90 BULLETIN 908, U. S. DEPARTMENT OF pe ee 
TABLE 38.—Composition of fresh and 24-hour-old fish before and afi being in pickle 
from 30 minutes to 2 hours. 
| Moisture and 
| | fat free basis. 
Total | 
volatile Acidity 
nitrogen ee : | of fat 
oye : per 100 | volatile | as N/20 
Condition of fish. Water. Fat. | grams as | nitrogen eae! Sadiaai 
| ee per 100 | ~ ci ethylate - 
and grams as per gram. 
Rs | amines. ammonia| trogen. 
and 
| amines. 
| | H | 
Fresh fish from weir: Per cent. | Per cent. Mg. Mg. Mg. Ce. 
3 hours out of water, no pickle or salt... 69. 00 | 8. 44 21.0 | | 93.1 2. 50 7.0 
In pickle— | 
SOTMINUGCSS-2n, ee ee ee eee 67. 84 | tebk 21.0 | $5: 4 le 83 es eee 
phon 2.2 oh Ser eS 6152 (Cee Bae 186 tT Ted |S 2 ae 2 eee 
Ae NOUTS Stee sect eee oe ee eS 67. 46 | 8.63 | 18.6 WleB 4). 5:3 o2 55 eesoster eee 
Pihours ti. Sek | ‘ez3s| eee! (186) 705| > 250 9.09 
Same lot 24 hours old: | | 
After standing 24 hours, no pickle or 
SB Bante Se aes oe ee ee 71.36 | 6. 56 | 46.6 211.0 2.40 8.96 
In pickle— 
SUMMMTU GES = S35 Sesh eee: eee ere 68. 24 8. 28 37 169.9: | 22.2233 alee aes eee 
dihOlin sso ee aa See eR 69. 65 5.43| 35.0 140: 4 |S. Be eee 
(uhonre. 68 ee ee | 69-40). Bt ADe) 932-6 lero 1 20st) Saye ee eee te 
Zep PAC pee ae toe Saige ae a a 66.99 | 6. 84 | 28.0 107.0 | 1.96 9. 20 
Packs of the fresh, 12-hour-old, and 24-hour-old fish were made in 
oil and without oil, as well as from each lot held for different lengths 
of time in pickle. In each pack the fish were steamed for 12 minutes, 
dried for three-quarters of an hour in a tunnel drier, and then packed 
in ordinary one-quarter cans. Oil was added to part of the pack; 
the rest of the cans were left dry. The cans were processed at the 
temperature of boiling water for 24 hours. The fresh fish packed 
easily and quickly, and made a very good looking pack. At the 
time of packing about half of the 12-hour-old fish and nearly all of 
the 24-hour-old fish were belly-broken and soft. 
The iesults of these analyses, made as soon as the sardines were 
allowed to cool after processing, are given in duplicate on samples of 
fish packed in oil from the fresh lot, and after 2 hours in pickle, 
and from the 24-hour-old fish, before and after they had been 2 
hours in pickle (Table 39). 
The evidence of decomposition was quite marked in the goods 
packed from the 24-hour-old fish which had not been in pickle. Hold- 
ing both the fresh fish and the 24-hour-old fish in pickle for 2 hours 
decreased the amount of ammonia and amines in the packs made 
from them. The packs made from fish which stood 24 hours showed 
a greater loss in alkaline material than those made from the fresh fish. 
The acidity of the fat of the fish packed in oil and processed in- 
creased slightly during spoilage and during the periods in pickle. 
