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: 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: 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: X. Proximate Analysis of Ling Cod

1936 ◽  
Vol 2 (5) ◽  
pp. 461-462
Author(s):  
F. D. White
Keyword(s):  
Nutritive Value ◽  
East Coast ◽  
Vancouver Island ◽  
Proximate Analysis ◽  
Ophiodon Elongatus ◽  
Marine Products ◽  
Ling Cod ◽  
Proximate Analyses

Separate proximate analyses of the flesh and skin of three freshly-caught ling cod (Ophiodon elongatus) from the east coast of Vancouver island are reported. Average percentages of protein in the flesh and skin were 18.1 and 26.9 (moist) or 87.0 and 88.5 (dry); ash, 1.2 and 2.5 (moist); fat, negligible; Calories per 100 g. (moist), 81 and 117.

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: 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.

Digestibility trials with poultry. X. The effect of war-time changes in milling practice on the composition and nutritive value of fine and coarse wheat bran

1944 ◽  
Vol 34 (3) ◽  
pp. 133-138 ◽  
Author(s):  
E. T. Halnan
Keyword(s):  
Government Policy ◽  
Digestive System ◽  
Nutritive Value ◽  
Metabolizable Energy ◽  
Efficient Removal ◽  
Food Material ◽  
Human Use ◽  
Time Changes ◽  
Food Value

Digestibility tests with poultry, and one with rabbits, on brans produced under war-time conditions led to the following conclusions:1. Changes in war-time milling practice, brought about by the implementation of Government policy directed towards maximum production of flour for human use, at first led to the production of a fine bran, somewhat better in food value than prewar bran, and a coarse bran, of poorer quality than pre-war bran. Later, owing to dilution of the grist with barley, the quality of the fine bran deteriorated and became worse than that of prewar bran.2. The changes noted were largely caused by the extremely efficient removal of the starch by the millers, and reflect the ability shown by the milling industry in diverting to human food supplies the maximum possible edible food material present in the wheat berry.3. The superior efficiency of the rabbit's digestive system for dealing with fibrous foods, as compared with the fowl's, is emphasized by the differences in the amounts of digestible nutrients extracted from a given sample of coarse bran by these two classes of animals. 1 kg. of coarse bran yielded 2522 kg. cal. of metabolizable energy in the rabbit as compared with 1637 kg. cal. in the fowl.

The Nutritive Value of Marine Products: XVII. Value of B-Vitamins in Fish Flesh for Growth of Young Rats

1947 ◽  
Vol 7a (2) ◽  
pp. 74-87 ◽  
Author(s):  
J. M. R. Beveridge
Keyword(s):  
Nutritive Value ◽  
Pantothenic Acid ◽  
B Vitamins ◽  
The Other ◽  
Maximal Rate ◽  
Vitamin Deficiencies ◽  
Young Rats ◽  
Fish Flesh ◽  
Order Of Magnitude ◽  
Marine Products

The fleshes tested as sources of the B-vitamins for the growth of young rats are listed in the order of decreasing value: pork, beef, white spring salmon, halibut, lemon sole, and lingcod. Pork flesh permitted a maximal rate of growth. The principal vitamin deficiencies found in the other fleshes are indicated in decreasing order of magnitude: beef—thiamine, riboflavin; white spring salmon—riboflavin, thiamine; halibut—riboflavin and pantothenic acid, thiamine; lemon sole and lingcod—thiamine, riboflavin, pantothenic acid.

The Liquefaction of British Columbia Herring by Ensilage, Proteolytic Enzymes and Acid Hydrolysis

1961 ◽  
Vol 18 (1) ◽  
pp. 93-112 ◽  
Author(s):  
J. R. McBride ◽  
D. R. Idler ◽  
R. A. MacLeod
Keyword(s):  
British Columbia ◽  
Acid Medium ◽  
Nutritive Value ◽  
Animal Feed ◽  
Proteolytic Enzymes ◽  
Fatty Acid Content ◽  
Liquid Product ◽  
Reduction Process ◽  
The Past ◽  
Liquid Concentrate

Nearly all the herring landed on the British Columbia coast during the past 10 years has been converted by the wet reduction process to animal feed, the bulk of which was in the dry form. While the final products of the wet reduction process have proven to be of a high nutritive value, in the dry form they have the disadvantage in the amount of handling required during transit. A liquid product would not only reduce handling costs but also it would act as a binder in otherwise dry feed rations.Three methods have been tested to liquefy the whole herring: ensilage, high pressure steam liquefaction and proteolytic enzyme solubilization. In the ensilage process the liquefaction of the whole fish in an acid medium was achieved in 72 hours at 37 °C. The liquefaction of the fish was shown to be due to proteolysis by the natural occurring enzymes present both in the viscera and in the flesh of the fish and was not caused by the action of bacteria. While up to 70% of the whole fish was solubilized by autoclaving the fish in an acid medium, the resulting free oil was high in free fatty acid content and the liquid concentrate dark in colour. Of the commercial proteolytic enzymes tested, pepsin achieved the highest maximum solubilization, followed by bromelin and Rhozyme B-6. An oil–protein emulsion stable at 100 °C and to salting, however, was formed in the digest of each enzyme tested.Liquid fish products were prepared under pilot-plant conditions for future nutritional assay.

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