fish in nutrition034834mbp

FISH IN NUTRITION FISH IN NUTRITION Edited by EIRIK KEEN and RUDOLF KREUZER Technology Branch, Fisheries Division, Food and Agriculture Organization of the United Nations, Roiqe, Italy Published by FISHING NEWS (BOOKS) LTD LUDOATE HOUSE, 110 FLEET STREET, *X>NDON 1962 E.C.4, ENGLAND O FAO 1962 The views expressed in the papers and discussions are those of the contributors and not necessarily those of the Food and Agriculture Organization of the United Nations MADE AND FRINTBD IN ORIAT BRITAIN Y THE WHITBntlARS PRESS LIMITED, LONDON AND TON1RIDOI CONTENTS Page No LIST OF ILLUSTRATIONS ix LIST OF CONTRIBUTORS xi PREFACE B R Sen xvii B Finn xix Donald L McKernan xxi INTRODUCTION /> No Add The Amino Composition of Fish Muscle Proteins G Hamoir Effects of Biological Factors (Sex, Seasonal Races, Spawning Migrations) on Fat, Protein and Water; their Distribution in Sea-Trout J.T Kukucz (Salmo trutta L.) CHAIRMAN'S NOTE 73 76 Sur la presence natureUe de formaldehyde dans les produits alimentaires marins F Soudan 78 Enzymes of Marine Fish Musde and their Rdle Gunther Siebert 80 Endogenous Proteolytk Enzymes and their Action on Water-Soluble Fish Tissue Proteins Blackwood A M Dollar and C 83 Discussion 84 in Fish Spoilage PART IN THE ROLE OF FISH WORLD NUTRITION I Future Abundance G L Kesteven Its 21 Discussion Importance of Fisheries Production and Utilization in the Food Economy G Meseek 23 37 Discussion The R61e of Fish The R6k in Human Nutrition of Fish in Animal Feeding Guha 39 Combs 43 B, C G F M The World Biomass of Marine Fishes Herbert W Graham and Robert L Edwards World Aquatic Biomass SO Discussion LIPIDS AND VITAMINS The Lipids of Fish and Changes occurring during Processing and Storage Oxidation of Fish Lipids / in 86 Olcott 112 // S them A Lovern Some Modern Methods of Separation Analysis applicable to Fish Oils and Holman 117 Relationship between Processing Techniques and the Amount of Vitamins and Minerals in Processed Fish Hideo Higashi 125 Ralph T B-Vitamins in Fish and Shellfish Olaf R Braekkan PART II-CHEMICAL COMPONENTS OF FISH AND THEIR CHANGES UNDER TREATMENT Proteins in Fish Muade JensW.Jebsen Fish Products OlafR Braekkan 141 Froines and C Y Shuster 146 Musde Lipids of Tuna The Effect of Linoleic and Linolenic the Solubility of Adds on Cod Actomyosin Frederick King, Margaret Anderson and 55 Maynard Steinberg Adds in Fish Mito- 148 Amiao Add Composition of Fresh Fish and Influence of Storage and Processing Fritz A L Bramstedt Some ff S Olcott, J PROTEINS AND GENERAL COMPOSITION Proximate Composition of Fish Maurice E Stansby B-Vitamins in 132 Polyunsatnrated chondria 61 68 Discussion Fatty T.Richardson, A L Tappel and E H Gruger 150 151 Contents Past No INFLUENCE OF PROCESSING The 153 Influence of Drying, Salting and Smoking C L Cutting on the Nntrithre Value of Ftah 161 The The Influence The Nutritive Value of Ftah 201 220 Enrichment of Lime-Treated Cora Flour with Deodorized Fish Flour Ricardo Bressani 266 222 Evaluation of Fish Flour in the Treatment of Infantile Malnutrition G G Graham, J M Baertl and A Cordano 271 Discussion 274 Toyo-o Takahashi 224 Minoru Okada 226 Lirros Effect of Several Processing Variables on the Protein Content and Quality of Ftah Flour C ft Middleton, H Fougere J 264 On Toughness of Boiled Fish Meat A B Morrison, E Nutritive Value of Fish Flour and its Use as a Protein Supplement B C Johnson, V C Metta and H E Schendel 207 A Method of Extending Storage Life of SheDflsh Meats C F Dunker and G W Wharton Kurtzman, D G Snyder, L E Ousterhout, F T PiskurandP F Braucher Fish Oils in Relation to Blood Cholesterol and Cardiovascular Diseases 228 Nutritional and Chemical Changes in the LlpM Fraction of Stored Anti-Oxidnnt-Treated and Untreated Herring Meals B E March, J Biely, F Claggett and H L A Tarr 261 The and Fishery Products Edward Cohen and John Peters Ftah Sausage in Japan Konosu and F Matsuura 263 Ammo Pasteurization S and J.A.Campbell Effect of Storage in Refrigerated Seawater on the Adds and other Components of 259 Studies on the Nutritional Value of Fish Flesh Proteins The Valor BkJigtao de pescados de Consume en Espaia InfluencM sobre d mtamo de aJgnnas Tecnkas de Conservation G Varela, A Pujol, Y O Moreiras on the J.M.Shewan Ftah 257 180 of Solvent Extraction on the Influence of Irradiation Preservation C Kfk Tryptophan Content of Fish Meat with Special Reference to the Protein Score Nutritive Value of Ftah Protein A B Morrison M Arkansas Pond-Reared Ftah Influence of Refrigeration and Caning on F Bramsnaes the Nutritive Value of Ftah The The Influence of Fermentation on the Nutritive Value of Ftah with Special Reference to Fermented Ftah Products in South-East Asia K Amano Nutritive Value of Buffalo Fish and Other Dam and Erling Lund 277 Marine Oils, Marine Oil Fractions and Whole Fish Meals on HyperchoksteremkRats James J Peifer 282 The Relation of Fish and Fish Products to Plasma Uptds and Possibly to Atherogenesis L W Kinsell 284 Henrik Comparative Effects of 230 231 Polyunsaturated Fatty Adds in Fish Fat, in the Diet and in the Stood PART CONTRIBUTION OF FISH AND FISH PRODUCTS TO NATIONAL DIETS III 286 Use of Fish in the Control of Hypercholesterania and Obesity C M Harhw and A R Morton 292 Nutritive Values of The GENERAL Food Olav Notevarp and Bjorg N Cyvin Takashi Kaneda 294 H A Dymsza and S A Goldblith 295 Nutritive Value of Sardines S A Miller, Intake, Marine Animal Ofls Nutrition ofMahntritkm K K P N Rao 296 237 246 TRACE ELEMENTS PROTEINS Importance of Minor Fish Proteins in Nutrition and their tike Prevention of Protein Malnutrition Jem Mayer vi Fish 248 Joachim Kiihnau 298 299 INDEX Act in China, mainland fish production, 32 potential, 32 Arginine extractability, 85 isolation, 69 eggs, in, fish, in, 40 40 protein foods, in, 40 Atherosclerosis, see Cardiovascular diseases precipitation, 70 viscosity, 71 Actomyosin, 69, 71, 148 Alkoxydiglycerides, 87 skark liver oil, in, 94 Amberjacks (Seriola spp.), complex content, 37 Vitamin B- Amino acids contents of foods, 254 essential, see Essential in, acids poultry feeding, in, sparing action of, 253 processing, effect of, 66, 154, 155, 156, 172, 61, 73, fish, fish - amino acids acids requirements of humans, 251, 254 factors affecting, 253 interrelationship, 253 pattern of, 253, 254 253 Shiokara, 130 Ammodytes, mineral content, 131 Anchovies (Kngranlis spp.), 136 composition, 57 type of, 57 use in pig feeding, 353 vitamin B-complex, 36 variability, 107 259 phospholipids content, 90 71 myosin, 74 nutritive value, 259 dynamic equilibrium, 16 ecosystems, see Ecosystem fluctuation of, 13 future, of the, 21 species, 11 Biosphere, 10 aquatic, 10 Biotin, see Vitamin B-complex Black Sea Bass (Stereolepsis gigas), vitamin B-complex content, 37 Blood Cholesterol, cardiovascular diseases, (Clupea fish spp.) Lipid hydrolysis, 104 phospholipids, composition of, 105 Cod, frozen, lipid hydrolysis, during storage, 107 liver use in B- 36 (Ictiohus B-complex content, 135 Cod, dehydrated Cod vitamin sprat tus), phosphatides of, 88 phospholipids of, 90 proteinases, Kidney, 83 proteolysis during storage abroad, 81 spleen cathepsin, properties of, 82 Cod Atlantic (Gadus morrhua), vitamin meal Ruminant dairy Cod nutrition, 32 feeding, 326 cow liver oil blood serum cyprinellm VaL)< Butter clams (Saxidomus nut tall), chemical composition, 57 B-vitamins, see Vitamin B-complex lipids, effect of, preservation, effect nutritive value offish proteins, on 259 Antioxidants, 113 use in fish meal, 322 Aquatic animals, mineral content, 131 Aquatic invertebrates, lipids, composition of, 98, 99 Aquatic plants, marine, fluctuations in abundance, Aquatic populations, see Population Aquatic systems, human intervention, 16 man as disturber, Pollution and related activities, 18 effects on aquatic organisms, 19 man as modifier, 16, 19 positive intervention, 19 possibilities in the sea, 20 bases for realization, 21 man as predator, 16 removal activities, 17 Calcium, requirement, recommended, 251 Calories, consumption, 40 Canning, tuna, vitamin B-complcx, loss of, Communities, changes of, climax-community, 1 1 fluctuation, 14 oscillation, 14 128 Cardiovascular diseases, 278, 280, 282, 284 hypercholesteremia, 282 use offish in the control of, 292 Carp (Cyprinus spp.) albumins, 74 aldolase, 74 myogen, 34 258 Cathepsin tissues, in, 81 fish Chimyl alcohol, 97 efficiency, 16 fish, 53, 61, 68, 73, 76, 78, 125, 132 amino acids, 261 tryptophan (of flesh), 261 biological factors, effect of, 76 minerals, 41, 131 effects of processing, 125 protein, 40, 56 amino fish, 1 acids, 274 proximate, 55, 56 - average, 56 85 Cerebrosides, 88 of marine biota, relative production lipids, Catfish (Ictalurus nehulosus), nutritive value, Chemical composition of changes in, cn/ymic, 85 56 phosphatides, 288 71 mammalian biographic areas, Composition of myoglobin, 71 nucleotropomyosin, 71 vitamin B-complex content, activity, patterns of, serial succession, glyccraldehydc dehydrogenase, 74 muscle extracts, composition of, 74 muscle proteins, 75 amino acid, composition of, 75 sition on, 290, 291 composition, 96 molecular distillation, 118 toxicity to pigs, 344 Cod, pacific (Gadus macrocephalus) protein composition, 57 vitamin B-complex content, 135 49 biological conversion, 44 direct supplementation of amino acids, in, 47 formulation, 48, 49 partial nutrition worth, 48 Animal products, nutritive value, 44 fish Cod (Gadus myogen, 17 nutritive value, 257 nutritive value, in definition, mineral content, 131 vitamin B-complcx content, 138 actomyosin, solubility of, 148 cathepsin, 80 cholesterol, 90 mineral content, 131 muscle cathepsin, properties of, 82 muscle peptidases, 81 muscle proteinases, 82 community in, community reduction, Buffalo (Lophius piscatorius) hydrolysis, during frozen storage, Antibiotics fish, 3, complex content, fish Animal feeds amino acid quality marine Clam act in, 74 36 Biological population, see Population Biomass, 3, 10 aquatic, 3, 9, 10 Bristling total B-complex content, in relation to, 278 Bluefin tuna (Thunnas orientalis) non-myosin control, 225 vitamin B-complex content, 36 Ami lipid storage temperature, effect of, 191 Batyl alcohol, 97 Beef, muscle peptidases, 81 Bigeye Tuna (Parathunnus obesus), vitamin 1 non-essential, 252 Angler bacterial spoilage, 184 potential harvest, benthic, 3, relation with fish catch, 47 187,205 Amino acid composition of also see Composition of haddock, 90 rainbow trout, 90 Bagoong, 184 - amino 159 free, 62, 63, 65 levels and balance, Amino heeivacca), nutritive value, cod, 90 Alaskan Pollack (Theragra ctialcoxramma), non-myosin content, 225 Albacore (Germo alalunga) Vitamin Bcomplex content, 127, 136 bones, (Mactra 259 Cholesterol solubility, 148 viscosity, 71 fish *Chirlas' see Compo- edible portion, 56 ranges, 56 variations, 56 vitamins, 41, 126 439 Fish in Nutrition: Index Composition of Essential minimum B-complex, 84, 132, 138, 141 effects of processing, 125 relation with size, 35 Composition of food, 254 Conger eel (Conger conger), vitamin A content, 127 Continental shelf Atlantic, northwest, productivity, Demersae species, harvest, from, Pelagic species, potential harvest, Crabs (Cancer spp.), B-vitamins, in, 138 Crayfish (Neophrops norvegicus), B-vitamins, in, Essential fatty acids, 278 cardiovascular diseases, in relation to, 284 Fats, see Lipids fish, AW Fish, fermented Feeds tuffs, see Animal feeds Fermented Fermented fishery fermented Fermenting, fish Croaker (Sciaena regia value, 259 Assolt), nutritive Crustacean lipids, composition of, 99 vitamin B-complex content, in, 138 Cusk (Brosme brosme\ vitamin B-complex, content of, 135 acceleration of process, acid hydrolysis, 192 alkali hydrolysis, 193 91 improvements, need on cholesterol metabolism effect rats, in 294 Cystine cereals, in, 45 - 45 meat scrap, in, 45 milo, in, 45 species difference, 181 concentration, effect of, 183 effect of, 183, 184 quantity added, 183 rdleof, 182 temperature rise, effect time required, 184 Dab (Limamla limanda) lipid hydrolysis, during frozen storage, 107 total phosnholipids, 90 Dehydrated fish, see Fish, dried Dietary allowances, recommended, 251 Dogfish (Squalux spp.) lipid hydrolysis, during frozen storage, 107 liver oil, composition of, 97 total phospholipids, 90 vitamin B-complex content, 137 Dog salmon, vitamin A content, 127 Dried fish, see Fish, dried Drum (Sciaena spp.), vitamin B-complex content, 137 1 component of, 1 biomass, 16 determinate factor of, supply component of, Eels vitamin A content, 127 vitamin B-complex content of, 134, 137 Egg, essential amino acids, in, 40 1 Elasmobranchs 87 squalene, 88 liver oil, 94 composition, 97 Enzymes in fish, 80, 83 lipids, cathepsins, 80, 81 glycolytic, 75 peptidases, 80 proteolytic, 65, 80, 83 Essential amino acids 40 seasonal difference, 182 - impurity, seed meal, in, 45 protein food, in, 40 tankage, in, 45 non-myosin content, 225 texture, 225 Fish, canned, 156 Fish consumption blood cholesterol, effect on, 280 cardiovascular diseases, in relation to, 284 economic conditions, effect of, 51 factors restricting, 37, 246, 247 effect of, 51 quality available for human consumption, see Fish available for human consumption Fish culture, paddy fields, 30 Fish, dried, 294 toxicity of oil, 294 Fish, fried, biological value, Fisheries 259 Africa, 30 America, North, 30 America, South, 31 Asia, 32 China, mainland, 32 Europe, 33 Oceania, 33 U.S.S.R., 33 nutritive value, effect on, 180 proteolytic enzymes organ differences, 182 role of 181 salt oil biological 232 181, 188 chemical changes caused by, 189, 190 - fish, in, 40 fish meal, in, Ecological concepts, Ecosystem(s), for, 195, methods and equipment, mould, 189, 190 use of, 189 liver oil 440 Fish, formation, 184 bacterial growth during hydrolysis, 184 enzyme preparation, use in, 192 hydrolysis, quality changes during, 184 Cuttlefish (Sepiola spp.) fish, in, see products, Fish, boiled food habits, ammonia 138 depot amino acids continued requirements, in man, 252 pattern of requirements, 253, 254 application of, 254 protein foods, in, 40, 45 fish continued continued vitamins of, 191 vitamins, loss of, 129 Fish animal feeding, use in, 43, 303 cardiovascular diseases, in relation to, 284 contribution to world protein food, 25 control of hypcrcholesteremia, in the, 292 control of obesity, in the, 292 definition, 87 freshwater, 27 nutritive value, see Nutritive value offish prevention of protein deficiency, in, 254 social behaviour, utilization, 34, 35 Fish as human food, 39 Fish as source of protein, 246, 254 Fish available for human consumption, 238 average quantities in selected countries, 243 Argentina, 238 Australia, 238 Canada, 238 - Chile, 238 Denmark, 238 - Egypt, 238 Finland, 238 France, 238 India, 238 Israel, 238 Italy, 238 Japan, 238 New Zealand, 238 Norway, 238 Oceania, 238 - South Africa, 238 Turkey, 238 - U.S.A., 238 calcium content, 241, 243, 245 calorie content, 239, 243 fat content, 242, 244 protein content, 240, 243, 244 vitamin B-complex content, 245 Fish, fermented, 195, 196 Ami Shiokara, see Ami Shiokara ammo-acid composition, 187 composition, 130, 186, 187 concentration, 193 flavour developing flora, 185 Funasushi, see Funasushi Ika-Shiokara, see Ika-Shiokara Japanese, 130 Katsuobushi, see Katsuobushi Katsuo-shiokara, see Katsuo-Shiokara Konowata, see Konowata Kusaya, see Kusaya Mam-chao, see Mam-chao mineral content, 130, 193 Nuoc-mam, Oil see Nuoc-mam decomposition, 187 Pedah-Siam see Pedah-Siam quality control, 194 salt, content of, 188 South-east Asia, 180 toxicity, 194 vitamin content, 130, 193 Fish flour, 201, 228, 264, 271, 41 1, 412, 415, 418,424,431 acceptability, 276 bacteriological quality, 275 comparison with dried composition, 228 fish, 254 effect of processing variables, 226 consumption, present, 275 cost, 275, 276 developments to date, 412 Canada, 412 Iceland, 415 Scandinavia, 418 South Africa, 424 U.S.A., 431 level required in diet, 275 methods and equipment Dabsch process, 202 Firi process, 202 Guttmann-Vandenheuvel process, 202 Viobin process, 202 Vogel process, 202 Nutritive value, 201, 202, 203, 232, 263 264,265,271,272,274 - biological value, 203 digestibility co-efficient, net protein ratio, 205 204 net protein utilization, 203, 204 processing variables, effect of, 228 protein efficiency ratio, 202, 203 solvent extraction, effect of, 201, 204 Fish in Nutrition: Index Fish meal Fish flour continued solvent extraction, 201 effect of, 201 continued preservatives, in toxicity of nitrites, 348 lysine availability, effect on, 205, 232 supplementation in diet, effect of, 255 toxicity, 205, 275 use as protein supplement, 264, 265 use to enrich biscuits, 275 use to enrich cornflour, 266, 268, 269 use to enrich wheat flour, 272 use in treatment of infantile malnutrition, processing and marketing variables, 303 production, 31 Peru, in, 31 271 use in treatment of protein malnutrition, self-heating, 115 276 Fish, fresh methionine sulphoxide, pressure non-myosin content of, 225 use in pig feeding, 345 of, 232 Fish, frozen lipid hydrolysis, in storage, 107 nutritive value, effect on, 155 Fish, handling, refrigerated sea-water storage, see Refrigerated sea-water storage Fish, hydrolysates acid, 193 Fish in animal feeding, 43 International Weather Fishing, Fish, irradiated 209 nutritive value, 207, 212, 216 assessment of, 208 sensory assessment of, 211 shelf life, extension of, 212 storage life at chill temperature, 213 Fish irradiation, see Irradiating fish Fish jelly products, loss of vitamins in processing, 129 Fish landing, see Fish production Fish liver residues, use in pig feeding, 348 Fish meal, 230, 303, 310, 312, 320, 326, 364, 366 analysis, recommended procedure, 316 animal feeding, use in, 48 other proteins, effect of, 48 tolerance level, 48 changes caused by processing, 314 314 proteins, 314 lipids, in, 314 rendering, in, 314 storage, in, 314 composition, 130, 320, 333, 334, 335 amino acids, 318, 335 minerals, 130,321, 335 trace elements, 318 proximate, 130, 321, 335 vitamins, 130, 318, 320, 321, 335 digestibility, 325 amino acid content 254 good quality product, composition of, 317 essential of, herring, see Fish meal, herring loss of vitamins, during processing, 129 nutritive value, 44, 320, 356, 364, 366 of cooking, on, 305 of curing, on, 306 effect of dry rendering, on, 307 effect of drying, on, 305 effect of handling of raw material, 305 effect of preservatives in raw material, on, 305 effect of pressing, on, 305 effect of processing, on, 303 effect of storage, on, 306 effect of storage of raw material, on, 305 effect of wet rendering, on, 304 effect effect - consumer toxicity of oil, oxidation, 115 use in feeding animals, 47, 303 294 unidentified growth factor, 45 use of antioxidants, 322 use in pig feeding, 33, 335 acceptability, 336 comparison with other protein supplements, 340 component oil, effect of, 343, 344 348 use in poultry feeding, 356 use in preparation offish paste, 189, 190 problems Fish meal, anchovy utilization, of, 312 composition, 321 feasibility, drying, rations for broilers, in, 46 rations for laying hens, in, 46 supplement to other animal feeds, as, 366 toxicity, Report Service, 28 Fishing grounds, important, productivity, Fish in human nutrition, 39 market source of amino acid, as, 46 quality requirements, 336 quantity requirements, 338, 339, 340 composition, 194 aminp quality control, 334 quality grades, 49, 337 quality standard, recommended, 316 raw material, preservation of, 305 sanitary control, 323 Fish meal, whitefish composition, 333 vitamin B-complex, 326 use in feeding dairy cows, 326 Fish paste composition, 189 niacin, in, 139 Fish paste (unfermented), use in feeding 348 Pig, Fish processing, see Processing, fish Fish product(s), 125, 284 cardiovascular diseases, in relation to, 284 composition, 125 minerals, 321 proximate, 321 vitamins, 321 Fish meal, cod chemical composition, 321 mineral, 321 proximate, 321 vitamins, 321 Fish meal, crab, use in pig feeding, 348 Fish meal, dolphins, use in pig feeding, 348 Fish meal, eel, use in pig feeding, 348 Fish meal, herring, 230 composition, 321, 322, 333 minerals, 321 proximate, 321 vitamins, 321 lipids deterioration in storage, 230 nutritive value, 230 loss of lysine, in processing, 310, 311 use in feeding cattle, 328 use in feeding dairy cows, 324, 325, 326, 327, 330 use in feeding goats, 328 use in feeding ruminants, 324, 329 acceptability, 329 use in feeding sheep, 328 Fish meal, lobster, use in feeding pig, 348 Fish meal, menhaden composition, 318, 333 proteins, 318, 320 Fish meal, mussel, use in feeding pig, 348 Fish meal, pilchard composition, 321 minerals, 321 proximate, 321 vitamins, 321 Fish meal, redfish composition, 321, 333 minerals, 321 proximate, 321 vitamins, 321 Fish meal, sardines, composition, 333 Fish meal, sea bream, use in feeding pig, 348 Fish meal, shark, use in feeding pig, 348 Fish meal, shrimp, use in feeding pig, 348 Fish meal, tuna, composition, 333 reaction, 274 of, 78, 79 nutritive value, 44 formol content effect on animal justification of, flesh, 47 50 use in feeding pig, 322, 345 breeding stock and baby pigs, 347 effect on carcass quality, 345 use in feeding ruminants, 324 vitamin contents, 125, 141 Fish products in animal nutrition, 47, 303 fur-bearing animal nutrition, nutritive value, 303, 310, 370 374, 381 digestibility, 364 effect of processing, 303 metabolizable energy, 364 pig nutrition, in, 332 poultry nutrition, 356, 366, 368, 370 problems in utilization, 312 ruminant nutrition, 324 Fish production, 23, 26, 31 China, mainland, 32 food economy, importance in, 23 freshwater, 27 increased production, implications of, 274 Japan, 126 Peru, 31 world, 26, 27 by continents, 27 marine, potential, 27 Fish protcin(s), 248 amino acid composition, 73, 274 human nutrition, importance in, 248 muscle, 73, 85 nutritive value, 201, 259, 263 prevention of protein malnutrition, in, 248 processing, effect of, 154, 155, 156, 163, 172, 186, 201 sarcoplasmic, 74 solvent extraction, effect of, 275 stroma protein, 85 structural, 74 stability, 85 Fish sausage, 226, 232 composition, 227 keeping qualities, 232 of vitamins, during processing, 129 Fish silage, 159 use in feeding pig, 346 Fish solubles, 320 composition, 130, 315, 321 loss minerals, 130 proximate, 130 vitamins, 30 loss of vitamins, during processing, 129 nutritive value, 45, 320 processing, 315 use in feeding pig, 345 use in feeding poultry, 368 utilization, 315 Fish stocks, better knowledge, use of, 29 Fishy flavour animal flesh, in, 47 441 Fish in Nutrition: Index Haddock (Gadus continued Fishy flavour eggs, in, 47 Flat fish npn-myosin content, 225 vitamin B-complex, content of, 127 Flounder, vitamin B-complex content, 134 Folic acid, see Vitamin B-complcx Food additives, permitted in the U.S.A., 14 Food available for human consumption, 238 calcium content of, 241 calorie content of, 239 protein content of, 240 selected countries Argentina, 238 Australia, 238 Canada, 238 Chile, 238 Denmark, 238 Egypt, 238 Finland, 238 France, 238 India, 238 Israel, 238 Italy, 238, 246 Japan, 238 New Zealand, 238 Norway, 238 Oceania, 238 - South Africa, 238 Turkey, 238 U.S.A., 238 Food balance sheets, 238, 246 food consumption, 24, 237, 243 animal protein, world distribution of, 24 average quantities in selected countries, 243 calories, world distribution of, 24, 25 cereal, in selected countries, 25 proteins, in selected countries, 25 Food, irradiated, nutritive value, 214, 216, 217 Food irradiation, see Irradiating, food Formol, fishery products, in, 78, 79 Freeze-drying, fish, possibilities, 35, 37 Freshwater fishes, vitamin B-complex content, 134 Frigate mackerel (Auxis tapeinosoma) npn-myosin content, 225 vitamin B-complex content, 135 Fucosterol, effect on plasma or liver cholesterol of rats, 294 Funasushi, 188 bacterial flora, of, 189 changes during ripening, 88 fish meal, 45 in, meat scrap, 45 45 in, milo, in, 45 seed meals, oil tankage, in, 45 45 Glycogen in fish effect on spoilage, 84 minerals content, 131 Great Lake whitefish (Coregonus clupivitamin B-complex content, 134 Grouper (Epinephelus mono), vitamin Bcomplex content, 137 fornris), Gurnard lipid (Trig la gurnardus) hydrolysis, during frozen storage, 107 total phospholipids, 90 Haddock (Gadus cholesterol, lipids, aeglefinus) 90 90 sphingolipids, 89 442 37 hydrolysis, during frozen storage, 107 total phospholipids, 90 lipid B- Hake (Merluccius merluccius) hydrolysis, during frozen storage, 107 lipid nutritive value, 259 total phospholipids, 90 Halibut (Hippoghssus hippoghssus) lipid hydrolysis, during frozen storage, 107 total phospholipids, 90 vitamin B-complex content, 34 Herring (Clupea spp.) non-myosin content, 225 phospholipids of, 89 total phospholipids, 90 Herring, Atlantic (Clupea harengus), vitamin B-complex content, 36 Herring, Pacific (Clupea pallasii), vitamin B-complex content, 36 Herring, Caspian, lipid hydrolysis, during salting, 106 Herring, Caspian, salted, lipid hydrolysis, in storage, 106 Herring, frozen, lipid hydrolysis, during storage, 107 Herring meal, see Fish meal, herring Herring oil, see Lipids of herring Herring, salted, use in feeding cows, 326 Histamine, tuna, in, 84 Histidine fish, in, 40 Hydroperoxydes, decomposition products 113 see Hypercholcsteremia, Cardiovascular diseases Ika-Shiokara bacterial spoilage, 184, 185 physical properties, 185, 186 Inositol, AW Vitamin B-complex Iron, requirements, recommended, 251 bacterial flora, effect on, 214 blanching, effect on dose limits, 212 froxen state, in, 212, 232 lipids, effect on, 212, 232 maximum dose for acceptability, 210, 232 nutritive value, effect on, 207 pasteurization, 208, 210 proteins, effect on, 212 sterilization doses, 209 vitamins, effect on, 215, 216 Irradiating, food digestibility, effect on, 216 energy value, effect on, 216 Irradiation, marine bacteria, effect on, 209 Irradiation preservation of fish, see Irradiating, fish Lamprey vitamin A content, 127 Lecithin fish liver oil, in, 95 salmon egg, in, 95 Lemon Sole (Microstomm kitt) hydrolysis, during frozen storage, lipid 107 total phospholipids, 90 vitamin B-complex content, 134 40 protein foods, 40 protein foods, in, 40 Ling (Molva molva) hydrolysis, in frozen storage, phospholipids, 90 vitamin B-complex, 135, 137 lipid total in, 40 107 Ling Cod (Ophiodon elongatu\) lipid hydrolysis, in fro/en storage, total phospholipids, 90 107 vitamin B-complcx content, 135, 137 Lipids cardiovascular diseases in relation to, 280 chain length, effect on absorption, 280 definition of, 86 energy reserve, as, 88 fatty acid composition, 286 Lipids of blood scrum cholesterol content, 290 cod liver oils, effect of, 290, 291 composition, 289 polyunsaturated fatty acid content, 290 soybean oil, effect of, 290, 291 Lipids of brain cattle, fatty acid composition, 288 horse, fatty acid composition, 288 whale, fatty acid composition, 288 Lipids of eggs, fatty acid composition of, 287 Lipids offish, 86, 112, 117, 146, 150, 277, 282, 294 analysis, 117 animal feeding, use in, 50 blood cholesterol, in relation to, 277, 278, 282 cardiovascular diseases, in relation to, 277 carp (Cyprinus carpio), depot lipids, composition of, 93 castor-oil fish (Ruvettus pretiosus\ composition, 93 cholesterol, content, 90 effect on blood cholesterol, 279 composition, 41 chromatography adsorption, 119 gas, 122 glass paper, 122 Isoleucine fish, in, prevention, 250 prognosis in treated cases, 250 treatment, 249 fish, in, protein foods, in, 40 tuna, in, 84 Horse mackerel, vitamin B-complex content, 127, 137 Human intervention, aquatic systems, see Aquatic systems, human intervention Human requirements of protein, see Protein requirements of, Katsuobushi, 190 changes during processing, 191 manufacture, 190 Katsuo-Shiokara, 182 changes during storage, 82 Konowata, 130 Kusaya, 195 Kwashiorkor, 239, 248 etiology, 249 incidence, 248 pathology and clinical characteristics, 249 Leucine 212 in, John Dory (Zeusfaber) Irradiated fish, see Fish, irradiated Irradiated food, see Food, irradiated Irradiating fish, 208 amino acids, effect on, 212, 232 antibiotics, in combination with, 208, 212 antioxidants, in combination with, 208, Glycine cereals, in, Jacks, vitamin B-complex content, continued aeglefinus) tropomyosin, composition of, 74 vitamin B-complex content, 35 vitamin Hairtail (Trichiurus spp.), complex content, 136 paper, 121 Fish in Nutrition: Index Lip ids of Lipids of fish products, fatty acid composition, 288, 289 Lipids of haddock (Gadus aeglefinus\ 90 continued continued partition, 120 thin-layer, 122 crystallization, 118 fish chromatography differences lipids, in and depot non-depot 94 differences freshwater in and marine special, 93 distillation molecular, 1 effect on pigs, 343, 344 fatty acid composition, 288, 289 fractional, 1 variations in, 92 depot, composition, 93 non-depot, composition, 93 freezing, effect of, 101 fresh fish, 87 heat, effect of, 101 hydrolysis dehydrated raw cod fillets, in, 104 dehydration, effect of, 104 effect of biological differences, 106 frozen storage, in, 107 microbial, 100 processing, during, 100 protein denaturation, relation with, 108 salt, effect of, 105 significance of, 108 species differences, effect of, 106 temperature, effect of, 102, invertebrates, 98 composition of, 99 non-depot, distribution nutritive value, 277, in tissue, 90 294 oxidation, 112 mechanism of, 1 phosphatides, fatty acid composition, 288 phospholipids, 98 hydrolysis, course of, 107 pollan (Coregonus pollan), composition, 93 polyunsaturated fatty acids, 150 blood cholesterol, effect on, 279 configuration, 278 content of, nutritive value, 115 toxicity of, 115 unsaponifiablc fraction, effect of cholesterol, 279 - wax 45 meat scrap, in, 45 milo, in, 45 in, A content, 95 esters, 94 of fish liver, alkoxydiglycerides, fatty acid composition, 97 tankage, in, 45 Methiontne sulphoxide, fish, in, 233 Minerals in fish, loss of during processing, 131, also see Composition of fish minerals Molluscs, vitamin B-complex content, 138 Mullets (Mugil spp.), vitamin B-complex content, 137 Muscle metabolism, 71 Myogen crystallization, 71 rabbit, composition of, 74 Myoglobin, crystallization, 71 Myosin composition, 73 lobster, 73 ujtracentrifugation, 71 viscosity, 71 Mysis chemical composition, mineral, 131 Niacin, see Vitamin B-complex Nicotinic acid, AW Vitamin B-complex Nucleotropomyosin crystallization, 71 spectrophotometry, 71 185, 187 powder, 193 Nursehound (Scy Ilium canicula) lipid hydrolysis, during frozen storage, 107 total phospholipids, 90 Nutrition requirements, human, 237 Nuoc-mam, Nutritive values offish, 41, 153, 161, 180, 201, 207, 257, 259, 263, 292, 294, 298 biological value, 40 canning, effect of, 153 drying, effect of, 161 fermenting, effect of, 180 hypercholesteremia, in the control of, 292 mineral, 131 vitamin B-complex, 127, 136 Maigre (Sciaena spp.), B-vitamins, Maillard reaction, 157 Obesity, use of fish, in the control of, 292 Ocean perch, see Red fish Oceans in, 137 currents, 28 important fishing grounds, Mam-Chao, natural regions, of, 12 net primary production, 6, primary organic production, 6, Octopus (Octopus bimaculatus) nutritive value, 259 vitamin B-complex, 138 Oils, see Lipids Organic production, see Production Marine Oxymyoglobin, spectrophotometry, 71 Mako (Isurus oxvrrhynchus), in, 137 Malnutrition, 237 incidence of, 237 B-vitamins, protein, 246 Malodorous compounds, ami no acid degradation products, 63, 65, 154 188 Margarine, fatty acid composition of, 287 muscle enzyme, 80 Megrim (Lepidorhambus whiffiagonis) lipid hydrolysis, during frozen storage, fish, total phospholipids, 90 259 protein score, 261 refrigeration, effect of, 153 salting, effect of, 161 smoking, effect of, 161 63, 85 Mackerel (Scomber scomber) 107 96 milo, in, 45 oilseed meal, in, 45 protein foods, in, 40 irradiation, effect of, 207 obesity, in the control of, 292 processing, effect of, 41, 161, 259 protein, 201, 259, 263 effect of processing techniques, effect of solvent extraction, 201 fish, in, 40 fish meal, in, chemical composition, 57 triglycerides fatty acid composition, Lipids vitamin B-complex content, 138 Lysine cereals, in, 45 degradation, 85 blood depot lipids, 87 composition, 87 wax esters, 88 flesh lipids, 87 non-depot lipids, 88 cerebrosides, 88 phospholipids, 88 Sphingolipids, 88 sphingomyelin, 88 sterols, 88 visceral lipids, 94 composition of, 95, 96 depot lipids, 94 non-depot, 95 phospholipids, fatty acid composition, 98 vitamin (Brevoortia tyrannus) tankage, in, 45 Lysine, free, changes, vertebrates - menhaden composition of, 91, 93 methyl esters, separation of, 23 unsaturated fatty acids, 114 Lipids of milk cow, fatty acid composition of, 287 horse, fatty acid composition of, 287 human, fatty acid composition of, 287 Lipids of molluscs, composition of, 99 Lipids of pig, fatty acid composition of, 287 Lipids of pilchard, composition of, 93 Lipids of ruminants, fatty acid composition, 287 Lipids of salmon (Salmo salar), composition, variations in, 92 Lipids of sprat (Sardina oscillata), composition of, 93 Lipids of trout, 92, 93 aldehydes from Plasmalagen, 94 composition of, 93 variations in, 92 Lipids of tuna (Thynnus orientalis), 89 Lipids of vegetables, fatty acid composition, 288 Lipids of whales, fatty acid composition, 288, 289 Lobster (Hamaris spp.) nutritive value, 259 oilseed meals, in, 45 protein foods, in, 40 286 toxicity, 281 rancid lipid 93 286 composition, 91 storage 103 of, variations in, 92 partition chromatography, 120 Lipids of liver pig, fatty acid composition, 286 salmon (sea), fatty acid composition, 286 trout (freshwater), fatty acid composition, Lipids of flesh lipids - non-depot, composition Lipids of herring, 89 composition of, 91 Methionine continued meat scrap, in, 45 Overfishing, 29 Oyster (Ostrea spp Crassostrea spp.) chemical composition ; mineral, 131 vitamin B-complex, 38 Methionine cereals, in, 45 fish, in, 40, 45 fish meal, in, 45 Pacific cod Pacific (Gadus macrocephalus), see Cod, Pantothenic acid, see Vitamin B-complex 443 Fish in Nutrition: Index Para-ami no bcnzoic acid, see Vitamin B- complex meal, extraction, influence of fatty acids, on, 71 lower vertebrates, 74 mobility, 74 sedimentation, 71 spectrophptometry, 71 ultracentrifugation, 71 viscosity, 71 Pcntpthenic acid, see Vitamin B-complex Peptidases, pig muscle, in, 81 Peptides, chilled storage, effect of, 54 Phenylalanine 40 protein foods, in, 40 warm-blooded Phosphatides cod flesh, egg yolk, fatty acid composition of, 288 fatty acid composition of, 288 herring flesh, fatty acid composition of, 288 tuna, in, 88 Phospholipids, 88 cod, in, 90 rainbow trout, in, 90 salmon, sockeye, 90 Pike (Esox Indus), vitamin B-complex content, 134 Pilchard (Sardinops caerulea), vitamin Bcomplex content, 36 Pisciculture, marine, 21 Plaice myogen, 71 vitamin B-complex content, 134 Plasma lipids, effect of fish products, 284 Plasmalogens aquatic invertebrates, in, 99 in, cold-blooded vertebrates, 74 consumption, 40 crystallization, 71 Pedah-Siam, 187 tuna, Pollack Phosphatides, of, 88 total phospholipids, 90 Protein(s) Pasteurization, shellfish, 222, 223 Patexcp (Polybius Lenshwi Leach) nutritive value, 259 fish, in, Salmons Pro-oxidants, 113 88 (Gadus pollachius), vitamin B- complex content of, 35 Polyunsaturatcd tatty acids atherosclerosis, in relation to, 290 vertebrates, 74 Protein deficiency diseases, see Protein malnutrition Protein denaturation, lipid hydrolysis, relation with, 108 Protein in fish muscles, 68; also see Fish proteins Protein malnutrition, 40 kwashiorkor, see Kwashiorkor Pompanos (Pahmata in, quality, 251 quantity, 251 Shellfish recommended, 251 chemical composition, vitamin B-complex, 132 pasteurization, effect of, 223 Shiokara, amino-nitrogen formation, 185 Shrimps (Penaeus spp.) chemical composition, mineral, 131 vitamin B-complex, 38 nutritive value, 259 Siscowet lake trout (Cristovomer namacnsh siscowet), chemical composition, 57 Skates (Raja spp.) lipid hydrolysis, during frozen storage, 107 total phospholipids, 90 vitamin B-complex content, 37 Skipjack tuna (Katsuwonus pelamis) chemical composition, 57 essential amino acids, 25 Protein score, 254 Proteolytic activity, spoilage, role in, 65, 85 on tissue action Proteolytic enzymes, proteins, 62, 63, 65, 83 Protoplasm, 16 phptosynthesizing, 16 Proximate composition offish, 55; see also Composition of fish proximate Pyridine, degradation, 85 Pyridoxine, see Vitamin B-complex Rabbit, muscle proteins, amino acid composition of, 75 Rainbow lipids, cholesterol, 90 Rancid Raw Population(s), vitamin A, 127 vitamin B-complex content non-mypsin content, 225 - lipids, nutritive value, 115 (Chimaera monstrosa), oil, composition of, 97 48 tolerance fish, by animals, Rays (Raja spp.), Vitamin B-complex liver content, 137 vitamin fish (Sebastus marinus), B-complex content, 137 Red sea bream (Chrysophrys major), vitamin B-complex content, 137 Red snapper (Tertianus blackfordii), vitamin B-complex content, 37 Refrigerated seawater storage effect on nutrient components, 220 whiting, 221 effect on composition, 221 Red 1 changes of, eumetric fishing, 20 expansion of, 13 fluctuation, 14 integration, 15 oscillation, 14 reduction of, 17 relative production efficiency, 16 repression, 13 Population, human, world, 24 Porbeagle (Lamna cornubica), B-vitamins, in, 137 Pork fish (Anisotremus interrupt us), Bvitamins, in, 137 Post-mortem, changes in muscle, 85 Prawns, deep sea (Pandaluss borealis), B-vitamins, in, 138 Pristane, shark liver oil, in, 94 Processed fish, see Fish products Processing fish, loss of minerals, during, 31 Production, 16 organic, 6, 16 Productivity brackish fish water areas, 29 freshwater areas, 29, 30 Resource, aquatic, 1 Rock bass (Paralabrax clathratus), vitamin B-complex content, 37 Rockfish (Sebastodes spp.) proteinases, kidney, 83 vitamin B-complex content, 137 Riboflavin, see Vitamin B-complex Riboflavin in fish, see Composition of fish vitamins B-complex Rigor mortis, changes, associated with, 63,85 Saithc (Gadus virens) hydrolysis, during frozen storage, 107 total phospholipids, 90 lipid minerals, 131 phospholipids, 90 Rancidity, mechanism of, 113 productivity, 30 freshwater, 30 productivity, 30 444 trout (Salmo iridius) chemical composition Ratfish 131 76 Shark, liver oil composition, 97 Urea, fractionation of, 118 Sharks, vitamin B-complex content, 137 brackish water, 30 Pond Smelt, chemical composition, mineral, of, mchlnahrschaden, 248 Protein requirements - nutritive value, 257 259 Saury, chemical composition, minerals, 131 Scallops (Pecten spp.), vitamin B-complex content, 138 School shark (Galeorhin us aus trails Maclay), liver fat, composition of, 95 Sea-trout (Salmo trutta L.), composition Selachyl alcohol, 97 media), B-vitamins, 137 Pond fish, Ponds 131 Sardines, canned, biological value of proteins, 259 Sardines, fresh, biological value of proteins, marasmus, 248 antioxidation of, 113 blood cholesterol, in relation to, 278 mechanism of depressing effect, 280 consumption, effect of, 286 lipids offish, in, 268 metabolic relation with vitamin E, 281 visceral lipids, composition of, 96 vitamin B-complex, content of, 134 Salted and dried fish, toxicity of oil, 294 cod, Salting lipid hydrolysis, during salting, 105 chemical Sardines, composition, mineral, Soybean of, 127, 136 oil blood serum lipids, effect on, 291 unsaturated fatty acids, 14 Sphingolipids, 88 aquatic invertebrates, in, 99 Sphingomyelin, 88 Spoilage of fish changes in composition, 85 factors responsible for, 65 Sponge, lipids, composition of, 99 Squalenc, 88 shark liver oil, in, 94 Squid, nutrition value, 259 Sprat, see Bristling Starry flounder, vitamin of, 127 Sterile muscle, B-complex content keeping quality, 85 Sterols, 88 Sucker (Catostomis cotnmersonii), vitamin B-complex content, 34 Swordfish (Xiphias gladius), vitamin Bcomplex content, 136 Synergists, 114 Thiamine, see Vitamin B-complex Thiamine content of fish, see Composition of fish vitamins B-complex Thiaminase, fish, in, 84, 138 Threonine fish, in, 40 protein foods, in, 40 Fish in Nutrition: Index Total phospholipids offish flesh, 90 Trace elements in fish, see Composition of fish-minerals Tropomyosin, composition, 74 Trouts (Salmo spp.; Salvelinus vitamin B-complex content, 34 Tryptophan cereals, in, fish, in, fish spp.), meal, Vitamin assay B-complex, fish 45 in, in storage, 128 Tyrosine 40 in, 40 fish Valine 40 protein foods, in, 40 141; see also vitamins during preparation of fish sausage, 129 during preparation of fish solubles, 129 loss in preparation of fish-jelly products, 129 vitamin A, 127 visceral oil, in, 95 vitamin B-complex, 127, 132, 138 loss in canning tuna, 128 loss 95 97 in, 97 composition, 325 digestibility, 325 use in ruminant nutrition - dairy cow feeding, 325 desirability, 330 Whale products, use in feeding pig, 348 Whiting (Merluccius bilinearis), composition 221 Witch (Glyptocephalus cynoglossus) freshwater fish, 34 heat treatment, effect of, 128, 157 loss due to boiling, 128 loss due to drying, 128 loss due to processing, 28 loss due to salting, 129 loss due to smoking, 129 loss during preparation of fermented products, 129 loss during preparation of fish meal, 129 loss Unsaturated fatty acids, paper chomatography, 122 Unsaturated fatty acids in fish, see Lipids of esters, 88 fish liver, in, 97 fish visceral, in, grey mullet ovary, 133 fish fish visceral oil, in, Wax Whale meal spoiling fish, in, 193 Vitamins in fish, 125, 132, Composition of myoglobin, 71, 85 nucleotropomyosin, 71 oxymyoglobin, 71 phosphatides, 88 vitamin B-complex, 136 Tuna, canned, vitamin B-complex, loss fish, in, in, Waxes, globefish ovary, in, 97 , 146 protein foods, 279 Vitamin B-complex, 84, 127, 128, 132, 134, 135, 136, 137.138,141,245,326 Vitamin B see Vitamin B-complex Vitamin B J2 effect on reproduction, 275 Tunas fish, in, effect on, sampling, 133 45 45 in, milo, in, 45 oilseed meal, in, 45 protein foods, in, 40 tankage, in, 45 Tsukudani, mineral content, 131 lipids, 89, Vitamin A blood cholesterol, irradiation, effect of, 215 toxicity of high doses, 279 40 meat scrap, Vistula salmon, composition of, 76 Vitamin(s), requirements, recommended, 251 hydrolysis, during frozen storage, 107 total phospholipids, 90 Wolf-fish vitamin (Anarrhichas lupus), B-complex content, 37 lipid Yellow perch (Perca flavescens), vitamin B-complex content, 34 Yellow Pike (Stizostedion virum v/Yrwm), vitamin B-complex content, 34 Yellowfin Tuna (Neothunnus macropterus composition, mineral, vitamin B-complex, 127 Yellowtales (Seriola spp.), vitamin Bcomplex content, 37 Zamene, shark liver oil, in, 94 445 FAO FISHERIES PUBLICATIONS Amongst the many papers, reports and publications issued by the Food and Agriculture Organizavolumes of special interest to biologists and tion of the United Nations are the following specific administrators A full catalogue of all publications for copies or additional information viale delle Terme Rome, di Caracalla, YEARBOOK OF FISHERY is issued as well as a quarterly about fisheries list of new additions Enquiries should be addressed to: Fisheries Division, FAO, Italy STATISTICS Vol XI (Production), published 1960 $4.00 (20s.); and Fishing Craft), published 1961, $4.00 (20s.); Vols XIII, 1960-61 1961 (Production) in preparation Trilingual and XIV, Trade) (International Vol Xll, 1960 (Production WORLD FISHERIES ABSTRACTS Annual subscription $4.00 (20s.) Quarterly Appears in English, French and Spanish editions Single issue $1.25 (6s 3d.) THE GREAT POTENTIAL FOOD SUPPLY World Food Problem No 3, 1960, $0.50 MULTILINGUAL VOCABULARY AND NOTATION FOR FISHERY DYNAMICS 1960, $0.50 FISH, (2s 6d.) Also available in French and Spanish (2s 6d.) TRILINGUAL DICTIONARY OF FISHERIES TECHNOLOGICAL TERMSCURING $1.00 1960, (5s.) COSTS AND EARNINGS IN PRIMARY FISHING ENTERPRISES FAO 1961, $0.75 (3s 9d.) Also available in Fisheries Study No 10, French and Spanish FINANCIAL ASSISTANCE POLICIES AND ADMINISTRATION FOR FISHERY INDUSTRIES In preparation For address regarding the above volumes see introductory paragraphs above 446 VALIABLE BOOKS PUBLISHED FISHING NEWS (BOOKS) LTD Ludgate House, 110, Fleet Street, London, E.C.4, England FISHING BOATS OF THE WORLD Record of papers and discussions, with supplementary matter, given to 1953 Congress on Fishing Boats held in Paris and Miami Edited by Jan-Olof Traung 608 pages Fully illustrated Reprinted, but now out of print FAO MODERN FISHING GEAR OF THE WORLD Papers and discussions of 1957 FAO Congress on Fishing Gear, Hamburg Edited by Hilmar Kristjonsson 650 pages 900 illustrations, diagrams and tables Reprinted 8s 6d posted, $15.50 FISHING BOATS OF THE WORLD: Papers, discussions, and much supplementary matter, Congress on Fishing Boat Design, held at Rome, 1959 Edited by JanOlof Traung Total of 830 pages with over 600,000 words, 1,000 diagrams, illustrations and tables A monumental work 12s posted, $22.50 arising from the FAO FAO FISH IN NUTRITION Contributed papers and discussions at Congress on Fish in Nutrition, held Washington, D.C., 1961 Edited Eirik Heen and Rudolph Kreuzer, some 70 important papers and summaries, discussions, etc., on nutritional importance offish in all forms for humans and stock Congress was attended by 300 world's leading scientists in nutrition Is posted, SI ATLANTIC OCEAN FISHERIES Gives in Atlantic with fishing practices of words Edited Prof Dr Georg Borgstrom and Arthur one cover complete review physical Amply illustrated all characteristics, biology, etc J Hcighway North and South nations operating therein from adjacent territories 325,000 10s posted, $10 HOW TO MAKE AND SET NETS, by John Garner, former Gear Technologist FAO Specially designed to help fishermen and manufacturers use net making machinery to advantage in respect of all standard nets Illustrated with clear designs throughout Particularly useful for instructors 12s posted, $5 FISHERIES HYDROGRAPHY, by Ilmo Hela and Taivo Laevastu Simply and clearly written as textbook for students and guide to practical fishermen to show how knowledge of oceanography and meteorology can and docs help the practical fishermen catch more fish more easily Highly 17s 6d commended by Dr D B Finn, Director Fisheries Division, FAO, in a foreword posted, $8.25 NEWS DIRECTORY AND DIARY (annual) This lists fishing vessels, operators in all of catching and processing and merchants, domestic and export, in the United Kingdom Profusely illustrates new vessels and describes new gear and equipment Most useful for inter- FISHING fields national trade and practical skippers and operators FISHING 2s 6d posted, $3.25 NEWS INTERNATIONAL (quarterly) Handsomely produced quality journal linking the and advanced operator with all practical activities in every phase of fishing catching, processing and merchandising Four issues 10s posted, $4.75 scientist In addition, Fishing News (Books) Ltd operates a mail order book shop for books on Write to address at head of page for revised list of fishing issued by other publishers books available 447 ' 100 n ... Malnutrition 51 Fish Ponds in the East Drying Cod in Greenland 60 Canning Tuna 67 in Japan Malnutrition Rectified by Fish Protein Good Catch of Fish in Ceylon 72 116 Shrimp Processing in Cochin, India... applicable to Fish Oils and Holman 117 Relationship between Processing Techniques and the Amount of Vitamins and Minerals in Processed Fish Hideo Higashi 125 Ralph T B-Vitamins in Fish and Shellfish... Canning Factory in California Drying and Salting Cod in Newfoundland Meat becomes Popular Fish Flour for Burmese Children Mixing Fish Flour with Cereals 247 256 260 262 265 Fish Meal in