MAINE SARDINE INDUSTRY. 47. 
TABLE 19.— Variation in salt content of fish at various stages of the canning process. 
Salting and 
Chemical composition. 
Pickling period. 
On 
ite water 
Condition of fish. Dry In On original samples. and 
salted | pickle fat free 
in | in fac- basis 
boat. | tory. 
Water.| Fat. Salt. Ash. Salt. 
Lot 1 (oil size): Hours.| Hours. | Per ct. | Per ct. | Per ct. | Per ct. | Per ct. 
TOYo haa) SYee NHS Sea Ore es me cient wee URN NEE. Sie Shu (ae ae 70.30 | 10.48 OFG5 ies 3.38 
HNO MIC KIOE ee ee ee oe teen ee 3 3) |) 72.96 7. 24 IEG eosoaaae oars 
AlfGonshGanlin 4-53 <5 =e os cee tosses 3 3 | 69.33 7.31 25s ben aevatea 5.35 
Hromvdrien (sihours) Seer cs ee eee 3 3) |) 63.52 8.33 de || pete ap ae 6. 29 
Lot 2 (oil size): 1 
IDO ENT COR EAS UG Be HaRE EEOC LH amone SHE DAN yam 59. 04 9.37 SOS Me eaee 7.40 
After steaming and drying................ DA eee Noes 54.12 | 18.66 3.13 5. 23 11.49 
Packed in can, sealed, but not processed. . A few nest 43.54} 31.74 SHO2h eee 14. 23 
Packed in can, sealed, and processed...-.. DAN HER Dele. 48.23 | 27.92 PTV A Ee aes 11.32 
Lot 3 (oil size): 
From flakes before steaming .............. Sie es 69. 63 7.15 BPP) becooboe 9. 56 
From flakes after steaming and drying.... SHH ATER 61. 40 9.30 Pa Re ee 7. 20 
Packed in oil and processed.............-. SiGe Sill sre, me Si 50.36 | 24.60 NOY eee enione 8.11 
Lot 4 (oil size): 
HROMNDOAG ER eee ee eet Phil el pl 68. 62 9. 40 45 2.92 3.41 
TOM PICkKlowe eae BNR k Ve Lea 2 1} 60.33 | 15.11 1.93 3.08 7.86 
After steaming and drying................ 2 1} 60.77) 14.32 2. 04 3.45 8.19 
Packed in oil and processed.............. 2 1} 54.02} 16.81 1.61 3. 16 552 
Lot 5 (mustard size): 
FHOTIU DO A eer eee eee eae OS rad SAN QAM Eins 59.59 | 13.16 ATs Fh anes bea a 5.61 
After steaming and drying................ Aa | ees 58.58 | 17.12 1.96 3. 71 8. 06 
Packed in mustard sauce, sealed, and 
PEOCESS OC eee seme ete ees ae IO PAWEL TG ia 67.14 | 16.14 2.35 3. 87 14.05 
1 Salted at the rate of 1 sack per hogshead. 
It is seen that the salt content is most seriously affected by the 
steaming process, which readily removes the salt, especially when it 
is present in large amounts. Further tests were therefore made to 
determine how much salt is lost by steaming fish under certain con- 
ditions. ‘The results which appear in Table 20 are self-explanatory. 
TABLE 20.—LE fect of steaming on salt content of the fish. 
Salt 
Bis (water 
Souter of fish. Water. Fat. Salt. andar Loss. 
freebasis). 
Lot 1: Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
OTitiotipiekdlerec eves: so Saree REE N e  eee e 66. 61 5. 93 6. 66 HZON ES ach ets 
Makin opmachine! sensi cles see leap eee cores 64. 08 6.13 6. 50 21. 82 2.43 
Steamed slO ml MUGes 2a yi is eee ee ee 61. 80 6.78 5. 78 18. 40 3.42 
= Steamed 15 minutes............. SE ene 62. 71 7.07 5.57 Ee BY Ua Seo 
ot 2: 
Outjrohipicklen sy 5 ¥ ei. Mas ape aa Se SH 66. 43 11.53 2. 24 ORO Zils eee 
Flaked'and steamed 12 minutes............../.. 65. 28 10. 74 1.97 8.21 1.81 
EFFrect oF CUTTING AND EVISCERATING ON LENGTH OF TIME IN PICKLE. 
Two large samples of eviscerated and uneviscerated fresh fish were 
held for varying periods of time in pickle made up to read 90° on 
the salimeter and containing a slight excess of salt in a solid state. 
