Tables 



No. Page 



1. Relative activities of proteolytic enzymes from 1-hr hydrolysis at 40°C and neutral pH 13 



2. Relative activities of enzymes for 24-hr hydrolysis of fish protein at near optimum pH 



and temperature 13 



3. Approximate costs of proteolytic enzymes per unit of relative activity as determined 



by 24-hr hydrolysis of fish protein 14 



4. Results of autolysis experiments with raw and cooked whole hake and flesh-viscera 



mixtures 16 



5. Average yields of dry solids from red hake solubilized by proteolytic enzymes 16 



6. Means and standard deviations of chemical scores for soluble hake products grouped 



according to type of enzyme and pH of digestion 17 



7. Recovery of histidine, tryptophan, and other amino acids in soluble product and in 



solubles plus sludge 18 



8. Replicate runs with red hake {Urophycis chuss) andalewife (Alosa pseudoharangtis) : 



products and processing conditions 18 



9. Average values for proximate and amino acid analyses: replicate runs, three process- 



es, and red hake feed 19 



10. Average values for proximate and amino acid analyses: replicate runs, three pro- 



cesses, and alewife feed 19 



11. Nutritive quality of hydrolysates produced from red hake by enzymatic hydrolysis 20 



12. Supplemental value of hake hydrolysates when added to wheat flour (total protein 



10% of diet) 20 



13. Nutritive quality of FPC produced from alewife by enzymatic hydrolysis 21 



14. Material balances for the processing of red hake by three digestion methods 22 



15. Material balances for the processing of alewife (river herring) by three digestion 



methods 22 



16. Estimated fixed costs for the construction of biological and press cake biological FPC 



plants 26 



17. Cost estimates for biological and press cake (fatty fish) biological processes, 200 op- 



erating days per year 27 



