GANNING SARDINES 163 
TaBLe 16.—Oil data—Second run of frying experiments 



Bath I (Crisco) Bath IL (Mazola) 
Weight of oil after 
frying (includes 
Weight of oil after 
frying (includes 
Date, 1921 
Samples Samples 




samples) taken samples) taken 
Pounds | Ounces Ounces | Pounds | Ounces | Ounces 
Lee 1S ee ee eee SS 16 0 1.6 16 0 1.6 
LS Sh eS ee ee ee a ee 1.6: |soss2eees hee eu 1.6 
ug Lie eS ee oe eee (Oa Pee eee) EO et Soe Teed he 1.6 
COS NS Url Salen. See ee eee ae 15 13 1.6 15 11 1.6 
LOS OT Dee Se a ee ee ae | ens 1 Orlleseocssncn loess ones 1.6 
RyPaiy enone ee vee MC: See Ree 13 15 1.6 14 8 1.6 
Mar. 6 : 1.6 1.6 
Mar. 1.6 1.6 
Mar. 1.6 1.6 
Mar. 
ae. 10 *.--8 pea See secret. Stee: ay 10 il 1.6 11 6 1.6 
LEENA Loe ee) oe AR ap A eae (RRA pee [Sane 29 aI ee (LS mene eer || Pee ee (eae eee ae 
Lh Ene We (eS 2) 5 ed cla I RR eR ee 12 12 1.6 13 6 1.6 
HED ge Bs Se See epee ee ee eee eee 11 12 1.6 12 13 1.6 

1 Oil separated from ‘‘foots’’ by heating them, with or without adding salt, until the ‘‘break’’ occurred. 
The oil was then floated off. Remaining ‘‘foots’’ discarded. 
2 Oil in Bath I darker than oil in Bath II. Bath I had been harder to keep down to 230°. 
3 The oil in Bath I continued to heat more rapidly. The oils were changed to see if the heating was due 
to the baths or to the oil. Data given correspond to the oils just as if no change had been made. Mazola 
tends to foam more than Crisco. 
4 Oil changed again. Two days of testing showed that Bath I heated the oil contained in it more rapidly 
than did Bath II. 
§ Oils still changed. This was done so that the oil normally contained in Bath II could have the effect 
of greater heat for a few days. 
6 ** Foots’’ in Bath I about twice as large as those in Bath II. This was a daily occurrence. 
7 Three pounds of each oil were added to the baths before starting to fry on this date. There were then 
12 pounds 11 ounces of oil in Bath I (not counting samples). 
® Not counting samples there remained 10 pounds 9 ounces of oil in Bath I. 
That much oil does cook out of fat fish has been proved by experiment. When 
such fish are cooked in a saturated salt solution at a temperature and for a time 
comparable to frying in oil, considerable bright yellow oil is rendered from them 
and rises to the surface. Most of the fat in the California pilchard is just below 
the skin and next to the lining of the body cavity, positions from which it is 
easily rendered by heat. 
An index of the amount of oil removed from the bath by large, very lean 
fish was found in the following manner: Part of a sample of such fish was boiled 
in brine for a long time to ascertain what quantity of oil would cook out of them. 
Only a trace appeared. Another part of the sample was prepared for frying in 
the usual manner, cooked 8 minutes in cottonseed oil kept at 230°, and allowed 
to drain 8 minutes. Data for this experiment are given in Table 17. 
An idea of the amount of sardine oil that gets into frying oil during the cooking 
of a batch of large, fat sardines was determined as follows: A sample of 20 large, 
fat sardines was prepared for frying and was divided into two parts, one part of 
which was fried for 8 minutes at 230° and not allowed to drain over the frying 
oil. This cooked part and the other (uncooked) part were analyzed for fat 
content. Moisture was determined by drying the finely divided samples in an 
air oven at 230°. Slight errors entered here, due to oxidation changes; however, 
as both samples received the same treatment results are comparable. Fat in 
the dry samples was extracted by anhydrous ether in Knorr extractors; the 
extracted fat was then dried and weighed. Data are given in Table 18. In- 
cluded in the table are data on losses in weight in preparing the fish. 
TaBLeE 17.—Oil carried from the fry bath by lean California pilchards 


Grams Grams 

Oilibefore frying-eeses sel tes). 2L2_bs.2 3, 942. 000 || Sardines after frying_._.____...-._-_--- 3, 108. 500 
Optatcorinying =. <3) 6. <2 3 eos Sh ie 3, 773. 500 || Oil loss (including drainings) in units 
Oil draining from fish__________________ 51. 500 Benuniu. offisiinied= seen 0. 050 
Oil loss (including drainings)_________- 168. 500 |} Oil loss (not including drainings) in 
Oil loss (not including drainings)______ 117.000 units per unit of fish fried._______---- 0. 035 
Sardines before frying____...._________- 3, 329. 500 

1Tn this case grams per gram of fish fried. 
