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Whale processing. I.—The composition of the products obtained by the concentration and spray‐drying of glue waters
Author(s) -
Gray D. J. S.,
Hougen F. W.,
Novellie L.,
Sephton H. H.,
Spruit C. J. P.,
Tarica V.,
Volckman O. B.
Publication year - 1951
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.2740021007
Subject(s) - blubber , chemistry , food science , composition (language) , gelatin , nutrient , hydrolysis , glue , aqueous solution , environmental chemistry , biology , biochemistry , organic chemistry , fishery , materials science , linguistics , philosophy , composite material
Whale‐meat and ‐blubber glue waters—the aqueous liquors remaining after the prolonged boiling of whale carcass and blubber respectively for the liberation of their oil contents—constitute a largely unexploited source of partially degraded (hydrolysed) protein together with other essential mineral and organic nutrients. Such glue waters have been concentrated, the dissolved solids recovered by spray‐drying and the dry materials analysed for mineral constituents, nitrogen, essential amino‐acids and certain B‐group vitamins. The data presented provide a basis for the application of the products in animal nutrition. In general the essential amino‐acids were present in such proportions as to place the products into the category of second‐class proteins like gelatin. With the exception of thiamin, B‐group vitamins were present in fairly satisfactory amounts, the concentrations being greater, as would be expected, in glue waters derived from the carcass. The mineral constituents were present in proportions normally to be expected in extracts of this type. These spray‐dried glue waters should find their best application in the formulation of rations for ruminants rather than in those for swine and poultry.