MAINE SARDINE INDUSTRY. 91 



Table 39. — Composition of fish packed fresh and at the end of 24 hours. 



Condition offish. 



Fresh ; no pickle or salt, packed 



in oil, and processed i 



Do 



Fresh, 2 hours in pickle, packed 



in oil, and processed i 



Do 



24 hours old, no pickle or salt, 

 packed in oil, and processed 8 . 



Do 



24 hours old, 2 hours in pickle, 



packed in oil, and processed. 



Do 



Water. 



Per cent. 

 57.00 

 54.12 



50.41 

 54.00 



50.06 

 54.53 



47.76 

 51.73 



Fat. 



Per cent. 

 18.90 

 24.13 



26.00 

 22.35 



23.48 

 21.45 



25.23 

 21.14 



Total volatile nitrogen per 

 100 grams as ammonia 

 and amines. 



Original 

 basis. 



35.0 

 32.6 



30.3 

 32.6 



49.0 

 46.6 



39.6 

 44.3 



Moisture and fat 

 free basis. 



Total. Average. 



Mg. 

 145.2 

 149.9 



128.4 

 137.8 



185.2 

 194.0 



146.6 

 163.3 



Mg. 

 147.6 



133.1 



} 189.6 



154.9 



Acidity of fat as 

 N/20 sodium 

 ethylate per 

 grain. 



Total. Average. 



Cc. 

 1.74 

 1.65 



1.70 

 1.55 



1.90 

 1.75 



2.20 



1.88 



1.70 

 1.63 

 1.83 

 2.04 



1 Same as first lot of fish given in Table 38. 



8 Same as second lot of fish given in Table 38. 



Table 40 shows the results of the determination of the ammonia 

 and amine in packs of the same fish in oil and without oil, as well 

 as those from this same lot allowed to stand for 12 hours before 

 being placed in pickle. The sardines on which these analyses were 

 made stood for about 7 months under conditions of storage which 

 would approximate those found in actual practice. The analyses 

 were made in triplicate, but only the average results of the deter- 

 mination of ammonia and amines calculated to a moisture and fat 

 free basis are tabulated. Total nitrogen was also determined on 

 these packs, but the results showed no variation that would indicate 

 a loss of protein material under the conditions of the experiment, 

 for which reason they are not included in Table 40. 



The cooking received during sterilizing very greatly increased the 

 amount of ammoniacal material in the packed fish. In the case of 

 the fresh fish, not in pickle, this increase arnounted to 54.5 mg per 

 100 grams immediately after processing, and to practically 117 mg 

 per 100 grams after the sardines had stood seven months. Not 

 enough ammoniacal substances were extracted from the fresh fish 

 during the time in pickle to cause a very noticeable decrease in the 

 ammonia and amine content of these same fish after they had been 

 packed and sterilized. The ammonia and amine content, however, 

 had a tendency to decrease with the length of time the fish remained 

 in pickle. This was more markedly shown in the case of the fish 

 packed without oil. The ammoniacal nitrogen content was greater 

 in the pack of fish from the 24-hour-oid lot, not in pickle, than in 

 the pack from the fresh fish without pickle. The quantity of am- 

 moniacal material found in this pack (24-hour-old fish) decreased 

 according to the length of time in pickle. In general, the results of 



