Taylor. — Preservation of Fish by Salt 137 



reason every bruise received by the fish during capture and 

 subsequent handling results in the loss of so much protein dur- 

 ing salting. A bruise on a fish has about the same effect as 

 does a bruise on an apple, promoting rapid decomposition. The 

 w^riter is of the opinion that if the bruised fish turned brown 

 as the bruised apple does, the fisherman and packer w^ould be 

 more careful in the handling of their fish. 



Factors that increase permeability of membranes seem fo 

 promote autolysis; low temperatures seem to increase the per- 

 meability of the cells so that fish that have been chilled decom- 

 pose more rapidly on being warmed than fish that have never 

 been chilled, though as long as the fish remains on ice the low 

 temperature may prevent the enzymes from doing their work. 

 It is as if increased permeability increases the escape of the 

 enzymes, and that once escaped they play havoc if tempera- 

 ture conditions are allowed to become favorable. The opti- 

 mum temperature for autolytic activity is about human body 

 temperature, 98° F. The autolytic enzymes act under a slightly 

 acid condition; in neutral or alkaline medium they act very 

 little, if at all. It has been noticed by various investigators 

 that autolysis does not begin until 2 to 4 hours after death. 

 During rigor mortis there is a decided development of acid that 

 may very materially promote autolysis. It may therefore be 

 that salting fish imediately after capture would strike through 

 the fish before autolysis gains any headway. It may be possible, 

 also, to take advantage of the removal of soluble products by 

 brine in the salvaging of fish on the point of spoiling. Fish 

 that have been held a long time are soft and of a disagreeable 

 odor, because autolysis and possibly some bacteria, have decom- 

 posed the tissues to some extent. 



One might reasonably expect research to show that if rapid 

 penetration is secured by mekns of pure salt, the amino acids 

 and other sour or disagreeable substances in stale fish resulting 

 from autolysis would be removed by changing brine a few 

 times, leaving the fish in a condition quite wholesome and fit 

 for food. It is, of course, not intended here to encourage the 



