302 MARINE PRODUCTS OF COMMERCE 



Table 82. Data on the Thiamine, Riboflavin, and Niacin Content of Baked 



Croaker Fillets. 



° Value calculated on the basis that one-third pound of raw fillet equals a serving 

 portion and that the dry-matter contents of the raw fish in each of the three lots were 

 equal. 



Source: Martinek, W. A., and Goldbeck, C. C, "Nutritive Value of Baked Croaker," 

 U. S. Fish and Wildlife Service, Commercial Fisheries Review, 9, No. 4, 9-13 (1947). 



In a study of the losses of thiamine and riboflavin which occur during the 

 cooking of oysters Marks and Nilson (1946) found that baking caused a loss of 

 approximately 30 per cent of the thiamine content; however, simmering caused 

 little if any loss of either thiamine or riboflavin. 



Summary 



In conclusion the present knowledge concerning the nutritive value of fish may 

 be summarized as follows: Most species of marine fish vary in fat content with 

 the season, the abundance of food, and the state of development of the sex organs. 

 Certain species of fish, such as mackerel and herring, are very fat at certain times 

 and lean at others; while other species, such as cod and haddock, are always of 

 low fat content. The amino acids making up the proteins of fish muscle are the 

 same as those of chicken muscle, and they are present in approximately the same 

 proportions. 



The proteins and fat in fish are easily digested and compare favorably in this 

 regard with those of beef muscle. Moreover, the coagulable proteins of fish flesh 

 have been shown to possess as valuable nutritive properties as those of beef 

 muscle. Fatty fish are good sources of vitamins A and D. 



Fish contain relatively large amounts of phosphorus which may be of value 

 in nutrition. They are also fair sources of thiamine, riboflavin, and niacin. Marine 

 fish contain an appreciable amount of iodine. Mollusks and Crustacea are among 

 the foods richest in iodine. Oysters and other shellfish contain much copper 

 which has nutritional value. 



REFERENCES 

 Almy, L. H., "Method for the Estimation of Hydrogen Sulfide in Proteinaceous Food 



Products," ;. Am. Chem. Soc, 47, 1381-1390 (1925). 

 Anderson, D. W., Jr., and Fellers, C. R., "Some Aspects of Trimethylene Formation in 



Swordfish," Food Technology, 3, 271-273 (1949). 

 Atwater, W. O., "The Chemical Composition and Nutritive Values of Food Fishes and 



Aquatic Invertebrates," U. S. Fish Comm. Reft., 1888, 679-868 (1892). 



