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Report of Experiments on the Cold Storage of Herrings carried out at North Shields (June and July, 1919)

Published online by Cambridge University Press:  15 May 2009

Ione H. Green
Ione H. Green
Affiliation:
(From Food Investigation Board, Scientific and Industrial Research Department.)
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THE following experiments form part of the general scheme of research undertaken with the object of providing a sound scientific basis for methods of fish preservation and storage.

The bacteriological part of the investigation was first undertaken by the author a year ago and the time has been spent in endeavouring to become acquainted with the peculiarities and characteristics of herring bacteria. There is still a large amount of work to be done in this field before practical experiments on a large scale can be carried out to yield really satisfactory results.

Type
Research Article
Information
Journal of Hygiene , Volume 19 , Issue 1 , July 1920 , pp. 75 - 83
Copyright
Copyright © Cambridge University Press 1920

References

page 75 note 1 Compare with Gardiner and Nuttall (19. i. 1918): Frozen Fish, Dry Freezing, Brine Freezing, Fish Trades Gazette, London.Google Scholar

page 76 note 1 It should be mentioned that the brine used in the tank for all these experiments was made from fishery salt with the addition of 1.5% caustic soda and its freezing point was 9° F.Google Scholar

page 76 note 2 A fuller account of the numerous kinds of bacteria isolated from “dry-stored” and brine-frozen herrings will be given later when more work has been done upon them. At present it will suffice to mention that the bacteria obtained belonged chiefly to the Proteus, B. coli, Sarcina, and Phosphorescent Groups. The Proteus Group and Phosphorescent forms were the most prevalent on the whole.Google Scholar

page 81 note 1 Yearbook for 1912; U.S. Department of Agriculture.Google Scholar