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Leather bates from fish‐viscera
Author(s) -
Cunningham G. E.,
Shuttleworth Ronald G.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010905
Subject(s) - bates , fish <actinopterygii> , pulp and paper industry , environmental science , biology , fishery , engineering , aerospace engineering
Present economic trends suggest that hog‐ and cattle‐pancreas as a source of tryptic enzymes for the manufacture of leather bates may become scarce in the future. An investigation has therefore been conducted on the waste visceral residues' from certain suitable fish obtainable in South African waters (snoek, kingklip and stockfish) with the object of developing a cheap alternative source of bating enzymes. The preparation of a wood‐meal enzyme from the gut of such fish is described and shown to be practicable. A new technique is described for assessing the relative bating power of commercial and experimental bates, based on changes in thickness and weight of the pelt pieces and practical assessment of the bated pelt. The use of statistical methods of experimental design permits of comparison between the experimental preparations and a typical commercial bating material as well as a control treatment involving no enzyme. It has been shown that under practical bating conditions there is no difference in bating action between the experimental material and the commercial sample when the initial concentrations are adjusted to give equivalent gelatin‐liquefying potency and the same relative proportion of ammonium salts is present.