2 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
allowed for drying. In many instances more attention given to 
those controllable conditions responsible for the variations in the 
degree of dryness to which steamed fish are brought before being 
-packed would insure a higher quality pack than when they are dis- 
regarded. 
In the examination of a number of cans of inferior sardines during 
the early part of this investigation it was discovered that the con- 
ditions found could be attributed, in many cases, to insufficient 
drying of the fish. 
The influence of some of the factors responsible for variations in 
the water content of the packed fish is shown in the results collected 
and experiments made on drying under various conditions during 
the course of this investigation. 
Errect oF STEAMING AND DRYING ON COMPOSITION OF SARDINES. 
Five lots of fish were steamed and dried under varying conditions, 
with the results shown in Table 24. 
TABLE 24.—Effect of steaming and drying on moisture and fat content of sardines. 
. Actual 
Stage of canning. | Water. Fat. pines loss of 
= water 
SCF cue SS o_O 
Lot 1 (large fish): | Per cent. | Per cent.| Per cent. Per cent. 
‘Hromnmisiakes. 2 cs2ce sc So SE ee ee Bee ee bee oe | 59. 90 17 6b) FS ee LE, sien S 
From steam box (steamed 15 minutes). . ........-.-..-.-<-- G12 04) he eae oe |: 4) Sena Sen 
Krom Grier (dried 13 hours). = 3-2 22725 2-2 324, eS 59.10 17.00 | -80 1.96 
Lot 2 (three-quarter mustards): 
‘Bron’ steam jbOs. |. 2044-26 ees eR ee 62.31 155627) et Seer oe ee 
Prom Grier 3.2 2 Se en BE 8 eee ee ee 61.30 14.36 1.01 | 2.61 
Lot 2 (one-quarter oils): cS 
‘Brom steam. box": 0" 8 ee a ee eee 70.12 Ta! i ple ee ee aso ee 
RE ORT CER ee eee TUES eee see | 9.18} 23.50 
Lot 3: | 
‘Mroim' b0at=s 2 oe oe re ee ee ee 66.20 [oo eos tees ee ee ee 
Krom flaking machine 29.222 25 22 os 64.01 12-81 | 2.19 6.08 
7 Steamed 15 minutes and dried 15 minutes (kiln drier)-.-...._- Ct ae [ | fy lage gt le i 6.50 16.13 
ot 4: } 
BR POnePICKIC | 02222 8 a) ern eee ce Sane ee ee | 7 URS ih) eis Spent e Bot Shes ar a | Lae abet gt 
Steamed 26! 2232s sale es ee RE Le eee 68:58 Jaci 2s 2.00 6.31 
DPIC oe Fn Sei Ree ae re ee Se ares A ee ee ree eee Gt pe | heh Teese 8.37 25.89 
Lot 5: 
From pickle (in pickle 12 hours). ---..._.------.-----=.+---- 60.08 | 8.4913 oS See 
Steamed and dried. .........._- eee eee eee eee OF ye 59.31 12.65 
1 Possibly due to irregularity of sampling. 
Since large fish require a longer drying period than small fish, the 
packer should grade his fish by size before sending them to the drying 
room. 
EFrrect oF VARIOUS CONDITIONS OF DRYING ON SARDINES. 
Experiments were conducted in certain canneries to ascertain the 
amount of water driven from fish under various conditions of drying 
and to determine the effect on the quality of the sardines of packing 
fish containing various quantities of water. The analytical results 
given in Table 25 show the water content and percentage loss of water 
under different conditions and periods of drying. 
