Research Catalog

Title

Preparation of the cod and other salt fish for the market : including a bacteriological study of the causes of reddening / by A.W. Bitting.

Author

Bitting, A. W. (Arvill Wayne), 1870-1946.

Publication

Washington, D.C. : G.P.O., 1911.

Items in the Library & Off-site

Details

Additional Authors

• United States. Bureau of Chemistry.
• United States. Department of Agriculture

Description

63 p., 6 p. of plates : ill.; 23 cm.

Series Statement

United States. Dept. of Agriculture. Bureau of chemistry. Bulletin ; no. 133

Uniform Title

• Bulletin (United States. Bureau of Chemistry) ; no. 133.
• Harvard social history/business preservation microfilm project. Project 3 ; 30318.

Subject

• Codfish
• Marine fishes
• Salted fish

Processing Action (note)

• committed to retain

Contents

• Introduction. pp. 5.
• Cod fishing. pp. 6.
• Classifying and handling the fish on shore. pp. 12.
• Curing : Pickling -- Waterhorsing -- Losses in weight -- Shipping packages -- By-products. pp. 13.
• Storage. pp. 20.
• Dressing and packing. pp. 21.
• Losses in weight. pp. 22.
• Shipping packages. pp. 23.
• By-products. pp. 25.
• Factory experiments in curing codfish : Changes effected by salting -- Effect of the different kinds of salt on skinning and appearance -- Effect of exclusion of air -- Effects of temperature -- Use of acetic acid to prevent reddening. pp. 25.
• Sanitary conditions : Handling and storage -- The water supply -- Disinfectants. pp. 34.
• Preservatives. pp. 39.
• Bacteriology of reddened codfish : Earlier investigations -- General observations on reddening -- Description of organisms -- Coccus -- Bacillus -- Brown mold -- Infection experiments -- Discussion of bacteriological results. pp. 40.
• Recommendations for the prevention of factory infection. pp. 61.

LCCN

agr11000039^

OCLC

1244885302

Owning Institutions

Harvard Library