46 



THE SALTIITG OF FISH. 



Oray 



5Kin 



Wh/fc 



Cuf Surface 



Fig. 6. — Whitening of fisli after 

 1 day in brine. 



The results of the chemical analyses for amino-acid nitrogen in the 

 various samples verifies these observations. Both perfectly cleaned 



lots ran ver}' low in amino acids. This 

 shows definitely that there was very 

 little protein decomposition. 



The results given in Table 12 show 

 that round fish spoil very easily when 

 salted. This is a very poor way to salt 

 fish unless the weather is very cold. On 

 comparing BA-2 with BA-3, and BA-6 

 with BA-T, the writer is forced to the 

 conclusion that it makes very little dif- 

 ference whether the fish are cut the 

 length of the belly or not. It may be 

 that those cut open, BA-3 and BA-7, 

 were infected with bacteria during the 

 process. At these high temperatures 

 bacteria seem to thrive even in the pres- 

 ence of the salt. This was evidenced 

 by the bloating of all the round fish, 

 due to the accumulation of gas in the 

 belly. This also took place in some of 

 the pipped fish. 



The writer wishes to point out that 

 the only difference between lots BA-3 

 and BA-4 and between lots BA-7 and 

 BA-8 was that BA-3 and BA-7 con- 

 tained milt, roe, and blood. These sub- 

 stances were, then, alone responsible for 

 the spoilage. No other factor could be 

 the cause, as the procedure in handling 

 was the same in every respect. The 

 question then arises as to which caused 

 the spoilage — the blood, roe, or milt. 



Previously a similar experiment had 

 been attempted, except that the work 

 was carried out in a connnercial plant 

 and was merely qualitative. This 

 experiment was not quite so suc- 

 cessful, for at a lower tempera- 

 ture, 80° F., some of the fish 

 si^oiled. However, the majority 

 were in excellent condition. 

 Upon examination, the spoiled 

 fish revealed that the work of 

 removal of blood before salting 

 White ^^^ ^^^^ carelessly done, for 

 blood was found under the back- 

 bone, above the vent, in every 

 spoiled fish. None of the good 

 fish showed traces of blood. Un- 

 fortunately, no attempt was made 

 to salt milt and roe at high tem- 



Cut Surface 



Fig. 8. — Whitening of tish after 10 

 days in brine. 



Gray 



SKin 



Cuf Surface 



F-r:. 



-Whitfiiin: 



of fish after 6 days 

 b-ine. 



