MAINE SARDINE INDUSTRY. 47 



Table 19. — Variation in salt content offish at various stages of the canning process. 



Condition offish. 



Salting and 

 pickling period. 



Dry 

 salted 



in 

 boat. 



In 



pickle 

 in fac- 

 tory. 



Chemical composition. 



On original samples. 



Water. 



Fat. 



Salt. 



Per ct. 

 70.30 

 72.96 

 69.33 

 63.52 



Per ct. 

 10.48 

 7.24 

 7.31 

 8.33 



Per ct. 

 0.65 

 1.50 

 1.25 

 1.77 



59.04 

 54.12 

 43. 54 

 48.23 



9.37 

 18.66 

 31.74 

 27.92 



3.08 

 3.13 

 3.52 

 2.70 



69.63 

 fil.40 

 50.36 



7.15 



9.30 



24.60 



2.22 

 2.11 

 2.03 



68.62 

 60.33 

 60.77 

 54.02 



9.40 

 15.11 

 14.32 

 16.81 



.75 

 1.93 

 2.04 

 1.61 



59.59 

 58.58 



13.16 

 17.12 



1.53 

 1.96 



67.14 



16.14 



2.35 



Ash. 



On 

 water 



and 

 fat free 

 basis. 



Salt. 



Lot 1 (oil size): 



From boat 



From pickle. 



After steaming 



From drier (18 hours) 



Lot 2 (oil size): 1 



From boat 



After steaming and drying 



Packed in can, sealed, but not processed. . 



Packed in can, sealed, and processed 



Lot 3 (oil size): 



From flakes before steaming 



From flakes after steaming and drying 



Packed in oil and processed 



Lot 4 (oil size): 



From boat 



From pickle 



After steaming and drying 



Packed in oil and processed 



Lot 5 (mustard size): 



From boat 



After steaming and drying 



Packed in mustard sauce, sealed, and 

 processed 



Hours. 

 3 

 3 

 3 

 3 



24 

 24 

 24 

 24 



Hours. 



Per ct. 



5.23 



2.92 

 3.08 

 3.45 

 3.16 



3.71 



Per ct. 

 3.38 

 7.57 

 5.35 

 6.29 



7.40 

 11.49 

 14.23 

 11.32 



9.56 

 7.20 

 8.11 



3.41 



7.86 

 8.19 

 5.52 



5.61 

 8.06 



1 Salted at the rate of 1 sack per hogshead. 



It is seen that the salt content is most seriously affected by the 

 steaming process, which readily removes the salt, especially when it 

 is present in large amounts. Further tests were therefore made to 

 determine how much salt is lost by steaming fish under certain con- 

 ditions. The results which appear in Table 20 are self-explanatory. 



Table 20. — Effect of steaming on salt content of the fish. 



Condition of fish. 



Water. 



Fat. 



Salt. 



Salt 



(water 



and fat 



freebasis). 



Loss. 



Lot 1: 



Per cent. 

 66.61 

 64.08 

 61.80 

 62.71 



66.43 

 65.28 



Per cent. 

 5.93 

 6.13 



6.78 

 7.07 



11.53 

 10.74 



Per cent. 

 6.66 

 6.50 

 5.78 

 5.57 



2.24 



1.97 



Per cent. 



'24.25 



21.82 



18.40 



18.43 



10.02 

 8.21 



Per cent. 





2.43 





3.42 



Steamed 15 minutes 





Lot 2: 



Out of pickle 





Flaked and steamed 12 minutes 



1.81 







Effect of Cutting and Eviscerating on Length of Time in Pickle. 



Two large samples of eviscerated and uneviscerated fresh fish were 

 held for varying periods of time in pickle made up to read 90° on 

 the salimeter and containing a slight excess of salt in a solid state. 



