348 FOOD SCIENCE APPLICATIONS 



appreciable, quantities of aluminum, barium, chromium, cobalt, lead, 

 lithium, silver, strontium, titanium, and vanadium are known to be 

 present. 



Minor Components of Fish 



Only brief treatment of the many minor components of fish such as 

 nonprotein nitrogen compounds, carbohydrates, and vitamins is possible 

 here. Discussion of such components as hormones and enzymes is beyond 

 the scope of this book. 



Vitamins. Table 26.10 gives the vitamin content in the wet tissue 

 muscle of fish. Values are given as ranges and averages for all species. 

 While considerable variation occurs among species of fish, our knowledge 

 and data on vitamin content by species is not complete enough to warrant 

 tabulation by species. The last column in Table 26.10 gives values for the 

 ''usual range." Some extreme values occurring in certain commercially 

 unimportant species have been eliminated. 



Table 26.10. Vitamin Content of Edible Flesh of Fish 



* For fish of medium or high oil content, 

 t Based on very scanty data. 



Miscellaneous Components. Up to }-f o or more of the nitrogen of the 

 teleost fishes and ^ of that of the elasmobranch fishes occurs in forms 

 other than protein. Trimethylamine oxide is one such component. It 

 occurs in elasmobranch fishes in quantities up to 275 mg per cent. In 

 teleost fishes somewhat less occurs. Marine fishes contain variable quanti- 

 ties usually in the range of 40 to 100 mg per cent. Certain of the bottom- 

 feeding fish like cod and hake contain up to 150 mg per cent. Fresh water 



