MAINE SARDINE INDUSTRY. 9] 
TABLE 39.—Composition of fish packed fresh and at the end of 24 hours. 
Total volatile nitrogen per 
100 grams as ammonia ae 
d amin Acidity of fat as 
a ee N/20 sodium 
ethylate per 
Condition of fish. Water. Fat. Moisture and fat gram. 
xs free basis. 
Original 
basis. ———————Se 
Total. | Average.| Total. | Average. 
Fresh, no pickle or salt, packed Per cent. | Per cent. Mg. Mg. Mg. Ce. Ce. 
in oil, and processed !........- 57.00 18. 90 35.0 145.2 147.6 { 1.74 \ 1.70 
IDO a Sele SS re eer es 54.12 24.13 32.6 149.9 * 1.65 ; 
Fresh, 2 hoursin pickle, packed 
in oil, and processed !......... 50. 41 26.00 30.3 128. 4 133.1 { 1.70 \ 1.63 
10) Sane ne mn eens Site tans 54.00 22.35 32.6 137.8 : 1 58) : 
24 hours old, no pickle or salt, 
packed in oil, and processed 2. . 50. 06 23. 48 49.0 185. 2 189.6 { 1.90 \ 1.83 
1D (0/3 Se eee a ee, pa iea at ere ta 54. 53 21.45 46.6 194.0 ; ile 7ea) Pie 
24 hours old, 2 hours in pickle, 
packed in oil, and processed. . 47.76 25.23 39.6 146.6 \ 154.9 { 2. 20 \ 2. 04 
DT bead ae aoa Eee 51.73 21.14 44.3 163.3 : 1.88 ; 
1 Same as first lot of fish given in Table 38. 2 Same as second lot of fish given in Table 38. 
Table 40 shows the results of the determination of the ammonia 
and amine in packs of the same fish in oil and without oil, as well 
as those from this same lot allowed to stand for 12 hours before 
being placed in pickle. The sardines on which these analyses were 
made stood for about 7 months under conditions of storage which 
would approximate those found in actual practice. The analyses 
were made in triplicate, but only the average results of the deter- 
mination of ammonia and amines calculated to a moisture and fat 
free basis are tabulated. Total nitrogen was also determined on 
these packs, but the results showed no variation that would indicate 
a loss of protein material under the conditions of the experiment, 
for which reason they are not included in Table 40. 
The cooking received during sterilizing very greatly increased the 
amount of ammoniacal material in the packed fish. In the case of © 
the fresh fish, not in pickle, this increase amounted to 54.5 mg per 
100 grams immediately after processing, and to practically 117 mg 
per 100 grams after the sardines had stood seven months. Not 
enough ammoniacal substances were extracted from the fresh fish 
during the time in pickle to cause a very noticeable decrease in the 
ammonia and amine content of these same fish after they had been 
packed and sterilized. The ammonia and amine content, however, 
had a tendency to decrease with the length of time the fish remained 
in pickle. This was more markedly shown in the case of the fish 
packed without oil. The ammoniacal nitrogen content was greater 
in the pack of fish from the 24-hour-old lot, not in pickle, than in 
the pack from the fresh fish without pickle. The quantity of am- 
moniacal material found in this pack (24-hour-old fish) decreased 
according to the length of time in pickle. In general, the results of 
