THE SALTING OF FISH. 



37 



to show the rate at which the amino acid diffuses out into the brine. 

 They also point out a means of forecasting spoilage of fish. 



Table 6. — Inckease in AminoAcid Content of Brines. 



a Spoilage of fish noted. 



Apparently the water contained in the fish diffuses out more rap- 

 idly in the case of the dry-salted fish. Above 80° F. suflicient brine 

 to cover the fish was formed from the dry salt in 15 hours. About 30 

 hours were required for the lots at 70 and G3° F. to form enough 

 brine to cover all the fish. The lots at 75.5 and 80° F. formed suf- 

 ficient brine to cover the fish in somewhat le.ss time. The gradual 

 increase in the amino-acid content of the brines of the brine-salted 

 fish (S) was probably due to the slow diffusion out of the water con- 

 taining the amino acids dissolved in it. The immediate rise of the 

 amino-acid titration value to about 4.5 c. c. in the dry-salt method 

 was probaljly due to the rapid movement outward of the water in 

 the fish. 



When the amino-acid titration values rose above 9 c. c. in the dry- 

 salted lots, the fish (D) were found to be spoiled. This was observed 

 in five days at 93° F. and in seven days at 87° F. The lot at 80° F. 

 did not spoil in this case. 



In the case of those fish salted in brine (S) when the formol-titra- 

 tion value rose to 5 c, c. X/10 alkali, the fish were ol).served to be 

 spoiled. This was not«d at five days for those at 93*^ F. ; at seven 

 days for those at 87° F. ; and at nine days for those at 80° F. 



Tabi-e 7. — Voutmes of Brink FoKMra) Ditkino Ralttno. 

 [I Aits D refer to .samples dry salted; lots S, to those brino salted.] 



