. Commercial fisheries review. Fisheries; Fish trade. September 1955 COMMERCIAL FISHERIES REVIEW 29 next year. Samples of defatted egg meal have been prepared for fish and poultry- feeding studies. 7. Utilization of Waste Materials from Fish Frozen at Sea: A lot of ap- proximately eight tons of frames and vis- cera from round brine-frozen haddock was processed into fish meal at a com- mercial plant, using the wet reduction process and hot-air drying. Theyieldof meal was percent. A similar lot of waste was processed commercially, using the dry reduction process and vacuum dry- ing. In this
. Commercial fisheries review. Fisheries; Fish trade. September 1955 COMMERCIAL FISHERIES REVIEW 29 next year. Samples of defatted egg meal have been prepared for fish and poultry- feeding studies. 7. Utilization of Waste Materials from Fish Frozen at Sea: A lot of ap- proximately eight tons of frames and vis- cera from round brine-frozen haddock was processed into fish meal at a com- mercial plant, using the wet reduction process and hot-air drying. Theyieldof meal was percent. A similar lot of waste was processed commercially, using the dry reduction process and vacuum dry- ing. In this instance the yield of meal was percent. No particular problems were encountered in processing these lots of waste from brine-frozen fish over those normally encountered in usual reduction- plant operations. Several lots of meal have been prepared from waste from brine-frozen haddock by a solvent-ex- traction process. The waste from brine- frozen ocean perch, whiting, and cod has also been processed into meal on a lab- oratory scale. Statistical analysis of the data from the feeding of these had- dock-waste meals to chicks will be com- pleted shortly. The nutritive value of other fish-waste meals similarly tested is being evaluated. (Boston and College Park). Fig. 2 - Microbiological assay of fish meal samples for B vitamin. 8. Vitamin Analyses of Fish Meals and Other Fishery Products: Except for preparation of the final report, this pro- ject has been completed. During the year analyses of protein, oil, moisture, ribo- flavin, nicotinic acid, and vitamin B^™ have been carried out on 30 samples of herring products, 13 of menhaden, 64 of salmon, 28 of tuna, 8 of mackerel, 6 of crab, and 8 of miscellaneous species. A comparison was made of the vitamin contents of fish solubles prepared in four different ways. A sample of drum- dried solubles prepared by a non-acid- ified process and containing the original oil showed no loss of riboflavin or nico- tinic acid. When oil was
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