THE SALTING OF FISH. 



41 



more rapidly, as in the case of the dry-salt method, less amino acids 

 are formed than when the salt penetrates more slowly. However, 

 the retardation of the rate of penetration is less marked. This sug- 

 gests the possibility that small differences in salt content of fish may 

 be responsible for much greater differences in the rate of decom- 

 position of the fish. 



Figure 5 illustrates graphically the data given in Table 11. It 

 should be noted that the difference in chlorine content gradually 

 increases. 



6 



9 



10 



Fig. 5. — Curves show comparative rates of penetration of salt into fish when dry salted 

 and when brine salted (section one-half to 1 cm. depth). Figures at left indicate per 

 cent ot chlorine in dry fish ; at bottom, time in days. 



DISCUSSION. 

 PHYSICAL DIFFERENCES BETWEEN THE PRODUCTS OF THE TWO METHODS. 



Dry -salted fish are invariably harder than brine-salted fish. This 

 is i^robably due to the difference in moisture content. Brine-salted 

 fish are about 7 per cent higher in moisture than dry-salted fish at the 

 end of a salting period of lo days. Dealers who "'tight pack " their 

 fish state that dry-salted fish require very little draining, whereas the 

 brine-salted fish must be drained and dried for at least four days. 



