38 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 



Table 15. — Composition of fish held in pickle and in dry salt (1 to 18 hours). 













Chemical composition. 













On 





Weight of 

 fish. 







Samples as taken. 





On water, 

 fat, and salt 



water 

 and 

 fat 

 free 



















free basis. 





















basis. 





„ 











rt>-N 







C'— -. 





Condition offish. 



o 

 as 



o 



3 



Loss in 

 weight. 















5 Sg 







o 









































* ,A 







C!: 









a 











a 



60 



o 



s> fl a 





s 

 o 

 so 



o 



© a rt 



3 03 B 



3-3 & 









o 











'3 



>gg 





"3 



^as 







■a 



s 







08 



03 



03 



^ i* © 



£ 



03 



o 



+j 03 ~ 



a. 





<J 



< 







^ 



P=H 



EH 



&h 



CO 



Eh 



EH 



m 











Per 



Per 



Per 



Per 





Per 



Per 





Per 



Uneviscerated fish: 



Grins. 



Grms. 



Grms. 



cent. 



cent. 



cent. 



cent. 



W0. 



cent. 



cent. 



Md. 



cent. 













68.51 



14.18 



2.54 



15.2 



0.16 



14.81 



88.6 



0.92 



In pickle — 















500 

 500 

 500 

 500 

 500 



478 

 466 

 470 

 470 

 459 



22 

 34 

 30 

 30 



41 



4.4 

 6.8 

 6.0 

 6.0 



8.2 



69.02 

 67.83 

 65.93 

 64.28 

 63.84 



11.82 

 11.76 

 12.46 

 13.67 

 12.61 



2.67 

 2.73 

 2.71 

 2.77 

 2.81 



17.5 

 14.0 

 14.0 

 17.4 

 16.3 



1.75 

 2.12 

 2.93 

 3.38 

 4.05 



15.34 

 14.93 

 14.51 

 14.84 

 14.41 



100.5 

 76.5 

 74.9 

 93.2 

 83.6 



9.13 





10.39 





13.56 





15.33 





17.19 



Same lot dry salted: > 





In salt — 





























500 

 500 



427 

 420 



73 

 80 



14.6 

 16.0 



55.82 

 55.02 



14.92 

 14.02 



3.02 

 3.04 



15.2 

 12.8 



8.54 

 9.94 



14.58 

 14.46 



73.4 

 60.9 



29.19 



18 hours 



32.11 



Eviscerated fish: 





Fresh 











71.51 



9.68 



2.71 



14.0 





14.41 



74.4 





In pickle 2 — 















212 

 237 



195 

 212 



17 

 25 



8.0 

 10.6 



69.59 

 64.25 



10.31 

 10.31 



2.61 

 2.71 



13.4 

 10.5 





10.83 

 10.65 



57.7 

 41.3 









Same lot, uneviscerated: 





Fresh 











70.79 



9.81 



2.63 



11.6 





13.56 



59.8 





In pickle— 













10 hours 



317 

 305 



290 

 274 



27 

 31 



8.5 

 10.2 



62.92 

 62.50 



12.50 

 12.15 



2.80 

 2.86 



16.3 





11.39 

 11.28 



66.3 





12 hours 















' In 100 grams of salt. 2 200 cc of pickle, reading 90° on the salimeter, used. 3 By titration. 



The results calculated to a water, fat, and salt free basis showed 

 an actual loss of 0.40 per cent of nitrogen, corresponding to 2.50 per 

 cent of protein during the 8 hours the fish were in pickle. The dry 

 salted fish lost 14.6 per cent of their weight after remaining in salt for 

 14 hours and 16 per cent after being in salt for 18 hours. 



Most of the loss in weight of fish held in dry salt may be ascribed 

 to the abstraction of water from them. The water content of the 

 fish held in dry salt is a little less than 1.0 per cent lower at the 

 end of the 18-hour period than it was at the end of the 14-hour period. 

 The total nitrogen in the fish for both periods in dry salt is less than 

 the amount found in fresh fish, and is practically the same as that 

 shown for fish held in pickle for 8 hours. The total volatile nitrogen 

 content of the fish held in dry salt is much less than that of fish from 

 the same lot which had been held in pickle. 



The marked variation in the composition of the pickle in which the 

 fish were held for the different periods compared with that of the 

 fresh pickle (Table 1 6) shows in an even more striking manner the 

 chancres which the fish underwent. 



