38 BULLETIN 98, U. S. DEPARTMENT OF AGRICULTURE. 
TaBLe 15—Composition of fish held in pickle and in dry salt (1 to 18 hours). 
Chemical composition. 
| On 
c 
uae of On water, pag 
: Samples as taken. fat, and salt | ae 
| free basis free 
ec . -| om Ge | 
ae E =) ate Loss in — 2s | 
e = sé =s | 
5 | & [A Soo aS | 
o = 21 i = a oe OB 
S's = > =a) = = 2s = | 
ef) s B fess = Sse 
apt = FEZs = |5<s 
| a on | = \"E= A ES 
o.) Pas 3 : ee eas BS he at he ee 
Is |= |= |=] 8 S84 41 2 Bsa = 
1 es } Fle] ae = a),8 a 
| | Per | Per | Per | Per Per | Per Per 
Uneviscerated fish: 'Grms.|Grms.|Grms.| cent. | cené. | cent. | cent. | Mg. | cent. | cent. | Moa. | cent. 
Tesh. seta SN Ts 2k Ee ee ee ie ease 68.51} 14.18 2.54) 15.2) 0.16] 14.81) 88.6} 0.92 
In pickle— 
ad HhQwE. See sa) 500} 478 22) 4.4) 69.02) 11.82) 2.67) 17.5) 1.75) 15.34 100.5} 9.13 
AL) Tie ee 500) 466 346. 8) 67.83) 11.76) 2.73) 14.0) 2.12) 14.93) 76.5) 10.39 
pliGuisse ss 500} 470} 30) 6.0) 65.93) 12.46) 2.71] 14.0) 2.93} 14.51] 74.9) 13.56 
Til aS 500} 470} 30|_—«6.0) 64.28) 13.67) 2.77 17.4| 3.38] 14.841 93.2) 15.33 
Simarse 500, 459} 41) 8.2) 63.84} 12.61| 2.81] 15.3] 4.05] 14.41| 83.6| 17.19 
Same lot dry salted: ! | 
Tn salt— } 
ED (Tse 500} 427} 73) 14.6) 55.82) 14.92) 3.02} 15.2) 8.54] 14.58) 73.4) 29.19 
Shears! fe Fh 2) | 500) 420} 80) 16.0) 55.02) 14.02 3.04) 12.8] 9.94! 14.46) 60.9) 32.11 
Eviscerated fish: 
basta SOLE 52 SE Ei oh Eee So SRE | 71.51] 9.68) 2.71] 14.0)...--- 14.41) 74.4)...... 
In pickle 2— | 
Tihieurs 62" 212} 195} 17) 8.0} 69.59} 10.31) 2.61] 13.4}._...- 10.83] 57. 7|_..._. 
12hours...____.--.- 237; 212} 25] 10.6] 64.25] 10.31; 2.71) 10.5|-....- 10.65] 41.3)..___- 
Same lot, uneviscerated: | | | 
pro BOOS UES ee ea, Bee Paew JUS ee ae eee eee | 70.79} 9.81) 2.63] 11.6].__..- 13.56] 59.8}. ....- 
In pickle— 
iVheurss: <. 2 |} 317] 290} 27} 8.5} 62.921 12.50) 2.80} 16.3):_.... | 11.39} 66.3}.....- 
ihear eG. ts | 305) 274| 31] 10.2) 62.50] 12.15| 2.S6|.__._- ae } 11-23}. | CH 
1 Tn 100 grams ofsalt. 2 200 ee of pickle, reading 90° on the salimeter, used. 3 By titration. 
The results calculated to a water, fat, and salt free basis showed 
an actual loss of 0.40 per cent of nitrogen, corresponding to 2.50 per 
cent_of protein during the 8 hours the “fish were in pickle. The dry 
salted fish lost 14.6 per cent of their weight after remaining in salt for 
14 hours and 16 per cent after being in salt for 18 hours. 
Most of the loss in weight of fish held in dry salt may be ascribed 
to the abstraction of water from them. The water content of the 
fish held in dry salt is a little less than 1.0 per cent lower at the 
end of the 18-hour period than it was at the end of the 14-hour period. 
The total nitrogen in the fish for both periods in dry salt is less than 
the amount found in fresh fish, and is practically the same as that 
shown for fish held in pickle for 8 hours. The total volatile nitrogen 
content of the fish held in dry salt is much less than that of fish from 
the same lot which had been held in pickle. 
The marked variation in the composition of the pickle in which the 
fish were held for the different periods compared with that of the 
fresh pickle (Table 16) shows in an even more striking manner the 
changes which the fish underwent. 
