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: 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: 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: 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.

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: 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.

Discovery of Brachiella lageniformis (Copepoda: Lernaeopodidae) in the Canadian Pacific and its Significance to Zoogeography of the Genus Merluccius (Pisces: Teleostei)

1970 ◽  
Vol 27 (12) ◽  
pp. 2159-2165 ◽  
Author(s):  
Z. Kabata
Keyword(s):  
East Coast ◽  
Atlantic Coast ◽  
Vancouver Island ◽  
Male And Female ◽  
Merluccius Productus

Brachiella lageniformis, hitherto known only from the Atlantic coast of Argentina, was found off the east coast of Vancouver Island, on the gills of Merluccius productus. Both male and female are described and illustrated in detail. The significance of this find for Szidat's views on the origin of the genus Merluccius is discussed. A proposal is made to suppress the genus Parabrachiella and to place all its five species (P. rostrata, P. insidiosa, P. australis, P. spinicephala, and P. incurva) in the genus Brachiella.

scholarly journals PEMANFAATAN LIMBAH IKAN SIDAT INDONESIA (Anguilla bicolor) SEBAGAI TEPUNG PADA INDUSTRI PENGOLAHAN IKAN DI PALABUHANRATU, KABUPATEN SUKABUMI

2014 ◽  
Vol 8 (3) ◽  
pp. 217
Author(s):  
RA Hangesti Emi Widyasari ◽  
Clara M Kusharto ◽  
Budy Wiryawan ◽  
Eko Sri Wiyono ◽  
Sugeng Heri Suseno
Keyword(s):  
Direct Observation ◽  
Thermal Process ◽  
Nutritive Value ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
Bone Meal ◽  
Chemical Laboratory ◽  
Liver Powder

This research aims to analyze the nutritive value of flour head, liver powder and bone meal as by product of Indonesian eel (Anguilla bicolor) processing. Eel waste flour was made by using a thermal process in the drum dryer fish flouring mill PT. Carmelitha Lestari in Bogor, whereas proximate analysis for chemical tests were performed in the laboratory of Integrated Chemical Laboratory, IPB and direct observation was conducted in PT Jawa Suisan Indah, Palabuhanratu Sukabumi district in October 2012—April 2013. The nutritive value based on proximate analysis showed that head flour, liver flour, and bone flour contained protein 61.78%, 53.92%, and 41.01%; fat 15.55%, 27.28%, 13.07%; carbohydrate 11.48%; 14.96%, 8.13%; water 5.44%, 8.48%, 3.01%; ash 12.95%, 3.62%, 37.49%, and crude fiber 1.33%, 0.04%, 1.11%, respectively.<br /><br />

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