A 44-day accelerated storage test at −4 °C was used to evaluate the relative effects of sodium erythorbate, disodium EDTA, and sodium tripolyphosphate on the development of oxidative rancidity in samples of minced sucker. Sensory testing and 2-thiobarbituric acid values were used to evaluate the changes in the samples. Sodium erythorbate was found to inhibit the development of oxidative rancidity as determined chemically and to contribute to maintaining a higher flavor score in the sensory testing.

Because of problems with a "muddy" odor and taste occurring in rainbow trout being reared commercially in some small prairie lakes in central Canada, full production potential has not been realized. The possibility of masking the undesirable condition by smoke-processing was investigated and this was found to be a valid method of utilizing the majority of the affected fish.

A method and equipment suitable for drying fish in remote areas are described. Fish cut transversely into thin steaks dried faster and more completely than whole fillets, dressed fish, or minced fish. Fish were dried satisfactorily in about 7 hr on screen trays in a dryer constructed of plywood and accommodating an oil-fired space heater. The method is satisfactory for large and small quantities of fish, and may be applied to species with a limited sales potential that are frequently caught incidentally with more valuable commercial species.

Smoke processing methods and canning treatments were applied to muddy-flavored rainbow trout in an attempt to minimize this undesirable condition. The final smoking method, which can be readily applied commercially, resulted in a product which was highly acceptable to a "consumer" panel, although the muddy taint remained discernible to an expert panel. The most successful canning method, which consisted of steam precooking fillet strips of rainbow trout and subsequently adding vegetable oil or smoke-flavored vegetable oil to the cans, resulted in an end product which was rated as "not muddy" by an expert panel.

Studies were conducted to determine the length of time required to purge a muddy–earthy flavor taint from pond cultured rainbow trout (Salmo gairdneri) transferred to two different clear water environments. Sensory data from trained judges show that this required 5 days for fish transferred to a rapidly changing purified artificial water environment and 16 days for fish transferred to a relatively static natural water environment to reduce this taint to or below threshold levels of recognition.