74 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
gave, in all three cases, results quite different from those obtained at 
the earlier periods of examination, particularly those of the 6-month 
period. After standing 18 and 36 months, the volatile alkaline mate- 
rial consisted of practically equal parts of ammonia and amines. 
The proportion of ammonia and amines in this pack, after the longer 
periods of standing, agreed closely with the results obtained on 
packs which were allowed to stand for an excessive length of time 
(Table 31). | 
INFLUENCE OF TIME AND TEMPERATURE OF STORAGE. 
To determine the influence of the time and temperature of storage 
on the formation of ammonia and total amines in sardines, a number 
of packs were prepared from fish which had been subjected to widely 
diverse preliminary treatments. The fish used in the preparation of 
lots 1,2, and 3 were dry salted at the rate of one-half sack of salt per 
hogshead of fish, when taken from the water, and were held in the 
salt for varying periods, as indicated in Table 33. Those composing 
lot 4 were surrounded with an ice and salt mixture during transporta- 
tion and at no time were they in contact with salt or pickle. The 
fish of lot 5 were feedy fish, gorged with feed which did not look like 
shrimp. ‘The fish were steam cooked, dried, packed without being 
eviscerated, and processed for 1? hours. As soon as the processed 
cans were cool,samples were prepared and analyzed. Therest of the 
packs were stored for different lengths of time at ordinary room 
temperature and at 33° F. When the analyses were made, the vis- 
cera of some of the fish were separated from the whole fish, so that 
determinations were made upon the whole fish, upon the eviscerated 
fish, and upon the viscera and contents. The results of these analyses 
are given in Table 33. 
