38 



THE SALTING OF FISH. 



The figuras in Table 6, together with the volumes of the brine 

 given in Table 7, were used to calculate the total amounts of amino- 

 acid nitrogen formed in the brines. These figures are given in 

 Table 8. 



Table 8. — Total Amount of Amino-Acid Nitkogen Formed in Brines. 

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



In order to make the figures in Table 8 comparable, the total 

 amounts of amino-acid nitrogen formed were divided by the weights 

 of fish salted in the different lots. These figures are presented in 

 Table 9. 



Table 9. — Amount of Amino-acid Nitrogen Formed in Brine per Kilogram 



OF Fish. 



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



At the end of the experiment samples from each lot were cooked. 

 All the fish salted at 87 and 93° F. were spoiled. About 20 per 

 cent of the fish salted in brine at 80° F. were spoiled. None of the 

 fish salted by the dry-salt method at this temperature (80° F.) were 

 spoiled. Fish salted Avith dry salt at 80° F. were eaten both by Prof. 

 B. P. Livingston and the writer and were pronounced satisfactory. 

 All fish salted at lower temperatures were in good condition. The 

 results of the cooking trials check with the amount of decomposition, 

 as shown by the total amount of amino acids fonned in Table 10. 



