298 



MARINE PRODUCTS OF COMMERCE 



(.Courtesy U. S. Fish and WildUje Service) 



Fig. 14-2. The rate in the gain in weight of young albino rats fed on experi- 

 mental diets is used as an indication of the nutritive value of fish and shellfish. 



corrected for varying food intake were shown to be significantly greater than 

 that brought about by either albumin or beef proteins. 



Results indicating high nutritive value of proteins of fish and shellfish for 

 growth of animals are to be expected since these proteins are "complete" in that 

 they contain all of the essential amino acids (p. 291). 



Vitamin Content. Fish as a class are a good source of vitamins A and D and a 

 fair source of thiamine, riboflavin, and niacin. Data, obtained by Bailey (1942), 

 indicating the vitamin and other nutritive values of certain Canadian fishery 

 products, are presented in Table 78 (p. 299). 



Sautier (1946) determined the thiamine and riboflavin content of a consider- 

 able number of fish and shellfish taken in the waters of southeastern Alaska. His 

 data are given in Table 79 (p. 300). He also examined roe, milt, liver, and various 

 other parts of a number of difiFerent fishes for thiamine and riboflavin content. 

 These data indicated a high riboflavin content in the roe, milt, and liver; however, 

 the thiamine content of these organs was only slightly higher than the flesh of the 

 fish from which these products were obtained. Goldbeck (1947) also studied the 

 thiamine content of many fishery products. Her data are presented in Tables 80 

 and 81 (p. 301). 



Relatively little work has been carried out on the vitamin content of cooked 

 fishery products. The meager data available are of importance since most fishery 

 products are eaten after they have been cooked. Martinek and Goldbeck (1947), 

 who studied the thiamine, riboflavin, and niacin content of baked croaker fillets, 

 noted a 17 per cent loss of thiamine and approximately a 10 per cent loss of 

 rioboflavin and niacin during baking (Table 82, p. 302). 



