サンマの生化學的研究-I : 一般成分

概要

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The authors determined the general chemical components of the skipper, using four samples caught at different times in the fishing season of 1951. Determinations were separately made on three groups classified by body length. (A<B<C). The results obtained were as follows. 1 The fat index and the crude fat content of skipper were higher in fishes with larger body length, and they became lower toward the end of the fishing season. 2 The content of crude fat was inversely proportionate to the moisture content, and their sum remained constant, at about 80% of meat weight. 3 Crude protein content was fairly constant, in all samples regardless of boby length and fishing season. 4 Crude ash content in the head, bones and fins increased with the body length of fish. 5 The average values of chemical components in B group fishes which occupied the main part of the catches in 1951 were as follows. Moisture 65.56% Crude fat 14.32% Crude protein 19.90% Crude ash 1.54%