THE SALTIITG OF FISH. 



39 



A composite sample of the fresh sqiieteagiie gave on analysis 0.0'22 

 per cent amino-acid nitrogen. This figure was found to be fairly 

 constant for sqiieteagiies but was higher when the samples had been 

 iced for a long period. 



In Table 10 the various amounts of amino-acid nitrogen formed in 

 the brine, fi.sh, and salt are given ; also the total amino-acid nitrogen 



formed and the total amount 

 kilogram of fish is given. 



of amino-acid nitrogen formed per 



Table 10. — Total Amount of Ahino-Acid Nitrogen Formed During Salting 



Teeiod." 



[Lots D refer to samples dry salted; lots S, to those brine salted.] 



o Tn this experiment the fish were cloanc^l after two days' icing by removing the heads, eviscerating, and 

 washing ciirefiilly, and were salted for nine days. 



b ,Numt)er is slightly high hefaiise of the accidental discard of the sample hy one of the writer's coworkers. 

 The result given is from sample taken three days after the fish had lieen removed from the constant- 

 temperature compartments. The fish were kept at 04.5° F. during those three days. However, any slight 

 error would be the same for all samples. 



These figures show that the total amounts of amino-acid nitrogen 

 formed are much greater in the case of the brine-salted fish. The 

 increase varies from 48 to 55 per cent. This seems to prove that 



