MAINE SARDINE INDUSTRY. 87 
in the ammonia and amines in the viscera and contents, as a result of 
decomposition. The 11.6 mg of ammonia nitrogen per 100 grams of 
fish in the stomach and intestinal contents increased on standing for 
6 hours to 16.3 mg, and on standing for 20 hours to 21 mg over the 
amount found in the fresh fish. 
In still another experiment, the viscera and contents of the fresh 
fish contained: 12.6 mg of ammoniacal material as nitrogen per 100 
grams of the sample when fresh, 14 at the end of 4 hours of standing, 
15 after 6 hours, 17.7 after 8 hours, and 22.3 after 12 hours. 
A preliminary experiment to determine the amount of ammonia 
and amines formed when fish decompose showed that the greater 
part of these alkaline bases formed during decomposition pass into 
the solution when the spoiled fish are placed in pickle. These resuits, 
coupled with the condition, approximating that of salt fish, when 
fish for sardines are held too long in pickle or in dry salt, indicate that 
a transfusion of material from sound fish into the brine or pickle 
occurs. 
Experiments were conducted to ascertain the amount of decompo- 
sition which occurs in the viscera and contents of fish kept in pickle 
for various periods of time. ‘The data thus obtained are given in 
Table 37. 
TaBLE 37.—Decomposition in viscera and contents of fish kept wn pickle. 
Before packing (raw viscera). After packing and processing. 
Total Total 
volatile volatile 
alkaline } alkaline 
pickle. material material 
Water. Fat. Salt. (ammo- | Water. Fat. Salt. (ammo- 
nia and nia and 
amines) amines) 
per 100 per 100 
grams. grams. 
| 
| Bours. Per cent. | Per cent. | Per cent. Mg. Per cent. | Per cent. | Per cent. Mg. 
ot 1: 
0 56. 58 32. 00 0. 42 15. 2 58. 61 19.77 0. 49 40. 8 
6 56. 70 26. 62 2. 46? 16.3 43. 31 28. 46 3. 91 46. 6 
12 54. 40 25. 96 4 53 19 8 45. 76 28. 16 8. 69 43.7 
24 57. 47 27,12 4.22 28.0 47.96 27.32 4.21 42.7 
Lot 2:1 
0 50. 93 38. 08 29 13. 4 56. 70 23. 89 23 35. 6 
6 51. 06 7.24 1.71 18.3 53. 62 26. 58 1. 56 39. 0 
12 49. 53 35. 08 2. 93 38. 4 50. 40 26. 62 3. 32 47.8 
24 51. 62 32. 30 3. 55 36. 1 44, 92 30. 87 3. 87 45.4 
1 Slightly feedy. 
The decomposition of the raw viscera increased markedly in both 
lots of fish during the time they were held in pickle, lot 2, made up 
from slightly feedy fish, showing the greater increase. The amount 
of volatile alkaline material increased markedly in both lots after 
processing. The increase due to processing was sufficient in the 
case of lot 1 to mask that due to the decomposition found at any 
