1913] Clayton S. Smith 55 



mutton. He found i per cent. less moisture in the cold-stored 

 products than in the f resh, but no difference in digestibility. 



The effect of cold-storage upon bacteria and enzymes in meat 

 was studied by both Mai^ and Müller,'^ who showed that putrefac- 

 tion was prevented but that the action of the enzymes was not in- 

 hibited. In the more recent investigations of the effects of cold- 

 storage, emphasis has been placed upon its influenae on meat, 

 poultry and game, and to some extent upon vegetables. Little, 

 however, has been said concerning cold-stored fish. The gap in our 

 knowledge at this point led to this investigation. 



In 1861, Enoch Piper^ established a plant in Beekman Street, 

 New York City, for the freezing of fish by means of ice and salt. 

 Davis,^ in 1868, invented special pans for the freezing of fish, but 

 used the same refrigerating agent. The first carload of frozen fish 

 was shipped from Oregon to New York in 1883, but the quantity 

 was very small compared with the large shipments today. As early 

 as 1888, Russia had an important frozen-fish industry. Sturgeons 

 and dolphins were the principal fish used and the freezing was 

 generally conducted in cellars at the sea-shore. 



The frozen-fish industry began in America in the early 90's. 

 The first plant was established at Sandusky,^*^ Ohio, in 1892. The 

 industry progressed slowly at first because of a strong prejudice 

 against cold-stored products and particularly against frozen fish. 

 Salmon was at first practically the only fish frozen, but at the pres- 

 ent time many varieties are refrigerated. 



Each refrigerating concern may have its own particular method 

 of freezing fish but the general practice seems to be to freeze the 

 fish, dip them in water, and re freeze in order that they may be com- 

 pletely encased in ice. They are then stored at a temperature of 

 — 16° C. The coating of ice prevents loss of water due to surface 

 evaporation. This coating is renewed as occasion requires. 



Much has appeared in the literature concerning processes for the 

 production of low temperatures and methods for handling cold- 



ß Mai : Zeit. Nähr. u. Genus., 1901, iv, p. 18. 

 ^Müller: Arch. f. Hyg., 1903, xlvii, p. 127. 

 8 See Loverdo : Le Froid Artificiel, 1903, p. 401. 

 ö Davis : Ice and Refrigeration, 1901, xxi, p. 93. 

 10 Ibid. 



