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The Composition of Commercially Important Fish Taken From New England Waters.
Author(s) -
BROOKE RICHARD O.,
RAVESI ELINOR M.,
STEINBERG MAYNARD A.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00061.x
Subject(s) - flounder , hake , fish fillet , fishery , food science , whiting , composition (language) , zoology , fish <actinopterygii> , chemistry , biology , linguistics , philosophy
SUMMARY The protein, oil, ash, moisture, sodium, and potassium content of samples of butterfish, flounder, pollock, and hake was determined. In addition, length, weight, and fillet yield have been recorded. Fillet yield differed markedly both with species and with the size of the fish. Analysis showed a wide variation in the percentage of oil, not only in butterfish (considered an oily fish) but also in lean fish such as silver hake and flounder. Protein content proved to be consistently higher in pollock than in the other fish. Mineral and oil components showed a much higher percentage in offal than in corresponding fillets. Analysis of variance indicated that significant differences in results were related to the season in which the fish were caught.