= 
MAINE SARDINE INDUSTRY. vA. 
belly-broken fish than the other. At the end of 50 hours the iced 
fish were quite soft and the bellies of a few more were broken, but no 
more than in the case of the salted fish, which were harder and firmer 
in texture, though much poorer in appearance, suggesting a poor 
quality of salt fish. 
The analyses of the samples from the lot of iced fish, which were 
taken at intervals of 4 hours, up to and including 12 hours, and at 
25, 30, and 50 hours, indicate that the viscera and contents of the 
fish kept without appreciable evidence of decomposition up to and 
including 12 hours. At the end of 25 hours a slight decomposition 
was indicated, which was more noticeable at the end of 30 hours. 
At the end of 50 hours, decomposition of the viscera and contents 
was quite marked. Under the conditions of this particular experi- 
ment, practically no decomposition took place in the flesh of the 
eviscerated fish. It is probable that the slight evidence of decompo- 
sition obtained after 50 hours standing in excess of that found in the . 
fresh fish represents the slight deterioration that might be expected 
in fish kept under these conditions. 
TaBLE 10.—Changes in composition of fish when transported under varying conditions. 
Condition of fish. Viscera and contents. Flesh of eviscerated fish. 
Total Total 
volatile an volatile 
In dr Salt nitro- alt nitro- 
Out of water. salt.” | Water.| Fat. (NaC). gen (N)| Water-| Fat. | ayactyleen (N) 
per 100 : per 100 
grams. grams 
Hours. Per Per Per Per Per Per 
Lot i (no salt): Hours.| cent. cent. cent. Mg. cent. cent. cent. Mg. 
Pes sae sas ane CEES NES GOACOn es AOL ADE ee 11.6 | 76.00 A OQ Fite: iene aity, 9.3 
DAG, Ape cia ey Fs Sk avs ier SE Gada |e g LOS Gaal mers ek ee te 76. 64 OOD U ee cracieeel Heaters 2 
eae aes cy or AM ia Wl Dele pa) 59.97 | 28.07 ;..-..--- 11.6 | 74.70 HUB aa eee ses 9.3 
OS cea an See tao = aaa, Seer ing ee bere ome 66. 40 Z0S0dn ease 16.3 76.37 Ai Ge hae ee 14.0 
Ds ys hs PATA FS. Teele ee ie 65.41 | 24.08 |........ 32.6 | 76.92 AA SE eee yee 21.0 
D2 le ae IS A ol eer Tal | TSN AE 28 le AS OnOO) er sce eee eo 75.23 HEOQE sees eek 21.0 
PAE po hy CaS ah wi Fae OS oad ORs oe 60.60 | 328.94 |..-..... 37.3 | 74.86 DEO SE Ae eeaee 28.0 
Lot 2 (no salt): 
Brecht ee se ig eos Ls te G2E40N Doles eee 12.6 | 74.44 4.90) aces 13.0 
DA An ABE PD Oe RT pee (Ree cece GORD Dale LORS i aes eee IAA TRS SEA DUI igs ew 13.5 
AE a ee Si | ea Le 2 Goscoulee cael anne nee 14.0 | 76.96 SAQOM Meee 13.8 
bs cp REA a (oe 63.638) e480) yak eee 15.0] 76.78 3.92: | aeeeeee 14.0 
CoS Ss Rat ee A a te RE | 2 he Sis) PPL OILN eons piel 17.7 | 76.58 308, eee 14.0 
LC eee ee Ee eee Seer ana een 62: 29\— Ws Silseses. 17.7 | 76.42 ABOSUIEE Er saa. 10.7 
1 Oita a ioe A al Se iy ae [a 634g ON 2ANG bale cee 22rouleeROl A eichery eeeee ee 14.5 
DYN nS ea oO eae | ae 65: 60sl 21a see 39.1 | 76.65 HEAD) eet ae a 24.2 
PE ae ag eR (a TEESZ AWS ZO 4r | eee 38. 2 77.26 AS Doane ane 23.3 
Lot 3 (4 sack salt per hogs- 
head) 
BER ee ee 6 cae Fresh.| 62.33 | 24.62 0. 41 11.0] 76.18 4.40 0.21 14.0 
eee rion ee. a kota 59.45 | 26.62 1.22 IPA Ik) Val %e) 4.99 2.41 10.8 
Be ee 4 56.70 26. 84 2.18 18.2 69.49 6.03 2.98 8.8 
oe, cS Sets eat ane 6 | 56.86] 27.68 1.75 18.2 | 70.89 5. 51 2.29 8.0 
BOL es ns. ee 81 59567| = 23097, 1.93 18.7} 70.39 5.61 2.42 9.8 
ae SE OAR rae en et 10 | 56.21 | 25.16 2.76 19.1 | 68.93 6.29 2.93 7.9 
BENE ti 0 12| 55.74 { 26.86 ZE20i a eee G81 6.98 2.74 Wot 
Rineaeeeaetieiiac cs ce ween 25 60.14 21.20 2.94 27.6 67. 22 6.14 3.69 5 
aie scoters eee te wt oncea 50 | 59.74] 26.85 1.59 38.0} 71.24 5.19 1.95 17.9 
Lot 4 (kept cold with mix- 
ture of ice and salt): 
POG shee aehawem ars se alee ewes 62.33) eag4s O28! | nese cc: 
fot 
WO WONT 
NOOWNOO 
~I 
on 
ie.2) 
fer) 
WO ore > > 
AODOwow pS, 
OrPOWNMO 
AorRoonnN es 
WOWWON OS 
oa 
1 From top of load, 2 From bottom of load. 3 Shows effect of pressure, 
