MAINE SARDINE INDUSTRY. 123 



and amines were found to exert a detinning action on the interior of 

 the cans, which increased on standing. The suggestion that detin- 

 ning of cans does not occur when fish are skinned before being packed 

 was disproved. During storage the amount of ammonia and amines 

 in canned sardines increases, the extent of the increase depending 

 upon the temperature. Sardines stored at room temperature 

 snowed a greater increase in these substances than sardines stored 

 just above freezing. Triamine was found to be the chief constituent 

 of the amine fraction. 



Decomposition offish. — A small amount of ammonia and frequently 

 negligible amounts of amines were found as normal constituents 

 of fresh fish. During decomposition of the fish the quantity of both 

 ammonia and amines increased very rapidly. Greater increases 

 were found in the viscera and contents than in the flesh of the fish. 

 The increase in the amount of ammonia and amines in canned sar- 

 dines composed of fish which have undergone excessive decom- 

 position indicates that this degree of spoilage can be detected 

 in the packed goods. The determination of these substances, 

 however, is of doubtful value as a means for detecting a less degree 

 of decomposition in fish which have been held in salt or pickle before 

 being packed. Decomposition of the viscera and contents of fish 

 occurs at a more rapid rate than decomposition of the flesh. Fish 

 become belly blown as a result of the extension of the processes of 

 decomposition from the viscera and contents to the belly portion. 



Waste. — A great deal of the waste found in the canneries may be 

 eliminated by (a) using cans to fit the fish instead of cutting the fish 

 to fit the cans, or trimming the tails of the fish which are a trifle too 

 large for the cans, and cutting the fish as close to the gills as 

 possible, (b) flaking so well that 100 per cent of the edible fish on 

 the flakes may be packed, (c) preventing the deliberate discarding 

 of fish suitable for packing, and (d) enlarging the scope of the pack 

 by preparing kippered herring, Russian sardines, spiced herring, and 

 other similar products. The unavoidable waste may be utilized by 

 (a) making sardine paste, deviled sardines, and similar articles from 

 the discarded edible portions of the fish, (&) converting the cuttings 

 which can not be used in this way into fish meat meal, after expressing 

 the oil from such residues, and (c) converting all residues and wastes 

 that can not be used to better advantage into fish scrap for fertilizing 

 purposes. 



Quality and appearance of sardines. — The results of the investiga- 

 tion indicated that the following are the chief factors responsible 

 for low quality: Use of feedy fish rendered unfit by decomposition; 

 excessive salting or pickling; removal of flavor by steaming process; 

 insufficient drying; variation in composition, especially the fat content, 



