92 U. 8. BUREAU OF FISHERIES 
2. This has already been discussed. 
3. The material is placed in the can urth the fish.—Oil, sauce, and 
other flavoring ingredients, including those added by smoking, have 
considerable influence on the quality of the final pack. The use of 
oil is well understood. It seems probable, however, that a study of 
sauces from the standpoint of their blending qualities and how well 
the public likes the various kinds will yield information that might 
aid materially in popularizing large fish canned in sauces in the - 
United States. 
4. The canning procedure itself—The various steps (packing, 
exhausting, sealing, and processing), have been quite well worked 
out. Considerable information on these subjects has been pub- 
lished. Although little of it refers directly to fish canning, much of 
it can be applied to this field. There is need for bacteriological 
studies to show how to sterilize canned sardines more effectively. 
Some papers have been published on this subject ” and others will 
follow when certain work now in progress by two or three agencies 
is completed. 
5. The chemical and physical changes that take place within the can 
during processing and later storage—Were more known concerning 
these changes in canned fishery products and the factors causing 
them it might be possible, in a measure, to control them so as to 
enhance the quality of the products.” 
EXPERIMENTAL PART 
The experimental work reported upon in this paper and its appli- 
cation are of greatest interest and value to those actively engaged in 
the sardine-canning industry and to those who contemplate entering 
upon such work. Since but few of these people are technically 
trained, an endeavor has been made to present the material in the 
main part of the document in such a way as to be understandable to 
all. Most of the experimental data and technical discussions thereof, 

above 68°. It is evident that the temperature of the outside air was not sufficient to account for the changes 
in temperature that occurred in the fish. The water temperature undoubtedly was about 51°, since it 
must have been approximately the same as the temperature of the fish when they were removed from it. 
Weber says in regard to these experiments: ‘‘The rise in temperature of masses of fish in bulk is caused 
by decomposition changes due to bacterial growth, by far the greater part of which takes place in the 
viscera and contents. As the temperature of the mass of fish rises and approaches the optimum tempera- 
ture seycreyle to bacterial growth, it is evident why the decomposition of feedy fish proceeds at times 
so rapidly.’’ 
His recommendations for improving matters follow: ‘‘Where practicable it would be desirable to install 
some method of refrigeration on all boats used to haul the fish long distances. Boats thus equipped not 
only greatly extend the fishing radius, but also bring the fish to the canneries in a condition far superior 
to that of fish carried in salt. The decomposition due to ‘heating,’ which was found to occur in large 
masses of fish during transportation, can be retarded by shipping them in small bulk at low temperature. 
Saal compartments, permitting the circulation of cold air, are necessary in boats equipped with refrigera- 
tion devices.”’ 
In my opinion the way to get the necessary cooling effect is to use sea water. All the cooling that is 
necessary probably can be obtained at any time of the year from sea water off the coast of eastern Maine. 
At the time Weber carried out his experiments the sea water was about 51°. Had asmall amount of fresh 
sea water been sprayed continuously over the fish and been pumped off at the bottom of the hold their 
temperature probably could have been kept close to that of the water and spoilage greatly retarded. Two 
small rotary pumps driven by the power plant in the boat and a small amount of piping and carpentry work 
is all the equipment needed. 
The bureau expects to carry out experiments along this line in the near future. What evidence is now 
available indicates that they will be successful. Sardine canners in Monterey preserve ‘‘cut’’ fish by 
circulating cold sea water over them. (See p. 151.) Menhaden steamers now successfully preserve their 
catch by circulating refrigerated sea water over them. (See ‘‘ Refrigeration as applied to the Menhaden 
industry.’’ By Robert S. Taylor. Annual review number of the Fishing Gazette, January, 1926. New 
York.) Use of naturally cold or refrigerated sea water should be helpful in preserving fresh fish wherever 
they have to be kept for prolonged periods, especially when massed in large bulk. 
2 “The bacteriology of swelled canned sardines.’” By W.Sadler. American Journal of Public Health, 
vol. 8, pp. 216-220. Chicago, 1918. ‘‘A bacteriological study of sardines.” By Maud M. Obst. Journal 
of Infectious Diseases, vol. 24, pp. 158-169. Chicago, 1919. 
23 Maturation in canned fish is discussed by Weber and by Johnstone. (See footnote, p, 72.) 
PS tne” se 
