MAINE SARDINE INDUSTRY. 



75 



Table 33. — Influence of lime and temperature of storage on the formation of ammonia 

 and amines in canned sardines. 



WHOLE FISH AS TAKEN FROM CAN. 





2 



_o 



o 



Ph 



I 



a 



•a 

 # o 

 'u 



IS 



P4 



CD 



"is 



-t-3 







Volatile alkaline material 



as— 







Nitrogen (N) per 100 



grams 





Percentage 

 of total. 



Condition of fish. 



"3 



"o 



<£ 

 '8 



o 



a 



s 



< 



Amines. 



C3 

 | 



.' 





"3 



o 



CD 



C3 

 g 



CD 

 CI 



a 



s 



CD 



g 



S 



.5 



1 



c 



E-i 



Lot 1: 



Packed and processed 



Stored at roomtemperature. 

 Do 



Mos. 

 

 3 

 15 



}, 



32 



32 







3 



15 



32 





 3 



15 

 32 







2 



15 



}» 



32 

 32 





 2 



15 



}, 



32 

 32 



Ers. 

 4 

 4 

 4 



4 



4 



4 



8 

 8 

 8 

 8 



25 

 25 

 25 

 25 



14 



4 

 4 



4 



4 

 4 



6 



6 

 6 



6 



6 

 6 



P.ct. 



53.07 

 56.94 

 58.38 



52.18 



P.ct. 



20.87 

 18.19 

 17.72 



22.85 



Mg. 

 38.2 

 41.5 

 68.6 



50.9 



79.8 

 62.1 



34.0 

 39.5 

 61.9 

 73.2 



35.1 

 48.6 

 58.3 

 76.7 



32.5 



40.7 

 69.2 



53.4 



80.1 

 56.9 



25.4 

 38.7 

 62.5 



40.7 



76.4 

 49.8 



Mg. 



24.8 



Mg. 



13.4 



Mg. 



Mg. 



Mg. 



P.ct. 

 64.9 



P.ct. 



35.1 











34.7 



26.1 



43.0 

 26.6 



24.0 



33.9 



24.8 



36.8 

 35.5 



10.0 



1.7 



3.1 



0.0 

 0.0 



2.6 



2.3 



6.7 

 6.1 



28.5 



18.9 



26.8 

 28.8 



50.5 



51.3 



53.9 

 42.5 



70.6 



49.5 



3 months at room tempera- 



48.7 



12 months at 33° F 





Stored at room temperature. 

 Stored at 33° F 



46.1 







57.5 



Lot 2: 



Packed and processed 



Stored at roomtemperature. 

 Do 



48.67 

 48.67 

 47.58 



26.26 

 27.07 

 26.93 



29.4 











39.3 

 23.7 



44.5 

 33.9 



11.4 



2.5 

 0.0 



2.8 

 3.3 



37.1 



28.1 



1 







Do 



53.7 



67.5 



46.3 



Lot 3: 



Packed and processed 



Stored at room temperature . 

 Do 



49.13 

 52.41 

 47.05 



27.80 

 22.84 

 28.70 



32.5 











31.7 

 44.5 



22.7 



26.6 

 32.2 



9.8 



2.2 

 0.0 



2.0 



3.4 



21.9 

 26.5 



54.4 

 56.7 



61.0 



45.6 



Do... 



43.3 



Lot 4: 



Packed and processed 



Stored at room temperature . 

 Do 



59.83 

 60.061 

 64.14 



64.49 



19.64 

 18.84 

 19.96 



14.78 



39.0 











34.8 



26.0 



42.8 

 27.1 



15.0 



34.4 



27.4 



37.3 

 29.8 



10.4 



2.5 



1.1 



0.0 

 0.0 



4.2 

 1.4 



5.1 



5.8 



24.2 



24.7 



32.3 

 23.7 



50.2 



48.7 



53.4 

 47.7 



59.1 



49.8 



2 months at room tempera- 



51.3 



13 months at 33° F 





Stored at room temperature . 

 Stored at 33° F 



46.6 







52. 



Lot 5 (FEEDY fish): 



Packed and processed 



Stored at room temperature . 

 Do 



58.82 

 50.21 

 52.67 



49.96 



23.75 



28.19 

 26.77 



27.80 



40.9 











30.0 



19.2 



42.4 

 22.4 



32.5 

 21.5 



34.0 



27.4 



2.4 



1.7 



0.0 

 0.0 



3.1 



1.5 



6.7 

 5.1 



25.7 



18.5 



26.5 

 22.3 



48.0 



47.2 



55.5 

 45.0 



52.0 



2 months at room tempera- 



52.8 



13 months at 33° F 





Stored at room temperature . 

 Stored at 33° F 



44.5 







55.0 











FISH EVISCERATED WHEN TAKEN FROM CAN. 



Lot 1: 



Packed and processed 



Stored at room temperature . 

 Do 





 3 



15 



}» 



32 

 32 





 3 

 15 

 32 





 3 



15 

 32 



4 

 4 

 4 



4 



4 



4 



8 

 8 

 8 

 8 



25 

 25 

 25 

 25 



57.46 

 59.50 

 55.09 



57.53 



16.78 

 25.12 

 20.18 



16.96 



40.9 

 44.8 

 61.3 



55.5 



27.5 



13.4 









67.2 



32.8 











45.8(?) 

 23.3 



15.5 

 32.2 



1.6 

 2.0 



1.3 

 2.2 



12.0 

 28.0 



74.7 

 42.0 



25.3 



3 months at room tempera- 



58.0 



12 months at 33° F 





Stored at roomtemperature. 





Stored at 33° F 























Lot 2: 

 Packed and processed 



54.78 

 55.30 

 52.00 



18.97 

 16.06 

 22.16 



37.5 

 46.9 

 63.7 



26.2 



11.3 









69.9 



30.1 



Stored atroom temperature. 











Do 



3*1.3 



32.4 



1.9 



2.2 



27.6 



49.1 



50 9 



Do 





Lot 3: 

 Packed and processed 



52.57 

 56.84 

 50.59 



21.85 

 16.95 

 23.12 



37.7 

 49.6 

 62.2 



27.1 



10.6 









71.8 



28.2 



Stored at room temperature. 











Do 



33.3 



28.9 



1.3 



1.8 



25.1 



53.5 



46 5 



Do 





1 Surrounded with ice and salt mixture. 



