370 SECTIONAL TRANSACTIONS .—I. 
Tuesday, September 11. 
SyMposiuM on Food preservation (10.0) :— 
Mr. A. LuMuey and Mr. J. PiquE—Some problems arising in the 
preservation of fish as food. 
Broadly there are five ways of preserving fish: dry salt curing, wet salt 
curing or pickling, smoke curing, canning, and refrigeration. The first 
three appear to have been practised since time immemorial, the fourth for 
little more than one hundred years, while refrigeration is a modern develop- 
ment, though there is some evidence of the employment of cold by the 
ancients. 
‘To-day each method of preservation has its concomitant group of problems 
to many of which scientific research is being applied. Those associated 
with the three types of curing and with canning are briefly referred to. 
The authors then deal with refrigeration, distinguishing between modes 
and applications. In conclusion, possibilities of certain applications are 
considered from a commercial standpoint. 
Dr. T. Moran, Dr. G. A. Reay and Dr. E. C. SmitH.—Temperature 
and the post-mortem changes in muscle proteins. 
Control of temperature is probably the most powerful weapon available 
in the technology of food preservation. In the case of spoilage by micro- 
organisms this is a commonplace, but in the matter of the maintenance 
of the fresh quality of the material the effects dué to temperature of storage 
are more subtle. However, recent research on fish and meat has led to a 
much clearer understanding of the changes in appearance, tenderness, 
texture and flavour which these foods undergo during storage at different 
temperatures. Many of the changes that take place can be related to 
alteration in the state of the proteins. 
A brief account is given of the nature of the proteins in muscle and their 
solubility relations under different conditions.- These results are discussed 
in relation to the fundamental problem of the ‘ life-death ’ change as well 
as the practical problems of the successful chilling, freezing, curing and 
storage of dead animal tissues. 
Dr. F. Kipp and Dr. C. West.—The storage and transport of fresh 
fruits. 
The large scale on which operations in the storage and transport of fresh 
fruits are conducted in modern practice. Types of scientific problems which 
arise. 
Problems with regard to wastage. Types of disease causing wastage and 
some recent advances in the study of their origin, development and control. 
Problems connected with the control of temperature and other conditions 
in bulk storage. Economic compulsion towards larger and larger units 
and closer packing ; biological necessity for even conditions of temperature 
and ventilation throughout. 
Problems connected with study of the growth, maturity and senescence 
of fruits. Recent advances in the analysis of the ontogenetic sequence in 
terms of respiratory activity and molecular components of the system in 
the case of the apple. Factors affecting the rate and character of this 
sequence after the fruit is gathered. Successful application of recent 
