32 



THE SALTING OF FISH. 



Table 5. — Effect of Calcium Chloride and Magnesixtm Chloride in Salt on 

 Rate of Amino-Acid Formation in Salted Fish.'^ 



[Lots D refer to samples dry-salted, and lots S to those brine-saltud.] 



Lot No. 



Method of 

 cleaning. 



Analysis of 

 salt. 



Weight 



of salt 



and 



brine 



used. 



Salting period. 



Aver- 

 age 

 tem- 

 pera- 

 ture. 



Length. 



Weight 



of 



fresh 



fish. 



j\ mi no-acid 

 nitrngrn in 

 fresh fish. 



FA-1:D. 



rA-4:D. 



FA-5:D. 



FA-6:D. 

 DA-8:S. 



DA-9:S. 



Heads removed; 

 eviscerated; well 

 washed. 



-do. 



.do. 



do 



Heads removed; 

 eviscerated wth 

 cxecptionofmilt 

 and roe. 



do 



Per cent. 



5.0 calcium chlo- 

 ride; 0.37 cal- 

 cium sulphate; 

 94. 7S sodium 

 chloride. 



5.0 magnesium 

 chloride; 0.37 

 calcium sul- 

 phate; 94.78 so- 

 dium chloride. .. 



99.78 sodiumchlo- 

 ride, Diamond 

 Flake. 



do 



do 



Kgs. 



Days. 



cl.25 

 f>G, cl 



4. 78 sodium chlo- 

 ride; 5.0 sodium 

 sulphate; 0.37 

 calcium sul- 

 phate. 



Grams. 

 4,000 



3,000 



3,000 



3,000 

 5,000 



5,000 



Per ct. 

 0.02 



.02 

 .022 



Grams. 

 0.80 



.60 



.60 



.60 

 1.10 



1.10 



a The fish in this experiment were salted f:)ur hmirs after capture. 



b Brine. 



c Salt. 



DISCUSSION. 



Effect of calciunn and rrmgncxmni salts. — It should be noted that 

 the amounts of impurities, calcium, magnesium, and sodium sulphate 

 that were added are great. The combined amounts of calcium and 

 magnesium salts occurring in commercial salts is seldom over 4 per 

 cent. The analyses given on pages 18 and 19 show the composition of 

 various commercial salts. 



More amino-acid nitrogen was formed in lot FA-1 than in lots 

 FA-4, FA-5, or FA-B. Lots DA-8 and DA-9 were cleaned in a 

 different manner and were salted in brine instead of dry salt; so these 

 results are not comparable with the results of the lots numbered FA. 



