ABSTRACTCanned salmon samples of four species (sockeye, pink, coho, and chum) were analyzed for ethanol content. A highly significant correlation (r = 0.71, p<0.001, Pearson;r = 0.80, p = 0.001, Spearman) was found between the ethanol content and the sensory classification of decomposition in canned salmon. This relationship has potential use as a means of objectively confirming the initial sensory classification of canned salmon.
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