48 



BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE, 



The amount of pickle used, about 1^ buckets in each case, was rela- 

 tively somewhat more than would be employed in actual practice. 

 At the end of each of the periods indicated in Table 21 samples of 

 the fish were flaked, steamed for 10 minutes, dried, cooled, packed, 

 oiled, and processed for 2 hours. The salt content of the fish 

 subjected to this treatment is shown in Table 21. 



Table 21. — Salt content before and after packing of cut and uncut fish held for varying 



periods in pickle. 





Water. 



Fat.. 



Salt. 



Condition of fish. 



Samples 

 as taken. 



Water 

 free 



basis. 



Samples 

 as taken. 



Water 

 free 

 basis. 



Increase. 



Gain or 

 loss after 

 steaming, 

 packing, 

 and 



oiling. 



Cut fish taken from pickle: 



Per cent. 

 71.47 



67.24 

 67.90 

 67.31 

 65.41 

 64.55 



66.12 



66.54 

 66. 35 

 65.71 

 60. 58 

 59.36 



48.42 



48.11 

 46.87 

 44.40 

 35.45 

 42.73 



51.61 



51.98 

 46. 53 

 40.69 

 35. 12 

 44.83 



Per cent. 

 7.84 



10.34 

 8.85 

 8.65 

 9.81 

 9.48 



13.61 



12.15 

 12.46 

 10.24 

 14.77 

 14.25 



28.38 



29.09 

 29.49 

 30.60 

 35.25 

 32.84 



25.47 



24.88 

 30.95 

 32.38 

 36.17 

 31.27 



Per cent. 

 27.47 



Per cent. 

 0.33 



2.16 

 3.27 

 4.25 

 5.47 



5.82 



.30 



1.35 

 1.68 

 2.85 

 3.19 

 3.77 



.42 



1.92 

 2.27 



2.87 

 3.98 



4.00 



.43 



1.81 

 1.79 

 2.45 

 3.22 

 3.21 



Per cent. 

 1.59 



9.64 

 14.07 

 17.69 

 22.07 

 22.41 



1.48 



6.34 

 7.93 

 11.85 

 12.94 

 14. 28 



1.81 



8.41 

 9.60 

 11.47 

 13.58 

 16.35 



1.89 



5.67 

 7.95 

 9.13 

 11.22 

 13.43 



Per cent. 



Per cent. 



In pickle- 



8.05 

 4.43 

 3.62 

 4.38 

 .34 

























26.74 



40.17 





Uncut fish taken from pickle: 





In pickle — 



4.86 

 1.59 

 3.92 

 1.09 

 1.34 

























35.06 





Cut fish after steaming, packing, 

 and processing: 



+0.22 



In pickle — 





6.60 

 1.19 

 1.87 

 2.11 

 2.77 



-1.23 







-4.47 







-6.22 







-8.49 







-6.06 



Uncut fish after steaming, pack- 

 ing, and processing: 





+ -41 



In pickle>— 





3.78 

 2.28 

 1.18 

 2.09 

 2.21 



- .67 







+ .02 







-2.72 







-1.72 







- .85 









A comparison of the actual amounts of salt absorbed at the expira- 

 tion of each period shows that the cut, or eviscerated, fish take it up 

 much more readily than the uncut fish. At the end of 30 minutes 

 the cut fish had absorbed more salt than the uncut fish at the expira- 

 tion of one hour, and at the end of one hour in pickle they had ab- 

 sorbed practically the same amount of salt as was found in the 

 une viscerated fish after 4 hours in pickle. At the close of the 4- 

 hour period in pickle, the eviscerated fish had taken up about 57 

 per cent more salt than the uneviscerated fish for the same period of 

 time. At the end of the experiment after 4 hours, the pickle of 



