I9I3] William A. Perlzweig and William J. Gies 71 



for the reaction of the aqueous extracts, and for acidity of the lipins, 

 show conclusively that there was no appreciable alteration of the 

 flesh of the fish through bacterial influences. The uniformity in the 

 data for "soluble" and for " non-coagulable " nitrogen (making 

 due allowance for the gradual loss of water from most of the fish 

 as the storage period lengthened) shows that there were no appre- 

 ciable autolytic changes. 



Some of the fish that had been subjected to analysis, includlng 

 three in storage for two years, were served with meals in conven- 

 tional ways to a number of people, the authors among them. These 

 portions were palatable and entirely acceptable. The taste was 

 sHghtly dififerent, perhaps somewhat more " fishy," though not 

 unpleasantly so, but otherwise there was nothing to suggest a lack of 

 freshness. 



The data in Dr. Smith's paper and this one pertain to floun- 

 ders that were sent to cold storage very soon after the fish had been 

 caught. These fish were not removed from cold storage before our 

 Order was given for their shipment to this laboratory. They were 

 delivered within an hour afterward, and analysis was begun within 

 12 hours after their delivery to us, 



We do not suggest that our findings would apply in any degree 

 to fish that were not strictly fresh and unspoiled before they were 

 put in cold storage. It is obvious, also, that these results have no 

 bearing on the condition of fish which have been removed from cold 

 storage and kept a week or more in a shop, exposed, until sold, to 

 public inspection during market hours, and iced or kept in a common 

 refrigerator at night. It is equally obvious that these data have 

 no material bearing on the cold storage of anything except fish. 



The results of our studies convince us that fresh fish, similar in 

 general character to flounders, may be preserved frozen, by the best 

 cold storage processes, for at least two years without undergoing any 

 important chemical alteration, and without materially depreciating 

 in nutritive value. 



