THE SALTING OF FISH. 



51 



Table 14. — Development op Amino-Acid Nitrogen in Fresh and Stale Fish 



AT 64° F. — Continued. 



DISCUSSION. 



Sixty-four degrees Fahrenheit is very close to the maximum tem- 

 perature for salting fish containing blood, milt, and roe. For this 

 reason all the stale fish spoiled. However, a comparison of the re- 

 sults obtained in lots Z-4 and Z-5 shows quite plainly that the roe, 

 milt, and blood are the first portions of a fish to spoil at lower 

 temperatures. This suggests a method of dealing with all stale fish. 

 Evidently much staler fish may be salted if they are perfectly 

 cleaned than if they contain blood, milt, or roe. 



Two other experiments at higher temperatures were tried which 

 verify these results. The other experiments were conducted at 75 

 and 79° F., respectively, which temperatures were so high that all 

 the fish spoiled. These experiments were almost exact duplicates of 

 the experiments reported in Table 14; hence they will not be de- 

 scribed in detail. The fish were cleaned and salted at 4, 10, 14, and 

 28 hour intervals. Four lots of fish were kept at 75° and four at 

 79° during this period. The 4, 10, and 14 hour lots were only par- 

 tially cleaned, the roe, milt, and blood being left in and the fish 

 washed but once. The 28-hour lots were cleaned perfectly, the roe 

 and milt being removed and the blood scraped out. Lot Z-5 was 

 treated in the same way. All of these lots were salted in brine. The 

 results of the calculations of the total amounts of amino-acid nitro- 

 gen formed are given in Table 15. 



Table 15. — Development of Amino-Acid Nitrogen in Fresh and Stale Fish 



AT 75 AND 79° F.« 



» In this experiment the fish were salted for nine days in 5 liters of brine prepared from Diamond Flake 

 iSalt (NaCl 99.78 per cent) and 1 kilogram of this salt. 



