MFR PAPER 1043

Composition of the Edible Portion of Raw (Fresh or Frozen) Crustaceans, Finfish , and Mollusks. I. Protein, Fat, Moisture,

Ash, Carbohydrate, Energy Value, and Cholesterol

VIRGINIA D. SIDWELL, PAULINE R. FONCANNON , NANCY S. MOORE, AND JAMES C. BONNET

ABSTRACT

This report SUlIlllwri ;:.es Ih e daw Oil proleill , j(1I, moisture, ash. carhohydrllle, ellergy (calories) illld choleslerol from 155 referellces all 154 COllllllOllly C'iltC'1l /i.1 h /11' .1 h.

INTRODUCTION

Considerable data have been pub­li shed on ma ny aspects of the chemical and nutritional va lues of fish a nd fish­ery products . but at no time have app reciable amounts of these data been assemb led in a tabul a r form. If th e data were so asse mbled and character­ized. then industry, medical services. and the genera l public would have a good re li ab le source of information on the compositi on of fish. For example . industry will need these data for put­tin g nutriti o na l information o n label s of can ned fis h or fishery products . Today . doctors and dietitians are especia ll y interested in the content of the va ri ous lipid materials in food since th e e fat-like substances of an individual's diet may be involved in the degeneration of the vascular sys­tem. There are indications that certain hi ghl y un ' aturated fatty component in fi h may be beneficial in the treat­ment of the disorder. I n order to

recommend the inclusion of fish in the patient's diet. however . the doctor must knOll not only the fat content but also the fatty acid composition includ­ing degree of unsaturation. and the

a mount of steroid mate ri a l. like choles­terol .

The best compilation on the nutri ­tive composition of foods in ge neral is the U .S. Departme nt of Agricul­ture, H andbook 8. Composilioll ot' Foods by B. K . W atts and A. L. Merrill. For fish a nd fishery products. however, the data are limited. partic­ularl y for minerals a nd vitamins.

This paper is a n interim report on protein. fat. moisture. ash. carbo­hydrate. energy value. and cho lesterol. Other inte rim reports will deal with the vit ami ns. mi nerals . fatty acids. and ami no acids. The need for these data is so urge nt that we prefer not to walt until th e review of lit erature IS com­pleted .

Our primary objectives are: (I) to develop a comprehensive data bank on the chemical and nutritional com­position of fish a nd fi~her) products: (2) to publish. as completel) as po,si­ble. information on the nutrients found in fisher) product : and (3) to POlllt out areas in the chemical cOmpO\ltllln of fish needing further In\estlgatlons

At first lIe planned III re\iel\ onl) the literature reporting the l\llrk dllnc in the western heml,phere ub eyuent-

21

Iy. we decided to enlargc our ,ulpe into a re\ic'h Llf Iitcraturc puhl"l'ed anywhere in the \\orld. hccau,c O\er 60 percent of thc ti,hcn pr0du~t

eaten b) the Amencan, arc Importl:d from man) nation, throughout th world.

The title 01 the artiLIc rC\lc\\t:J name of thc author and puhlicatll1il were obtai ned from hi hllOgraphlc <lr abstracts COPICS of thc onglnal drtl!';le were obtai ned frtlm the .Il nn,d Agricultural L ibrar). L.; S Depdrtl11ent of Agnculture: thL )\.atlonal Ilhrar\ of Medicllle. L S. Dcpartmcnt l,1 Health. Education dnd \-\elfare. th~

atural Resources L I brar) . Dc partment of the Intenor: llr frllm lin -versitles and other rcsearch Ilhr,H1C

No data are put In the banI,. un e 'he have a COP} of thc tlrlglndl ,utrc.1c on file. The data In cach ,trlick .H

carefull) ,crutinlLcd helore tht: art tran~cnbed onto thc .lppnlpfl.tk hLLl There I a ,heet Illr cdch III tht: folln\ ing. pro'\lm,lte. \itamln. minerai fall} aCid.,. and amino ..Iud \t thl time. It nece\\an thc \,due .Ire rL calculakd Inttl thc Ullli ct up In the guideline,. I c. milligrdnh pcr 100

Virginia D .. id"ell, Pauline R. Foncannon, ann S. \Soure. and Jame, C. Bon~et are m 111-

ber.. of the ,taff of the C ollq!c Pal'k Fi hen Product Telhno­log~ Labnra'tof). ational 1ar­ine Fi hene Sep ice. 0 \ • College P rk. \11> 207411.

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grams, instead of milligram~ per kilo­gram of fish .

After several conferences with the computer sys tem ' progra mmer , we decided on the codin g form pictured in Figure I and 2, listin g all po~sib l e

information needed fo r a da ta bank on the compositi o n of fish .

At the time th e program wa~ written , no systematic codin g of th e fish or she ll fis h was ava il able, so we decided to li st th e fi sh famIl, b} common na mes in a lph a betic o rder a nd gl\e each famil y a number ra ngin g from 00 1 to a possibl e 999. Under each fa mil y we li sted th e speci e~ b} co mmon and c ientific name again with num ­bers 00 I to a pos~ibl e 989. The num­bers 990 to 999 we re a \ed for a m fis h classified b, th e Ime tl gato r b; the common name with no spec ific scientific name me nti o ned . Thi s S) tem is expandable. We we re not a lwa}s able to keep the comm o n na mes In

a l phabetical ord e r . A num be r i~

assigned to each fa mil ) a nd species as the) appear in ou r re \i ew of th e Illera­ture. So far we have foun d a number of other famil ies o f fis h or shellfish that were not in the fi rst lI st ing. o n­sequentl}, we sacrificed the alph a be ti ­cal order and cont inued wi th th e numer ica l s) stem.

The first three cards record th e history of the fis h or fisher) product used in the analyses. Card o ne a nd a ll the cards used to record the da ta on a particular fish will ca rry the identification-reference number amI suffix. T he reference number is ass ign­ed to the publication when it is re ­viewed and recorded for th e data bank . T o the reference number a suffix number is attached for each speci es of fi sh reported in the publicatio n . Therefore, this system will make each record on each fi sh unique . The data on the magnetic tape will be in chron­ol ogical o rder by reference number and suffix number, for example:

Reference No .

00012

00013

Suffix

01 f or Atl anti c cod 02 for bluefm tuna 03 f or anchovy 01 for mac kerel 02 for sh" mp 03 etc.

Thc fh h fa mil y (fis h type) nu m hc r amI ~pec i e~ num be r will ide ntIfy th e fis h, for e"\a mple .

Reference No

0001 2 0001 2

Suffi x No

01 02

Card No

01 01

Family No

033 091

Species No

008 023

Tha t scnes o f fig ures shows that In Rekre nce 12 there 1\ a n anal\sl\ lIn

tl a ntlc cod . In tha t same rcf~rence , there I, aho an anal~ \IS on bluefin tuna . AI~l) caro numh er I reclHos t he date , sea'LW. ano locatIOn l)f catch , ano 'c"\ ano ,lie ll f the fish or shell · Ash .

Thc ,ecnno caro pre,enh Informa­tion on the en\lronmenl. saltwater llr freshwater , nu m ber of fhh In \ 01\ eo In the stuO ). a ge. ph\slologlcal ,tatus, ano ti S ue useo In the anah ,es

The thlro caro oe,cnbe~ the pwce\\ the fl she r) proouct has unoergl)ne. fllr e"\ample cOll keo . can nco e"\tracteo fo r fbh mea l. fhher) proouet aooeo to a no th e r prooucl. a, In 'llUpS

Theore tlca ll ) , If all posslhl e Infll rma · tion coulo be ohtalneo on llne hatch of fish . Il \\ oulo take 60 La ro, to re · coro a ll th e data. ( hance, fo r thl\ to

happe n a rc small. In fac t a lmost nil The ~clentlst IS u~uall) intere,teo In one o r \c\eral aspech of thc composl ­ti on of tish , so he w ill make thc ,ame de terminations on a number of A h Th e number of entnc depends upon what the in\es tiga to r studied . For example. If the scientl t ha do ne onh prote in , moisture . fat. and ash analyse ' . there wi ll be four entries on each 'fish . A nother c ientist worked o n fatty acid composition of fish . whereb) there wi ll be 62 ent ries for each As h .

After the da ta ha\e bee n recorded o n the cod ing shee t (F igure I a nd 2). the proced ure is :

I . Cards are pun ched from codin g shee t .

., Cards a re so rt ed a nd pl aced in numeri ca l o rd e r by referen ce num ber a nd suffi x numbe r.

0001:2

000 13

24

01 0:2 03 etc . 01 0:2 03 etc.

1. 1 he da ta o n th e ca rds a re prtnted . \0 th ese oata can he ea,il y c heck· ed aga ln<.t th e codin g , heet to ca tch punchin g e r ro rs.

4 'r hc cor rected "ded of ca rd," i\ edl k o fo r mec ha ni ca l e rr o r, I or exam pl e , an as te risk has hee n lel t ou t, o r pl aced In t he w ro ng space. consequen t lY the mac hin e Will not take the ca'rd .

5. s soon as the card, a re acce pt ­ahle to the machine the oata are put on magnetic tape for storage .

t thl\ time there I' a p rt ntout of thc oata that were pu t o n the tape

n. ~gain the oata are cheded . thl t~me against the onglnal pu hll ca­til n

7, I t. hJ chance. there IS an crror, a new card IS punched With a ,pecial code number I In the 'pa<.:e het\\cen the ,unix n umber ano caro number . T hi, auto­matlcalh crase, the oata on the tape ano repla<.:e'> the new data Irom the Cllrrectlon card

\ , mal be noteo there arc a num­her llf checkpolnh \0 thc tinal record \\ill be a, el rreLl a, 1\ humanl} po~­

~Ihlc Ince ,0 man) pcople are in­\ol\cd In the prOLe" of putting the oata on the tape. checking the oata at \artl)U~ pOlnt~ become\ an importan t faewr .

DISCUSSION

o far. In our Iiterat ureea rch \\ e ha\e located 155 arlI c le cont ai ni ng ult able oata fo r protei n . fa l. mOl tu re.

ash. ca r boh) dra te. e nerg) . a nd ch ole -tero l \al ues for 154 specie o f fis h comm o nl } ea ten throu ghout th e world .

Each Investi gato r re po rt ed a n ayer­age Agure obta ined eithe r fro m evera l de termina ti ons o n a compo it e o f fi h . o r fro l11 a de te rl11in a ti o n o n each o f a number of fis h . In th e la tter instance. th e sci enti st reported the average and th e ra nge o f the res ul ts obtained fro m the a na lyses . These a \ erage were used to ca lcu late th e ove ra ll average and th e standard erro r of the mean .

The va riabilit y in fa t a nd moisture co nten t is due mainl y to th e na tura l season va ~ i atio n , but a lso age , s ize , and type of fish pl ay an impo rt ant ro le. Th e

Teble 1.-Compoalilon 01 the edible port ion of raw (fre ah or frozen) Crult.C •• , flnflah Ind mollulka I. Protein , fal mOtltu,. energy , and cholnlero\.

Proleln Fat MO lstu;o-e Ash

gm per TOO gm

Abalone '14 .9±02 10.5±0.1 176.9:1:29 '16:t06 Hal,ol,s 210 4--16.2 20.3-Q.7 272. &---62 4 110-30

kamlschalkana "4 33 "3 .13

Albacore 242±0.5 54:1:0.9 70 2± 1 0 1 3±0 1 '02 1134 17 Thunnus alalunga 19 .1-276 07- 16.2 62.3-786 12 24 107 185

18 19 17 18

Ambeqacks 21 1 ± 0 .7 16±04 75.2±12 12 u Seflola spp 20 .1- 22 .5 0 .6-3 1 734--77.5 1-13

3 5 3 2

AnchOVies 20.2± 0 .7 2.4±0.8 76.0± 1.1 18:1: 0 1 93 53 Engraulldae spp 18.4--218 0.5-3.8 734--81.0 15--21 73- 103

4 4 3

Anchovy . strtped 17 .4± 0 .2 2.8±0.2 766± 0.3 3.3±0 1 80 1 8 Anchoa hepselus 16 .2-18 .9 1.6-4 .6 742-781 26-41 13

2 1 21 21 21

Barracouta 22 .0± 0 1 4 .8± 1.2 710± 09 16±02 0.7 132 '44 Thyrs lles alun 21.S-22.1 2.6-67 69.5--72.6 13-1.8

3 3 3 3

Barracudas 198±0.2 32±04 75.8± 0.4 1.7±01 11±0.3 94" 3 1 Sphyraenldae spp 184--221 0.2-10 .3 69.1-79.5 11-2.5 01-22 77-'10

39 43 40 40 6 9

Basses 181±0.3 30±06 774±07 14±0.2 113 110 PerclchlhYldae spp 16.6-18 .9 01- 67 74.5-81 1 10-29 92 129

11 9 11 11 3

Basses 18 .6± 0.3 16 ± 0.4 78.6± 0.3 1 1±0 1 Serranldae spp 17 .3-20 .1 .1-30 77 3-79.6 o S-12

7 7 7

Bluellshes 21.0±0.4 38±0.8 747±1.7 1.3±01 14 . Pomalom ldae spp 20.4--21.6 21-4.8 69O---a14 11-1.5

3 3 6

Bonita 24 7± 1 6 45±2.0 713± 1.9 1.5±0.1 Sarda spp 22.6-293 15--10 .2 66.3-74.8 14--1 7

4 4

Bream 17 9 ± 1 .0 16 ±04 74.8±3.5 1.5± 04 823+ 46 10 Pagellus spp 164--207 0 .5--2.3 61.3-80.2 14--16 70- 2

5 5 5 4

Bream . Ig-eyed 18.4 ± 0 .6 1.0±04 78 2± 06 12±02 16 905 Monolaxes 171- 190 06-1 .8 77 0-792 08- 14 8S- 2

grandoculls 3 3 3 3 2

Burbot 180±07 0.8± 0.2 80.3±02 13+03 4 LOla lOla 166-192 0.6-1.2 801-80.6 10-19

3 3 3 3

Butterllshes 177±04 7 2± 1.9 74.3±17 14-04 13-06 5 Siromaleidae spp 15 .0-207 o S-245 56.5--804 0 25 03- 26 !>

13 13 13 13 2

Carp 206 27 74 7 14 Barbus spp 160-252 23-31 703-791 12 15

2 2 2 2

Carp 18.9:t02 0.9::t' 0 5 780- 04 14 -21 14-02 867 09 Clfrhma m"gal8 181-196 0.2-40 '50-'98 0- 16 06-20 840-90

10 8 10 6 7

Carp 180±02 6 2± 12 756",1 I 1 1-003 CyrplnUS carpio 11 4--19.3 33-148 662-798 10--12

9 9 14 7

Carp . Indian 168±04 46±29 '9' -08 11 0 04-0 Labeo spp 143-191 05--245 '25--821 09-14 OJ. " 12 8 12 6

Catl,shes . a,,·brealhong 173±06 25-10 "6 -0 02 Clan,dae spp 150--19' 04-4 '63-799 0 0

5 5 5

25

Table 1, continued .

Protein Fat M Oi sture Ash Carbohydrate Energy Cholesterol References

gm per lOa gm cal/IOO gm mg/ l 00 gm

Catfishes freshwater 17 .6± 0 .8 3 .2 ± 1.8 77 .8 ± 1.2 1.1 ± 0 .1 24 , 25 , 34 , 45 , 72 , Ictalufldae spp 15 .4-228 0 .3---11 .0 68 .0--82.6 0 .9-1.7 84 . 91 . 101 , 104 .

10 10 14 10 115 . 140

Catfishes sea 18.3± 0 .9 1.2±0.3 78 .3± 0 .6 1.3± 0 .1 0 .5± 0 .1 84 .2±3.0 5, 65. 108 . 11 2 . Amdae spp 12.7-212 0 .2-2 .9 75 . 1~ 1 . 1 0 .9-1.6 0 .4-0 .6 74-90 12 1, 143

9 8 9 9 3 5

Chubs, sea 21.1 4 .2 76 .0 1.3 102 16, 62, 12 1 Kyphos/dae spp 2.0---6.3 75 .9-76 .0 l - l A

2 2 2

Chubs Utah 15 .5 4 .8 79 .3 1.0 140 GIla alrafla

C'sco. longJaw, trout 15 .5± 0 .8 12 .5±3.1 71.2± 2 .8 1.5±OA 140 Coregonus alpenae 13.3---16.9 7 .&-21 .5 63 .8-77 .2 1.0---2 .7

4 4 4

Clam 11 .7±OA lA± 0 .2 83.0± 0 .7 1.8±0.2 10. 65 . 74, 122. Miscellaneous spp 7 &-19 .0 0 .3---4 .8 73.7~7.9 0 .8-3.9 123 , 131 , 143, 146

21 19 16 11

Clam. short neck 12 .8±0.2 0 .8± 0.04 849 4 . 123 Venerup/s semI decusata 12 .2-136 07- 09

5 5

Clam soft shell 11 .2± 0 .06 20 84 .8±1 .0 1 7 1.7 89 7 , 10 . 63. 99 Mya arenafJa 9.7-15.6 1.4-2.5 78 .~7 .8

10 2 8

Cod , Atlantic 17 9±OA 0 .3±0.1 81 .1±OA 1.1 ± 0 .3 10,35. 83, 118 , Gadus morhua 16.5-20 .7 0 .1-0.8 78.2~2.6 1.0---1 .2 125 , 15 1

9 8 10 7

Cads 18.8±0.7 0 .5± 02 79.2± 1.0 1.5±0.2 86.0 ± 5 .6 14 ,35 , 102 Gadus spp 177-214 0 .1- 1.0 75.5~1.4 1.1-2.1 79 .0---97 .0

5 5 5 5 3

Congers, pike 18.4±07 0 .9±0.2 78.9± 0.6 1.3±0.2 08 85± 4 .0 5, 65, 75 , 108. Muraenesocldae spp 169-21.5 0 .2-1.5 77.~0.3 0 .&-2 .0 80---93 11 2, 12 1

6 5 6 6 3

Crab 15 .8 ± 1.4 31 ± 1.3 76 .1 ± 1.8 2.5±0.5 34 , 56, 58 , 94 , Miscel aneous spp 72-22A 01-12.5 6 1.0--84 .7 1.4-6 .2 96 . 108. 143

10 9 12 9

Crab, blue 161 ±0.5 1 O± O 1 8 1.2±0.6 1.6±0. 1 1.25 81 .5 84 10. 47, 126 , 131 . Call neetes s9pldus 119-19.2 04-1.5 77 4-867 1.3---1.8 0 .5-2.0 77-86 70---98 149

18 18 17 15 2 2 2

Crab Dungeness 17.2±0.7 lA±O.1 80 .5± 0 .3 1.4±0.1 85± 4 .6 57 .5 10, 48 , 49 Cancer mag,~ter 14.3---23A 07-2.2 7 8 .~2.3 1.2-1.9 77-97 52-63

12 14 13 11 2

Crab. deep sea 16.5±0.5 0 .5 78.4 ± 0 .6 1.45 0 .3 5 1, 52 Neptunnls spp 12.8-18.8 75.~1.4 0 .&-2 .3

12 12 2

Crab, king 172±0.7 07±0.2 80 7± 0 .6 1.6±0.2 10, 92. 124 Parahthodes ramtschatJca 14 &-190 02-14 80 . 1~2 .8 1.3---2 .2

7 6 6 5

Crab samaon 149±0.4 2.9± 11 803±0 .5 1 8 ±0 1 06 5 1. 52 , 65 . 112 Scylla ser-ata 11.8-20.1 07-4 .0 75 1~3. 9 1.5-1.9

22 3 22 4

Cravtls~ 187±0.9 1.7 76.3± 02 1 1 36. 65. 11 2 Miscellaneous spp 170---19.6 72 .~0 . 1

3 3

Croake-s 19 O± 14 19±0.4 78.5± 1 1.3±0.1 103 5, 14 . 62 . 65 . SC/a8"'dae spp 141-291 04-49 720 09-1.8 67 , 95 . 108

9 10 9 9

Dolp~1 190±OA 16±0.8 754 1.5 94 .3±66 147, 155 Corypha8na equlsetls 185-198 07-32 85- 107

3 3 2 3

26

Table 1, conlinued

Protem Fal MOisture Ash Carbohydrale Energy Cholesterol References

gm per 100 gm cal/IOO gm mg/IOO gm

Dories 18.4 1 .05 78 .1±0.7 1.3±0.03 80 .0 11 16 144 Zeidae spp 18 .:>-18 .4 0 .9---1.2 77 .0-79 .3 1.2-1 .3

2 2 3 3

Drum 19 .2± 0.3 1.5±0.2 76 .9± 1.1 1.6±0 .2 910 2. 11 16.72 Sciaenldae spp 18 .1-20.1 0 .9---1.9 69.7-80 .2 0 .9---2 .4 144

6 4 8 8

Drum. freshwaler 17 ·. 4±0.2 5 .5±0.7 76 .7±1 .0 1.1±0.02 10 23 24 28. Aplodmolus grunniens 15 .9---18.4 1.0-8 .4 73 .9-82 .7 1.0--1 .1 29 45 . 144

11 11 10 10

Eel . conger 16.4 4 .5 77 .6±1 .0 1.2±0.2 110 .5 16 102 Congridae spp 76 .:>-79 .5 1.0--1 .5 99---122

2 3 3 2

Eels. freshwater 18 .0 17 .3±2.6 65 .0± 1.8 1 .3 246 11 46 63.91. Anguillidae spp 12 .7-21 .5 62 .2-70 .1 237-255

2 3 2 2

Eels. snake 17.7±0.4 0 .9 ± 0 .2 78 .8 ± 0.5 1.3±0.1 0 .6±0.2 81.4 ±3.3 5.65.71 101. Ophichlhidae spp 15 .:>-20 .2 0 .1-3. 1 74 .0--81 .1 0 .2-2 .6 0 .:>-2 .4 7:>-104 104 121. 143

18 18 17 18 10 11

Flatheads 19.0± 0.5 1.1 ± 0 .3 80.2 ±2.9 1.3±0.2 87 ± 2.9 5.16.68 121 Percophididae spp 17.~20 . 0 0 .2-1.8 78 .4-83 .0 1.0--1 .9 82-95 143

4 5 5 4

Flounder . winter 17.4 ±2.3 0 .8±0 .5 79 .5± 0 .9 1.3± 0 .0 6 10. 14 63. Pseudopleuronectes americanus 16 .0--19 .9 0 .2-3.0 75 .4-81.0 1.2-1 .3 95. 148

6 6 6 5

Flounders 19 .0± 0 .6 0 .9±0.2 78 .1±0.7 1.7±0.2 0 .6 84 .3±5.4 5. 62.65. 108

Bothidae spp 17.:>-20 .8 .1-2.5 76 .0-80 .1 1.:>-2.3 0 .4--0 .8 78-95 115 121 148 7 11 7 4 2 3

Flounders 17 .3±0.3 1 .0±0.2 80 .8± 0.4 1.3± 0 .1 1.3 87 .7± 3.4 6. 10. 18.59 Pleuroneclidae spp 14 .0--20 .3 0 .1-2.9 76 .8-84.1 1.1-2.3 81-92 67 84 91 98

22 21 20 15 3 102 135. 143. 151

Flyingfish and halfbeaks 20 .1 ± 0 .9 1.1±0.2 77.5± 0.7 1 .2±0.1 0.4 92.3± 3.2 5. 11 16.65

Exocoelidae spp 17 .1-23.5 0 .2-1.4 75.2-80.3 0.~1 . 6 8:>-97 68. 108 121

7 7 8 8 4

Goatfish . dwarf 19.8±0.2 4 .0 ± 0 .5 75.2±0.6 1.B±0.1 60

Upeneus parvus 18 .7-21 .5 1 .~7 . 0 71.7-78 .4 1 .~2.5

14 14 15 15

Goatfishes 20.1±0.7 2 .0± 0 .5 76.3±0.6 1.7± 0 .5 106 .3±50 11 65 147 155

Mullidae spp 16 .9---22 .9 0 .4-4 .7 74.5--78.1 O.~.O 99--- 120

9 9 6 6

Gobies 17.4± 0 .6 1.1 ±0.3 79.3± 0.5 1.8 ± 0 .2 0 .3 75±0 6 5. 11 65.

Gobildae spp 15 .4-20.5 0 .1-2.7 76.5--8 1.8 1.0--2.9 74-76 104 lOB 121

11 11 11 11 3 143

Goosefishes 13 .2± 1.0 1 .2±0.5 83 .6 ± 0.4 1.6±0.2 62.7±2 .3 10. 11 102

Lophildae spp 10 .~15 . 2 0 .:>-2 .5 82 .9-84 .2 1.2-2.0 58-65

4 3 3 3

Groupers 19 .2± 0 .3 0 .8± 0.2 78.6± 0 .3 1.3±0.1 1 .0 87.4± 2.3 9 11 16 54

Serranidae spp 16.4-20 .8 0 .2-2 .3 76 .0--79 .B 09---1.8 830--940 62 65 67 12'

12 13 13 13 5 143

Grunts 19 .2±0.4 0 .9±0 .3 n.9± 0 .5 1.8 ±0.3 2.2 87.3± 2.3 54 67 108

PomadasYldae 17.7-21.1 0 .2-2.7 75.~79.8 1.1-35 80--92 121 155

9 9 9 9 6

Haddock 18 .3±0.3 0 .5± 0 .2 80.3± 0 .3 11 ±0. 1 79 663± 13 0 8 10. 14 )5

Metanogrammus aeg/elinus 15 .4-19 .6 0 .1-1 .2 79.1-81.7 1.0--1.2 450--900 59 118 125

13 5 11 3 3

Hakes 16.3± 0 .3 1.2 ±0.5 81 .1± 1 .0 1 2±0 1 86 6 , )5 144

Mer/ucc/Us spp 15 .4-16 .9 0~2.7 78.5-83.1 1.0--15 4 4 4

Halibut . AtlantiC 17 7± 1.3 2.4±09 78.1±0.7 11 126 60 13 63 88 1'9

H,ppog/ossus h,ppoglossus 12~201 07-52 76.5-82.9 5 5 9

27

Table 1, contlOued.

"'3 bu Pac':; H ppoC; ssu, SIb :>'ep s

H rong Aliant l: C upea hdrengUS

H ~r ng "mbnatp.d 5 '1 nel a I mbr ala

Herr ng aKe trout Cc reqLn S dfledll

Herring PaC'I",,; C upe harefJgus pat'as,

Jack macker T a hUfU 'r8churus

Jacks Cdr ~x opp

t<lr~' e-

M!), C rr~ s pp

a'lerj k.C· "mr d f ~

J lu)

pp

p

Protem

21 1 :;:0.1 20.:>-220

12

18.2:;:0.8 152-219

7

200:;:0.4 18.:>-21.8

7

18.8:;:0.9 15.6--208

6

14.6± 17 9.4-16.5

4

19.7

19.9± 0.4 16.6--22.0

14

17.2±0.3 16.5-17.9

5

19.9± 0.3 19.:>-207

4

17.5±0.4 16.7-181

3

19.3±0.3 174-23.5

17

194±0 2 18.4-20.9

13

19.6'" 0.8 162- ·21.6

7

22 0'" 0.3 135 ·25.3

44

189'" 0 5 15 S-- 22.4

16

248 237 <58

2

1"'06 l' 1 23'

11

11 1'" 0 1 166- 2'4

9

<12

18 ... 0 1 ., , 6

Fat

11±02 06--3.6

13

15 7± 1.9 2.4-29.1

17

2.0±0.5 0.4-3.6

6

3.3± 104 1.5-7.2

6

111±1.6 8.0-12.8

3

68± 4.3 1.5-15.3

3

1.2±0.5 01-6.1

12

3.1± 11 0.7-6.1

5

13±0.4 01-1.8

4

0.7±0.2 0.5-1.0

3

1 13±0 1 0.1-1.8

18

2.3± 0.2 05-3.4

13

13±0.2 0.6--1.9

6

5.3±07 0.:>-18 1

42

3.7± 14 0.2-144

13

32±12 0.7 72

5

163'" 2 1 C 7-24.0

17

13 12 13

2

MOisture

gm per 100 gm

779± 01 77.:>-78.7

16

601:;: 2.5 526--780

11

761±0.8 71.:>-781

8

776± 11 62.6-81.3

18

71.5 69.0-739

2

76.7

76.5± 0 .5 71.5-79.8

16

78.4± 12 75.~1.7

5

77 1 ± 0.4 764-77 7

4

80.2 79.2-81 1

2

782± 0.3 76.~02

17

77.0± 0 .3 75.6--79.2

13

76.0± 11 715-81.2

10

717±0.6 614-77 7

45

74 9± 1.4 63.0-82.1

15

712 70.2-72 2

2

640± 1.9 49 :>-786

15

764'" 0.8 73:>-793

9

723

785" 0 2

3

28

Ash

1.4±0.0 12-1.4

12

1.7

2.0±0.2 1.:>-3 .4

8

1.4±0.2 1.0-2 .8

8

3.8± 0.9 2.5-3.3

7

1.2

1.5± 0 .1 1.0-27

15

1±0.1 1-1 .3

5

1.6±0 1 1 .:>-1 .8

4

1.2± 0 .0 12-1.2

3

1.7±0 1 14-2.2

17

1 8±0 1 15-22

12

24±06 1.2-3.4

4

1.5± 0.04 11-2.4

43

1.3±0 .1 0.9-16

15

1 .4 1.:>-1 .5

2

1.5±0.1 10-3.0

15

1.5±0 1 11-22

9

24

16"'03

3

Carbohydrate

1.7 0.6--27

2

0 .6± 0.4 0.2-1.4

3

0.3

09

0.8

0.3

28±0 1 26--30

3

2 1 ±O 2 18-2 .5

3

Energy

cai/IOO gm

102 .3± 8 .9 88-128

4

96 .6± 45 84-135

10

109 88-130

2

99 81-117

2

88

95 92-98

2

114 ±3.6 108-124

4

1034±17.3 80-172

5

169 ±30.7 84-230

977-38 92- 105

3

84

Cholesterol References

mg/l00 gm

260 170-350

2

80

10. 119. 141

14 . 87

9. 121

45 . 73

10 .3 1.38 . 41

62 . 144

9. 16.26. 65 . 73. 112 . 121 . 155

14 . 95

5. 121 . 143

10 . 133. 137 . 153

60. 65 . 121

60 . 143

10. 16.35. 42 . 56. 59.63.84. 90 . 143

5.43.60.67. 107. 108 . 109. 112 . 143 . 144 . 155

2. 10 . 14 .54 . 65 . 67. 72. 95. 109 . 112 . 121 . 133.155

62.65. 121

10 . 59. 89 . 93 . 102 . 118

12 . 65 .70 . 121 . 145

62.93

65 67 121

Table I , continued .

Protein Fat MOisture Ash Carbohydra te

gm p er 100 gm

Mullet 19 .2±0.7 3 .3± 0 .5 75 .3 ± 1.1 1,4 ± O 1 22 1284 >13 4 J.I Mug ll spp 12 .3-22 .6 0 .4-5 .9 69 .3-86.0 09--2 .1 , 9--2 4 103-124 '04

14 11 15 13 2 5 143 144

Mullet . st"ped 19.4±0.4 5 .5± 1.3 73 .7±1,4 1.3±0.1 143" 13 ;' 5 11 S4 Mug" cephalus 17 .9--21 .8 0 .2-14 .8 64 .5-1l0 .2 10--1 .8 102-2 19 ' 02 08 14

11 12 11 10 6

Mullet . red 19 .0± 0 .4 5 .0±0.7 75 .3 ± 0 .6 1 7 ± 0 1 11 '11 Mullu s barbatus 16.6-23 .0 0 .6-10 .8 684-79.9 13-21

19 19 19 18

Needleflshes 23 .2± 1.6 1 .1 ±0.5 74 .9± 2.3 1 6 ± 0 1 64 5 ,. 05 14

BelonIdae spp 20.6-26 .6 0 .3-2.1 70 .4-76.0 14-1 .8 76-9 1 3 3 3 3 2

Ocean perch , Pacific 16 .1 ±0 .6 1.4±0.1 79 .1± 0 4 1.2 ± 0 03 66 137 Sebastes alutus 17 .2-19.2 1.2-1 .5 78 .4-79 .8 1.1- 1.2

3 3 3 3

Oysters 7.8± 0 .5 1 .5±0.1 84 .8± 0 .9 1.8 ± 0 .1 42 ± 0 .3 78 .5±57 262 ± 529 10 16 33 42

Ostreldae spp 5 .0--14 .3 0 .7-2 .6 76 .0--93 .0 11- 2 .7 2.3-65 54-92 112 470 59 65 131 4

22 21 26 19 20 6 6 103 123 12 14

Oyster, blue pOint 6 .9± 0.3 1.5±0.1 85 .7±0.5 1 .5 ± 0 1 3.3± 0 .2 475 10 5 l 82 1

Crassostrea vlfglnlca 5 .6-10 .0 0 .7- 2.4 77 4-90 .2 0 .7- 29 1 9--4 7 37 56 131 146 I 4 24 24 40 23 18 2

Parrolflshes 19.7±0.7 0 .9±0.5 78 .7 ± 1,4 1.3 ± 0 1 105 6" 67 11

Scafldae spp 18 .9--21 .0 0 .4-2 .0 75 .8-80 .2 11- 1.5 3 3 3 3

Perch , yellow 19 .0±0.3 0 .9±0.1 79 .1 ±0.3 1.4 ± 0 .3 10 19

Perca flavescens 17 .3-19.9 0 .5-1 .2 78 .3-80.2 06-3 3 140

9 8 6 8

Perch es 18 .0 1 .0±0.4 81 .1 ± 0 .5 1 2 83 11 16

Serranldae spp 0 .3-1 .5 80 .4-820 1.1- 1 .2 115

3 3 2

Pikes 19.0 1.2 77 .9± 1.8 1 2 3' 84 140

Esocldae spp 18 .2-19.7 1.2-1 .2 72 .5--80.2 11- 1 .3 2 2 4 2

Pilchards 16 .7± 0 .6 2 .0 ± 0 .7 76 .7 ± 06 37±06 87.3±103 11 68

Sardlnops spp 14 .7-19.4 0 .3-5.2 74 .5-78 .9 1 .1- 4 9 70--117

7 7 7 7 4

Pilchard 19.2 ± 0 .2 8 .0± 1.1 71,4 ± 1 1 1.8 ± 0 .3 44 93 lS2

Sardina caerulea 16 .9--21 .4 0 .3-21.4 59 7-79 7 1.3-27 30 32 30

Pollack. coalfish 18 .6±0.3 0 .5±0.1 79 .2 ± 0 .7 16 ± 01 6 Ie 18 1 2

PoliachlUs virens 17.4-19.3 0 .2-1 .0 77 .4-81 .6 1.3-20 7 7 6 6

Pollack, walleye 17.4 0 .9 82 .5 11 635

Theragra chalcogramma 16.6-18 .0 0 .7- 1.0 2 2

Pomfrets 189± 0.6 1 1 ± 0 .3 76 .5± 1 1 1.3± 0 2 2 8 933", 4 1 72 90 02

Bram ldae spp 16 .2-216 06-14 70 .6-803 04-22 1 3-23 84-101 112 12'

10 3 10 7 2

Pompano 19 .3±0.4 14±0,4 77 .3 ± 06 1 2± 0 1 2 8 862 = 3 J 65 1

Tra chlnotus spp 176-210 02-40 75 .3-804 04-1.5 63-99

8 8 8 8 5

Porgies 19 .9±0.5 18 ± 05 77 4 ± 0 .7 16 ± 02 94 7 - 52 !l 44

Dentex spp 18 .7-21.4 1 0--3 .5 764-80 0 1 3-2 1 86-104

5 5 5 5 3

Porgies 20 .8± 04 18±0.5 75 .3±05 1 5± 0 2 1 1 100'-35 " 8 08

Sparus spp 190--228 02-4 .9 736-77 4 13-25 0 7-15 9~ I" 144

8 10 8 6 2 6

Porgies 20 .3± 02 12±05 77 1± 0 2 1 5= 0 2 1 2 9 44

Pagrus spp 19 .9--205 06-22 769--77 5 3 3 3 3

29

Table 1, continued .

Protein Fat MOisture A sh Ca rbohydrate Energy Cholesterol References

gm per 100 gm call100 gm mgll00 gm

Porgy 19.0±0.8 6 .3± 1.3 73 .5± 1.5 1.9±0 .2 128 .8± 138 11 , 102 Box boops 17 .3-20.9 4 .5-10 .1 69 .3-76.5 1.4--24 113-170

4 4 4 4

Prawns 16 .8± 1.1 1 .2±0.2 75 .3± 1.0 2 .7±0.3 2, 16,35,77,90 , Miscellaneous spp 8S--23.2 0 .3-3.1 675-806 1 6--5 2 112 , 113, 114

19 17 20 14

Puffer 23 .2 07 74 .2 11 39, 65 Sph oeror des spp 1.0--12

2

Redfl sh 18 .0 ± 0 .1 1 .3±0.2 79 .4± 0 .2 1.1±0.0 10,32, 118, 133 Sebasles mannus 17 .S--18.1 0.6--2 .2 786--79 .6 1.1-11

7 7 6 6

Roc kfi shes 18 .8± 0 .3 1.2±0.2 783 ± 0 .5 1 2± 002 10, 106 , 107, 117 , Sebas l es spp 17 .2-20 .8 0 .2-24 75 .1-80.0 11-1 .3 133 , 136

13 14 12 11

Sable flsh 13 .3 14 .0 71 .5 10 10, 137 Anoplopoma frmbna 12 .S--13.6 12 .6--15 .2

2 2

Salmon, chinook 16 .2±04 11 .5±24 676±2.2 0 .9± 0 .02 10, 55 Oncorhynchus tshawytscha 134--17.6 2 .2-19.0 61 .3-79.9 0.S--10

10 8 10 10

Sal mon, chum 20.7±0.7 4 .3±0.6 73 .8± 1.4 1.5±0 1 10, 61 , 64 Oncorhynchus keta 18 .4--24 .5 1.3-4 .8 68S--78 .3 1 2-17

9 11 8 8

Salmon. coho 21 .5 ± 0 .1 5 .7±0.5 727±0.5 12±0.01 10 , 69 , 116 Oncorhynchus krsutch 20.5-22 .0 3 .1-9 .0 703-75 .3 11-1 .3

14 14 13 13

Salmon, pink 19.4± 0 .2 5 .3 ± 04 74 .0± 0 .5 1.2±0.02 65 10, 40 , 61 , 120, Oncorhynchus gorbuscha 17.2-20 .6 2 .0--94 69 .0--78 .3 1.1-14 134 , 139

22 36 33 21

Sal mon. sockeye 209± 0 .5 7 .5 ± 1.2 72 .8± 1.4 1 .2± 002 10, 61 , 84 , 115 , Oncorhynchus nerka 17 .S--22 .7 1.6--192 656--80.3 11-13 142

13 16 14 12

Sandlanches 17 .9 1.5 78 .0 2 .8 87.0 102 Ammodytes lancedatus

Sardine 19 .0 3 .7 77 .1 2 .6 9 Sardlnella eba

Sardine, gilt 20.5 ± 0 .2 3 .8±0.3 74 .8 ±0.3 2 .1±0.1 9, 60 Sardlnella aunta 17 .3-22 .3 0 .4--20.0 65.S--79 .9 1.4--2 .9

49 125 50 49

Sardine, Indian 19.3± 0 .7 2 .9± 0 .6 75.7±0.1 1.5±0.1 0 .7 103± 6.0 5,65, 108, 121 Sa rdtnella longlceps 17.7-2 1.0 1 .S--4 .6 75 .3-76.0 1.3-1 .6 0 .1- 1 .3 91-110

4 4 4 4 2 3

Scad 21 .8 ± 1.5 2.4±0 .7 75.4 1.5 1.2 109 65 , 121 , 147 Deca pte rus spp 19.2-24.4 1.0--4.9 74 .2-76 .6 1- 1.8 101-117

3 5 2 2 2

Scallop 17 .2 ± 0 .7 0 .7±0.2 79 .2±0.8 1.7±0.1 10, 16, 63 , 84 , 91 , Peclintda e spp 15 .2-20.1 0 .3-1.6 74 .6--85 .6 1.3-1 .8 125 , 131 , 150

7 7 11 6

Sca l lop , AtlantiC Bay 15 .4±0.2 0 .5±0.03 80 .7± 0.4 1.4±0.04 1.7± 0 .2 105.7±35 .2 150 Pecten irradlans 13.4--17 .0 0 .3-0.9 74 .6--83 .7 1.1- 1.7 1.4--1 .9 60--175

24 24 24 24 3 3

Sca llo p ,cali co 15 .9±0.2 0 .6± 0.06 79 .8 ± 0 .4 1.5±0.03 150 Aequ lpecten gibbus 15 .6--16.4 0 .5-0.7 78.8-80.4 1.4--1 .5

4 4 4 4

Scup 18 .8 ±0.1 3.7 ± 0 .8 75 .5± 0 .6 1.2±0.1 14, 95 , 148 Stenot omus chrysops 18.4--19.1 1.2-5.9 73 .6--77 .0 1.1- 1.4

5 5 5 5

30

feble 1. continued .

Protein Fal MOisture As

qrn per 100 gm

Shad 185 :!::0.5 8 3:!:: 1 7 714+ 14 15+-01 Alosa sapldlsslma 157-200 1.7-152 64 &-77 a 12 1

9 9 9 9

Shad 174:!::07 120 3.6 70 2 26 2 1 04 6 Clupeldae spp 151-21.5 12-231 580-783 12 42

8 6 8 8

Sharks 22.7±0 8 0.5=0 2 763= 05 13'" a 1 101 -. Mixed spp 14.9--27 1 01-29 72.0-769 10.. 2 a

18 14 17 17 4

Shrimp 20.5:!::0 71 11+0.2 762:!:: 07 26+05 22 Miscellaneous spp 162-227 01-32 69 &-84 8 1 3--68

16 19 26 14 2 '1

Skales 203 0.2 78 a:!:: a 9 13 eo Ralldae spp 19.0-21.5 764--796 1-14

2 3 2

SklPlack 25.5=0 4 34±06 70.0± 0.4 15:!::0 1 Euthynnus petamls 236-266 0.3--74 68 &-71 13--17

8 14 6

Smelts 166±0.6 3.9±0 7 79 O± 04 15 02 Osmendae spp 14.3--188 2.3--67 76.6-802 11-23

9 9 8 6

Snappers 192±OA 20±0.5 779± 05 13+ 01 07:!::02 99 5 ~ 52

Lutlan/dae SPP 167-219 04--74 72 7--81 9 10-17 2 13 62 14 16 16 19 15 12

Snooks 18 .5± 11 09±02 78.3±07 1 2+ 01 06 62 ~ Centropomldae spp 137-206 o 3--1.9 77 D-a2 0 10--15 O:.? 06 79-- a

6 6 8 8 2 2

Soles 18.0±OA 10±0.2 61 1 =0.3 13 + 0 1 Llmanda spp 170-192 0.1-13 80.D-a27 11-15

6 6 8 4

Sole 16.7± 1.3 107±0.5 76A± 12 17.::02 8, Soleldae 16.&-212 02-17 75 D-a0 1 13--2 1 6~

3 3 2

Sole Dover 15.0± 0.3 0.6±0 1 83.7±03 1+00 Microstomus paclflcus 13.9--166 0.&-12 82 &-84 4 1-1

7 6 6

Sole . English 17 1 ± 04 1 4±0 1 812=02 12:!::00 Parophys ventulus 164-16.5 12-16 607--818 12-1 J

5 5 5

Sole, Petrole 174=06 24=0.9 765= 10 16+05 8 0

Eopset/a lordanl 146-194 0.9--67 746-810 12 38 6 6 5 5

SPOI 17.9 3 1 775 11 Lelostomus xanthurus

Sprat 169 6 " 69 2± 12 19 -01

Ctuped sprat/us 167-171 16-116 666 710 16-,0 2 2 J 3

Squawflsh . northern 170 04 25+02 793+ 0 2 1 I· a 02 Ptychochelfus oregonens,s 15 &-180 16-31 786-801 1~ 1

SqUid 153+ 1 1 10·02 793"1: 1 6 1 03 0

Lot'g,mda8 spp 119--184 0 ".2--84 a 10- 1 6 6 6

SurgeonflSh 18 "+ 0 3+05 803+19 Ac pen "dae spp I" 209 04- 8 744 90

b 6 6

S"ordf,sh '95 + 04 4 +0 62-0.

ph as glad us 208 2~ 4

6 6 6

31

Table 1, continued.

Protein Fat MOisture Ash Carbohydratp Energy Cholesterol References

gm per 100 gm cal/IOO gm mg/IOO gm

Trouts 16.1± 11 11 O± 11 71.3± 18 13±02 35 91

Salmomdae spp 124-19.0 87-140 640-763 10-20 5 5 6 5

Troul. brook 17 .5 4 .5 745±12 27 63 97 Salvelmus fan/mai,s 13 .7-212 34-5.5 71 Er-77 2 20-33

2 2 2

Troul. Dolly Varden 19.9 6.5 731 12 31 Salvelmus malma

Trout lake 164±09 149±27 69 3± 2 1 12±0.3 26 45 83 84 Salvelmus namaycush 11.3-200 91-360 52 S- 790 o Er-3 3 138 140

9 10 11 8

Trout, rainbow 220 11 7 720 13 31 91 Salmo galfdnen 663-77 7

2

Tuna. big eye 225 1.3±0 3 731 13 98 61 155 Thunnus 'lbesus 06-20

Tuna bluefln 247±0.3 3 9± 0.6 70 4± 04 1 3 ± 002 122 ± 32 11 43 68 70 89 Thunnus thynrws 23.3-275 12-80 677-72 6 12-14 114-129 147 155

13 13 13 12 5

Tuna yellowfln 24.3±0.2 22±05 732±0.5 1 5 ± 003 10 16 43 65 70 Thunnus albacares 229-258 01-9.5 673-771 13-19 78 93 107 147

26 25 27 25

Tunny little 22.8±0 1 57±08 698 ± 07 1 6± 0.02 9 60 96 Eu/hynnus alle/tera/us 220-254 07-202 590-744 12-21

48 48 47 48

Turbot 164 29 783 10 94 102 Rhombus max!rnus 74-114

2 2 2 2

Walleye 19.3±02 1.5±0.3 79.3±0 6 1 2 ± 003 133 140 Stllosted/on vitreum 18.6-19.8 08-19 78.2---S0.0 11-12

4 4 3 3

Weakfish 18.7±06 32±04 76.6± 07 119::,:003 14 15 95 CynosclOn regalls 15.7-20.0 14-43 74.6-796 11-13

7 7 7 7

Whitefish. lake trout 18.0± 03 76±12 734± 1.3 1.3±0 1 10 110 133 Coregonus clupeaformus 15.1-19.8 17-18.5 62.6-79 .0 10-31

16 17 14 15

Whiting 16.1±0.3 12±0.3 80.7± 0 .5 12±0.02 877±118 75 6 10, 14 , 17 MerlucclUs bilinear's 15.2-167 02-2.0 79.3--824 11-12 73-111

6 6 5 5 3

I Standard error of the mean 2 Range 3 ThiS number of averages used to compute the overall average

factors that influence the fat and mois­ture content do not cause much varia­tion in the protein and ash content of the edible portion of the fis h .

The variabilit} of the fat content of fish flesh is reflected in the energy values. The energy values listed in Table I were, in all cases, calculated values, that is:

Estimated ene rgy value

(protein X 4) + (fat X 9) + car­

bohydr, te X 4)

Values for the chole terol content of raw edible fi h are very limited . More work needs to be done in thi s area because the medical ervice can u e this data in the dietary treatment of certain vascu lar disea e . Indica ti on a re that fish can playa significant role in the dietary regime for certain dis­eases.

Table I does not represent all of the ava ilable data on the proximate and e nergy values of raw edible por-

32

tions of cru tacean , finfish. a nd mol­lusks . Thl interim report. however, will give a useful resume until more data becomes avai lable .

SUMMARY

Table I Ii ts the values for the over­all average for protein, fat, moisture, ash, ca rboh ydrate, energy, and choles­terol: the range of the average u ed to compute the mean and standard

error o f the mean: and a lso th e num ­ber o f a verages used in the comput a­ti on for 154 diffe rent fi sh . Thi s rev iew conta i ns da ta fr om 155 refe rences.

ACKNOWLEDGMENTS

The auth ors appreci a te th e wo rk do ne by J ose ph A rn o ld. the system p ro­gra mmer . and by Lois Win emill e r who worked dili ge ntl y to obta in the books containing the a rti c les fro m th e various li braries in the nited Sta tes.

LITERATURE CITATIONS 1. Alexander , K . M. 1955 . A comparison of

the gross chemical composition of the red and white muscles in the two fishes, ScalOphaglls arglls and Labeo rohila. J. Anim . Morphol. P hysiol. I (2): 58-61.

, Appanna . T. C. 1942 . Comparative stud­ies on the nutritive value of fish and prawns muscle. Curr. Sci . (india) . 11 :333-335 .

'3 . Araka ki. J ., and M. Suyama. 1966. Amino ac id composition of the protein of anchovy. Bull. J ap. Soc. Sci . Fi h . 3:!: 70- 73.

4. Baba. H. 1954. The components of short necked clams. Annu . Rep. a t. Inst.

utr. (Ja pan) . 45 :46. 5. Balagtas. A . N . 1928. Chemical composi­

tion of Philippine fish . Philipp. Agric . Rev . 17:253-26 1.

6. Broo ke. R. 0 ., E. M. Ravesi , a nd M. A. Steinberg. 1962 . The composition of com­merci ally important fish taken from ew England waters. II. Proximate a na lyses of bUllerfish. flounder. pollock, a nd hake, and their seasonal variation. Food . Res. '27 : 7 3-76.

7. Brooke , R. 0 ., E. M. Raves i. D. F. Gad­bois, a nd M. A. Steinberg. 1964 . Preserva­tion of fresh unfroze n fishery products by low-level radI atio n. Food Technol. 18(7) : 116-120.

8. 1966. Preservation of fresh unfrozen fishery prod ucts by low-level radiat ion. Food Technol. 20: 1479-1482 .

9. Busso n, F. 1953 . N utrit io na l value of the fish caught off the coasts of the Cape Verde Penin ul a. Med . Trop . 11:534-537 .

10. But ler. C. 1958. N utritional value of fish in reference to atherosclerosis and current dietary research . Com mer. Fish . Rev . 20(7):7-16.

11. Carteni, A. 1934- 1935. Zime chimlca di animali marini del goefo di Napoli . Qu ade rai della Nutriz. 1:49-63.

12. C hidambaram, K., C. G . Krishnamurthy, R. Venkatarama n, and S. I. Chari. 1952. Studle, on mackerel: Fat variatlOn; - and certa in biological aspects. Proc. India n Acad. Sci. Sect B. 35 :43-68 .

13. Chillenden, R. H. 1877. On the chemical compositio n of the fles h of H ippogioss lis all1eriCel/lIIs. Am . J . Sci. 113: 123-124.

14. C la rk , E. D. , a nd L. H . Almy. 19 18. A chemica l ~ t udy of food fishes . The analysis of twenty common food fis hes with especial refere nce to a "ea"onal variation in com­po;itlOn. J . BioI. Chern. 33:483-498.

15. 1920. A chemical study of froze n fish in sto rage fo r short and long period. J . In d. Eng. C hern . 12(7) :656-663.

16. C lements, F. W., and R. C. Hutchi nson. 1939. Th e ash constituents of Au tra lian

fish . Aust. J . Exp . BioI. Med . Sci. 17:89-92.

17. Cohen, E. H ., and J . A. Peters. 1963. Effect of storage in refrigerated sea water o n am ino acids and oth er compo nent s of whit ing (Merlllccills bilinearis). U.S. Fish Wi ld l. Serv. , Fish . Ind . Res. 2(2) :5- 11.

18. Commercia l Fisher ies Review. 1950. Nutritio n and compo itio n. Commer. Fish Rev. 12(6): 10.

19. 1952a. Composition and cold-storage li fe of fresh-water fi sh . Com mer. Fish. Rev. 14(1) : 17 .

20. 11952b. Composition a nd cold-storage life of fresh water fish. Com mer. Fish Rev. 14(2):30.

21. 1952c. Cold-storage life and composition of fres h-water fish. Com mer. Fish. Rev. 14(5) : 13.

22. 1952d. Composition and cold- torage life of fre h-water fish . Commer. Fish Rev . 14(8) : 13.

23. 1952e. Composition and cold-stor age life of fresh-wat er fish . Commer. Fish . Rev . 14( I) : 17 .

24 . 1952f. Ana lysis and com positio n: Com­positi o n and cold-storage life of fresh­water fish. Com mer. Fi h . Rev. 14( II ): 10.

25 . 1952g. Composition and cold -storage life of fres h-water fish. Commer. Fish. Rev. 14( 12): IS .

26. 1953a. Composition a nd cold-stor age life o f fresh-water fish . Commer. Fish . Rev. 15(3): 30.

27. 1953b. Vitamin conte nt a nd nutritive va lue of fishery byproducts. Com mer. h "h. Re\ . 15(3):29-30.

28. 1953c. Composi tio n of fish. Comme r. Fish . Rev. 15(10) : 17-18.

29. 1953 d. Composition of fish. Com mer. Fi h . Rev. 15( 12): 14- 15.

30. 1954a. Composition of fish . Comme r. Fish . Rev. 16(4): 12.

31. 1954b. Composi ti on of fis h. Commer. Fi sh. Rev. 16(7):20.

32. 1956. Fish com position studi es. Com­mer. Fish . Rev. 18 ( 12):26-27.

33. Coulson. E. J . 1934. The IodIne content of oyste rs. [U.S.) Bur. Fish ., Invest. Rep. 18, 10 p.

34. 1935. Th e Iodine content of some America n fishery products. [U .S. ) Bur. Fish ., Invest. Rep. 25, 7 p.

35 . Cox, H. E. 1935. Th e composition of fi sh pastes . Analyst 60:7 1-77.

36. Dabrowski. T. , E. Kol akowski, H. Waw­rcsZLIk , and C. ChoroSZLIcha. 1966. Studies o n chemIcal compOSItio n of America n c rayfish (OrCOIIl!C1l!1 III/WIUI) meat as re­la ted to its nutritive va lue. J. Fish . Res. Board Can. 23: 1653- 1662.

37. Dabrowski, T. , E. Kolakow ki, and B. Ka rnic ka. 1969 . C hem Ical composi tio n of shrimp fl es h ( ParapellaI'1I.1 spp.) and its nutriti ve va lu e. J. Fish Res. Board Ca n . 26: 2969-2974.

38. Da Coast a, A., and J . A. Stern . 1956. Th e calcium and phosphoru contents of some foreign and dome tic can ned sardines. Food Res. 21:242-249.

39. Darling, D. B. , and H . W. Nilson. 1946. Nutritive value of the protein of swell fi sh . Com mer. Fish . Rev . 8(8): 10- 11.

40. D avidson, F . A., and O. E. Shostrom. 1936. Phys ical a nd chemical changes in the pink sa lmon during the spawning migra­tion. [U .S.] Bur. Fish. , Invest. Re p. 33, 37 p .

41. Deas, C. P., and H. L. A. T arf. 1949. Amino ac id composition of fishery pro­ducts. J. Fish. Res . Board Can. 7:513-52 1.

42. Dick . J ., and L. I. Pugsley . 1950. The a rsenic , lead . tin. copper. and iron content of canned clams. oysters. crabs. lobsters, and shrimp. Can. J . Res. Sect. 1-.28: 199-201.

33

43 . Dill , D. B .. 192l a . A chemical study of certatn PaCIfic Coast fishes. J. Bi oI. Chern. 48 :73-82 .

44. 192 I b. A chemical study of the CalifornIa sardine (Sarcilllia caemlea) . J . Bi oI. Chern. 48:93-103.

45 .. Dugal, L. C. 1962. Proxim ate composi­tIOn of some freshwater fish . Fish . Res. Board Can., Bio I. Stn. Lo nd. , O nt. Circ. 5, p. 1-6.

46. Edisbury, J . R., J . A. Lovern, a nd R. A. Morton . 1937. LV III. Distribution of vita min A in th e tissues of th e eels A IIg ll ilia I'IIlgems and A . allcklallcil Rich . Biochem. J. 31:416-423.

47 . Farragut. R. N . 1965. Proximate com­positio n of Chesapeake Bay blue crab (Callinecles sapici lls). J. Food Sci. 30:538-544.

48 . Farragut, R. N ., and M. H . Th ompso n. 1965 . Proximate compositio n of th e Pac ific Coast dungeness crab (Callcer lIIagis l er) . U.S. Fish Wildl. Serv ., Fish. Ind . Res. 3(3): 1-4.

49 . Fellers, C. R. , and C. T. Parks. 1926. Bioch emica l study and prox imate com­positi on of Pacific Coast c rabs. Untv . Wash . Publ. Fish. Vol. I , No.7, 18 p.

50. Fujima ki , M ., S. Odagiri , and C. Inagaki. 1953. On the so-ca lled vitamin C of canned boni to in brine. [I II Jap., Engl. summ.) Bull. J ap. Soc. Sci . Fish. 18:703-708.

5 1. Gangal . S. V., and N. G. Magar. 1962. Chem ical compOSItion of crabmeat. Indi an J . Appl. Chern. 25: 133-136.

52. 1963. Freezing of crabmeat. Food Tech­nol. 17: 101-106.

53. Goldbeck, C. G. 1947. Some studIes o n th e content of thi amine a nd antl­thi amine factor in fishery products. Com­mer. Fi h. Rev. 9(8): 13 -:~ 1.

54 . Gonzalez-Diaz, c., and O. Fernandez V. 1948. Va lor nutritive del pescado fresco que se consume en la Ciudad de MeXICO. An. Esc . Nag. C iencias. 5:283-290.

55. Greene, C. W. 1919. Biochemical changes in the muscle tissue of king sal­mon during the fa t of spawning mIgra­tion. J . Bi oI. C hem. 39:435-456.

56. Harry, R. G. 1936. The composition of certa in cooked fish. J . Soc. Chern. Ind . 55: ISO- lSI.

57. HastI ngs. W. H., and F. Spencer. 1952. Determinatio ns of free a nd bound ascorbIC acid in fishery products. J . Mar. Res. 11 :241-244.

58. H atakos hi, Y. 1932. Composition of canned meat o f the crab . J . Chem. Soc. Jap. 53: 1026-1027.

59. H ayes, O. B., and G. Rose. 1957. Sup­plementary food compositi on table. J. Am. Diet. Assoc. 33:26-29.

60. Herzberg, A., and R. Pasteur. 1969. Proximate composit ion of commercial fi shes from t he Mediterranean Sea and the Red Sea. U.S. Fish Wildl. Serv .. Fish . Ind . Res. 5:39-65.

6 1. Hirao, S. , J . Yamada, and R . Kikuchi . 1954. Vitam in A in fish meat.-1. Varia­tio n in th e vitamtn A cont ent in fish meat by th e anatomical locality. [III Jap., Engl. summ.) Bull. Jap. Soc. Sci. Fish. 19: 1047-1060.

62. 1955. Vitam in A in fi sh meat.- Ill . Individual fluct uati on in th e vitamin A content in fish meat. [In Jap., Eng!. summ.J Bull . J ap. Soc. Sci . Fish. 20:853-86 1.

63. Hoar, W. S .. and M. Barberi. 1945 . Distributio n of riboflavin in fresh a nd pro­cessed fish . Can. J . Res. Sect. E. 23:8-18.

64. Igarashi, H., and K. Zama . 1953. Bi o­chemical studies of the salmon , Ollcor­hYllchus keta.-1. The changes tn the chemIcal components of the body tissues

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65. Intengan , C. L. , L. G. Alejo, I. Con­cepcion, V. A. Corpus, R. D. Salud, I. Del Rosario. R . Gomez, and J . Henson. 1956. Composition of Philippine Foods, V. Philipp . J . Sci. 85:203-213.

66. Iverson , J . L. 1958. P ac ific Ocean perch-proximate composition. Tech. Note

o. 48 Commer. Fish. Rev. 20( 12): 22-24.

67. Jaffe, W. G. 1956. Composition of Venezuelan fishes. Archos, Venez. Nutr. 7: 163-166.

68. Jowett, W. G., and W . D av ies. 1938 . A chemical study of some Australian fish. Ausl. Counc. Sci. Ind . Res., Pam. o. 85, 40 p.

69. Karrick, N. L., and C. E. Thursto n. 1964. Proximate compositio n of silver sa lmon . J. Agric. Food. Chem. 12 :282-284 .

70. 1968. Proximate composition and sodium and potassium contents of four species of tuna. U.S. Fish Wildl. Serv., Fish . Ind . Res. 4:73-78.

71. Khawaja, D. K., and A . K . Jafri. 1967. Biochemical changes in the muscle of the freshwater murrel. Oph icephalLis plll1ctatus Bloch dunng growth. Brot eria Ser. Cienc. Nat. 36:71-84.

72. Khorana, M. L.. M . L. Sarma, P. Seshag­iri Rao, and K. V. Giri. 1943. Invest iga­tions on the food value of fish and other marine products. P art II . The protein and mineral contents. Indi an J . Med. Res. 31:25-27.

73. Klocke , J. F., T . Porter, P. I. Tack, E. Leffler, N. S. Henry, and R. itchals. 1946. Nutritive value of fish from M ichigan waters. I. Nicotinic acid of lake herring, carp, common suckers, and burbol. Food Res. II: 179-186.

74. Konosu, S., K. Fujimoto, Y. Takashima, T. Matsushita, and Y . Hashimoto. 1965. ConstItuents of the extracts and amino acids composition of the protein of short­necked clam. [In J ap., Engl. summ.] Bull. Jap. Soc. Sci. Fish. 3\:680-686.

75. Konosu, S. , S. Katori, R. Ota, S. Eguchi, and T. Mori. 1956. Amino acid composi­tion of fish muscle protein [I II J ap., Engl. summ] Bull. Jap. Soc. Sci. Fish 21: 1163-1166.

76 . Konosu. S., and T. Mori. 1959. Amino acid compositIOn of shell-fish proteins. [In Jap ., Eng!. summ.] Bull. Jap. Soc. Sci. Fish 25 : 153-155 .

77. Konosu , S. , S. Katori, T. Akiyama, and T. Mori . 1958. Amino acid composition of crustacean muscle protei ns. Bull. Jap. Soc. Sci. Fish. 24(4):300-304.

78. Koval'Chuk, G. K., and A. A. Titoba. 1970. Technological properties of yellow­fin tunny from the India n Ocean. [III Russ.] Rybn. Khoz. 46(2):65-69.

79. Landgraf, R. G., Jr. 1953. Alaska pollock: Proximate composition ; amino acid, thia­mine, and riboflavin content ; use as mink feed. Tech. Note No. 27 Commer. Fish. Rev. 15(7):20-22.

80. Lee, C. F., and W. Clegg. 195 5. Weight range, proximate compositio n, and thi a­minase content of fish taken in shallow­water trawling in northern Gulf of M ex­ico. Tech. Note No. 31. Com mer . Fish . Rev. 17(3):21-23.

81. Lee. C. F., and L. Pepper. 1956. Com­position of sout hern oysters. Com mer. Fish. Rev . 18(7): 1-6.

82. Lee, C. F., C. H . Kurtzman. a nd L. P epper. 1960. Proximate composition of southern oysters-factors affect ing varia­bility. Commer. Fish. Rev. 22(7): 1-8 .

83. Lindow, C. W., a nd W. H. Peterso n . 1927. Th e manganese conte nt of plant

and animal matena ls. J . Bio I. Chem. 75: 169-175 .

84. LlI1dow , C. W ., C. A. Elvehjem, and W. H . Peterson. 1929. T he copper co nte nt of plant and animal foods. J. Bi oI. Chem. 82:465-471.

85. Lopez-Matas , A., and C. R. Fellers. 1948 . Compo ition and nutnt lve va lue of fresh, cooked, and processed swordfish. Food Res. 13 :387-396.

86. Lovern , J. A .. and H. Wood . 1937. Variations in the chemica l composllion of her ring. J. Mar. Bio!. A,soc . .K.22:281-293.

87. Mac Lennan , K. 1934. Herring a, food . J . State Med . 42:588-598.

88. Mannan, A. , D . l. Fraser, and W . J . D yer. 1961a. Proximate composItion of CanadJan AtlantIC fish. I. Vanatlo n In compositio n o f differe nt sections of the fl esh of AtlantIC halJbut ( H lppoglos.lIIJ /lIppogIIlSSlISl. J . Fish. Res . Board Can. 18:483-493.

89. 1961 b. Proximate composItion of Cana­dian Atlantic fish. II. Mac ke rel, tuna . a nd swordfish. J. FIsh. Res. Board Can. 18:495-499.

90. Mas ter, F., and . G . Magar. 1954. Studies In the nutritive value of Bombay fish. Part II. Amino-acId composition. Indian J . Med. Res. 42 :509-5 13 .

91. Masters, M .. a nd R. A . McCa nce. 1939. CLlX. The sulphur content of foods. Bi ochem. J . 33: 1304-1312.

92. aga awa, Y. 1958. Studi es o n the "browning" of canned crab meat ( PaIa­Ill/wc/,,\ call1/lc!lOlica Til.) . I. Th e dIffer­ence In the chem Ical compo,llion of nor­mal and brow ned canned crab meal. Bull. Jap. Soc. Sci. Fi sh. 24:535-540.

93. eilands, J . B., R. J . Sirn). I. Sohljell. F. M . Strong, and C. A. Elvehjem . 1949. The nutritive value of ca nned foods. II. Amino acid content of fish and meat pro­ducts. J. Nutr. 39: 187-202.

94. Okey, R. 194: . Cholesterol content of foods. J . Am. Diet. Assoc . 21:341-344.

95. Ousterhout, L. E. 1960. Chemical com­position and laboratory fillet yield of 13 specie of middle and sout h Atlantic fish. Tech . Note No . 56. Commer. Fish . Rev. 22(7): 15- 16.

96. Peterson, W . H ., and J . T. Skinner. 1931. Distribution of manganese in foods. J .

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F . E . Lovelace, H . A . Podoliak . 1957. A chemical comparison of hatchery and wild brook trout. Prog. Fish-Cult. 19: 19-25.

98. Po lansky, M. M ., and E. W . Toepfer. 1969. Vitamin B6 components in some meats , fish, dairy products , and commercial infant formulas . J . Agric . Food Chern . 17: 1394-1397.

99. Pugsley , L. 1. 1941. The nutritive value of marine products . XV . Proximate ana l­ysis of canned British Columbia crabs, shrimps a nd clams. J . Fish . Res. Board Can. 5:344-346.

100. Qudrat-I-Khuda, M ., H . N. De, N. M. Kh an . 1962. Bioch emica l and nutritional studies of East P akistan fish. Part. V.-In­fluence of age of fish on the distributional protein in their body . Pak. J . Sci. Ind. Res . 5:20-23 .

101. Qudrat-I-Khuda, M ., H . N . De. , N. M . Khan , and J . C. Deb nath . 1962. Bi o­chemical and nu tr it io na l studi es on East Pakista n fish. Pa rt VII.-Chem ica l com­position a nd qua lity of the tradi t io na lly processed fis h . Pak. J . Sci. Ind . Res . 5:70-73.

102. Rodriguez, D. A. , and M . C. Mendez Isla. 1952. C hemical studies of Spanish fis hes. An . BromalO. 4: 40 3-41 0.

103. Russe ll , E. S. 1923. Report o n seaso nal

34

van at IO nS In the c hemica l com pos itI o n of oysters. G . B. Mini,>t. Agric. Fi sh ., Fish . In ve.,t. Ser. II , Vol. V I, o. I, 24 p.

104. aha, K . c., a nd B. C. G uh a. 1939. Nutnt ional investigal10ns o n Bengal fish. I nd Ian J . Med. Res. 26:921-927.

lOS. Saha, K. c., and . C. G hos h . 194 1. utntional InvestigatIon, on fish. A nn.

Biochem. Exp. Med. 1(2) : 159- 162 . 106. Sakaguchi , M ., M . H ujita. and W .

Sim ldu . 1964. StudIes on muscle of aqual1C animals.-XXXX IIl. Creati ne and creatinine contents In fish muscle extrac­ti\c'. Bull Jap. Soc . SCI. l-"h. 30999-1002.

107 . Sakaguchi , M. and W. Simldu. 1964. StudIes o n mu,cle of aquatic animals.­XXXXL V . AmIno aCIds, trimethylamine OXIde, creatine, creal1nine and nucleot ldes in fih muscle extraCl1ves. [I II J ap., Engl. summ.] Bul!. Jap Soc . SCI. Fish . 30: 1003-1007 .

108. anto, F. 0 ., and S. J . Ascalon . 1931. Amount uf nutrients in PhilIppine food materials. Phliipp . Agric . Rev . 20( 1):402-409.

109. Sawant, P . L. , and . G . Magar. 1961. Studies on frozen fi.,h. I l. Some chemical changes occurnng during frozen storage. Food Techno!. 15 :347 -350 .

110. SchmIdt , P. J . 1948 . Analyses of fresh­water fishes from Canadian interior pro­vince. Fish . Res. Board Can. Pac. Coast Stn ., Prog . Rep . 0.75, p. 48-51.

III. Schroeder , H . A. 1970. Essential trace metals in man : mol)bdenum . J. Chronic Dis . 23 :481-499 .

112 . Setna, S. R., P. . Sarangdhar, and N . V. G a npule . 1944. utritive values of ome marine fishe of Bombay . Indian J . Med . Res . 32: 171-176.

113 . Shaikhmahamud. F. S. 1961. Studies in the nutritive value of Bombay prawns: Part II. J. Sci. Ind . Res . Sect. 0, 20· 157-158 .

114 . Shaikhmahamud, F., and . . G. Magar. 1957 . Studies in the nutritive value of Bombay pra\\ ns: Part I- Chemical com­position of pra\\ns. J . Sci . Ind. Res. Sect. A, 16:44-46 .

115 . Shimada, K ., and E. Tanaka. 1936. Distribul10 n or ino,nol In fi~h. [III Jap ., Eng!. summ.] Bul!. Jap . Soc . Sci . Fi h . 4:305-306.

116. Shostrom, O. E., R . W . Clough, and E. D. Clark . 1924. A chemical stud\ of canned almon. I. Variations in composi­tion of the Pacific Coast salmons and steel head trout as influenced by species and locality where caught. J . I nd. Eng. Chem. 16(3):283-289.

117 . Sinnhuber. R. 0 .. T. C. Y u. T. Chang Yu, and N. L. Karrick. 1956. Variation in proximate compositio n of righ t a nd left fillets or rockfish (Sebasl0des pinllillger) and dover so le (MicrostollluS pacijiclIs). Commer. Fish. Rev. 18(12):24-26.

118. Sohn, B. I. , J. H. Carver, and G. F . M angan, J r. 1961. Composi t ion of com­mercially-important fis h from ew E ng­land waters . P art I- Pro:-.imate ana lvses of cod , haddoc k, Atl antic ocean perc h. butte r­fish, a nd mackere!' Commer. Fish. Rev. 23(2): 7- 10.

119. So hn, B. I. , a nd M . A . Stein berg. 1962. Effect of cooki ng me tho ds o n th e sodiu m conte nt of hali but , haddoc k, and flounder. U. S. Fish Wil d!. Serv., Fish . Ind . Res. 2(1):7-13.

120. Sta nsby, M . E ., and H. S. O lcot t. 1963. Composition of fi sh . 111 M . E. Sta nsby (editor), I ndust ri a l Fishery T ech­no logy, p. 339-349. Reinh old Publi shing Cor p. , Ne'.\' York .

12 1. Suli t, J . I. , O. B. avarro, R. C. Sa n Ju an, and E . B. Ca ldito . 1953. Proximate chem ica l compositio n of various species

of Philippine market fishes. Philli p. J . Fish. 2 : 109-122.

122. Suyama, M ., a nd Y. Sekine. 1965. Studies o n the amino acid composition of shel l-fi sh protein . [111 J ap., Engl. summ .] Bull. J ap. Soc . Sci . Fish . 3 1:634-637 .

123 . Tamura , E . 1957. Amino acid contents in J apanese foods . Annu . Rep. N a t. Inst. Nutr. , p. 32.

124. Tanikaw a, E., T . W a kasa, and Y . Nagasawa. 1958. Studies on the muscle meat of Paralirhodes call1rscha rica (Til.)­(!) . Bull. Fac. Fish ., H o kk a ido Univ . 9: 227-257.

125 . Teeri , A. E., M . E. Lo ughlin . an d D . Josse lyn. 1957. utritive value of fish. I. Nicotinic acid , riboflavin , vitamin B12, and amino acids of various sa lt -water species . Food Res. 22: 145- 150.

126. Teply, L. J ., P . H . D erse, C. H . Kriege r , and C. A . Elvehjem. 1953 . Nutritive va lue of ca nned foods; Vit am in B6 , F o lic acid, beta-carotene, ascorbic ac id , thiamine. ribofl avin , a nd niac in conte nt and proxi­ma te com posi ti o n . J. Agric. Food C hem. 1: 1204- 1206.

127 . Thomas, M. H ., and D. H . Calloway. 1961. Nutritional value of dehydrated foods. J . Am. Diet. Assoc . 39: 105- 11 6.

128. Thompson, M . H . 1959a. Prox imate composition of Gulf of Mexico industri a l fish. Part I- Winter and s pring o f 1958 studies. Commer. Fish. Rev. 2 1(2a): 17-2 1.

129. 1959b. Proximate composi tio n of Gulf of Mexico industrial fish . P a rt 2-Summer of 1958 studies. Commer. Fish . Rev. 21 (2a) :21-23.

130. 1959c. Proximate com posit io n of Gulf of M exico industrial fish . Part 3-Fall studies (1958). Commer. Fish. Rev. 2 1(7): 16-20.

13 I . 1964. Cholestero l content of various species of shellfish. I.- M ethod of a nalysis and preliminary su rvey of variab les. U.S. Fi sh . Wildl. Serv. , Fish. Ind . Res. 2(3): 11-15.

132. 1966. Proximate compositi o n of Gulf

of Mex ico industri a l fish . U .S. Fish Wildl. Serv. , Fish. Ind . Res. 3(2):29-67.

133 . Thurston , C. E. 1958. Sodium a nd potassium in the edibl e portions of 34 spec ies o f fi sh . Com mer . Fish . R ev. 20( 1): 1-5.

134. 1958. Var iatio n in compositio n of southeastern Alaska pink sa lmo n . Food R es . 23:6 19-625.

135. 196 1a. Proxim ate compositio n of nin e species of sole and flounder. J . Agric. Food C hem. 9(4):3 13-3 16.

136. 196 1 b. Proximate compositio n of nine species of rockfish . J. Food Sci. 26: 38-42 .

137. 196 1c. Proximate composi tio n a nd sod­ium a nd po tass ium co nt ents of four species of commercial bottom fish. J. Food Sci . 26:495-498.

138. 1962. Phys ica l characteristics and chem ical composition of two subspecies of lake trout. J . Fish. Res. Board Can. 19: 39-44.

139. Thurston, C. E., and H . S. Gro nin ger. 1959. Composition cha nges in Puget Sound pink sa lmon during storage in ice and in refrigerated brine. J . Agric . Food C hern. 7(4):282-284.

140. Thurston, C. E., M . E. Sta nsby, N. L. Karrick, D . T. Miyauchi , a nd W . C. C legg. 1959. Composition of certain species of fresh-water fish . II. Compa rative da ta for 2 1 species of la ke and river fish. Food Res. 24:493-502.

141. Thurston , C. E., and P. P . MacMaster. 1960. Variations in chemical composi tion of different parts o f ha li but flesh . Food Res . 25:229-236.

142. T hurston, C. E., a nd H . W . Newman. 1962. Proximate composition changes in sockeye sa lmon (Oncorhynchlls ner/w) d uring spawning migration. U.S. Fish Wildl. Serv., Fish . Ind . Res. 2(1): 15-22 .

143 . Valenzuel a, A. 1928. Composition a nd nu tritive value of Philippine food fishes. Philipp . J . Sci. 36:235-242 .

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MFR Paper 1043. From Marine Fisheries Review, Vol. 36, No.3, March 1974. Copies o f this paper, in limited numbers , are available from 083, Technical Informa­tion Divis ion , Env ironmen tal Science Information Center, NOAA , Was hin gton, DC 20235.

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