes. The research laboratory of the National
Canners Association reccommends the following for canning of brine packed

Sea herring:

 

 

Cen size Process time Iminutes at 240°F)
No.1 Standard 211 x 400 ' 70
‘No.1 Tall 301 x 411 75
No.300 300 x 407 75
No.2 307 x 409 80

The required processing time calculated for the cisco is 60.7 minutes,
or approximately 61 minutes. If a safety factor of 10 per cent is allowed,
the processing time for these fish should be 67 minutes which approaches

very closely the time reccommended for the Sea herring.

(52)
SUMMARY

1. The Great Lakes cisco, Leucichthys artedi reaches a peak of
production during the months of November and December in the Michigan
waters of the Great Lakes. During this time, the market price drops
to very low levels due to glutting of the market by an enormous quantity
of the cisco. Consequently the product is poorly handled and often wasted.
For'these reasons canning is recommended.

2. The concentration of sodium chloride I fine table salt ) used for
brining was 96° salinometer. The range of time of brining used was from
15 minutes to 4 hours. The 25 minutes brining was found to be suitable
for comercial brine pack.

5. Cans having 11.5 ounces fill-in weight were found to be well packed
after processing, and for commercial purposes the cutout weight should
probably be set at 11 ounces.

4. The measurement of the rate of heat penetration was made by the use
of copper-constantan thermocouples introduced into the centre of a can
placed in the experimental retort after the fashion of M. Heerdt, et a1
(1947), and the rate of heat penetration was plotted on semilogarithmic
paper. The value of the sIOpe of the fh was 40, and the value 3 was
1.68, and the initial temperature was 145’F. This heat test was used as
one of the two types of data for determining the calculated thermal
process of the product. The writer also used the destruction time curve
of‘Clostridium.botulinum established by Esty and'Meyer (1922). The
method of calculation for the retort process was after'Ball I 1928,)

5. The theoretical process time was found to be 60.7 minutes to which

the writer suggests adding a safety factor of 10 per cant, because the

data was obtained under controlled conditions, and uncontrollable varying

(55)
factors might exist in commercial packing. Therefore, this calculated

process merely serves as a guide for experimental packs.

Ball, 0.0.

19 23 .

1928.

Cruess, W.V.

1938

(54)
ETERATURE 0mm:

Thermal process time for canned food. Bull. of the
National Research Council. Vol.7, Part 1. No.57, 1923
pp 9-65

Mathematical solution of problems on thermal processing
of canned food. Univ. Calif. Publ. Pub. Health, Vol.2,

No.1. 1928. pp 47-48, 193-218

Commercial fruit and vegetable products. 2nd Edition 1938

I New York )

Esty, J'.R., and Meyer, K.F.

1922

The heat resistance of the spores of B.botulinus and allied

anaerobes. J'our. Infect. Dis., 51:650-663

Heerdt, M. .Tr.; Hoyos, F; and Cantillo, M.

1947

Hinsdale , E.C .

1944-5

Jarvis, N.D.

1943.

New type thermocouple seal for tin containers.

Commercial Fisheries Review. Vol.9, No.5 .1947. pp 10-11

Monthly wholesale receipts - Fishery products.
1944-5. united States Department of the Interior.
Fish and Wildlife Service. Division of Commercial Fisheries,

Market News Service.

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