MAINE SARDINE INDUSTRY. 39 



Table 16.— Composition of pickle in which fish were held (1 to 18 hours). 





Volume 



3fpickle. 



Specific 

 gravity. 



Weight. 



Brine contained — 



Condition of pickle. 1 



To 



which 

 were 



added 

 '500 



grams 

 fish. 



In- 

 creased 

 after 

 alloted 

 time to. 



Total 

 nitrogen. 



Total 

 volatile 

 nitrogen 



(am- 

 monia 



and 

 amines). 



Amino 



acid 



nitrogen. 



Salt. 



Withuneviscerated fish: 



Cc. 



Cc. 



1.1729 

 1. 1487 

 1. 1400 

 1. 1306 

 1.1280 

 1. 1212 



Grams. 

 410.5 

 422.5 

 421.8 

 423.9 

 428.6 

 451.8 



Mg. 



( s ) 



94.41 

 144.39 



(*) 

 262.73 

 360. 36 



189. 97 

 242.75 



1.5 

 244.2 

 291.8 



254.1 



290.0 



Mg. 

 0.0 

 4.1 

 5.7 

 6.3 

 8.0 

 13.5 



Mg. 

 4.9 

 16.9 

 22.9 

 26.7 

 31.5 

 46.5 



53.0 

 63.0 



3.2 

 46.3 

 42.9 



67.9 



Per cent. 

 22.75 



After 1 hour 



35C 

 350 

 350 

 350 

 350 



ft 



( 6 ) 



200 

 200 



200 

 200 



368 

 370 

 375 

 380 

 403 



18.98 





18.06 



A(fter 4 hours 



16.86 



After 6 hours 



16.36 



After 8 hours 



15.47 



"With dry salted fish;3 

















With eviscerated fish : 



Fresh 





1.1841 

 1.1365 

 1.1227 



1. 1200 

 1. 1200 



236.8 

 252.3 

 255.9 



258.7 

 259.8 



0.0 

 7.5 

 6.9 



10.7 



23.31 





222 

 228 



231 

 232 



17.56 



After 12 hours 



14.95 



Withuneviscerated fish(same 

 lot as last): 



14.89 





14.89 











1 Pickle used with fish the analyses of which are given in Table 15. 



2 Lost. 



3 100 grams of salt to 500 grams offish. 

 i 125 cc brine collected made to volume of 200 cc. 

 6 130 cc brine collected made to volume of 200 cc. 

 6 Volume to which first added. 



The volume and weight of the pickle increased gradually and the 

 specific gravity decreased during the time the fish remained in it. 

 The amount of material extracted from the fish in the pickle, repre- 

 sented by the total nitrogen, ammonia and amines, and amino acid 

 nitrogen, gradually increased, while the percentage of salt in the 

 pickle gradually decreased ~*ith the length of time the fish remained 

 in it. More nitrogenous material was extracted from the fish during 

 the 18-hour period in salt than during the 14-hour period. The 

 total nitrogen extracted from the fish held in salt was noticeably 

 less than that removed during the 6 and 8 hours they remained in 

 pickle. More of this nitrogen, in the form of amino acids, was 

 extracted when the fish were kept in dry salt than when kept in 

 pickle. 



A supplementary experiment was made with a second lot of fish 

 part of which were eviscerated and part of which were not. These 

 fish, which contained about 5 per cent less fat than those used in 

 the previous experiment, were kept in pickle for from 10 to 12 hours. 

 Different weights of fish were added to 200 cc of pickle which read 

 90° on the salimeter. 



The eviscerated fish and uneviscerated fish * showed practically 

 the same percentage loss of weight at the end of the 10- and 12-hour 



1 These samples contained more fish to the quantity of pickle than the previous samples. The two 

 sets of results are not, therefore, strictly comparable. 



