MAIXE SARDINE INDUSTRY. 



31 



belly-broken fish than the other. At the end of 50 hours the iced 

 fish were quite soft and the bellies of a few more were broken, but no 

 more than in the case of the salted fish, which were harder and firmer 

 in texture, though much poorer in appearance, suggesting a poor 

 quality of salt fish. 



The analyses of the samples from the lot of iced fish, which were 

 taken at intervals of 4 hours, up to and including 12 hours, and at 

 25, 30, and 50 hours, indicate that the viscera and contents of the 

 fish kept without appreciable evidence of decomposition up to and 

 including 12 hours. At the end of 25 hours a slight decomposition 

 was indicated, which was more noticeable at the end of 30 hours. 

 At the end of 50 hours, decomposition of the viscera and contents 

 was quite marked. Under the conditions of this particular experi- 

 ment, practically no decomposition took place in the flesh of the 

 eviscerated fish. It is probable that the slight evidence of decompo- 

 sition obtained after 50 hours standing in excess of that found in the 

 fresh fish represents the slight deterioration that might be expected 

 in fish kept under these conditions. 



Table 10. — Changes in composition of fish when transported under varying conditions. 



Condition of fish. 



Viscera and contents. 



Flesh of eviscerated fish. 



Out o! water. 



In dry 

 salt. 



Water. 



Fat. 



Salt 



(NaCl). 



Total 

 volatile 



nitro- 

 gen (N) 

 per 100 

 grams. 



Water. 



Fat. 



Salt 



(NaCl). 



Total 

 volatile 



nitro- 

 gen (N) 



per 100 

 grams. 



Hours. 

 Lot 1 (no salt): 



Fresh 



Hours. 



Per 



cent. 



66.70 



66.72 



59.97 



66.40 



65.41 



54.23 



60.60 



62.40 

 60.55 

 63.53 

 63. 6.3 

 64.73 

 62.29 

 63.41 

 65. 60 

 71.82 



62.33 

 59.45 

 56.70 

 56.86 

 59.67 

 56.21 

 55.74 

 60.14 

 59.74 



62.33 

 57.23 

 62.02 

 56.03 

 61.20 

 62.46 

 67.84 



Per 

 cent. 

 19.12 



Per 

 cent. 



Mg. 

 11.6 



Per 



cent. 



76.00 



76.64 



74.70 



76.37 



76.92 



75.23 



74.86 



74.44 

 75.68 

 76.96 

 76.78 

 76.58 

 76.42 

 77.01 

 76.65 

 77.26 



76.18 

 71.26 

 69.49 

 70.89 

 70.39 

 68.93 

 68.13 

 67.22 

 71.24 



76.18 

 75.99 

 74.87 

 75.86 

 76.22 

 75.64 

 76.85 



Per 

 cent. 

 4.39 

 3.65 

 5.34 

 4.34 

 4.43 

 5.02 

 5.38 



4.91 

 3.42 

 3.90 

 3.92 

 3.68 

 4.03 

 3.88 

 3.30 

 4.53 



4.40 

 4.99 

 6.03 

 5.51 

 5.61 

 6.29 

 6.98 

 6.14 

 5.19 



4.40 

 4.35 

 3.63 

 5.33 

 4.60 

 5.04 

 3.63 



Per 

 cent. 



Mg. 

 9 3 



2 





19.67 









4 





28.07 

 20.05 

 24.08 

 36.99 

 3 28.94 



21.75 

 19.57 

 24.14 

 23.85 

 22.91 

 26.15 

 24.65 

 21.17 

 3 12. 94 



24.62 

 26.62 

 26.84 

 27.68 

 23.97 

 25. 16 

 26. 86 

 21.20 

 26.85 



24.62 

 37.75 

 27.66 

 36. .54 

 28.71 

 26. 15 

 20.10 





11.6 

 16.3 

 32.6 



0.21 

 2.41 

 2.98 

 2.29 

 2.42 

 2.93 

 2.74 

 3.69 

 1.95 



9.3 



6 



14 



20 



21 



241 



21.0 



242 ! 



0.41 

 1.22 

 2.18 

 1.75 

 1.93 

 2.76 

 2.20 

 2.94 

 1.59 



37.3 



12.6 

 11.7 

 14.0 

 15.0 

 17.7 

 17.7 

 22.3 

 39.1 

 38. a 



11.0 

 12.1 

 18.2 

 18.2 

 18.7 

 19.1 



27.6 

 38.0 



11.0 

 14.9 

 17.2 

 16.3 

 18.6 

 19.6 

 33.2 



28 



Lot 2 (no salt;: 



Fresh 



13 



2 



13 5 



4 ! 



13 8 



6 



14 



8 ! 



14 



10 1 



10 7 



12 



14 5 



241 





24 2 



24 2 





23 3 



Lot 3 (J sack salt per hogs- 

 head): 



Fresh. 

 2 

 4 

 6 

 8 

 10 

 12 

 25 

 50 



14 









8 8 





8 













7 7 





11 5 





17 9 



Lot 4 (kept cold with mix- 

 ture of ice and salt): 

 Fresh 





4 







8 







12 





9 8 



25 





10 3 



30 







50 



















i From top of load. 



2 From bottom of load. 



3 Shows effect of pressure. 



