114 



U. S. BUREAU OF FISHERIES 



Yield and chemical analysis. — By the above method yields of ap- 

 proximately GOO to 700 pounds per ton of the raw waste are possible. 

 Tyi^ical analyses and yields of some special meals prepared by the 

 above process are given in Table 1. 



Table 1. — Chemical composition of experimental meals prepared hp the hrine- 



cook method 



Yield - 



Moisture 



Proteins (dry basis) 



Ether extract (dry basis) 



Calcium phosphate (dry basis).. 

 Sodium chloride (salt, dry basis). 

 Calcium sulphate (dry basis) 



Iodine parts per billion.. 



Per cent concentration of salt in cooking brine on 

 basis of weight of raw shrimp 



Per cent 

 29.0 

 9.3 

 37.0 

 1.9 

 4.9 

 7.7 

 2.0 



6,400 



Per cent 

 25.0 

 9.8 

 54.8 

 2.6 

 5.5 

 12.4 



6,700 



Per cent 



30.3 



15.7 



49.3 



3.5 



5.7 



19.9 



2.0 



7,100 



12 



Per cent 



33.8 



5.6 



42.7 



20.8 

 .3 



4,400 



12 



Per cent 



37.3 



6.3 



43.3 



.4 



7.1 



17.5 



.3 



7.600 



Note. — Owing to the high salt content indicated in the analyses shown in Table 1, meals produced by 

 this method, if the product shows an analysis of salt content similar to the above, should not be fed in 

 greater proportions than 10 per cent of the total ration of the animal. According to animal husbandrymen 

 of the r. S. Department of Agriculture, 2 per cent of salt in the total ration is sufficient for the dietary 

 needs of cattle, 1 per cent for swine, and 1 per cent for jjoultry. More than these amounts for the respective 

 animals might produce deleterious results. 



WASTE BRINE-COOK METHOD 



After cooking the shrimp meat in the canning operation, the 

 brine solution becomes milky and unfit for further use in this 

 operation. This liquor is now run to waste in the shrimp canneries. 

 It contains about 12 per cent salt and 0.9 per cent coagulable protein. 

 This solution as it is, or diluted to reduce the salt concentration, 

 can be used for the stock solution in which the shrimp waste is 

 cooked. After the proper length of cooking, the baskets are re- 

 moved, and a fresh supply of shrimp waste is suspended in the brine 

 solution. 



Considerable albuminous matter remains in the waste li(][uor and 

 cooking the heads in this seems to retain much of the original pro- 

 tein content of the treated waste. A series of experimental meals 

 Avas made by using waste cooking vat liquor as a boiling medium. 

 The products obtained were analyzed and the results recorded in 

 Table 2. Note that they contain considerable quantities of salt. 



Table 2. — Chem,ical composition of experimental meals prepared by the waste 



brine-cook method 



Item 



Yield _ 



Moisture 



Proteins (dry basis) 



Ether extract (dry basis) 



Calcium phosphate (dry basis) 



Sodium chloride (salt, dry basis).. - -. 



Calcium sulphate (dry basis) 



Iodine parts per billion 



Batch 1 



Per cent 



37.3 



6.3 



43.3 



.4 



7.1 



17. 5 



.3 



7,600 



Batch 2 



Per cent 



33.8 



5.6 



42.8 



20.8 

 .3 



4,400 



Batch 3 



Per cent 



34.9 



.'i.2 



40.7 



1.6 



7.0 



22.8 



.3 



7,300 



Batch 4 



Per cent 

 .39.0 

 8.4 

 41.3 

 1.7 

 6.8 

 20.8 

 .3 



4,700 



Note.— Owing to the high salt content indicated in the analyses shown in Table 2, meals produced by this 

 method, if the product shows an analysis of salt content similar to the above, should not be fed in greater 

 proportions than 10 per cent of the total ration of the animal. According to animal husbandrymen of the 

 U. S. Department of Agriculture, 2 per cent of salt in the total ration is sufficient for the dietary needs of 

 cattle, 1 per cent for swine, and 1 per cent for poultry. More than these amounts for the respective animals 

 might produce deleterious results. 



