The Nutritive Value of Marine Products: VII. The Vitamin A and D Potency of the Oils from British Columbia Canned Salmon

1936 ◽  
Vol 2 (5) ◽  
pp. 431-437 ◽  
Author(s):  
Basil E. Bailey
Keyword(s):  
British Columbia ◽  
Vitamin A ◽  
Sockeye Salmon ◽  
Nutritive Value ◽  
Pink Salmon ◽  
Appreciable Amount ◽  
Chemical Characteristics ◽  
Marine Products ◽  
Total Oil ◽  
Physical And Chemical

The total oil in samples of canned British Columbia sockeye (Oncorhynchus nerka) and pink (O. gorbuscha) salmon, each from three different localities, contained respectively 50, 67, 67 and 50, 67, 67 international units of vitamin D per gram, equivalent to average contents of 1700 and 880 international units in the oil per pound of contents for the sockeye and pink samples respectively. The oil in the cans of sockeye salmon from two of the localities contained approximately 2.5 and 2.0 A.D.M.A. units of vitamin A per gram respectively. A composite sample of the oil in all the cans of pink salmon contained no appreciable amount of vitamin A. Several physical and chemical characteristics of the oil samples are given.

The Nutritive Value of Marine Products: VIII. Proximate Analysis of Canned British Columbia Sockeye and Pink Salmon

1936 ◽  
Vol 2 (5) ◽  
pp. 439-455 ◽  
Author(s):  
Neal M. Carter
Keyword(s):  
British Columbia ◽  
Nutritive Value ◽  
Energy Content ◽  
Pink Salmon ◽  
Average Energy ◽  
Proximate Analysis ◽  
Average Percentage ◽  
The North ◽  
Total Oil ◽  
Composite Samples

The proximate compositions and calculated calorific values of individual and composite samples of canned sockeye (Oncorhynchus nerka) and pink (O. gorbuscha) salmon from fish caught in several localities on the British Columbia coast are compared. The resulting data are also presented in such a way as to allow comparison of the composition and energy content of the various constituents in the can, some of which are frequently discarded in the utilization of canned salmon. The average percentages of the total oil, protein, salt (sodium chloride)-free minerals, and Calories contributed by the different constituents in the samples were respectively: flesh—(sockeye) 62, (pink) 72; 85, 81; 55, 54; 73, 78; skin—(sockeye) 11.2, (pink) 15.3; 3.6, 4.3; 9.8, 6.7; 7.7, 9.0; free aqueous liquor—(sockeye) 0, (pink) 0; 11, 14; 5, 7; 4, 8; free oil—(oil) 26, 10; (Calories) 15, 4; bone—(salt-free minerals) 30.2, 32.6. Corresponding average percentage compositions of composite samples of entire contents were: water—(sockeye) 68.6, (pink) 71.5; oil—8.82, 6.75; protein—20.2, 19.3; salt-free minerals—1.57, 1.57. The average energy contents were (sockeye) 749, (pink) 644 Calories per pound. Comparison with published analyses of canned sockeye and pink salmon from Alaska and Washington indicated that more extensive and detailed sampling will be necessary before conclusions can be drawn regarding the comparative compositions and food values of canned British Columbia salmons, and the relation of these values to those of salmon caught to the north and south.

The Nutritive Value of Marine Products: XIII. Mineral Constituents of the Flesh, Skin, Bone and Free Liquor in Canned British Columbia Coho (Blueback) Salmon

1936 ◽  
Vol 2 (5) ◽  
pp. 473-475
Author(s):  
W. A. Riddell
Keyword(s):  
British Columbia ◽  
Nutritive Value ◽  
Calcium Orthophosphate ◽  
Marine Products ◽  
Calcium Magnesium ◽  
Calcium And Magnesium ◽  
Mineral Constituents

Determinations of the Ca, Mg, Na, K, P and Cl content were made and the ratios of calcium, magnesium and phosphorus oxides suggest the presence of calcium and magnesium metaphosphates in the ash of the flesh, calcium metaphosphate in that from the skin and tribasic calcium orthophosphate in that from the bone.

The Nutritive Value of Marine Products: XI. Proximate Analysis of Canned British Columbia Coho (Blueback) Salmon

1936 ◽  
Vol 2 (5) ◽  
pp. 463-468 ◽  
Author(s):  
W. A. Riddell
Keyword(s):  
British Columbia ◽  
Sodium Chloride ◽  
Nutritive Value ◽  
Calorific Value ◽  
Proximate Analysis ◽  
Limited Area ◽  
Fishing Season ◽  
Marine Products ◽  
Food Value ◽  
Composite Samples

Samples of canned coho (blueback) salmon (Oncorhynchiis kisutch), from fish caught each month of the fishing season (May-September) in a limited area on the coast of British Columbia, were subjected to analysis from which nutritive values were determined by the calculation of calorific values. The average percentages of constituents in composite samples of the entire contents were: water, 72.8; fat, 4.50; protein, 19.9; sodium chloride-free ash, 1.37; sodium chloride, 1.13; calorific value per pound of contents, 562. Percentages of fat, protein, sodium chloride-free minerals, and consequently the food value, reached a maximum in cans containing fish caught in mid-July.

The Nutritive Value of Marine Products: IX. Proximate Analysis of British Columbia Canned Pilchard

1936 ◽  
Vol 2 (5) ◽  
pp. 457-460
Author(s):  
F. D. White
Keyword(s):  
British Columbia ◽  
West Coast ◽  
Nutritive Value ◽  
Calorific Value ◽  
Vancouver Island ◽  
Proximate Analysis ◽  
The West ◽  
Marine Products ◽  
Proximate Analyses

Proximate analyses of samples of canned pilchard from fish caught early and late in the season in one vicinity on the west coast of Vancouver island are tabulated. The average calorific value per pound of content was 747 and 1074 Calories, respectively. The percentage of fat (18.5) in the late-caught fish was almost twice as great as that in the early-caught fish. Separate proximate analyses of the flesh, skin, and bone disclosed significant changes in the percentages of fat, protein, and minerals in these components between the beginning and end of the season.

The Nutritive Value of Marine Products: XIV. Proximate Analyses of Fresh British Columbia Oysters

1936 ◽  
Vol 2 (5) ◽  
pp. 477-484 ◽  
Author(s):  
John P. Tully
Keyword(s):  
British Columbia ◽  
Nutritive Value ◽  
Energy Content ◽  
Ostrea Lurida ◽  
Early Winter ◽  
Strait Of Georgia ◽  
Late Fall ◽  
Marine Products ◽  
Proximate Analyses

Proximate analyses were made at bi-monthly intervals during 1933–34 on samples of Ostrea lurida, O. virginica, and O. gigas grown under identical conditions in the strait of Georgia. The proportions of glycogen and protein are shown to be approximately reciprocal and the greatest variation to occur during the summer. The energy content varies slightly, attaining a maximum in late fall and early winter, O. gigas having the highest and O. lurida the lowest values.

THE NUTRITIVE VALUE OF MARINE PRODUCTS V. THE VITAMIN A CONTENT OF LING COD-LIVER OIL PRELIMINARY NOTE

1932 ◽  
Vol 7 (1) ◽  
pp. 405-412
Author(s):  
B. E. BAILEY
Keyword(s):  
Vitamin A ◽  
Nutritive Value ◽  
Pacific Coast ◽  
Cod Liver Oil ◽  
Preliminary Note ◽  
The Pacific ◽  
Marine Products ◽  
Ling Cod ◽  
Colorimetric Methods

The liver oil of the Pacific coast Ling cod has been examined for vitamin A by both biological and colorimetric methods. The oil is very rich in vitamin A, the least potent sample containing 20,000 rat units per gram.

Comparisons of the Index of Return for Several Stocks of British Columbia Salmon to Study Variations in Survival

1958 ◽  
Vol 15 (5) ◽  
pp. 891-908 ◽  
Author(s):  
H. Godfrey
Keyword(s):  
British Columbia ◽  
Sockeye Salmon ◽  
Pink Salmon ◽  
The Other ◽  
Fraser River ◽  
Adult Fish ◽  
Annual Survival ◽  
Annual Variations ◽  
Inshore Waters

The "index of return" (ratio of offspring catch to parent catch) was used to compare annual survival among several stocks of British Columbia salmon. Over a period of almost 30 years the major stocks of pink salmon in the Province, excepting those of the Fraser River, exhibited quite similar annual variations in survival. The Fraser River stock behaved somewhat independently of the other stocks. There are indications that among pink salmon early ocean survival, probably during residence in estuarial and inshore waters, has played a major role in determining the level of final ocean survival. Among pink and sockeye salmon that entered the sea in the same year there is some similarity in early ocean survival. The latter relationship, if confirmed, may become useful for predicting sockeye ocean survival one or two years before the adult fish return.

The Nutritive Value of Marine Products.: XV. Proximate Analyses of Canned British Columbia Crabs, Shrimps and Clams

1941 ◽  
Vol 5b (4) ◽  
pp. 344-346 ◽  
Author(s):  
L. I. Pugsley
Keyword(s):  
British Columbia ◽  
Nutritive Value ◽  
Marine Products ◽  
Food Value ◽  
Proximate Analyses

Percentages of moisture, protein, fat and ash in meat and liquor were determined. Food value of the meat was approximately 100 calories per 100 grams.

The Nutritive Value of Marine Products: XII. Mineral Constituents of some Food Fishes of British Columbia

1936 ◽  
Vol 2 (5) ◽  
pp. 469-472 ◽  
Author(s):  
W. A. Riddell
Keyword(s):  
British Columbia ◽  
Nutritive Value ◽  
Sea Water ◽  
Selective Absorption ◽  
Marine Products ◽  
Mineral Constituents ◽  
Composite Samples

Ashes of composite samples of canned sockeye, pink and blueback salmon and canned pilchard were analyzed for Ca, Mg, Na, Ka P. Cl, S and traces of Cu and Mn. Comparison of the relative amounts of these elements with their concentration in sea water indicates selective absorption of Ca and K over Mg and Na respectively. The presence of Cu and Mn in trades is important for dietetic purposes.

THE NUTRITIVE VALUE OF MARINE PRODUCTS: VI. THE VITAMIN A POTENCY OF SALMON LIVER OIL

1933 ◽  
Vol 8 (1) ◽  
pp. 265-274
Author(s):  
B. E. BAILEY
Keyword(s):  
Melting Point ◽  
Vitamin A ◽  
Unsaponifiable Matter ◽  
Iodine Value ◽  
Oil Content ◽  
Chum Salmon ◽  
Nutritive Value ◽  
Cod Liver Oil ◽  
Marine Products

The vitamin A content of liver oils of five species of salmon in the genus Oncorhynchus has been determined. The richest samples contained 40 times, and the poorest twice as much vitamin A per gram as a sample of cod liver oil stated to contain 500 A.D.M.A. units per gram. Potencies of samples were in descending order: Skeena spring, Vancouver spring and sockeye, coho, pink and chum salmon. Oil content of the livers averaged 5 per cent and percentage of liver in the fish 2 per cent. The melting point, unsaponifiable matter and iodine value of the oils have been determined.

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