鮮度が良好なマイワシから調製したホ-ルミ-ルの組成〔フィッシュミ-ルにおけるソリウブル添加の影響-2-〕

概要

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To ascertain the effect of fish solubles addition in large quantity in the fish meal production as usual industrial process in Japan, samples of fish meal with or without large amount of fish solubles were prepared by small scale model plant from fresh whole sardine, and their chemical compositions were analyzed. The results were fairly different from those of commercial products reported in the preceding paper. These differences shown below may be due to the differences in freshness and compositions of raw fish used in this experiment and the industries. 1) Total nitrogen comprised far lower soluble-nitrogen and considerably higher proteinnitrogen. 2) Fish solubles addition increased not only glycine similar to the commercial products, but also cystine, isoleucine, histidine, lysine and tryptophan, which decreased in the case of commercial products. 3) With increasing the amount of fish solubles added, essential amino acid indices were not so clearly lowered as commercial whole meals, while chemical scores were somewhat increased gradually in contrast to the commercial products. Since the fresh raw fish yields relatively small amounts of solubles being not so decomposed, adding back all solubles obtained to the press cake should not bring about significant inferior nutritional effects with respect to amino acid composition.
日本水産學會の論文