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



allowed for drying. In many instances more attention given to 

 those controllable conditions responsible for the variations in the 

 degree of dryness to which steamed fish are brought before being 

 packed would insure a higher quality pack than when they are dis- 

 regarded. 



In the examination of a number of cans of inferior sardines during 

 the early part of this investigation it was discovered that the con- 

 ditions found could be attributed, in many cases, to insufficient 

 drying of the fish. 



The influence of some of the factors responsible for variations in 

 the water content of the packed fish is shown in the results collected 

 and experiments made on drying under various conditions during 

 the course of this investigation. 



Effect of Steaming and Drying on Composition of Sardines. 



Five lots of fish were steamed and dried under varying conditions, 

 with the results shown in Table 24. 



Table 24. — Effect of steaming and drying on moisture and fat content of sardines. 



Stage of canning. 



Water. 



Fat. 



Differ- 

 ence. 



Actual 

 loss of 

 water. 



Lot 1 (large fish): 



Per cent. 

 59.90 

 61.94 

 59.10 



62.31 

 61.30 



70.12 

 60.94 



66.20 

 64.01 

 59.70 



70.31 



68.31 

 59.94 



60.08 

 59.31 



Per cent. 

 17.61 



Per cent. 



Per cent. 





12.04 

 .80 







17.00 



15.62 

 14.36 



6 99 



1.96 



Lot 2 (three-quarter mustards): 







1.01 

 9.18 



2.61 



Lot 2 (one-quarter oils): 







23.50 



Lot 3: 









12.81 



2.19 



6.50 



6.08 





16.13 



Lot 4: 











2.00 

 8.37 



6.31 







25.89 



Lot 5: 



8.49 

 12.65 







.77 



1.89 







Possibly due to irregularity of sampling. 



Since large fish require a longer drying period than small fish, the 

 packer should grade his fish by size before sending them to the drying 



room. 



Effect of Various Conditions of Drying on Sardines. 



Experiments were conducted in certain canneries to ascertain the 

 amount of water driven from fish under various conditions of drying 

 and to determine the effect on the quality of the sardines of packing 

 fish containing various quantities of water. The analytical results 

 given in Table 25 show the water content and percentage loss of water 

 under different conditions and periods of drying. 



