MAINE SARDINE INDUSTRY. 128 
and amines were found to exert a detinning action on the interior of 
the cans, which increased on standing. The suggestion that detin- 
ning of cans does not occur when fish are skinned before being packed 
was disproved. During storage the amount of ammonia and amines 
in canned sardines increases, the extent of the increase depending 
upon the temperature. Sardines stored at room temperature 
showed a greater increase in these substances than sardines stored 
just above freezing. Triamine was found to be the chief constituent 
of the amine fraction. 
Decomposition of fish.—A small amount of ammonia and frequently 
negligible amounts of amines were found as normal constituents 
of fresh fish. During decomposition of the fish the quantity of both 
dmmonia and amines increased very rapidly. Greater increases 
were found in the viscera and contents than in the flesh of the fish. 
The increase in the amount of ammonia and amines in canned sar- 
dines composed of fish which have undergone excessive decom- 
position indicates that this degree of spoilage can be detected 
in the packed goods. The determination of these substances, 
however, is of doubtful value as a means for detecting a less degree 
of decomposition in fish which have been held in salt or pickle before 
being packed. Decomposition of the viscera and contents of fish 
occurs at a more rapid rate than decomposition of the flesh. Fish 
become belly blown as a result of the extension of the processes of 
decomposition from the viscera and contents to the belly portion. 
Waste.—A great deal of the waste found in the canneries may be 
eliminated by (a) using cans to fit the fish instead of cutting the fish 
to fit the cans, or trimming the tails of the fish which are a trifle too 
large for the cans, and cutting the fish as close to the gills as 
possible, (6) flaking so well that 100 per cent of the edible fish on 
the flakes may be packed, (c) preventing the deliberate discarding 
of fish suitable for packing, and (d) enlarging the scope of the pack 
by preparing kippered herring, Russian sardines, spiced herring, and 
other similar products. The unavoidable waste may be utilized by 
(a) making sardine paste, deviled sardines, and similar articles from 
the discarded edible portions of the fish, (b) converting the cuttings 
which can not be used in this way into fish meat meal, after expressing 
the oil from such residues, and (c) converting all residues and wastes 
that can not be used to better advantage into fish scrap for fertilizing 
purposes. 
Quality and appearance of sardines.—The results of the investiga- 
tion indicated that the following are the chief factors responsible 
for low quality: Use of feedy fish rendered unfit by decomposition; 
excessive salting or pickling; removal of flavor by steaming process; 
insufficient drying; variation in composition, especially the fat content, 
