THE SALTIISTG OF FISH. 



39 



A composite sample of the fresh squeteague gave on analysis 0.022 

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

 constant for squeteagues 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, fish, and salt are given ; also the total amino-acid nitrogen 

 formed and the total amount of amino-acid nitrogen formed per 

 kilogram of fish is given. 



Table 10. — Total Amount qf Amino-Acid Nitkogen Formed During Salting 



Period.'^ 



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



a. In this experiment the flsh were cleaned after two days' icing by removing the heads, eviscerating, and 

 washing carefully, and were salted for nine days. 



b Number is slightly high because of the accidental discard of tlie sample 1)y one of the writer's coworkers. 

 The result given is from sample taken three days after the fish had l:>een removed from the constant- 

 temperature compartments. The fish were kept at 64.5° 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 



