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Principles Involved in the Preservation of Fish by Salt - Harden Franklin Taylor · Foundation to Happiness and Success

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  Speaker 1: Section one of Principles involved in the Preservation of Fish
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  Speaker 1: by salt. This is a LibriVox recording. All LibriVox recordings
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  Speaker 1: are in the public domain. For more information or to volunteer,
• 0:13
  Speaker 1: please visit LibriVox dot org. Read by Beeswax Scandal Principles
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  Speaker 1: involved in the Preservation of Fish by Salt by hardened
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  Speaker 1: Franklin Taylor introduction. The art of preserving fish by means
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  Speaker 1: of salt is of great antiquity. It was practiced by
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  Speaker 1: the Phoenicians and Greeks, and was brought to a high
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  Speaker 1: degree of perfection by the Romans. Mixed with spices, salt
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  Speaker 1: was used for the preservation of food on the shores
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  Speaker 1: of the Mediterranean and the outlying country in the time
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  Speaker 1: of Christ, reference being made in the Sermon on the
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  Speaker 1: Mount to a salt which has lost its savor, meaning
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  Speaker 1: a salt in which the spices have lost their aroma
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  Speaker 1: by evaporation. In the centuries following the art continued, both
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  Speaker 1: in the Oxidant and the Orient, to play an important
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  Speaker 1: part of the world economy. Shakespeare put in the mouth
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  Speaker 1: of his most wonderful character Fallstaff, the words, if I
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  Speaker 1: be not ashamed of my soldiers I am a sust gurnard,
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  Speaker 1: a pickled gernard, the gernard being held in such light
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  Speaker 1: esteem that it was a term of contempt. Whether salsing
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  Speaker 1: or pickling made the fish doubly contemptible had better be
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  Speaker 1: left to the philologists to determine. Less than twenty five
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  Speaker 1: years after Shakespeare wrote that play, the Plymouth Colony landed
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  Speaker 1: in America and brought with them the arts of sousing
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  Speaker 1: and pickling fish. The descendants of the Pilgrims are still
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  Speaker 1: pickling fish around Cape Cod and particularly at Gloucester. To
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  Speaker 1: a great many people, it may seem that science has
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  Speaker 1: contributed little or nothing to the improvement of methods of
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  Speaker 1: preserving fish by salt. Perhaps his view was shared by
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  Speaker 1: a considerable number of people who are engaged in the
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  Speaker 1: business of salting fish. To them, it may appear that
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  Speaker 1: salting fish is just salting fish, and that's all there
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  Speaker 1: is to it. It may be admitted readily that science
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  Speaker 1: has not so pervaded and dominated the fish pickling industry
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  Speaker 1: as it has other ancient arts, that it has contributed something,
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  Speaker 1: and is capable of contributing a great deal war And
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  Speaker 1: here lies the purpose of this paper. That purpose is
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  Speaker 1: to present the rational of salting and pickling fish, so
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  Speaker 1: that the reasons for the various steps and modifications we
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  Speaker 1: readily understood and appreciated, to the end that the art
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  Speaker 1: may be practiced more intelligently and successfully. It is a
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  Speaker 1: further purpose of this paper by showing what the few
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  Speaker 1: attempts may by science have done for the art, to
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  Speaker 1: convince and persuade those on whom the industry depends for
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  Speaker 1: its existence and progress, that science can be expected to
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  Speaker 1: do a great deal war than it has ever done,
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  Speaker 1: if it is energetically studied and applied. How salt preserves
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  Speaker 1: A salt preserves by extracting water. Spoiling is a series
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  Speaker 1: of chemical activities for which water is necessary, but remove
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  Speaker 1: the water and spoiling is arrested. The removal of water
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  Speaker 1: by means of salt is in some senses a truer
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  Speaker 1: dehydration than actual drying in air, for changes of an
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  Speaker 1: undesirable salt take place in air drying that are never corrected,
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  Speaker 1: whilst salting may be done in such a way that
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  Speaker 1: few changes other than removal of water are brought about.
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  Speaker 1: The statement that salt preserves by extracting water is to
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  Speaker 1: protake in strictly and literally, for salt is no peculiar
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  Speaker 1: preserving or antiseptic quality, as many people seem to think.
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  Speaker 1: Things live, die, and putrefy in the sea, which is
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  Speaker 1: one tenth saturated with salt. But by sufficient concentration salt
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  Speaker 1: and otherwise almost inert harmless substance, becomes a powerful preservative
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  Speaker 1: merely because, if concentrated sufficiently, it extracts water. The process
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  Speaker 1: of transferring water from one place to another, as from
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  Speaker 1: the inside of a fish to the outside under the
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  Speaker 1: influence of concentrated solutions, is known to physicists and chemists
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  Speaker 1: as osmosis. This principle of osmosis is of almost universal
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  Speaker 1: application in nature and is used by men in the arts,
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  Speaker 1: but a good understanding of it is not common. By osmosis,
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  Speaker 1: our food is taken from the intestines to the blood
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  Speaker 1: without any communicating opening. By osmosis, oxygen is taken from
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  Speaker 1: the air into the blood without any leakage of blood.
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  Speaker 1: But the same principle, the kidney tubules remove undesirable substances
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  Speaker 1: from the body while holding back all desirable substances. By osmosis.
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  Speaker 1: The roots of plants select the necess very minerals from
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  Speaker 1: the soil. A weak sugar solution will readily ferment, but
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  Speaker 1: if made concentrated, it destroys yeast and bacteria by osmosis,
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  Speaker 1: and is therefore an excellent preservative of fruit. Salt is
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  Speaker 1: also a preservative by virtue of its concentration. Any other
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  Speaker 1: neutral mineral substance equally soluble would preserve in the same
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  Speaker 1: way that salt does, but salt happens to be the
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  Speaker 1: only one that the human palate and stomach will tolerate.
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  Speaker 1: How salt extracts water. At the risk of appearing verbose,
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  Speaker 1: the writer undertakes to elucidate the principles that govern osmosis,
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  Speaker 1: because osmosis is nearly the whole principle of salting fish.
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  Speaker 1: Without a knowledge of osmosis, people may salt fish successfully
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  Speaker 1: by rule, But without such a knowledge it is quite
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  Speaker 1: impossible to understand the process. If a thin animal skin
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  Speaker 1: or membrane separates two liquids, and if the liquids are
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  Speaker 1: alike and of the same concentration, nothing happens. But if
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  Speaker 1: they are unlike and of different concentration, one or the
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  Speaker 1: other or both of the liquids will pass through the
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  Speaker 1: skin to the other side. This passage through the skin
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  Speaker 1: or membrane is called osmosis. Just what components pass through
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  Speaker 1: the membrane, in which direction and how much depend on
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  Speaker 1: many circumstances. For the purposes of salting fish, water is
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  Speaker 1: always the liquid plus whatever is dissolved in the water.
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  Speaker 1: The dividing membrane is the skin of the fish and
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  Speaker 1: the membranous enclosures of the microscopic cells of which the
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  Speaker 1: substance of the fish is composed. Thus we have water
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  Speaker 1: and salt outside, sell membrane in between, and fish juice
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  Speaker 1: or protoplasm inside. We desire to know what will happen
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  Speaker 1: and how we can influence the process to suit our needs.
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  Speaker 1: The quantity in direct action of flow through the skin
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  Speaker 1: or cell membrane will depend on one the nature of
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  Speaker 1: the dividing membrane, and two the nature and quantity of
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  Speaker 1: the substance is dissolved in the water on each side.
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  Speaker 1: The nature of the dividing membrane will be considered first.
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  Speaker 1: Almost any substance can be made into a thin film
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  Speaker 1: or membrane. Things such as glass, tinfoil, and mica may
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  Speaker 1: be exceedingly thin but are totally impermeable and therefore uninteresting
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  Speaker 1: in the present connection. But other membranes or films, such
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  Speaker 1: as parchment paper, gelatine films, animal bladders, and gold beaters skins,
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  Speaker 1: are permeable to a greater or smaller degree. Suppose pure
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  Speaker 1: water were on one side of a membrane and water
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  Speaker 1: containing dissolved salt on the other. If the membrane is
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  Speaker 1: perfectly permeable to all constituents, water will pass through to
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  Speaker 1: the salt solution, and salt will pass through to the water,
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  Speaker 1: and these movements will continue until the two sides are
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  Speaker 1: alike and then stop. It is always the tendency for
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  Speaker 1: the two liquids to come to equilibrium, and they would
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  Speaker 1: do so if the membrane were perfectly permeable. Nearly all membranes, however,
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  Speaker 1: permit a freer flow of the solvent, in this case water,
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  Speaker 1: than they do with the solute that which is dissolved,
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  Speaker 1: in this case salt. If the membrane permits the water
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  Speaker 1: to flow but absolutely prevents passage of a dissolved substance,
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  Speaker 1: the membrane is set to be semi permeable, and the
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  Speaker 1: example taken above of pure water on one side and
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  Speaker 1: salt solution. On the other If the membrane were semi permeable,
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  Speaker 1: then the water would pass through to the salt solution,
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  Speaker 1: but the salt could not get through to the water.
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  Speaker 1: The level of the pure water would fall and that
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  Speaker 1: of the salt would rise. The difference in liquid level
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  Speaker 1: would exert a pre pressure called osmotic pressure. Ideally, semi
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  Speaker 1: permeable membranes are not realized in nature, though some of
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  Speaker 1: the membranes and plants and animals approach ideal semi permeability
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  Speaker 1: while they are living. Ideal semi permeability with respect to
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  Speaker 1: particular dissolved substances has been achieved and is found in
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  Speaker 1: living organisms. It is to be remembered that in case
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  Speaker 1: of semi permeable membranes, the solvent will flow from the
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  Speaker 1: less concentrated to the more concentrated side of the membrane,
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  Speaker 1: so that if we wish to extract water, we need
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  Speaker 1: only to make the outside more concentrated than the inside.
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  Speaker 1: If we wish to add water, we make the outside
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  Speaker 1: less concentrated than the inside. That is, we use pure
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  Speaker 1: water outside, as has sometimes been done to unfairly swell
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  Speaker 1: oysters and make them appear fat It is also to
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  Speaker 1: be remembered that the degree of permeability of membranes does
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  Speaker 1: not necessarily remain unold alterable. The permeability of the membrane
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  Speaker 1: can very readily be changed, as will be seen later.
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  Speaker 1: There is reason for believing, for example, that the permeability
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  Speaker 1: of fish to salt increases after death, for stale fish
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  Speaker 1: strike through more quickly than fresh fish, and that permeability
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  Speaker 1: increases as temperatures near the freezing point of water. The
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  Speaker 1: tissues of fish consist mostly of cells. Each cell is
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  Speaker 1: a bag as semi liquid, like the white of an egg.
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  Speaker 1: The surface of every cell either is or acts like
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  Speaker 1: a semi permeable membrane. If we surround the cell with water,
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  Speaker 1: the inside will be more concentrated than the outside, and
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  Speaker 1: water will go in. If we surround the cell with
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  Speaker 1: strong salt solution, the water will pass out to the salt.
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  Speaker 1: Some salt will also pass into the cell, which fact
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  Speaker 1: shows that the cell wall is not ideally semi permeme.
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  Speaker 1: But what of the protein within the cell, Why does
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  Speaker 1: it not come out while the salt is going in.
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  Speaker 1: In order to answer these questions, it is necessary to
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  Speaker 1: pass from a consideration of the nature of the membrane
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  Speaker 1: and osmosis to a consideration of the nature of the
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  Speaker 1: dissolved substance. By a great many experiments, it has been
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  Speaker 1: found that some dissolved substances never pass through membranes under
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  Speaker 1: any circumstances, while others will pass through some membranes. It
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  Speaker 1: is found that those which never pass through are also
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  Speaker 1: those which, on drying out, do not crystallize, but shrink
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  Speaker 1: to a tough mass. They are called colloids. Examples of
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  Speaker 1: them are glue, albumon, gelatine, and soap. The smallest possible
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  Speaker 1: particle of these substances is comparatively large, too large we
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  Speaker 1: may imagine to go through the texture of the membrane.
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  Speaker 1: They are not only large of molecule, but complex and structure.
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  Speaker 1: The bulk of animal bodies consists of colloids called proteins
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  Speaker 1: dissolved in water. The other class of substances, those that
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  Speaker 1: may pass through membranes and of which drying out crystallize
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  Speaker 1: in regular geometrical shapes, are the crystalloids. Examples of this
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  Speaker 1: class are salt, sugar, and like substances. It is not
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  Speaker 1: to be supposed, however, that all crystalloids will pass with
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  Speaker 1: equal facility through any given membrane. Nearly all membranes are
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  Speaker 1: in some measure selective of particular crystalloids. The ideal semi
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  Speaker 1: permeable membrane permits none to pass, but as membranes degenerate
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  Speaker 1: from ideal semi permeability to complete permeability, they permit more
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  Speaker 1: and more of these dissolved things to pass through. The
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  Speaker 1: phenomena of osmosis having been briefly reviewed, one may readily
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  Speaker 1: perceive the importance of applying the principles to the salting
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  Speaker 1: of fish. Salt is brought in contact with the exterior
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  Speaker 1: of the cell, it dissolves in some of the moisture,
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  Speaker 1: forming a saturated solution. This solution is separated from the
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  Speaker 1: contents of the cell by a cell membrane, which is
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  Speaker 1: more or less semi permeable. Water passes out of the
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  Speaker 1: cell to the salt, and the processes of decay are
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  Speaker 1: stopped because of insufficiency of water. The membrane, being not
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  Speaker 1: absolutely semi permeable, fermits some salt to enter, and the
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  Speaker 1: fish remains salty. The contents left in the cell are
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  Speaker 1: proteins or the valuable food elements of the fish, which,
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  Speaker 1: being colloids, are not permitted by the cell membrane to
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  Speaker 1: pass out. Thus water is extracted, salt enters, and the
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  Speaker 1: fish is preserved. When it comes time to eat the fish,
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  Speaker 1: the process is exactly reversed. The fish is bathed in
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  Speaker 1: pure water. The cell contents are more concentrated than the exterior,
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  Speaker 1: so water passes in. The cell membrane is to some
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  Speaker 1: extent semi permeable, so the protein does not escape, but
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  Speaker 1: the salt does. This exchange is carried to a point
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  Speaker 1: where the meat is again plump and a sufficient quantity
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  Speaker 1: of salt has been removed. Thus, by exposing the meat
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  Speaker 1: of fish to salt, we have removed the water and
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  Speaker 1: caused some salt to enter the meat, and have stored
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  Speaker 1: the fish. We have, then, by exposing the fish to water,
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  Speaker 1: put water back in the cells and taken out the
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  Speaker 1: excess salt. The actual food material of the fish, the
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  Speaker 1: cell protein is still where it was for practical purposes unchanged.
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  Speaker 1: If every step has been scientifically correct, we have at
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  Speaker 1: the end very nearly the fresh fish we had to
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  Speaker 1: start with. But there is the rub. At every turn.
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  Speaker 1: It is possible to depart from the scientifically correct the
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  Speaker 1: principles of osmosis Here very briefly stated are the fundamentals
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  Speaker 1: of the art of salting fish and all that follows.
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  Speaker 1: There will be frequent occasion to refer to osmosis factors
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  Speaker 1: affecting permeability of fish. The preservation of fish by salt
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  Speaker 1: is practiced extensively in the cooler parts of the United States,
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  Speaker 1: but very little has been done south of Chesapeake Bay.
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  Speaker 1: The reason fish have not been salted in the warmer
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  Speaker 1: parts of the country is that the process has not
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  Speaker 1: been satisfactory. Repeated efforts to salt alewives on the Saint
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  Speaker 1: John's River in Florida previous to nineteen twenty uniformly resulted
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  Speaker 1: in failure. In nineteen eighteen, research on this problem was
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  Speaker 1: undertaken under the immediate direction of the writer. The results
• 15:44
  Speaker 1: of a part of this program were published. The hypotheses
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  Speaker 1: which guided this work who are somewhat as follows. During
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  Speaker 1: the course of striking through the fish, two things were happening.
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  Speaker 1: One the flesh is breaking down by autolis, a process
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  Speaker 1: to be explained later, and two the salt is penetrating
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  Speaker 1: the flesh. Salt arrests automosis when it arrives, but considerable
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  Speaker 1: damage may be done before the salt has reached the
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  Speaker 1: innermost parts of the fish. Now these two processes, salt
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  Speaker 1: penetration and autolysis are running a race. So to say,
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  Speaker 1: If the salt penetrates to the innermost parts before autolysis
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  Speaker 1: has destroyed them, the salt wins the race and the
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  Speaker 1: fish is saved. If before the salt can get to
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  Speaker 1: the innermost parts they have been decomposed by autolosis to
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  Speaker 1: an intolerable degree, then autolysis winds and the fish spoils.
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  Speaker 1: High temperatures accelerate both processes. But while accurate measurements have
• 16:47
  Speaker 1: not been made, we know by practical experience and by
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  Speaker 1: experiment that at a sufficiently elevated temperature the fish will
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  Speaker 1: invariably spoil of blood be present. Now it makes certain
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  Speaker 1: that the race mentioned always be won by the salt.
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  Speaker 1: We may do one of two things, namely, retard the
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  Speaker 1: rate of decomposition or accelerate the penetration of salt. Working
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  Speaker 1: at a lower temperature is the only practicable means of
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  Speaker 1: retarding decomposition. Since we desire a method suitable for warm climates,
• 17:19
  Speaker 1: it is necessary to accelerate penetration of salt. How can
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  Speaker 1: the salt be caused to penetrate fish more rapidly. The
• 17:27
  Speaker 1: physiologists have shown that in living animals, compounds of calcium, barium,
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  Speaker 1: and magnesium have a marked defect in retarding or arresting
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  Speaker 1: penetration of membranes. By examination of numerous analyzes of commercial
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  Speaker 1: brands of salt, WHO has found that the salts of
• 17:44
  Speaker 1: calcium and magnesium are those nearly always present as impurities.
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  Speaker 1: A few of these analyzes are given herewith table table title.
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  Speaker 1: Analysis of various salts for curing fish row subtens is
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  Speaker 1: present Turks Island salt, Trapani Island salt, Iviza Spanish salt,
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  Speaker 1: diamond Flake domestic salt, Leslie velvet grain, California salt, Sodium
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  Speaker 1: chloride in Turks Island salt ninety six point five two percent,
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  Speaker 1: in Trapani Italian salt ninety five point eight two percent,
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  Speaker 1: Vizo Spanish salt ninety eight point zero five percent, diamond
• 18:31
  Speaker 1: Flake domestic salt ninety nine point seven eight percent, Leslie
• 18:36
  Speaker 1: velvet grain California salt ninety nine point nine six percent.
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  Speaker 1: Calcium chloride not present in Turks Island salt point three
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  Speaker 1: two percent and Trapani Italian salt point four nine percent
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  Speaker 1: in a Viza Spanish salt and not present in diamond
• 18:55
  Speaker 1: Flake domestic salt or Leslie velvet Grain California salt, calcium
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  Speaker 1: sulfate or one point five three percent and Turks Island
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  Speaker 1: salt not present in either Trapani Italian salt or Vitza
• 19:09
  Speaker 1: Spanish salt point three seven percent in diamond Flake domestic
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  Speaker 1: salt and point zero six seven percent in Leslie velvet grain,
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  Speaker 1: California salt magnesium chloride or one point two zero percent
• 19:26
  Speaker 1: in Turks Island salt one point one nine percent, Trapani
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  Speaker 1: Italian salt not present in Aviza Spanish salt point zero
• 19:35
  Speaker 1: zero percent in diamond Flake domestic salt point zero zero
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  Speaker 1: percent in Leslie velvet grain, California salt, magnesium sulfate point
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  Speaker 1: eight zero percent and Turks Island salt one point seven
• 19:51
  Speaker 1: five percent and Trapani Italian salt point eight zero percent
• 19:56
  Speaker 1: in Iviza Spanish salt point zero zero percent in diamond
• 20:01
  Speaker 1: Flake domestic salt point zero one zero percent in Leslie
• 20:05
  Speaker 1: velvet grain, California salt, sand, etc. Point one three percent
• 20:12
  Speaker 1: in Turxian salt point one five percent and Tripani Italian
• 20:15
  Speaker 1: salt point zero six percent to Deviza Spanish salt, point
• 20:20
  Speaker 1: zero zero percent in diamond Flake domestic salt, and point
• 20:25
  Speaker 1: zero two two percent in Leslie velvet grain California salt.
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  Speaker 1: Note to the table. These figures represent analysis of single
• 20:34
  Speaker 1: samples of each brand taken in the market, and are
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  Speaker 1: not averages of numerous samples. Not only is some variation
• 20:41
  Speaker 1: and manufacture are unavoidable, but the chemical determination of such
• 20:45
  Speaker 1: small quantities of impurities is subject to small errors. Therefore,
• 20:49
  Speaker 1: it should not be expected that any purchased lot of
• 20:51
  Speaker 1: salt would conform exactly to the composition shown here. The
• 20:56
  Speaker 1: figures represent in a general way, the degree of purity
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  Speaker 1: that can be expected. End of table. By appropriate methods
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  Speaker 1: of measuring the rate of penetration of salt and fish,
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  Speaker 1: it was found that an absolutely pure salt is used,
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  Speaker 1: a very rapid penetration is obtained, but that even small
• 21:14
  Speaker 1: additions from half to five percent of these salts of
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  Speaker 1: magnesium and calcium cause a very pronounced retardation of penetration.
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  Speaker 1: For example, by appropriate methods of analysis, it was found
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  Speaker 1: that pure salt penetrated as deeply in less than five
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  Speaker 1: and one half days as did salt containing one percent
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  Speaker 1: calcium chloride in nearly seven days. Similarly, a salt containing
• 21:41
  Speaker 1: four point seven percent magnesium chloride penetrated no farther than
• 21:45
  Speaker 1: five days than pure salt did in three. In order
• 21:50
  Speaker 1: to bring about a much more rapid penetration for tissues,
• 21:53
  Speaker 1: then we have but to obtain a salt free from
• 21:56
  Speaker 1: these impurities. The time gained by the use of pure
• 21:59
  Speaker 1: sie salt enables fish to be salted at a much
• 22:02
  Speaker 1: higher temperature and yet not spoil. Fish were salted in
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  Speaker 1: an incubator room in Washington at a temperature of ninety
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  Speaker 1: degrees fahrenheit at first, rising to one hundred degrees fahrenheit
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  Speaker 1: the hottest summer weather. No unpleasant odor developed, and the fish,
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  Speaker 1: upon being cooked and eaten, were pronounced excellent. There was
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  Speaker 1: a further and somewhat unexpected difference between the effects of
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  Speaker 1: pure and impure salts. The flesh of the fish salted
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  Speaker 1: by impure salt is white, opake or chalky in appearance,
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  Speaker 1: and much harder or firmer inconsistency. That of fish salted
• 22:39
  Speaker 1: with pure salt is translucent and somewhat yellowish and much softer,
• 22:45
  Speaker 1: While the former white firm fish is the customary quality
• 22:49
  Speaker 1: demanded in commerce. There are strong reasons for believing the
• 22:53
  Speaker 1: softer and yellowish fish produced in pure salt to be superior.
• 22:58
  Speaker 1: There is reason for blue that the whitening of the
• 23:01
  Speaker 1: fish in impure salt is explained by the fact that
• 23:04
  Speaker 1: the calcium coagulates the protein, just as heat by coaculating
• 23:09
  Speaker 1: egg white, causes it to be white and firm. But
• 23:13
  Speaker 1: when there is no calcium in the salt, the protein
• 23:15
  Speaker 1: retains its natural translucency and yellowish colour. The calcium in
• 23:21
  Speaker 1: impure salt is retained by the fish, a matter that
• 23:24
  Speaker 1: will be discussed later under the subdivision on flavor of
• 23:27
  Speaker 1: salted fish. While no investigations appear to be made on
• 23:31
  Speaker 1: the influence of temperature on the permeability of fish flesh,
• 23:35
  Speaker 1: investigations have been made in a great variety of other
• 23:37
  Speaker 1: living things, so that it is probably safe to generalize
• 23:41
  Speaker 1: cautiously regarding such influences on fish. Osmotic pressure varies approximately
• 23:48
  Speaker 1: as absolute temperature. That is, if we double absolute temperature,
• 23:54
  Speaker 1: osmotic pressure is doubled other factors being held constant. The
• 23:59
  Speaker 1: range from thirty two to one hundred degrees fahrenheit within
• 24:02
  Speaker 1: which fish salting is usually done on the absolute scale
• 24:07
  Speaker 1: rather narrow four hundred ninety one point four to five
• 24:10
  Speaker 1: fifty nine point four degrees absolute, so the maximum variation
• 24:14
  Speaker 1: due to this cause will be about fourteen percent. It is, however,
• 24:19
  Speaker 1: a common experience in pickling fish that the warmer the temperature,
• 24:23
  Speaker 1: the wall rapid the striking through, a difference too great
• 24:28
  Speaker 1: to be accounted for by temperature variations of osmotic pressure,
• 24:32
  Speaker 1: the cell membrane itself must change. Whether any more free
• 24:37
  Speaker 1: permeability caused by warm temperature is permanent out of the
• 24:40
  Speaker 1: fish is chilled again is not known, but the question
• 24:44
  Speaker 1: will be well worth investigating. Cold in the neighborhood of
• 24:48
  Speaker 1: freezing also promotes permeability, as has been proved by various experiments.
• 24:55
  Speaker 1: It is quite possible that fish chilled to a point
• 24:58
  Speaker 1: near freezing, as in the mile curing of salmon, would
• 25:01
  Speaker 1: strike through much more quickly than fish at the customary
• 25:04
  Speaker 1: warmer temperatures. This matter should also be investigated. Stale fish,
• 25:12
  Speaker 1: that is, fish whose cell membranes have dyed, are more
• 25:16
  Speaker 1: permeable than fresh fish. Some fish were held in the
• 25:20
  Speaker 1: laboratory all day at a temperature of about seventy five
• 25:22
  Speaker 1: degrees fahrenheit, and toward night we salted and pure salt
• 25:26
  Speaker 1: and put in an incubator at a hundred degrees fahrenheit.
• 25:30
  Speaker 1: By the next day they were struck through This combination
• 25:34
  Speaker 1: of stale fish, high temperature and pure salt brought about
• 25:38
  Speaker 1: extraordinarily rapid penetration. At this point, mention should be made
• 25:43
  Speaker 1: of another effect of salt upon the protein constituents of fish.
• 25:48
  Speaker 1: Strong solutions of salt precipitate certain protein substances and different
• 25:53
  Speaker 1: substances falling out successively from a mixture of dissolved proteins
• 25:57
  Speaker 1: as the concentration of salt has increased. The nature of
• 26:01
  Speaker 1: the proteins is not altered by this precipitation, for upon
• 26:05
  Speaker 1: replacement of the salt solution of fresh water, the proteins
• 26:09
  Speaker 1: re dissolve and appear to be restored to their original condition.
• 26:14
  Speaker 1: Salt thus causes a temporary precipitation or fixation of proteins
• 26:17
  Speaker 1: and fish to a certain extent, hardening the tissues and
• 26:21
  Speaker 1: reducing the likelihood of changing. Not only does quite pure
• 26:26
  Speaker 1: salt penetrate the fish more rapidly, when the time comes
• 26:29
  Speaker 1: to cook the fish, it is found to soak out
• 26:31
  Speaker 1: more rapidly. Also, practical experiments in the experimental kitchen of
• 26:36
  Speaker 1: the Bureau of Fisheries indicate that fish preserved in very
• 26:40
  Speaker 1: pure salt soak out in from a third to half
• 26:44
  Speaker 1: the time required by fish preserved in crude salt. What
• 26:49
  Speaker 1: is the practical lesson of this work? It shows that
• 26:52
  Speaker 1: by the judicious selection of salt, not on the basis
• 26:55
  Speaker 1: of its cheapness, but on the basis of composition, one
• 26:59
  Speaker 1: can produce a salt fish of almost any desired quality.
• 27:04
  Speaker 1: If salting is to be done in very warm weather,
• 27:06
  Speaker 1: it will be necessary to use the purest greater salt
• 27:09
  Speaker 1: to secure very rapid penetration. In this way, a soft,
• 27:15
  Speaker 1: yellowish fish of excellent quality is obtained. Where weather is
• 27:19
  Speaker 1: cool enough to permit, a salt containing more calcium and
• 27:23
  Speaker 1: magnesium may be used, in which case a whiter and
• 27:26
  Speaker 1: firmer fish will be produced. Can these very pure salts
• 27:31
  Speaker 1: be obtained commercially several brands of salt if the highest
• 27:35
  Speaker 1: degree of purity are available both on the East and
• 27:39
  Speaker 1: west coasts, and that a cost not much above the
• 27:42
  Speaker 1: price of crude salt. In many cases, the single item
• 27:46
  Speaker 1: of fish saves that might otherwise spoil or repay the
• 27:50
  Speaker 1: extra cost of pure salt, to say nothing of the
• 27:53
  Speaker 1: improvement and quality of the salt fish flavors of salt fish,
• 28:00
  Speaker 1: calcium and magnesium are taken up by the protein in
• 28:02
  Speaker 1: the cells and held, not coming out when the fish
• 28:05
  Speaker 1: is soaked. Now these impurities, particularly calcium, have acrid taste
• 28:11
  Speaker 1: and generally accentuate the saltiness of salt. Pure salt does
• 28:15
  Speaker 1: not so salty to this taste as crude salt is.
• 28:20
  Speaker 1: The calcium is held by the tissues at the time
• 28:22
  Speaker 1: of soaking out while the salt is removed. Then after
• 28:26
  Speaker 1: soaking there is a much greater amount of calcium present
• 28:29
  Speaker 1: and proportion to the amount of sodium than their walls
• 28:32
  Speaker 1: in the original salt, and a correspondingly more acrid salty taste.
• 28:38
  Speaker 1: It is therefore necessary to soak out fish much longer,
• 28:42
  Speaker 1: or until they are flat, if they have been cured
• 28:44
  Speaker 1: with crude salt, while with pure salt they may be
• 28:48
  Speaker 1: soaked out until they suit the taste, after which they
• 28:51
  Speaker 1: retain their original flavor. Certain improvements in the flavor of
• 28:57
  Speaker 1: fish have been noted after they have been salted by
• 29:00
  Speaker 1: improved methods. The fish variously known as the mud shad
• 29:05
  Speaker 1: or gizzard shad. Dorosomis epetianum is plentiful in certain parts
• 29:10
  Speaker 1: of the country, but is held in very low esteem
• 29:13
  Speaker 1: because of its muddy, unpleasant flavor. After being washed free
• 29:17
  Speaker 1: from blood and salted in pure salt, this unpleasant flavor disappeared,
• 29:23
  Speaker 1: and the fish compared favorably with fish more commonly more esteemed.
• 29:28
  Speaker 1: The muddy taste of the carp and other fish from
• 29:30
  Speaker 1: muddy ponds and streams is believed by some to be
• 29:33
  Speaker 1: caused by species of Oscillatoria, a blue green alga growing
• 29:38
  Speaker 1: in the slime of the fish. By others, it is
• 29:41
  Speaker 1: believed to be humic acid derived from the mud. Perhaps
• 29:45
  Speaker 1: the two views could be entirely reconciled, but the actual
• 29:50
  Speaker 1: chemical compound or compounds responsible for the unpleasant flavor seems
• 29:54
  Speaker 1: to be removed by the brine. It is not difficult
• 29:59
  Speaker 1: to understand the alteration of taste may be brought about
• 30:02
  Speaker 1: by salting. The main bulk of the fish, pure protein
• 30:06
  Speaker 1: and pure fat, is believed to be tasteless and odorless.
• 30:10
  Speaker 1: The substances which give rise to taste are free fatty acids,
• 30:14
  Speaker 1: decomposition products from fats, amino acids, decomposition products of proteins,
• 30:20
  Speaker 1: highly odoriferous methylamines, and various waste materials classified by the
• 30:27
  Speaker 1: chemist as purines. The absolute quantities and also the relative
• 30:32
  Speaker 1: proportions of these materials vary from species to species of fish,
• 30:36
  Speaker 1: and even change in the same individual fish as staleness develops. Now,
• 30:41
  Speaker 1: most of these odoriferous substances are soluble in water or brine,
• 30:46
  Speaker 1: and after the salting process will be found in the brine.
• 30:49
  Speaker 1: They are not replaced when the fish is soked out.
• 30:53
  Speaker 1: It might therefore be anticipated, as has actively been found,
• 30:57
  Speaker 1: that the fresh fish disagreeable because of the presents of
• 31:00
  Speaker 1: strong substances are rendered sweet by the removal thereof in
• 31:04
  Speaker 1: the salting process. If this lead were followed in detail,
• 31:10
  Speaker 1: it is quite possible that salting would turn out to
• 31:13
  Speaker 1: be the best method of utilizing fishes that are of
• 31:16
  Speaker 1: a rather poor edible quality when in the fresh condition.
• 31:21
  Speaker 1: This aspect of the matter deserves particular attention of the canners.
• 31:26
  Speaker 1: Many species of fish of great abundance might in time
• 31:29
  Speaker 1: be profitably packed if the flavor were inviting. With highly
• 31:33
  Speaker 1: improved technique, insulting the undesirable flavors might be removed by
• 31:39
  Speaker 1: curing and soaking out before canning. This process would be
• 31:45
  Speaker 1: unthinkable on the basis of the customary salting methods, where
• 31:48
  Speaker 1: there is in the end an excess of saltiness or
• 31:50
  Speaker 1: flatness of flavor. But the mild sweet fish prepared by
• 31:55
  Speaker 1: improved technique and pure salt is a much more promising
• 31:59
  Speaker 1: possibility for canning dry salting and brine salting compared. The
• 32:07
  Speaker 1: next question taken up in the investigations referred to was
• 32:11
  Speaker 1: that of the relative merits of the application of the
• 32:13
  Speaker 1: salt to fish in the dry state and as its
• 32:17
  Speaker 1: concentrated brine. In the Chesapeake Bay region, the herring are
• 32:22
  Speaker 1: usually peckled in brine. By a strict comparison of the
• 32:26
  Speaker 1: two methods, it was found that there is developed a
• 32:29
  Speaker 1: smaller quantity of the products of decomposition, the amino acids,
• 32:33
  Speaker 1: when the salt is applied dry. Not only this, but
• 32:38
  Speaker 1: it was also found that salt applied in the dry
• 32:41
  Speaker 1: condition penetrates the fish more rapidly. Among the products of
• 32:46
  Speaker 1: protein decomposition are amino acids. A determination of amino acid
• 32:52
  Speaker 1: nitrogen was taken as a measure of decomposition. The more
• 32:56
  Speaker 1: of the amino acid nitrogen present, the greater the amount
• 32:59
  Speaker 1: of decomposition. This being true, the following table, summarized from
• 33:06
  Speaker 1: Trestles's results will show the superiority of dry salt over
• 33:10
  Speaker 1: strong brine for preserving fish. Beginning of table a bounce
• 33:17
  Speaker 1: of amino acid nitrogen formed per kilogram of fish at
• 33:22
  Speaker 1: different temperatures. Headings. Method of salting temperature in degrees fahrenheit,
• 33:31
  Speaker 1: amount of amino acid nitrogen per kilogram after nineteen hours
• 33:36
  Speaker 1: in grams, sixty seven hours in grams, five days in grams,
• 33:41
  Speaker 1: seven days in grams, nine days in grams, condition at
• 33:46
  Speaker 1: the end of the salting period. First line dry salted
• 33:53
  Speaker 1: at sixty three degrees fahrenheit at nineteen hours zero point
• 33:58
  Speaker 1: zero seven eight gram at sixty seven hours zero point
• 34:03
  Speaker 1: zero eight three grams, at five days zero point zero
• 34:08
  Speaker 1: eight five grams seven days zero point zero eight five grams,
• 34:13
  Speaker 1: and at nine days zero point one point one nine
• 34:16
  Speaker 1: grams condition at the end of the period. Good brine
• 34:21
  Speaker 1: salted at sixty three degrees fahrenheit at nineteen hours point
• 34:27
  Speaker 1: zero eight nine grams at sixty seven hours point one
• 34:31
  Speaker 1: two nine grams five days point one three five grams
• 34:36
  Speaker 1: at seven days point one eight three grams at nine
• 34:39
  Speaker 1: days point two three four grams condition at the end
• 34:42
  Speaker 1: of the salting period. Good dry salted at seventy degrees
• 34:48
  Speaker 1: fahrenheit at nineteen hours point zero, eight four grams at
• 34:54
  Speaker 1: sixty seven hours point zero, eight six grams at five
• 34:58
  Speaker 1: days point zero nine eight at seven days point zero nine,
• 35:02
  Speaker 1: seven grams at nine days point one two six grams
• 35:07
  Speaker 1: condition at the end of the salting period. Good brine
• 35:11
  Speaker 1: salted at seventy degrees pharreahit at nineteen hours point one
• 35:17
  Speaker 1: zero zero grams at sixty seven hours point one, sixty
• 35:22
  Speaker 1: five grams at five days point one five eight grams
• 35:26
  Speaker 1: at seven days point one nine zero grams, and at
• 35:30
  Speaker 1: nine days point two nine two grams condition at the
• 35:33
  Speaker 1: end of the salting period. Good dry salted at seventy
• 35:39
  Speaker 1: five point five degrees fahreaheit at nineteen hours point zero
• 35:45
  Speaker 1: seven seven grams at sixty seven hours point zero nine
• 35:49
  Speaker 1: two grams at five days point zero nine, nine grams
• 35:53
  Speaker 1: at seven days point one zero, four grams at nine
• 35:57
  Speaker 1: days point one three four grams condition at the end
• 36:00
  Speaker 1: of the salting period. Fair brine salted at seventy five
• 36:04
  Speaker 1: point five degrees fahrenheit at nineteen hours point one zero
• 36:09
  Speaker 1: two grams at sixty seven hours point one, eight six
• 36:13
  Speaker 1: grams at five days point one, seven nine grams at
• 36:18
  Speaker 1: seven days point two two eight grams at nine days
• 36:22
  Speaker 1: point three one six grams conditioned at the insulting period.
• 36:26
  Speaker 1: Fair dry salted at eighty degrees fahrenheit at nineteen hours
• 36:34
  Speaker 1: point zero, seven four grams at sixty seven hours point zero,
• 36:38
  Speaker 1: eight six grams at five days point one point one,
• 36:43
  Speaker 1: nine grams at seven days point one, four one grams
• 36:48
  Speaker 1: at nine days point one five eight grams condition at
• 36:52
  Speaker 1: the end of the period. Fair brine salted at eighty
• 36:56
  Speaker 1: degrees fahrenheit at nineteen hours point zero, eight six grams
• 37:02
  Speaker 1: at sixty seven hours point one, eight nine grams at
• 37:06
  Speaker 1: five days point two one, zero grams at seven days
• 37:11
  Speaker 1: point three zero, zero grams at nine days point three,
• 37:14
  Speaker 1: eight three grams condition at the end of the period.
• 37:18
  Speaker 1: Spoiled dry salted at eighty seven degrees fahrenheit at nineteen
• 37:25
  Speaker 1: hours point zero, seven six grams at sixty seven hours
• 37:30
  Speaker 1: point zero, eight nine grams at five days point one five,
• 37:35
  Speaker 1: nine grams at seven days point one nine five grams.
• 37:39
  Speaker 1: It's nine days point two zero eight grams condition, spoiled
• 37:46
  Speaker 1: brine salted at eighty seven degrees fahrenheit at nineteen hours
• 37:51
  Speaker 1: point zero, nine seven grams sixty seven hours point two
• 37:55
  Speaker 1: four to four grams at five days point two, sixty
• 37:58
  Speaker 1: six grams seven days point three, seven seven grams at
• 38:03
  Speaker 1: nine days point five one zero grams condition at the
• 38:07
  Speaker 1: end of the salting period. Spoiled dry salted at ninety
• 38:12
  Speaker 1: three degrees fahrenheit at nineteen hours point zero, six five
• 38:17
  Speaker 1: grams at sixty seven hours point one zero five grams
• 38:21
  Speaker 1: five days point one, five one grams at seven days
• 38:24
  Speaker 1: point one, nine three grams at nine days point two
• 38:28
  Speaker 1: three six grams condition at the end of the period.
• 38:31
  Speaker 1: Spoiled and brine salted at ninety three degrees fahrenheit at
• 38:38
  Speaker 1: nineteen hours point zero, eight zero grams at sixty seven
• 38:43
  Speaker 1: hours point two, three eight grams at five days point three,
• 38:47
  Speaker 1: two zero grams at seven days point four, six five
• 38:50
  Speaker 1: grams at nine days point sixty sixty six grams condition
• 38:55
  Speaker 1: at the end of the salting period spoiled end of table.
• 39:00
  Speaker 1: It is seen that the brine salted fish consistently undergo
• 39:04
  Speaker 1: a greater decomposition than those salted with dry salt, as
• 39:07
  Speaker 1: shown by the abundance of decomposition products amino acids. The
• 39:12
  Speaker 1: average excess of amino acid nitrogen in the six lots
• 39:15
  Speaker 1: pickled in brine over the six lots and dry salt
• 39:18
  Speaker 1: is fifty one percent, a very material difference. It will
• 39:22
  Speaker 1: be noticed in the last column of the table that
• 39:24
  Speaker 1: spoiling of fish pickled in brine takes place at a
• 39:27
  Speaker 1: lower temperature than it does in dry salt. Fish were
• 39:31
  Speaker 1: satisfactorily salted in dry salt at eighty degrees fahrenheit, but
• 39:35
  Speaker 1: at this temperature fish pickled and brine spoiled. To complete
• 39:40
  Speaker 1: the evidence in favor of using dry salt, the following
• 39:43
  Speaker 1: table from the same paper shows the rate of penetration
• 39:45
  Speaker 1: of salt and to squatigue when applied dry in comparison
• 39:50
  Speaker 1: with brine. Beginning of table penetration of salt headings, method
• 39:57
  Speaker 1: of salting, section of fish, percentage chlorine and dry sample
• 40:03
  Speaker 1: after one day, four days, seven days in ten days
• 40:08
  Speaker 1: the dry salted method. Section of fish outer layer from
• 40:13
  Speaker 1: a surface to a depth of one half of a
• 40:15
  Speaker 1: centimeter one day, nine point eight percent chlorine in the
• 40:20
  Speaker 1: dry sample four days, sixteen point two percent, seven days
• 40:25
  Speaker 1: nineteen point six percent, and a ten days nineteen point
• 40:28
  Speaker 1: five percent. Dry salting method. Section of fish, the inner
• 40:34
  Speaker 1: layer from a half to one centimeter below the surface.
• 40:38
  Speaker 1: The percentage of chlorine dry sample after one day two
• 40:41
  Speaker 1: point six percent, four days eleven point zero percent, seven
• 40:45
  Speaker 1: days sixteen point zero percent, ten days eighteen point seven percent.
• 40:51
  Speaker 1: Brine salted method with the outer layer as before eight
• 40:56
  Speaker 1: point four percent, one day fifteen point three percent, at
• 41:00
  Speaker 1: four days, at seven days seventeen point three percent, and
• 41:03
  Speaker 1: at ten days seventeen point eight percent. The brine salted
• 41:08
  Speaker 1: with the inner layer as described above at one day
• 41:12
  Speaker 1: one point eight percent, four days eight point three percent,
• 41:16
  Speaker 1: seven days twelve point two percent, and at ten days
• 41:19
  Speaker 1: fifteen point seven percent. End of table. What is the
• 41:23
  Speaker 1: reason for the superiority of dry salt of a strong
• 41:26
  Speaker 1: brine or pickle, especially since the dry salt very shortly
• 41:30
  Speaker 1: forms its own pickle. In answer to this question, it
• 41:34
  Speaker 1: is necessary to refer to the principles of osmosis. It
• 41:38
  Speaker 1: was shown that the flow of water is from the
• 41:40
  Speaker 1: less concentrated to the more concentrated. The relative concentrations govern
• 41:45
  Speaker 1: the direction of flow and also the rate or quantity
• 41:48
  Speaker 1: of flow. Salt is going into the fish and water
• 41:52
  Speaker 1: coming out. If brine is used, it is losing some
• 41:57
  Speaker 1: of its salt, which penetrates the fish and is being
• 42:00
  Speaker 1: diluted with water which is coming out. This process rapidly
• 42:04
  Speaker 1: brings the contents of cells into equilibrium with the brine,
• 42:08
  Speaker 1: that is, with the film of brine immediately in contact
• 42:12
  Speaker 1: with the fish. Stirring, as usually done, may cause a
• 42:16
  Speaker 1: momentary increase of penetration by removing the film of dilute
• 42:20
  Speaker 1: brine adjacent to the fish, but we may imagine that
• 42:24
  Speaker 1: a new dilute film forms again very rapidly if instead
• 42:29
  Speaker 1: of brine, dry salt is placed in contact with the fish.
• 42:33
  Speaker 1: Very material differences are at once apparent. Part of the
• 42:38
  Speaker 1: salt dissolving in the free moisture forms strong brine, which
• 42:42
  Speaker 1: begins its extraction of water from the fish. The water
• 42:45
  Speaker 1: coming from the fish is not able to dilute the
• 42:48
  Speaker 1: adjacent brine because some of the excess are dry. Salt
• 42:51
  Speaker 1: present immediately dissolves and thus assures saturated brine at all times.
• 42:58
  Speaker 1: It should also be obvious that since the very purpose
• 43:01
  Speaker 1: of using salt on fish is to extract water, the
• 43:04
  Speaker 1: addition of water at the beginning simply supplies just so
• 43:07
  Speaker 1: much water to the salt and satisfies the affinity of
• 43:11
  Speaker 1: salt for water. To that extent, the water should come
• 43:15
  Speaker 1: from the fish and not elsewhere. To put into words
• 43:19
  Speaker 1: the conclusions from this section of the paper, when salt
• 43:23
  Speaker 1: is applied dry to the fish, that is a more
• 43:25
  Speaker 1: rapid penetration of salt, less decomposition of fish, and it
• 43:29
  Speaker 1: is possible to preserve fish at a higher temperature. The
• 43:34
  Speaker 1: superiority of dry salt of a brine resides in the
• 43:37
  Speaker 1: fact that the brine in contact with the fish is
• 43:40
  Speaker 1: not permitted to be diluted. Is salt as present in
• 43:43
  Speaker 1: crystalline condition. End of section one, Section two of Principles
• 43:53
  Speaker 1: involved in the Preservation of Fish by salt by hardened
• 43:57
  Speaker 1: Franklin Taylor. This LibriVox records is in the public domain
• 44:02
  Speaker 1: rid by Beespax Candle loss by fish of nutrients in brine.
• 44:08
  Speaker 1: The liquid that comes from fish during the salting process
• 44:12
  Speaker 1: is not pure water, as every fisherman knows, but contains
• 44:17
  Speaker 1: a quantity of material derived from the fish. Most of
• 44:21
  Speaker 1: the nitrogenous matter found in Brian represents just so much
• 44:24
  Speaker 1: good food gone to waste, and just so many pounds
• 44:27
  Speaker 1: of fish that might affetch a good price gone overboard.
• 44:31
  Speaker 1: The quantity of protein that escapes into the brine is
• 44:34
  Speaker 1: highly variable for reasons that will appear later that some
• 44:39
  Speaker 1: idea may be had the magnitude of the loss of
• 44:42
  Speaker 1: fish substance in brine. The following figures are given. These
• 44:46
  Speaker 1: figures were obtained in the course of investigation on the
• 44:48
  Speaker 1: recovery of valuable materials from old brine. Beginning of table,
• 44:54
  Speaker 1: loss of fish by nutrient materials and brine heatings. Brine
• 45:00
  Speaker 1: grams are dry protein per liter of brine Avois dupois
• 45:05
  Speaker 1: ounces per gallon rockfish brine from Alaskar grams are dry
• 45:11
  Speaker 1: protein twenty nine point three zero averau dupois ounces three
• 45:16
  Speaker 1: point nine herring brine from Gloucester thirty four point eight
• 45:22
  Speaker 1: zero grands of dry protein avuer dupois ounces, nine point
• 45:27
  Speaker 1: eight cod brine from Gloucester seventy three point three zero
• 45:32
  Speaker 1: grams of dry protein four point six avu dupois ounces.
• 45:39
  Speaker 1: Since all the nitrogen the brine was calculated as protein,
• 45:43
  Speaker 1: these figures are undoubtedly too high, but the bulk of
• 45:47
  Speaker 1: the nitrogen is certainly of protein origin. So the figures
• 45:50
  Speaker 1: may be taken to illustrate the point made. If we
• 45:53
  Speaker 1: assume fresh fish to be seventy five percent water in
• 45:56
  Speaker 1: twenty five percent dry protein and express the results in
• 45:59
  Speaker 1: customary units, the figures show that the equivalent amount of
• 46:03
  Speaker 1: food fish flesh dissolved in brine to be fifteen point six,
• 46:07
  Speaker 1: thirty nine point two and eighteen point four ounces, respectively,
• 46:11
  Speaker 1: or from one to two and a half pounds to
• 46:12
  Speaker 1: the gallon of brine. Bitting calculated the losses and the
• 46:17
  Speaker 1: curing of codfish as follows. Loss of weight in dressing
• 46:21
  Speaker 1: forty percent, loss in salting forty percent of what remained
• 46:25
  Speaker 1: after dressing, drying on flakes nine percent of the salted fish.
• 46:31
  Speaker 1: The ninety percent of the dressed fish contains besides water
• 46:34
  Speaker 1: much protein or valuable nitrogenous food. It would certainly seem
• 46:39
  Speaker 1: to be worth our while to examine into the causes
• 46:41
  Speaker 1: of this loss and to prevent or selvage effered possible.
• 46:46
  Speaker 1: How does this protein get out of the fish. It
• 46:50
  Speaker 1: was said above that protein is a colloid, and that
• 46:53
  Speaker 1: colloids do not diffuse through membranes. A small amount must
• 46:57
  Speaker 1: come from the blood and from the cut surface on
• 46:59
  Speaker 1: the fire, but most of it will probably be found
• 47:02
  Speaker 1: to come from the interior cells by a process not
• 47:05
  Speaker 1: yet investigated. We do know something directly about autolysis, however,
• 47:11
  Speaker 1: the great enemy of a fish dealer, which liquefies the
• 47:14
  Speaker 1: contents of fish flesh, and we have every reason to
• 47:17
  Speaker 1: believe that if autolysis were stopped, the losses of protein
• 47:20
  Speaker 1: and a brine would be reduced to a minimum. What
• 47:24
  Speaker 1: is autolysis and how does it do its damage? Protein
• 47:28
  Speaker 1: the colloid cannot pass through an osmotic membrane, but proteins
• 47:33
  Speaker 1: can be decomposed into a simpler substances which readily dissolve
• 47:37
  Speaker 1: and pass through. The agency which breaks down protein into
• 47:41
  Speaker 1: these simpler substances is called an enzyme, and protein must
• 47:45
  Speaker 1: always be so liquefied or digestied by enzymes before it
• 47:48
  Speaker 1: can be absorbed through membranes. Hence the necessity of digestion
• 47:52
  Speaker 1: in the stomach of animals preparatory to absorption of food
• 47:55
  Speaker 1: through the intestines. Now, animals, including fish, require a certain
• 48:00
  Speaker 1: amount of new protein to support the body activities, which,
• 48:04
  Speaker 1: failing the animal would immediately perish. The hazards in the
• 48:09
  Speaker 1: existence of any animal often make it obligatory to do
• 48:12
  Speaker 1: without food for a shorter or longer period. If the
• 48:15
  Speaker 1: stomach became empty because of temporary shortage of food or
• 48:18
  Speaker 1: an injured mouth, the animal would die unless special provision
• 48:21
  Speaker 1: were made to supply protein from some other source. But
• 48:26
  Speaker 1: nature has provided a means whereby the proteins and the
• 48:28
  Speaker 1: less important parts of the body can be used for
• 48:31
  Speaker 1: the time being to support the activities of the absolutely
• 48:34
  Speaker 1: necessary vital parts. The stored protein is within cells. It
• 48:40
  Speaker 1: could not possibly be carried by the bloodstream to the
• 48:42
  Speaker 1: point of need unless it could get out. So there
• 48:46
  Speaker 1: is in each cell stored along with the protein some
• 48:49
  Speaker 1: enzyme ready in case of threatened starvation to break the
• 48:52
  Speaker 1: protein down ato simpler substances which penetrate outward into the
• 48:56
  Speaker 1: blood for transportation to the point of need. Fish may
• 49:00
  Speaker 1: thus live for a time at the expense of their
• 49:02
  Speaker 1: own bodies. These enzymes, present in every part of the fish,
• 49:08
  Speaker 1: while almost an absolute necessity to the living fish, become
• 49:12
  Speaker 1: the greatest enemy of the dead fish. They soften and
• 49:15
  Speaker 1: liquefy the cell contents, cause unpleasant tastes and odours, and
• 49:20
  Speaker 1: permit the contents to escape from the cell into brine,
• 49:25
  Speaker 1: the proteins could not escape as long as they were proteins,
• 49:29
  Speaker 1: but when they are broken down by autolysis into simpler substances,
• 49:33
  Speaker 1: the latter rapidly diffuse into the brine and are lost.
• 49:37
  Speaker 1: This is at least the hypothesis supported by some facts.
• 49:41
  Speaker 1: What factors promote autolysis and what factors oppose it. Warm
• 49:47
  Speaker 1: temperatures promote it directly. A temperature sufficiently high to destroy
• 49:51
  Speaker 1: the enzyme stops it. Low temperatures retard it directly. If
• 49:58
  Speaker 1: cells are ruptured, as they often by rough handling of
• 50:01
  Speaker 1: the fish or tholusis rapidly decomposes the protein, and for
• 50:05
  Speaker 1: this reason, every bruise received by the fish during capture
• 50:09
  Speaker 1: and subsequent handling results in the loss of so much protein.
• 50:12
  Speaker 1: During salting, a bruise on a fish has about the
• 50:16
  Speaker 1: same effect as does a bruise on an apple, promoting
• 50:20
  Speaker 1: rapid decomposition. Perhaps, if the bruised fish turned brown as
• 50:24
  Speaker 1: the bruised apple does, the fishermen and packer will be
• 50:27
  Speaker 1: more careful in the handling of their fish. Factors that
• 50:32
  Speaker 1: increase permeability of membranes seem to promote autolusis low temperatures
• 50:38
  Speaker 1: seem to increase the permeability of the cells, so that
• 50:41
  Speaker 1: fish that have been chilled decomposed more rapidly on being
• 50:44
  Speaker 1: warmed than fish that had never been chilled, though as
• 50:49
  Speaker 1: long as the fish remain on ice, the low temperature
• 50:53
  Speaker 1: may prevent the enzymes from doing their work. It is
• 50:56
  Speaker 1: as if increased permeability is the escape of the enzymes,
• 51:02
  Speaker 1: and that once escaped, they play havoc. If temperature conditions
• 51:05
  Speaker 1: are allowed to become favorable. The optimum temperature for autolytic
• 51:11
  Speaker 1: activity is about human body temperature ninety eight degrees fahrenheit.
• 51:17
  Speaker 1: Autolytic enzymes act under a slightly acid condition. In neutral
• 51:22
  Speaker 1: or alkaline medium, they act very little, if at all.
• 51:25
  Speaker 1: It has been noticed by various investigators that autolysis does
• 51:29
  Speaker 1: not begin them untill look two to four hours after death.
• 51:32
  Speaker 1: During brigamortars, there is decided a development of acid that
• 51:36
  Speaker 1: may very materially promote autolysis. It may therefore be that
• 51:42
  Speaker 1: salting fish immediately after capture would strike through the fish
• 51:45
  Speaker 1: before autolisis gains Any headway. May be possible also to
• 51:49
  Speaker 1: take advantage of the removal of soluble products by brine
• 51:53
  Speaker 1: in the salvaging of fish on the point of spoiling.
• 51:57
  Speaker 1: Fish that have been held for a long time are
• 51:59
  Speaker 1: soft and of a disagreeable odour because autoluses and possibly
• 52:03
  Speaker 1: some bacteria have decomposed the tissues to some extent. One
• 52:08
  Speaker 1: might reasonably expect research to show that if rapid penetration
• 52:12
  Speaker 1: is secured by means of pure salt, the amino acids
• 52:15
  Speaker 1: in other sour or disagreeable substances in stale fish resulting
• 52:19
  Speaker 1: from autolises would be removed by changing brine a few times,
• 52:23
  Speaker 1: leaving the fish in a condition quite wholesome and fit
• 52:26
  Speaker 1: for food. It is of course not intended here to
• 52:30
  Speaker 1: encourage the practice of holding fish until they are bad
• 52:32
  Speaker 1: and the insulting them. But it is recognized that it
• 52:36
  Speaker 1: is in the public interest neither to destroy food that
• 52:38
  Speaker 1: can be used, nor to market fish unfit for food,
• 52:43
  Speaker 1: and it is recognized as legitimate and desirable to develop
• 52:46
  Speaker 1: a means of saving fish whenever they have, though the
• 52:50
  Speaker 1: unavoidable exigencies of the fishing business come near to spoiling,
• 52:55
  Speaker 1: it would not be profitable to present this complicated subject
• 52:59
  Speaker 1: any further. Enough has been said to show that the
• 53:02
  Speaker 1: loss in salting fish by solution of protein and brine
• 53:06
  Speaker 1: is very great. Some discussion has been presented which will
• 53:10
  Speaker 1: serve to show that losses of this kind are preventable,
• 53:13
  Speaker 1: to point out the probable direction of which the remedy
• 53:15
  Speaker 1: of this great loss will be found, and also we
• 53:18
  Speaker 1: hope to assist in convincing the skeptics that scientific work
• 53:22
  Speaker 1: on this aspect of the salting process would be worthwhile.
• 53:27
  Speaker 1: It is of the greatest importance that research work be
• 53:29
  Speaker 1: undertaken for the purpose of discovering the conditions under which
• 53:32
  Speaker 1: the cell proteins are digested and pass out, and for
• 53:36
  Speaker 1: ascertaining the conditions under which these processes may be arrested. Specifically,
• 53:41
  Speaker 1: such questions as follows should be answered. Once the permeability
• 53:46
  Speaker 1: of cells has been increased by abnormally high or low temperature,
• 53:50
  Speaker 1: does this increased permeability persist after a normal temperature has
• 53:54
  Speaker 1: been restored. When ortolysis is set in action by a
• 53:58
  Speaker 1: bruise to attic enzymes affect only the part bruised or
• 54:02
  Speaker 1: do they escape and attack the uninjured cells, destroying them. Also,
• 54:07
  Speaker 1: to what extent does the acid of rigor mortous accelerate
• 54:10
  Speaker 1: ortolysis and can this acceleration be prevented by early application
• 54:14
  Speaker 1: of salt. To what extent is loss of soluble material
• 54:19
  Speaker 1: and brine due to rough handling, and to what extent
• 54:22
  Speaker 1: to other factors can advantage safely be taken of the
• 54:26
  Speaker 1: removal of products of protein decomposition by brine to salvage
• 54:29
  Speaker 1: fish that are on the point of spoiling. Influence of
• 54:34
  Speaker 1: the method of cleaning fish on salting. In the various
• 54:39
  Speaker 1: processes of salting or pickling fish, the fish receive no
• 54:44
  Speaker 1: preliminary treatment, or they may be jibbed, beheaded, split through
• 54:47
  Speaker 1: the bellies, split through the back, or cleaned perfectly by
• 54:50
  Speaker 1: being cut up and scraped and washed before the salt
• 54:52
  Speaker 1: is applied. By what criteria can we judge the merits
• 54:57
  Speaker 1: of these various methods. The best way to answer this
• 55:01
  Speaker 1: question is are the conditions being held constant? Which method
• 55:05
  Speaker 1: or methods of cleaning result in least decomposition during the
• 55:08
  Speaker 1: salting process. A series of trials was made by cleaning
• 55:12
  Speaker 1: the fish by the various methods, in salting them by
• 55:15
  Speaker 1: the same process, and determining the amounts of amino acid
• 55:18
  Speaker 1: nitrogen developed. Two sets complete were tried, one consisting of
• 55:24
  Speaker 1: one sample each cleaned by the various methods and held
• 55:26
  Speaker 1: at a temperature of seventy nine degrees fahrenheit during the
• 55:29
  Speaker 1: salting process. Another set similar to the preceding, but held
• 55:34
  Speaker 1: at eighty eight degrees fahrenheit during the salting process. Both
• 55:38
  Speaker 1: temperatures are high for salting fish, and the test is
• 55:42
  Speaker 1: correspondingly severe. The results are shown of the following table,
• 55:46
  Speaker 1: which is abbreviated from the paper by Tresler. Start of
• 55:50
  Speaker 1: table development of amino acid, nitrogen and fish cleaned in
• 55:55
  Speaker 1: various ways. The fish salted four hours after capture with
• 55:59
  Speaker 1: diamond flakes, salt containing ninety nine point seven eight percent
• 56:02
  Speaker 1: sodium chloride. Salting period nine days, titles, method of cleaning,
• 56:11
  Speaker 1: average temperature of salting, amino acid nitrogen formed during salting
• 56:15
  Speaker 1: period per kilo of fresh fish. Condition of fish at
• 56:19
  Speaker 1: end of period, no cleaning, salted round seventy nine degrees fahrenheit.
• 56:28
  Speaker 1: Amino acid nitrogen formed point zero seven seven grams. Condition
• 56:34
  Speaker 1: badly spoiled, bloated, pipped seventy nine degrees fahrenheit. Amino acid
• 56:42
  Speaker 1: formed during the salting period point sixty three grams. Condition spoiled,
• 56:50
  Speaker 1: head cut off, abdominal cavity split, open viscera except Milt
• 56:55
  Speaker 1: and Row removed seventy nine degrees fahrenheit. Ano acid nitrogen
• 57:01
  Speaker 1: formed point sixty eight grams. Spoiled, cleaned perfectly. Milt and
• 57:07
  Speaker 1: Row removed kidney, membrane scraped and all blood washed out
• 57:12
  Speaker 1: seventy nine degrees fahrenheit. Ammino acid nitrogen formed point three
• 57:17
  Speaker 1: seven grams. Condition of fish excellent condition, no cleaning salted
• 57:25
  Speaker 1: round eighty eight degrees fahrenheit. Amino acid nitrogen formed one
• 57:31
  Speaker 1: point one two grams. Condition of fish badly spoiled, bloated,
• 57:37
  Speaker 1: perped At eighty eight degrees fahrenheit. Amino acid nitrogen formed
• 57:43
  Speaker 1: point seven six grams. Condition of fish badly spoiled, head
• 57:49
  Speaker 1: cut off, abdominal cavity split, open viscera except Milton Row removed.
• 57:55
  Speaker 1: At eighty eight degrees fahrenheit. Ammino acid nitrogen formed point
• 58:00
  Speaker 1: eight two grams. Condition of fish badly spoiled, cleaned perfectly.
• 58:06
  Speaker 1: Milton Row removed kidney and membranes scraped and all blood
• 58:10
  Speaker 1: washed out. At eighty eight degrees fahrenheit, point four seven
• 58:15
  Speaker 1: grams of amino acid nitrogen formed. Condition of the fish
• 58:20
  Speaker 1: excellent condition end of table. Since amino acid nitrogen indicates decomposition,
• 58:26
  Speaker 1: the conclusions from this table are entirely obvious. Only those
• 58:31
  Speaker 1: fish were successfully salted at temperatures of seventy nine and
• 58:34
  Speaker 1: eighty eight degrees fahrenheit, which had been thoroughly cleaned and
• 58:37
  Speaker 1: from which all blood had been removed. While these high
• 58:41
  Speaker 1: temperatures were chosen for the test, because severe tests bring
• 58:44
  Speaker 1: out differences in a more striking way, the differences will
• 58:47
  Speaker 1: still exist even at lower temperatures and manifest themselves in
• 58:51
  Speaker 1: the poorer or better quality of the product. Now, it
• 58:55
  Speaker 1: may be either the blood or flesh, or both in
• 58:57
  Speaker 1: which the decomposition takes place. Since the perfectly clean fish
• 59:01
  Speaker 1: decompose only slightly, it may be that only the blood
• 59:05
  Speaker 1: decomposed in such cases as those given in the table,
• 59:08
  Speaker 1: and that the decomposed blood pervading the otherwise sound tissue,
• 59:12
  Speaker 1: gave the appearance and odor of decomposition to the whole fish.
• 59:17
  Speaker 1: On the other hand, it is possible that the enzymes
• 59:20
  Speaker 1: in the blood, when present, operate to decomposed not only
• 59:23
  Speaker 1: the blood proteins, but the tissued proteins only. However, this
• 59:27
  Speaker 1: may be, the indisputable fact remains that If fish are
• 59:30
  Speaker 1: to be salted in very warm weather, it is absolutely
• 59:33
  Speaker 1: obligatory that the blood be removed. The blood cannot be
• 59:37
  Speaker 1: removed by mere eviscerating and rinsing in water. The kidney,
• 59:42
  Speaker 1: a very bloody or can enclosed by a membrane against
• 59:45
  Speaker 1: the backbone, must be scraped out before the fish is washed.
• 59:49
  Speaker 1: If fish is cleaned in this manner, and salt of
• 59:51
  Speaker 1: a very pure quality applied in the dry condition, it
• 59:55
  Speaker 1: is astonishing not only what severe temperatures it will stand,
• 59:58
  Speaker 1: but also how excellent idiots when cooked. Improved method of
• 1:00:03
  Speaker 1: salting fish, especially for warmer weather. Several factors have now
• 1:00:07
  Speaker 1: been shown to have a marked influence on the quality
• 1:00:10
  Speaker 1: of fish pickled in salt, namely care and handling before
• 1:00:14
  Speaker 1: salting to prevent bruising, use of salt free from calcium magnesium,
• 1:00:19
  Speaker 1: less than one percent total impurity, packing in dry salt,
• 1:00:24
  Speaker 1: and thorough cleaning and removal of kidney and blood. By
• 1:00:27
  Speaker 1: combining all these factors into one method, highly satisfactory results
• 1:00:31
  Speaker 1: under the most adverse conditions have been obtained. A trial
• 1:00:36
  Speaker 1: of the method was made in the herring season of
• 1:00:38
  Speaker 1: nineteen twenty March April and May on the Saint John's River, Florida.
• 1:00:44
  Speaker 1: This region was selected because it offered a combination of
• 1:00:46
  Speaker 1: the conditions sought. The climate is excessively warm, and there
• 1:00:51
  Speaker 1: is an abundance of fish alewives adapted to preservation by
• 1:00:54
  Speaker 1: pickling in a region where an industry might well be
• 1:00:56
  Speaker 1: built up and were repeated efforts to salt fish past
• 1:01:00
  Speaker 1: had failed. Accordingly, the interest of local fishermen and dealers
• 1:01:05
  Speaker 1: was enlisted to cooperate in the undertaking, and an experienced
• 1:01:09
  Speaker 1: fish packer from the Chesapeake Bay region was sent to
• 1:01:11
  Speaker 1: Florida after he had been thoroughly instructed in the technology
• 1:01:15
  Speaker 1: of the process, to try salting by the proposed method
• 1:01:18
  Speaker 1: on a small commercial scale. The details as conveyed to
• 1:01:23
  Speaker 1: the fishermen for handling them fish were one avoid a
• 1:01:28
  Speaker 1: bruising the fish and removal from gillnets. B walking on
• 1:01:32
  Speaker 1: and c piling deep in boats. Two salt as soon
• 1:01:36
  Speaker 1: as possible. Three wash and scale in cold water. Four
• 1:01:42
  Speaker 1: behead and evisceriate and a scrape out kidney or b
• 1:01:46
  Speaker 1: split nearly through to the back and lay open. Five
• 1:01:50
  Speaker 1: wash and weak brine to remove all traces of blood.
• 1:01:53
  Speaker 1: Six rub with fine salt of a high degree of
• 1:01:56
  Speaker 1: purity and pack backs down in a barrel fish lightly
• 1:02:00
  Speaker 1: covered to form their own brine. Seven after they have
• 1:02:04
  Speaker 1: been struck through, pack down and add other fish at
• 1:02:07
  Speaker 1: the same lot to fill barrel. And eight in conclusion,
• 1:02:11
  Speaker 1: a head up barrel and poor saturated brian into bunghole
• 1:02:15
  Speaker 1: to cover fish for storage or b if to be
• 1:02:18
  Speaker 1: sold for consumption at once. Take out of the brine
• 1:02:21
  Speaker 1: and rub in fine dry salt, then pack in sugar
• 1:02:24
  Speaker 1: barrels or other light containers, and ship immediately. The results
• 1:02:29
  Speaker 1: fully justified expectations in every way. The fish were preserved
• 1:02:34
  Speaker 1: successfully and none that had been handled of the prescribed
• 1:02:37
  Speaker 1: way spoiled in eating qualities. They were pronounced as good
• 1:02:41
  Speaker 1: as or better than the best commercial salt herring from
• 1:02:44
  Speaker 1: the Chesapeake Bay region. In order to test the absolute
• 1:02:48
  Speaker 1: necessity of the prescribed methods, other small batches were put
• 1:02:52
  Speaker 1: up in different ways by using cheaper salt, leaving rows in,
• 1:02:55
  Speaker 1: and other such modifications. These trials were failures without exception.
• 1:03:01
  Speaker 1: About eighty thousand fish were packed by the prescribed method
• 1:03:05
  Speaker 1: and marketed the first year. The successors and failures under
• 1:03:09
  Speaker 1: these extremely adverse conditions tell us much about what could
• 1:03:12
  Speaker 1: be expected under more favorable conditions. What succeeds under severe
• 1:03:17
  Speaker 1: conditions will be a finer product under more favorable conditions,
• 1:03:21
  Speaker 1: and what spoils under severe conditions will be an inferior
• 1:03:25
  Speaker 1: product under conditions in which it does not actually spoil.
• 1:03:28
  Speaker 1: It should be noted that the product prepared by this
• 1:03:31
  Speaker 1: method is mild and sweet, approaching very closely fresh fish
• 1:03:35
  Speaker 1: in eating qualities if it has been properly soaked out
• 1:03:40
  Speaker 1: scotch cured herring. The discussion in this paper so far
• 1:03:44
  Speaker 1: presupposes the desirability of preserving, as far as possible, the
• 1:03:48
  Speaker 1: flavor and eating qualities of fresh fish. The scotch cure
• 1:03:52
  Speaker 1: does not involve the supposition, but aims directly at giving
• 1:03:56
  Speaker 1: the cured fish a new and distinct flavor from partly
• 1:03:59
  Speaker 1: deacon posed or fermented blood, the purpose being the same
• 1:04:03
  Speaker 1: as that governing the flavoring of cheese. By ripening, the
• 1:04:06
  Speaker 1: blood is not removed, the fish rather being allowed to
• 1:04:09
  Speaker 1: cure in its own blood pickle a distinctive flavor, thereby
• 1:04:13
  Speaker 1: being imparted. They are gibbed, rubbed with dry fine salt,
• 1:04:17
  Speaker 1: and packed, more fish being added to make up for
• 1:04:20
  Speaker 1: shrinkage and chipped or stored in original blood pickle. This
• 1:04:25
  Speaker 1: method is suitable for cold but not for warm climates. Since, however,
• 1:04:30
  Speaker 1: Scotch cured herring come in a special class of fermented
• 1:04:33
  Speaker 1: products where different motives and processes are concerned, the method
• 1:04:37
  Speaker 1: will not be further discussed here. Mild cured salmon and
• 1:04:44
  Speaker 1: the preservation of salmon by salting advantage is taken as
• 1:04:47
  Speaker 1: the naturally cool temperatures prevailing in the Northwest, so that
• 1:04:52
  Speaker 1: the extreme of dehydration by salt is not necessary. Even here,
• 1:04:56
  Speaker 1: no chances are taken, for in most instances the car
• 1:05:00
  Speaker 1: usks of mild cured salmon are held in cold storage
• 1:05:03
  Speaker 1: at about thirty eight degrees fahrenheit. The selection of salt
• 1:05:07
  Speaker 1: is principally on the basis of fineness, because of fine
• 1:05:10
  Speaker 1: ground salt is necessary to stick to the moist fish,
• 1:05:13
  Speaker 1: only that which sticks to the fish being used dry.
• 1:05:17
  Speaker 1: It appears that in the mild curing of salmon some
• 1:05:20
  Speaker 1: of the principles already referred to may be important. Was
• 1:05:23
  Speaker 1: pointed out that calcium and magnesium salts combined with the
• 1:05:26
  Speaker 1: fish protein to form a white, hard flesh. In the
• 1:05:30
  Speaker 1: case of salmon, it is desirable to preserve the red
• 1:05:33
  Speaker 1: color which is contained in the fat, but the precipitation
• 1:05:36
  Speaker 1: of coagulation of the otherwise transparent protein is in all
• 1:05:40
  Speaker 1: probability the cause of whitening, which masks the attract of
• 1:05:43
  Speaker 1: red color of the fat. Also, what was said about
• 1:05:47
  Speaker 1: the loss of titrogenous matter as a consequence of bruises
• 1:05:50
  Speaker 1: applies to the mild curing of salmon behavior of fat
• 1:05:55
  Speaker 1: during salting process. So far in this paper a discussions
• 1:06:00
  Speaker 1: been limited to the behavior of the protein or meat
• 1:06:02
  Speaker 1: constituents of fish. We found that fat is also of
• 1:06:06
  Speaker 1: the greatest importance and requires very careful consideration and study.
• 1:06:11
  Speaker 1: All fishes have some fat, but the quantity is variable
• 1:06:15
  Speaker 1: from species to species, between individuals of the same species,
• 1:06:18
  Speaker 1: and within a single individual from season to season. The
• 1:06:23
  Speaker 1: distribution of fat is also different in different species of fish.
• 1:06:27
  Speaker 1: Some fishes, such as harrying salmon and ale wives, contain
• 1:06:30
  Speaker 1: fat well distributed throughout the body tissues, and others, such
• 1:06:34
  Speaker 1: as card and haddock, the fat is localized in some
• 1:06:37
  Speaker 1: particular part of the body. As in the species mentioned
• 1:06:41
  Speaker 1: that oil is contained in the liver, the flesh being
• 1:06:44
  Speaker 1: almost entirely destitute of oil for reasons that will be
• 1:06:48
  Speaker 1: set forth later. Fat fish must not be exposed to
• 1:06:51
  Speaker 1: the air because of untoward changes that air causes in
• 1:06:54
  Speaker 1: the fat, but no harm is done to the protein constituents. Therefore,
• 1:06:59
  Speaker 1: fish which do not cant fat may be dried in
• 1:07:01
  Speaker 1: air after they are salted. In practice, these differences are
• 1:07:06
  Speaker 1: well recognized in the case of cod and haddocke, in
• 1:07:09
  Speaker 1: which the mussel tissue is free from fat. The greater
• 1:07:13
  Speaker 1: part of free water is extracted in the usual way
• 1:07:15
  Speaker 1: by salt, later assisted by the pressure of piles or kenchers,
• 1:07:20
  Speaker 1: in which the lower layers are pressed by the weight
• 1:07:23
  Speaker 1: of the upper layers in the kench, and finally by
• 1:07:25
  Speaker 1: drying out of doors or in artificial drying tunnels. Fish
• 1:07:30
  Speaker 1: prepared by this method are packed and shipped in the
• 1:07:32
  Speaker 1: dry state, with advantages in saving of freightd and simpler handling.
• 1:07:36
  Speaker 1: In general, in the case of macroine, herring and such
• 1:07:39
  Speaker 1: other fishes as have fat tissues, the fish must at
• 1:07:42
  Speaker 1: all times be carefully excluded from contact with air. If
• 1:07:46
  Speaker 1: the fish are directly exposed to air for a time,
• 1:07:48
  Speaker 1: the fish rust, that is, the fat becomes reddened and rancid,
• 1:07:53
  Speaker 1: and the value of the fish for food is very
• 1:07:55
  Speaker 1: greatly impaired. This rusting, especially of salt mackerel, is of
• 1:08:00
  Speaker 1: immediate and pressing and practical importance, for there is a
• 1:08:04
  Speaker 1: regular waste of a large percentage of mackerel on our
• 1:08:06
  Speaker 1: northeastern coast for no other cause than rustiness and nsidity.
• 1:08:11
  Speaker 1: This aspect of the subject has not been investigated to
• 1:08:13
  Speaker 1: any great extent, but there is just as much reason
• 1:08:16
  Speaker 1: to expect valuable results to accrue from work on this
• 1:08:20
  Speaker 1: problem as have accrued from the work already described. Fats
• 1:08:24
  Speaker 1: consist of a combination of glycerin with fatty acids in
• 1:08:28
  Speaker 1: the absolutely pure state, which are scarcely attainable. In fact,
• 1:08:32
  Speaker 1: they would presumably be colorless, odorless, and tasteless. They usually
• 1:08:36
  Speaker 1: contain a greater or smaller quantity of coloring matter dissolved,
• 1:08:40
  Speaker 1: and under certain conditions the combination glycerin fatty acid may
• 1:08:44
  Speaker 1: be broken down free glycerin and free fatty acid, resulting
• 1:08:49
  Speaker 1: free fatty acid has both taste and odor. In fact,
• 1:08:52
  Speaker 1: our choicest fishes, such as salmon, shared and mackerel, owe
• 1:08:56
  Speaker 1: much of their peculiarly palatable flavor to the small all
• 1:09:00
  Speaker 1: amount of free fatty acid. Present, but many of the
• 1:09:03
  Speaker 1: free fatty acids of fish oils readily oxidize on exposure
• 1:09:07
  Speaker 1: to air and light, developing during the process a darker
• 1:09:11
  Speaker 1: color and an unpleasant odour and taste, which we call rnsidity.
• 1:09:16
  Speaker 1: Once fats have become rancid, they can never be restored
• 1:09:19
  Speaker 1: to their original sweetness. What conditions promote rancidity? First, the
• 1:09:26
  Speaker 1: fat must be decomposed or split into glycerine and free
• 1:09:29
  Speaker 1: fatty acid. Next must oxidize. Just as fish contain autolytic
• 1:09:34
  Speaker 1: enzymes that decompose protein, they also contain fat splitting enzymes.
• 1:09:40
  Speaker 1: These enzymes require moisture and warmths for their activities. Fat
• 1:09:44
  Speaker 1: that has been removed from the tissue that produced it
• 1:09:47
  Speaker 1: may be kept under proper condition for a long time
• 1:09:50
  Speaker 1: because only a small amount of fat splitting enzyme goes
• 1:09:53
  Speaker 1: with the oil. But when the fat is not removed
• 1:09:56
  Speaker 1: from the original source or the enzyme is present and available,
• 1:10:00
  Speaker 1: reduice decomposition. So in salt fish, the fat is the
• 1:10:04
  Speaker 1: presence of moisture and an abundance of enzyme, and the
• 1:10:07
  Speaker 1: necessary warmth is usually present. Also ideal conditions for decomposition.
• 1:10:13
  Speaker 1: The fat having been split to fatty acid. There are
• 1:10:16
  Speaker 1: two factors so far as known, namely air and light,
• 1:10:20
  Speaker 1: which promote oxidation. Some little study has been devoted to
• 1:10:25
  Speaker 1: the effect of salts such as sodium chloride and calcium
• 1:10:28
  Speaker 1: chloride on the splitting of fats, but not enough is
• 1:10:32
  Speaker 1: known about the effect of these substances in concentration to
• 1:10:35
  Speaker 1: be of any assistance. Whether or not bruises have the
• 1:10:39
  Speaker 1: effect in promoting the decomposition of fat that they have
• 1:10:42
  Speaker 1: in promoting decomposition of protein is not known, but would
• 1:10:46
  Speaker 1: be well worth knowing, and here further investigation is certain
• 1:10:50
  Speaker 1: to be of value. It is known that much of
• 1:10:53
  Speaker 1: the fat and living fish is contained within enclosed cells,
• 1:10:58
  Speaker 1: and that even the fattest fish is not greasy when fresh.
• 1:11:02
  Speaker 1: But whenever the cells are ruptured by rough handling, decomposition,
• 1:11:06
  Speaker 1: or whatever cause, the oil escapes and is exposed to
• 1:11:09
  Speaker 1: all the unfavourable influences of enzymes, moisture, air, and light,
• 1:11:14
  Speaker 1: and the fish becomes greasy. Eventually it will become rancid,
• 1:11:19
  Speaker 1: and further oil has escaped from the fish, being of
• 1:11:22
  Speaker 1: a lower specific gravity than brine, at once rises to
• 1:11:26
  Speaker 1: the top of the barrel and as lost as food.
• 1:11:29
  Speaker 1: All sorts of possible preventives of rust are practiced or
• 1:11:33
  Speaker 1: suggested for practice, such things as impermeable barrels, air proof
• 1:11:38
  Speaker 1: covering over the liquid, and reducing substance in the brine
• 1:11:41
  Speaker 1: to absorb the oxygen, cool dark storage, and the like.
• 1:11:46
  Speaker 1: There is, of course much dissolved oxygen in the juice
• 1:11:49
  Speaker 1: of the fish and in the brine, and also considerable
• 1:11:51
  Speaker 1: amounts of free oxygen included in the cavities of the
• 1:11:54
  Speaker 1: fish to affect considerable rnsidity even if all outside air
• 1:11:59
  Speaker 1: is excluded. This dissolved and occluded air can be removed
• 1:12:03
  Speaker 1: by a vacuum pump, but this has never been tried commercially.
• 1:12:06
  Speaker 1: As so far as the writer is aware, very little
• 1:12:10
  Speaker 1: improvement can be expected until the problem has been thoroughly
• 1:12:13
  Speaker 1: investigated by scientific methods. In the improved technique recommended by
• 1:12:17
  Speaker 1: the Bureau of Fisheries in Florida, complete covering of the
• 1:12:21
  Speaker 1: salt fish by brine and type barrels was specified. Reddening
• 1:12:27
  Speaker 1: of cod and haddock. If card and haddock escape rustling
• 1:12:31
  Speaker 1: because of lack of fat, they are subject to another enemy,
• 1:12:35
  Speaker 1: perhaps as bad, namely reddening, by which large quantities of
• 1:12:40
  Speaker 1: card and haddock are lost every year. For the past
• 1:12:44
  Speaker 1: three years, work has been conducted by the Division of
• 1:12:46
  Speaker 1: Scientific Inquiry of the Bureau of Fisheries on the causes
• 1:12:49
  Speaker 1: of reddening, and significant results have been obtained. The cause,
• 1:12:54
  Speaker 1: in general has been known for many years to be bacteria,
• 1:12:58
  Speaker 1: but otherwise little has been known the origin of these
• 1:13:00
  Speaker 1: bacteria or of their peculiarities. Briefly stated, the results of
• 1:13:06
  Speaker 1: the work cited are as follows. The bacteria that cause
• 1:13:09
  Speaker 1: reddening are of two distinct kinds, a Spirokeat, which in
• 1:13:14
  Speaker 1: colonies is pale pink, and a bacillus, whose colonies are
• 1:13:18
  Speaker 1: deep red. The two organisms grow in such close harmony
• 1:13:21
  Speaker 1: that mixed colonies occur, which vary in color from pale
• 1:13:25
  Speaker 1: pink to deep crimson. As the proportions of the two
• 1:13:27
  Speaker 1: organisms present vary. The evidence points to the solar sea
• 1:13:32
  Speaker 1: salts from the tropical and subtropical seas as the cause
• 1:13:35
  Speaker 1: of the infection. Solar sea salts, both American and foreign,
• 1:13:39
  Speaker 1: are infected. Mind salts seem to be free from the infection.
• 1:13:46
  Speaker 1: Every species of bacteria is are climated to some particular
• 1:13:51
  Speaker 1: set of conditions, some of them almost incredible for living things.
• 1:13:56
  Speaker 1: These red bacteria are accustomed to live or grow either
• 1:14:00
  Speaker 1: on moist salt or very strong salt solutions. If bacteria
• 1:14:05
  Speaker 1: are particularly resistant to some condition as to strong salt,
• 1:14:09
  Speaker 1: in this case, it does not follow that they are
• 1:14:12
  Speaker 1: likewise resistant to all severe conditions. This is the bacteriologist's business,
• 1:14:18
  Speaker 1: by studying all the habits and peculiarities of the organism
• 1:14:21
  Speaker 1: to discover its weakest point where attack will destroy it.
• 1:14:25
  Speaker 1: The strongest resistance of these bacteria, and that against salt,
• 1:14:30
  Speaker 1: is also the weakest, for it has been found that
• 1:14:32
  Speaker 1: water less than fifteen percent saturated destroys them. Thus, the
• 1:14:38
  Speaker 1: present indications are that the best and simplest remedy for
• 1:14:41
  Speaker 1: the trouble is clean fresh water, and plenty of it.
• 1:14:46
  Speaker 1: There are some evidence that may support the view that
• 1:14:49
  Speaker 1: the usual impurities in salt, calcium and magnesium compounds, are
• 1:14:54
  Speaker 1: essential to the growth and multiplication of these bacteria. The
• 1:14:58
  Speaker 1: implication here is, of course, that pure salt itself would
• 1:15:02
  Speaker 1: be a poor supporter of the bacteria. Of course, it
• 1:15:05
  Speaker 1: would be futile to try to stop the reddening of
• 1:15:08
  Speaker 1: cod as long as every shipment of salt brings new infection,
• 1:15:12
  Speaker 1: and the butts flows buildings and the surroundings at packing
• 1:15:15
  Speaker 1: plants are heavily infected. Facts already given indicate also that
• 1:15:20
  Speaker 1: for other reasons, salt free from impurity is better. The
• 1:15:24
  Speaker 1: results of the study of reddened cod only emphasize this advice.
• 1:15:29
  Speaker 1: The research on reddening should, not, however, end. Here we
• 1:15:33
  Speaker 1: are again dealing with questions of permeability. The bacteria are
• 1:15:37
  Speaker 1: adjusted to strong salt solutions. That is, the body fluid
• 1:15:42
  Speaker 1: is of such concentration in their covering membranees of such
• 1:15:46
  Speaker 1: partial permeability that when surrounded by strong salt solution they
• 1:15:50
  Speaker 1: live normally. But when water or weak brine surrounds them,
• 1:15:55
  Speaker 1: these relations are disturbed and they die. Probably water enters
• 1:15:59
  Speaker 1: the cellon excess of quantity. It is known that the
• 1:16:02
  Speaker 1: reddening does not attack fat fish. Perhaps the fat acts
• 1:16:07
  Speaker 1: directly on the membrane or indirectly by acting on the
• 1:16:10
  Speaker 1: calcium and magnesium of the salt to effect the disturbance.
• 1:16:16
  Speaker 1: Recovery of brine. Even crude salt now costs considerably more
• 1:16:21
  Speaker 1: than coal. Yet the fish packers, who are usually very
• 1:16:26
  Speaker 1: careful to economize in coal, are prodigal in the use
• 1:16:29
  Speaker 1: of salt. Every hundred pounds of brine that goes overboard,
• 1:16:35
  Speaker 1: contains about twenty six pounds of salt, to say nothing
• 1:16:39
  Speaker 1: of the valuable nitrogenous matter that the brine is extracted
• 1:16:42
  Speaker 1: from the fish. Considerable work has been done by the
• 1:16:46
  Speaker 1: writer and his associates on the development of a process
• 1:16:49
  Speaker 1: to recover salt and other substances of value from old
• 1:16:52
  Speaker 1: pickle by precipitating the protonaceous matter with sodium silicon. A
• 1:16:57
  Speaker 1: trial plant was in use and under observation at an
• 1:17:00
  Speaker 1: important fish packing establishment for over a year, but was
• 1:17:03
  Speaker 1: not satisfactory. Under the circumstances. Brine pure enough for use
• 1:17:08
  Speaker 1: was recovered, while a substance very rich in nitrogen was
• 1:17:11
  Speaker 1: yielded as a byproduct. This substance, in the dry condition
• 1:17:15
  Speaker 1: is nearly white and friable, and contains enough nitrogen to
• 1:17:19
  Speaker 1: command a handsome price's fertilizer if suitable for that purpose,
• 1:17:24
  Speaker 1: but it may be more valuable for other uses. The
• 1:17:27
  Speaker 1: method recovered brine, and for this reason some other method
• 1:17:31
  Speaker 1: that would produce dry salt may be better. The experience
• 1:17:36
  Speaker 1: gained in the work already done indicates that the recovery
• 1:17:38
  Speaker 1: of valuable material from brine would not go well as
• 1:17:41
  Speaker 1: part of a small fish business, but having its own
• 1:17:44
  Speaker 1: peculiar problems, would be more properly conducted as a separate business.
• 1:17:49
  Speaker 1: In any event, this promising subject is commended to the
• 1:17:53
  Speaker 1: chemists and engineers for study. We cannot doubt that a
• 1:17:57
  Speaker 1: few years will bring forth a complete solution of the
• 1:17:59
  Speaker 1: problem of recovering things of value from brine that will
• 1:18:03
  Speaker 1: make us wonder why we ever throw it away Accessory
• 1:18:08
  Speaker 1: chemical agents, and other factors in salting. Various other chemicals
• 1:18:12
  Speaker 1: are sometimes used in salt or along with it, for
• 1:18:14
  Speaker 1: various purposes. Some of these will be briefly described. Saltpeter
• 1:18:20
  Speaker 1: performs two functions in brine for the preservation of meat. Namely,
• 1:18:24
  Speaker 1: it combines with the red substance of blood hemoglobin, which
• 1:18:28
  Speaker 1: is unstable, to form a permanently stable red derivative nitrosohemoglobin.
• 1:18:34
  Speaker 1: By virtue of its oxidizing power. It may also oxidize
• 1:18:38
  Speaker 1: hydrogen sulfide into sulfur dioxide and water that is a
• 1:18:42
  Speaker 1: very foully or differous stuff, to a substance which both
• 1:18:45
  Speaker 1: bleaches and sterilizes. Saltpeter is, however, little used in curing fish,
• 1:18:51
  Speaker 1: for the red color is undesirable and hydrogen sulfide is
• 1:18:55
  Speaker 1: rarely troublesome. Boric or boracic acid is sometimes added to
• 1:19:00
  Speaker 1: the final application of salt to dried salt cod. This
• 1:19:05
  Speaker 1: is to prevent reddening. Undoubtedly it does so, and undoubtedly
• 1:19:09
  Speaker 1: most of it is removed from the fish when the
• 1:19:11
  Speaker 1: latter is soaked up before cooking. Nevertheless, it seems that
• 1:19:15
  Speaker 1: the end of this practice is not distant. Boric acid
• 1:19:19
  Speaker 1: has long ago been condemned as a food preservative. The
• 1:19:23
  Speaker 1: comparatively small amount of scientific investigation that has already been done,
• 1:19:27
  Speaker 1: we have reason to hope that not only can reddening
• 1:19:29
  Speaker 1: be prevented, but that by the general refinement and improvement
• 1:19:33
  Speaker 1: of methods, it would become unnecessary to use artificial preservatives
• 1:19:37
  Speaker 1: to prevent reddening. A method of promoting the preservation of
• 1:19:42
  Speaker 1: fish by salt by the aid of sodium hyperchlorite along
• 1:19:45
  Speaker 1: with the salt, has been patented. The original idea, it
• 1:19:50
  Speaker 1: is understood, was to decompose the salt and sea water
• 1:19:53
  Speaker 1: by electrolysis sodium hyperchlorite being formed. It was claimed that
• 1:19:58
  Speaker 1: the sodium hyperchlorite penetrates faster than ordinary salt. This substance
• 1:20:04
  Speaker 1: contains some oxygen that may be given off to act
• 1:20:06
  Speaker 1: as a sterilized occasion, and after the oxygen is given off,
• 1:20:10
  Speaker 1: ordinary salt or sodium chloride remains. What advantages the process possessed,
• 1:20:16
  Speaker 1: and not altogether apparent, for nothing appears to have come
• 1:20:19
  Speaker 1: of it. It may be said, however, that sodium hyperchlorite
• 1:20:23
  Speaker 1: readily destroys urea, so that this substance might be advantageous
• 1:20:28
  Speaker 1: in the preservation of gray fish and sharks, but is
• 1:20:31
  Speaker 1: unstable and must be used as soon as it is made.
• 1:20:35
  Speaker 1: The size and shape of the fish obviously have much
• 1:20:38
  Speaker 1: to do with the time required for salt to penetrate.
• 1:20:41
  Speaker 1: Through salt effects no preservation of parts until it reaches them,
• 1:20:47
  Speaker 1: a thick fish may spoil, while a thin fish may
• 1:20:50
  Speaker 1: be saved, hence the splitting of fish. Other methods of
• 1:20:54
  Speaker 1: applying the salt to the inner parts of the fish
• 1:20:57
  Speaker 1: may be used, such as a needle syringe whereby the
• 1:21:00
  Speaker 1: brine is forced to the tissues, and compressed air, which
• 1:21:03
  Speaker 1: is used to force brine into fish after the excess
• 1:21:06
  Speaker 1: air has been removed from the vacuo. Should also be
• 1:21:10
  Speaker 1: possible to insert a needle into the gill arch and
• 1:21:14
  Speaker 1: with pressure completely irrigate the whole system of arteries and
• 1:21:17
  Speaker 1: veins of a fish, removing absolutely all the blood at
• 1:21:20
  Speaker 1: one stroke without cutting the fish. Conclusions, the preservation of
• 1:21:27
  Speaker 1: fish by the means of salt is an excellent method,
• 1:21:30
  Speaker 1: even in the crude and inexact manner in which the
• 1:21:32
  Speaker 1: art has hitherto been practiced. The comparatory small amount of
• 1:21:36
  Speaker 1: scientific research that has been done on the problems and
• 1:21:39
  Speaker 1: principles involved has not only justified itself in practice, but
• 1:21:42
  Speaker 1: furnishes abundant grounds for the expectation that a great deal
• 1:21:46
  Speaker 1: more of valuable results will allow further work. It is
• 1:21:50
  Speaker 1: not mere guessing to say that, when advantage is taken
• 1:21:53
  Speaker 1: of all that is known of improved salting methods, a
• 1:21:56
  Speaker 1: fish nearly if not quite equal in edible quantities to
• 1:22:00
  Speaker 1: fresh fish is obtained, and in some cases the quality
• 1:22:04
  Speaker 1: is decidedly improved by salting. There is every reason to
• 1:22:09
  Speaker 1: expect a good future for the salt fish industry, but
• 1:22:12
  Speaker 1: progress must be made. Preservation by this method is eminently practicable, simple,
• 1:22:18
  Speaker 1: and reliable for holding and transporting our sea fishes to
• 1:22:21
  Speaker 1: the inland population. Summary one, a discussion of the principles
• 1:22:28
  Speaker 1: involved in the preservation of fish by salt, has been presented. Two.
• 1:22:32
  Speaker 1: Salt possesses no inherently peculiar preserving qualities, but preserves food
• 1:22:37
  Speaker 1: by extracting water. Three. The principle bay which salt and
• 1:22:42
  Speaker 1: other soluble substances in concentrated solution extracts water is called osmosis.
• 1:22:47
  Speaker 1: Osmosis is the passage or interchange of liquids and solutions
• 1:22:51
  Speaker 1: through membranes which are more or less permeable. The permeability
• 1:22:55
  Speaker 1: of cell membranes and fishes appears to be affected by
• 1:22:57
  Speaker 1: high and low temperatures. The presence in or absence from
• 1:23:02
  Speaker 1: the salt of certain impurities, notably calcium and magnesium compounds.
• 1:23:07
  Speaker 1: The treatment of the fish and the staleness of the
• 1:23:09
  Speaker 1: fish are factors which govern the permeability and have an
• 1:23:13
  Speaker 1: important bearing of the preservation of fish by salt. Four.
• 1:23:17
  Speaker 1: Calcium and magnesium compounds, in addition to retarding penetration, cause
• 1:23:22
  Speaker 1: a whitening and hardening of the fish. There are chemical
• 1:23:26
  Speaker 1: reasons for looking upon this. Whitening and hardening by these
• 1:23:28
  Speaker 1: compounds is undesirable. Five. The flavor of fish is often
• 1:23:33
  Speaker 1: altered by the salting process. Calcium salts retained in the
• 1:23:37
  Speaker 1: tissue increase the salty taste and make necessary a prolonged
• 1:23:42
  Speaker 1: soaking out. Undesirable flavors of fish from muddy waters may
• 1:23:46
  Speaker 1: sometimes be removed by salting the fish. Six. Salt applied
• 1:23:52
  Speaker 1: dry penetrates the fish more rapidly and effects a quicker
• 1:23:56
  Speaker 1: cure with less dangerous spoilage and warm weather. Seven. There
• 1:24:01
  Speaker 1: is a very material loss of protein material from fish
• 1:24:04
  Speaker 1: during the salting process. This material probably arises from the
• 1:24:08
  Speaker 1: decomposition products ordinarily unable to pass out of the cells,
• 1:24:12
  Speaker 1: but which are digested by autolysis, an internal destructive process. Eight.
• 1:24:18
  Speaker 1: Autolysis is increased by crushing, bruising, rough handling, pewing, elevated temperatures,
• 1:24:24
  Speaker 1: low temperatures followed by a rise, and in general by
• 1:24:28
  Speaker 1: factors that increase cell permeability. It is retarded or arrested
• 1:24:33
  Speaker 1: by continued low temperatures, sufficiently higher temperatures, and by salt. Nine.
• 1:24:39
  Speaker 1: The damage done by autolysis appears to be a large
• 1:24:42
  Speaker 1: part preventable. Ten. Fish containing blood or otherwise not well
• 1:24:48
  Speaker 1: cleaned spoiled at a lower temperature than those thoroughly cleaned
• 1:24:52
  Speaker 1: and freed from blood. Thoroughly clean fish may be salted
• 1:24:56
  Speaker 1: at from ninety to one hundred degrees fahrenheit if pure
• 1:24:59
  Speaker 1: salt is used. Eleven. A method of curing fish embodying
• 1:25:03
  Speaker 1: the improvement sighted was tried in Florida on a small
• 1:25:07
  Speaker 1: commercial scale with gratifying success. Twelve. Scotch cured herring develop
• 1:25:12
  Speaker 1: a peculiar flavor which is derived from the fermented or
• 1:25:15
  Speaker 1: otherwise altered blood. This method has for its aim and
• 1:25:19
  Speaker 1: alteration to suit particular tastes, while other methods of salting
• 1:25:23
  Speaker 1: disgust aimed at the preservation of the fresh qualities of fish. Thirteen.
• 1:25:29
  Speaker 1: There are reasons for expecting that the improvements made in
• 1:25:32
  Speaker 1: the salting of other fish, particularly those which depend on
• 1:25:35
  Speaker 1: the use of a very pure salt, will find application
• 1:25:38
  Speaker 1: in the mild curing of salmon. Fourteen. Fats undergo certain
• 1:25:43
  Speaker 1: changes after the fish is salted, resulting in a condition
• 1:25:47
  Speaker 1: known as rusting. Rusting consists of oxidation of fat after
• 1:25:51
  Speaker 1: the latter has been split into free fatty acids. This
• 1:25:55
  Speaker 1: splitting is caused by tissue enzymes in the presence of
• 1:25:58
  Speaker 1: warmth and moisture. Oxidation is brought about through the agency
• 1:26:02
  Speaker 1: of light in the presence of water. While rusting causes
• 1:26:06
  Speaker 1: large losses of fish, the means of preventing it, such
• 1:26:09
  Speaker 1: as tight barrels, air tight covering, and cool dark storage,
• 1:26:15
  Speaker 1: are not very satisfactory. The problem demands further investigation. Fifteen.
• 1:26:21
  Speaker 1: Fishes whose flesh is not fat and therefore not prone
• 1:26:25
  Speaker 1: to rust, are subject to damage by reddening. Reddening is
• 1:26:29
  Speaker 1: caused by two organisms, a spirokeet and a bacillus. They
• 1:26:32
  Speaker 1: may be destroyed by fresh water or live steam. They
• 1:26:36
  Speaker 1: originate probably in solar sea salt, and are apparently not
• 1:26:40
  Speaker 1: found in mind salt or other purified American salt. Sixteen.
• 1:26:46
  Speaker 1: Some work has been done toward the development of a
• 1:26:48
  Speaker 1: process for recovery of salt and other valuable minerals from brine.
• 1:26:53
  Speaker 1: There are a number of promising possibilities which should make
• 1:26:56
  Speaker 1: this an attractive field for chemists and engineers. Seventeen. Certain
• 1:27:02
  Speaker 1: substances are sometimes used as adjuncts in salting fish. Salt
• 1:27:06
  Speaker 1: peter preserves a pink color and neutralizes hydrogen sulfide. Boric
• 1:27:11
  Speaker 1: acid is used for preserving cord against reddening. Sodium hyperchlorite
• 1:27:16
  Speaker 1: has been proposed as advantageous in conjunction with salt. It
• 1:27:20
  Speaker 1: may be produced electrolytically from sea water. Eighteen The size
• 1:27:24
  Speaker 1: and shape of the fish influences the rate of penetration
• 1:27:27
  Speaker 1: of salt into it. Certain mechanical methods of forcing brine
• 1:27:31
  Speaker 1: and large fish may be advantageous. End of Section two.
• 1:27:37
  Speaker 1: End of Principles Involved in the Preservation of Fish by
• 1:27:40
  Speaker 1: salt by hardened Franklin tailor