MAINE SARDINE INDUSTRY. 39 
TaBLE 16.—Composition of pickle in which fish were held (1 to 18 hours). 
Volume ofpickle.| Brine contained— 
Be a 
ae : whic In- Specific : volatile 
Condition of pickle. were | creased | gravity.| Weight. Tota] jitrogen| Amino 
added | after nicroten (am- acid Salt. 
500 | alloted irogen.) monia |nitrogen. 
grams | time to. and 
fish. amines). 
With uneviscerated fish: Ce (Ofek Grams. Mg. Mg. Mg. | Percent. 
IPOS Dee aie a fy NS ere cir ae co 1.1729 410.5 (2) 0.0 4.9 22.75 
PATTOM OUTS ss seers 356 368 | 1.1487 422.5 94.41 4.1 16.9 18. 98 
After 2 hours........- Bos 350 370 1. 1400 421.8 144.39 anki 22.9 18. 06 
ANPGOT4 NOULSS se sek oe 350 375 | 1.1306 423.9 (2) 6.3 26.7 16. 86 
FATTO G NROULSS ee eee 350 380 1. 1280 428.6 | 262.73 8.0 31.5 16.36 
ATTORS NOUTS Ee kee. cee 350 403 | 1.1212 451.8 | 360.36 13.5 46.5 15.47 
With dry salted fish:3 
ALGT LA NOUTSS ene ee ase 8 La RTA ala RSS SIE IE chancteobatatt 189: O75 |B Tes ee eee SO enkaaoose 
ATterdS NOUTSE 2 ne sscnmee (Diora teem S Ural Sie: fia aly eek DADS TS) aha ann 63505) Perea 
‘With eviscerated fish: 
BMresheey ie ied! aoe as (8) ea 1.1841 236. 8 1.5 0.0 3.2 23.31 
After OMOUrS see 200 222 | 1.1365 252.3 | 244.2 7.5 46.3 17.56 
IAT Cer 2 hOUTSS=2 eee 200 228 | 1.1227 255.9 | 291.8 6.9 42.9 14.95 
With uneviscerated fish(same 
lot as last): 
After 10 hours eae A Ee 200 231 1.1200 | 258.7] 254.1 10.7 67.9 14.89 
Aftenl2 hoursssceees ae 200 232 | USS AL ee PAS NPA TOS Di sis a Na Peay 14. 89 
i | 
1 Bicele used with fish the analyses of which are given in Table 15, 
2 Lost. 
3 100 grams ofsalt to 500 grams of fish. 
4125 ec brine collected made to volume of 200 cc. 
5 130 ce brine collected made to volume of 200 cc. 
6 Volume to which first added. 
% 
The volume and weight of the pickle increased gradually and the 
specific gravity decreased during the time the fish remained in it. 
The amount of material exuracted from the fish in the pickle, repre- 
sented by the total nitrogen, ammonia and amines, and amino acid 
nitrogen, gradually increased, while the percentage of salt in the 
pickle gradually decreased ith the length of time the fish remained 
init. More nitrogenous material was extracted from the fish during 
the 18-hour period in salt than during the 14-hour period. - The 
total nitrogen extracted from the fish held in salt was noticeably 
less than that removed during the 6 and 8 hours they remained in 
pickle. More of this nitrogen, in the form of amino acids, was 
extracted when the fish were kept in dry salt than when kept in 
pickle. 
A supplementary experiment was made with a second lot of fish 
part of which were eviscerated and part of which were not. These 
fish, which contained about 5 per cent less fat than those used in 
the previous experiment, were kept in pickle for from 10 to 12 hours. 
Different weights of fish were added to 200 cc of pickle which read 
90° on the salimeter. 
The eviscerated fish and uneviscerated fish 1 showed practically 
the same percentage loss of weight at the end of the 10- and 12-hour 
1 These samples contained more fish to the quantity of pickle than the previous samples. The two 
sets ofresults are not, therefore, strictly comparable. 
