PART 3 - MONOGRAPHS (Continued)

PACIFICA SALMON

The following Oncorhynchus species come within the scope of this study:

Data on all Oncorhynchus species have been collected below; the selected values should be applicable to all species.

Yield

Selected values

The selected value for skinless fillets is the only figure found in the literature. The edible flesh value is a simple mean of the collected results.

Composition

Selected values

The collected data include a number of good surveys of composition of fish during the commercial fishing season. The selected values are the means of 9 such surveys: for O. gorbuscha, sources 2, 6, 7 and 8; for O. keta, source 2; for O. nerka, sources 2, 8 and 14; for O. kisutch, source 21.

The much less extensive data for O. masou and O. tshawytscha appear to suggest that these species have a rather higher fat content than the major species, but this cannot be considered certain.

Sources

1. Morshtyn, M.I. Technological characteristics of White Sea pink salmon. Ryb. Khoz. No 6, 78–81 (1976)

2. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (TNIRO, Vladivostok, 1971) pp 82–119

3. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 193–196

4. Tomlinson, N. et al. Storage of Pacific salmon at sea. 2. Influence of delay in chilling the catch. Fisheries Research Board of Canada, Vancouver Laboratory, Circular No 44 (1969)

5. Idler, D.R. and Tsuyuki, H. Biochemical studies on sockeye salmon during spanning migration. I. Physical measurements, plasma cholesterol and electrolyte levels. Can. J. Biochem. Physiol. 36 783–791 (1958)

6. Thurston, C.E. Variation in composition of south eastern Alaska pink salmon. Food Res. 23 619–625 (1958)

7. Thurston, C.E. and Groninger H.S. Composition changes in Puget Sound pink salmon during storage in ice and in refrigerated brine. J. Agric. Fd Chem. 7 282–284 (1959)

8. Stansby, M.E. Chemical characteristics of fish caught in the northeast Pacific Ocean. Mar. Fish. Rev. 38(9) 1–11 (1976)

9. Hatano, M. et al. Proximate composition of fall chum salmon. Bull. Jap. Soc. Sci. Fish. 49 213–218 (1983)

10. Takahashi, H., Kaneko, H. and Ichisugi, T. Biochemical studies of salmon and trout. I. Chemical composition of salmon (Oncorhynchus keta) during the spawning migration. Hokusuishi Geppo 33(12) 1–6 (1976)

11. Igarashi, H. and Zama, K. Biochemical studies of the salmon, Oncorhynchus keta. I. The changes in the chemical components of the body tissues during the spawning migration. Bull. Jap. Soc. Sci. Fish. 18 618–622 (1953)

12. Konosu, S. et al. Amino acids and related compounds in the extracts of different parts of the muscle of chum salmon. Bull. Jap. Soc. Sci. Fish 49 301–304 (1983)

13. Takahashi, K. et al. Characterization of molecular species of fish muscle phosphatidylcholine. Bull. Jap. Soc. Sci. Fish. 51 1475–1486 (1985)

14. Idler, D.R. and Bitners, I. Biochemical studies on sockeye salmon during spawning migration. II. Cholesterol, fat, protein and water in the flesh of standard fish. Can. J. Biochem. Physiol. 36 793–798 (1958)

15. Anon. Transport and storage of fish in refrigerated sea water: IV Preliminary report on nitrogen loss, weight changes, and proteolysis (belly-burn). Fisheries Research Board of Canada, Progress Report Pacific Coast Stations No 104, 16–17 (1955)

16. Thurston, C.E. and Newman, H.W. Proximate composition changes in sockeye salmon (Oncorhynchus nerka) during spawning migration. Fishery Ind. Res. 2(1) 15–22 (1962)

17. Gordon, D.T. and Roberts, G.L. Mineral and proximate composition of Pacific coast fish. J. Agric. Fd Chem. 25 1262–1268 (1977)

18. Yamada, M. and Hayashi, K. Fatty acid composition of lipids from 22 species of fish and mollusk. Bull. Jap. Soc. Sci. Fish. 41 1143–1152 (1975)

19. Dill, D.B. The proximate composition of certain Pacific coast fishes. Ind. Eng. Chem. 17 629–630 (1925)

20. Greene, C.W. Biochemical changes in the muscle tissue of king salmon during the fast of spawning migration. J. Biol. Chem. 39 435–456 (1919)

21. Karrick, N.L. and Thurston, C.E. Proximate composition of silver salmon. J. Agric. Fd Chem. 12 282–284 (1964)

PACIFIC SAURY

Yield

Selected values

Composition

Selected values

No satisfactory surveys are available. Selected values are means of all data.

Sources

1. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 239–241

2. Tsuchiya, Y. et al. Biochemical studies on skipper (Cololabis saira)-I. General component. Bull. Jap. Soc. Sci. Fish. 19 513–517 (1953)

3. Miwa, K., Sato, Y. and Kinoshita, E. Studies on the utilization of migratory fish - II. On the constituent parts of body of saury and their chemical components. Bull. Hokkaido Reg. Fish. Res. Lab. 19 66–71 (1958)

4. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (TNIRO, Vladivostok, 1971) pp 157–162

5. Hata, M. and Tashiro, M. Biochemical studies on skipper (Cololabis saira) - II. Moisture and crude fat content. Bull. Jap. Soc. Sci. Fish. 19 518–524 (1953)

6. Hara, M., Ito, K. and Hata, M. Difference of lipid contents in migrations of Pacific saury. Tohoku J. Agric. Res. 34 (3–4) 65–72 (1984)

7. Hirao, S., Yamada, J. and Kikuchi, R. Vitamin A in fish meat - III. Individual fluctuation in the vitamin A content in fish meat. Bull. Jap. Soc. Sci. Fish. 20 853–859 (1955)

8. Podsevalov, V.N. and Perova, L.I. Technochemical characteristics of some Atlantic species of fish. Trudy Atlant. NIRO 52 146–164 (1973)

PENAEUS SHRIMPS NET

Data have been collected on Penaeus shrimps, but not on related genera such as Metapenaeus and Parapenaeus. Source 1 has been used as an authoritative guide to the allocation of species to particular genera.

Yield

Selected value

Edible flesh        57%

As far as can be determined all the yields quoted are for raw meats: results for cooked meat yield have been excluded. The selected value is the mean of all the data.

Composition

Selected values

No seasonal study of composition has been found. The selected values are means of all the collected data which are for raw meats. There is no clear evidence of any species difference.

Sources

1. Holthuis, L.B. FAO Species Catalogue, Vol 1 - Shrimps and Prawns of the World. (FAO, 1980)

2. Emokpae, A.O. Preliminary studies on the chemical and weight composition of some commercially important species of fish and shrimp caught in the Nigerian inshore waters. J. Fd Technol. 18 271–283 (1983)

3. Kanazwva, A. et al. The variation of lipids and cholesterol contents in the tissues of prawn, Penaeus japonicus, during the molting cycle. Bull. Jap. Soc. Sci. Fish. 42 1003–1007 (1976)

4. Intengan, C.L. et al. Composition of Philippine foods, V. Philippine J. of Science 85 203–213 (1956)

5. Shaikhmahmud, F.S. and Magar, N.G. Studies in the nutritive value of Bombay prawns: Part II - Chemical composition and nutritional constituents of penaeid prawns. J. Sci. Industr. Res. 20 (D) 157–158 (1961)

6. Govindan, T.K. and Perigreen, P.A. Dressed and cooked yields of prawns in relation ot duration of holding in ice. Indian Food Packer 26(5) 36–38 (1972)

7. Santos, F.O. and Ascalon, S.J. Amount of nutrients in Philippine food materials. Philippine Agriculturist 20 402–409 (1931)

8. Sidwell, V.D., Bonnet, J.C. and Zook, E.G. Chemical and nutritive values of several fresh and canned finfish, crustaceans, and mollusks. Part 1: Proximate composition, calcium and phosphorus. Mar. Fisheries Review 35(12) 16–19 (1973)

9. Krishnamoorthy, R.V. et al. Caloric densities of shellfish meat and meat fats. J. Agric. Fd Chem. 27 1125–1127 (1979)

10. Johnston, J.J. et al. Characterization of shrimp lipids. J. Fd Sci. 48 33–35 (1983)

11. Wilaichon, W. et al. Effect of high temperature holding and ice storage on protein, non-protein nitrogen, water and collagen content of penaeid shrimp. J. Fd Protection 40 252–255 (1977)

12. Mukundan, M.K. et al. Comparative study of the nutrient content of fish and shellfish. Fish. Technol. 18 129–132 (1981)

13. Gopakumar, K. and Nair, M.R. Lipid composition of five species of Indian prawns. J. Sci. Fd Agric. 26 319–325 (1975)

14. Shaikhmahmud, F. and Magar, N.G. Studies in the nutritive value of Bombay prawns: Part 1 Chemical composition of prawns. J. Sci. Industr. Res. 16(A) 44–46 (1957)

15. Jaffe, W.G. Composition of Venezuelan fish. Arch. Venez. Nutr. 7 163–166 (1956)

PONYFISHES (= SLIPMOUTHS) NET

Yield

Selected values

Small fish like ponyfishes are unlikely to be filleted before cooking. No figure is available and there seems no need to derive a figure from analogy with other species. The selected value for total flesh is provisional, in the absence of any surveys: it is the mean of all data except those from Source 1.

Composition

Selected values

Selected values are means of all the data except those from Sources 1 and 8 which relate to whole, or nearly whole, fish.

Sources

1. 1. Chari, S.T. Nutritive value of some of the west coast marine food fishes of the Madras province. Indian J. Med. Res. 36 253–259 (1948)

2. Sulit, J.I. et al. Proximate chemical composition of various species of Philippine market fishes. Philippine J. of Fisheries 2 109–122 (1953)

3. Intengan, C.L. et al. Composition of Philippine foods, V. Philippine J. of Science 85 203–213 (1956)

4. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (Vladivostok, 1971) p 212

5. Bykov, V.P. Marine fishes (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) p 270

6. Revankar, G.D. et al. Fish mince -preparation and composition. Indian Food Packer, July-Aug, 20–24 (1981)

7. Khorana, M.L. et al. Investigations on the food value of fish and other marine products. Part II. The protein and mineral contents. Indian J. Med. Res. 31 25–27 (1943)

8. Ayyappan, M.P.K., Shenoy, A.V. and Gopakumar, K. Proximate composition of 17 species of Indian fish. Fish. Technol. 13 153–155 (1976)

9. Pruthiarenun, R. et al. Utilization of fish by-catch for fish-ball manufacture. FAO Fisheries Report No 317, Supplement (1985). Spoilage of tropical fish and product development. pp 428–449

10. Valenzuela, A. Composition and nutritive value of Philippine food fishes. Philippine J. Sci. 36 235–242 (1928)

SAITHE

Yield

Fillet	Edible Flesh	Comments	Source
32.0		USA: mean of 3 sizes: 24 fish	1
46	55	UK: edible flesh by deboning machine: based on gutted, head-on weight	2
39	58	USA: edible flesh by deboning machine: based on gutted, head-on weight	3

Selected values

The data based on gutted, head-on weight were converted to a whole fish basis by using a factor from source 4, and were then averaged to give the selected values.

Composition

Selected values

The two surveys, sources 5 and 6, are in good agreement and their mean is taken as the selected value for protein. Neither survey included fat: the fat figure is the mean of the available data.

Sources

1. Brooke, R.O., Ravesi, E.M. and Steinberg, M.A. The composition of commercially important fish taken from New England waters. II. Proximate analyses of butterfish, flounder, pollock, and hake, and their seasonal variation. J. Fd Sci. 27 73–76 (1962)

2. Ravichander, N. and Keay, J.N. The production and properties of minced fish from several commercially important species. Conference Proceedings: The production and utilization of mechanically recovered fish flesh (minced fish). ed. Keay, J.N. (Ministry of Agriculture, Fisheries and Food, UK, 1976) pp 18–24

3. King, F.J. and Carver, J.H. How to use nearly all the ocean's food. Oak Brook Seminar: Mechanical recovery and utilization of fish flesh. ed. Martin, R.E. (National Fisheries Institute, Washington, D.C. 1972) pp 222–238

4. Bedford, B.C., Woolner, L.E. and Jones, B.W. Length-weight relationships for commercial fish species and conversion factors for various presentations. Fisheries Research Data Report No 10 (Ministry of Agriculture, Fisheries and Food, UK, 1986)

5. Analytical Methods Committee. Nitrogen factor for coal fish. Analyst 96 744–745 (1971)

6. McLay, R., Howgate, P.F. and Morrison, J. Nitrogen content of seven British commercial species of fish. J. Assoc. Publ. Analysts 24 131–139 (1986)

7. Reay, G.A., Cutting, C.L. and Shewan, J.M. The nation's food. VI. Fish as food. II. The chemical composition of fish. J. Soc. Chem. Ind. 62 77–85 (1943)

8. Braekkan, O.R. Vitamins in Norwegian fish III. Vitamins in different organs from the most important codfishes (Gadidae) caught off the coast of Norway. Fiskeridirektoratets Skrifter. Serie Teknoligiske undersokelser III No 6 (1958)

9. Lang, K. and Christen, U. The composition of the muscle meat of a number of sea fish of nutritional importance. Fleischwirtschaft 63 967–970 (1983)

10. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 116–117

11. de las Heras, A.R. and Mendez Isla, M.C. Contribution to the chemical study of Spanish fish. Anales de Bromatologia 4 403–410 (1952)

12. Plimmer, R.H.A. Analyses and energy values of food. (HMSO, UK, 1921)

SARDINELLAS

All sardinella species are considered together here, because of recent changes in nomenclature of species and because well over half the sardinellas caught are not allocated in FAO catch statistics to particular species.

The following species and group, falling within the scope of this study, are included here:

	SARDINELLAS NET
Sardinella spp		1,21 (05) 012 xx
	GOLDSTRIPE SARDINELLA
S. gibbosa		1,21 (05) 012,03
	INDIAN OIL SARDINE
S.longiceps		1,21 (05) 012,04
	ROUND SARDINELLA
	ROUND SARDINELLA
S. aurita		1,21 (05) 012,10
	BALI SARDINELLA
S. lemura		1,21 (05) 012,23

Yield

Selected values

Only one figure is available for fillets. The value from source 9 is chosen for edible flesh, as it is the only study which clearly covers an extended period of the year. The two values from sources 5 and 6 for mechanically recovered tissue are unrealistically low. When these figures, and those where the edible portion includes bone or is not defined, are excluded, the mean of the remaining data is 63%, in good agreement with the selected value.

Composition

Selected values

The data collected above include a number of surveys of compositions carried out over one or more years, or for a substantial part of the year. However several are surveys of the composition of whole fish or of headed, gutted fish. Omitting these leaves only the values from sources 17, 19 and 20; 19 refers to a minor species, and 20 gives only fat content, while both refer to flesh, without a clear definition of the term. It would thus appear unwise to rely only on such surveys.

Accordingly, mean values have been calculated of all the data from sources where the material analysed is edible flesh (with or without skin) rather than whole fish, headed and gutted fish, or ill-defined edible flesh.

Sources

1. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 80–83

2. Santos, F.O. and Ascalan, S.J. Amount of nutrients in Philippine food materials. Philippine Agriculturist 20 402–409 (1931)

3. Sulit, J.I. et al. Proximate chemical composition of various species of Philippine market fishes. Philippine J. of Fisheries 2 109–122 (1953)

4. Chari, S.T. Nutritional values of some of the west coast marine food fishes of the Madras province. Ind. J. Med. Res. 36 253–259 (1948)

5. Sudhakaran, R. and Sudhakara, N.S. Studies on the preparation of salted and dried minces from threadfin bream (Nemipterus japonicus) and Indian oil sardine (Sardinella longiceps). FAO Fisheries Report No 317, Supplement (1985). Spoilage of tropical fish and product development pp 338–347.

6. Revankar, G.D. et al. Fish mince - preparation and composition. Indian Food Packer 35(4) 20–24 (1981)

7. Bykov, V.P. and Rusin, A.A. Technochemical composition of some species of fish of the Campeche Bank. Ryb. Khoz. No. 12, 72–73 (1971)

8. Intengan, C.L. et al. Composition of Philippine foods V. Philippine J. of Science 85 203–213 (1956)

9. Setna, S.B., Sarangdhar, P.N. and Ganpule, N.V. Nutritive values of some marine fishes of Bombay. Indian J. Med. Res. 32 171–176 (1944)

10. Shenoy, A.V. and Pillai, V.K. Fishery Technol. 8(1) 37–41 (1971)

11. Krishnakumar, S. et al. Preservation of Sardinella longiceps in iced and chilled seawater Part 1 Changes during storage with particular reference to bacterial load and nitrogeneous compounds. Fishery Technol. 22 126–131 (1985)

12. Madhavan, P., Nair, T.S.U. and Balachandran, K.K. A review on oil sardine 1. Distribution, preservation and transportation. Fishery Technol. 11 88–92 (1974)

13. Sen, D.P. and Chaluvaiah, G.L. Seasonal variation in the amount and characteristics of the oil-sardine (Sardinella longiceps) fish. J. Food Sci and Tech. (Mysore) 5 117–122 (1968)

14. Sen, D.P. and Revankar, G.D. Seasonal variation in the amount of oil of oil-sardine (Sardinella longiceps) fish. J. Food. Sci. and Tech. (Mysore) 9 93 (1972)

15. Herzberg, A. and Pasteur, R. Proximate composition of commercial fishes from the Mediterranean Sea and the Red Sea. Fishery Industrial Research 5 39–65 (1969)

16. Diouf, N. et al. Study of the preservation of sardinella and sea bream by ice and refrigerated sea water. FAO Fisheries Report No 268, Supplement (1982). FAO Expert Consultation on Fish Technology in Africa. pp 15–26

17. Hale, M.B. Proximate chemical composition and fatty acids of three small coastal pelagic species. Marine Fisheries Review 46(1) 19–21 (1984)

18. Watanabe, K. Variations in chemical composition in some commercial fishes from the south of Brazil. Bull. Jap. Soc. Sci. Fish. 29 469–474 (1963)

19. Nandanie, W.M.C., Jayasinghe, C. and Fonseka, T.S.G. A preliminary study on the seasonal variation in the storage pattern and proximate composition of iced spotted sardine (Sardinella sirm). FAO Fisheries Report No 317, Supplement (1985). Spoilage of tropical fish and product development. pp 82–86

20. Bidenko, M., Shenderyuk, V. and Agzhitova, L. Technology of processing of Atlantic sardine. Fishery Products ed. R. Kreuzer (Fishing News Books, 1974) pp 206–212

SCADS

and

JAPANESE SCAD

and

INDIAN SCAD (RUSSELL'S SCAD)

Yield

Selected values

The value for skinless fillets is the mean of the available data, reduced by 15% to take account of skin. The data for total edible flesh are particularly variable and the selected value, the mean of the data (collected for skin where appropriate), is clearly not compatible with the fillet figure.

Composition

Selected values

No surveys, even partial ones, were found. The selected values are means of all the data.

Sources

1. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 42–45

2. Intengan, C.L. et al. Composition of Philippine foods, V. Philippine J. of Science 85 203–213 (1956)

3. Sulit, J.I. et al. Proximate chemical composition of various species of Philippine market fishes. Philippine J. of Fisheries 2 109–122 (1953)

4. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (TNIRO, Vladivostok, 1971) pp 201–202

5. Tsao, C.-Y., Chon, K.-C. and Jiang, S.-T. Studies on freezing preservation of raw material of minced fish products - I. J. Chinese Agric. Chem. Soc. 18 77–85 (1980)

6. Hirao, S., Yamada, J. and Kikuchi, R. Vitamin A in fish meat - III. Individual fluctuation in the vitamin A content in fish meat. Bull. Jap. Soc. Sci. Fish. 20 853–859 (1955)

7. Tulsner, M. The technological properties and processing possibilities of important north west African commercial fish species. Fischerei-Forschung, Wissenschaftliche Schriftenreihe 3 55–63 (1965)

8. Hale, M.B. Proximate chemical composition and fatty acids of three small coastal pelagic species. Mar. Fish. Rev. 46(1) 19–21 (1984)

SCALLOPS NEI

Yield

Selected values

In USA, only the adductor muscle (meat) is eaten: in most other countries the meat and the gonads are eaten. The available data are limited: no proper seasonal study is available (other than biological studies of growth rates, which do not provide usable data on meat yields) and it is in no case clear whether the initial weight of the whole scallop includes the shell liquor or not. The selected values are the mean of sources 1, 2 and 3 for meat with roe, and the mean of source 4 data for meat only. These values would indicate that roe constitutes more than half the total yield, which is probably untrue. A species difference may account for this apparent discrepancy.

Composition

Selected values

The values for edible meat, including roe, are from source 7: they are consistent with data of sources 3, 5 and 14, but are provisional as the survey covered only part of the year and was geographically limited. The values for muscle only, appropriate mainly to USA and Canada, are the means of the three species from source 11.

Sources

1. Hardy, R. and Smith, J.G.M. Catching and processing scallops and queens. Torry Advisory Note No 46 (Torry Research Station, 1970)

2. Plimmer, R.H.A. Analyses and energy values of foods (HMSO, London, 1921)

3. Reay, G.A., Cutting, C.L. and Shewan, J.M. The nation's food. VI. Fish as food. II. The chemical composition of fish. J. Soc. Chem. Ind. 57 77–85 (1943)

4. Peters, J.A. Scallops and their utilization. Marine Fish. Rev. 40 (11) 1–9 (1978)

5. Levanidov, I.P. and Zakharova, V.P. The chemical composition of food molluscs and echinoderms of the Sakhalin region. Izvestiya TNIRO, No 65, 221–230 (1968)

6. Hayashi, K. and Yamada, M. Studies on the lipids of shell-fish V. On the component fatty acids in the giant ezo scallop. Bull. Fac. Fish. Hokkaido Univ. 26 182–191 (1975)

7. Mason, J. The food value of the scallop, Pecten maximus (L), from Manx inshore waters. Rep. Mar. Biol. Sta. Port Erin, No 71, 47–52 (1959)

8. Naidu, K.S. and Botta, J.R. Taste panel assessment and proximate composition of cultured and wild sea scallops, Placopecten magellanicus (Gmelin). Aquaculture 15 243–247 (1978)

9. Idler, D.R., Tamura, T. and Wainai, T. Seasonal variations in the sterol, fat and unsaponifiable components of scallop muscle. J. Fish. Res. Bd Canada 21 1035–1042 (1964)

10. Anthony, J E. et al. Yields, proximate composition and mineral content of finfish and shellfish. J. Fd Sci. 48 313–314, 316 (1983)

11. Webb, N.B. et al. Variations in proximate composition of North Carolina scallop meats. J. Fd Sci. 34 471–474 (1969)

12. Krzeczkowski, R.A., Tenney, R.D. and Hayer, M.L. Fatty acid content and proximate analysis of bay, calico, sea and weathervane scallop adductor muscle. J. Fd Sci. 37 300–301 (1972)

13. Sidwell, V.D., Bonnet, J.C. and Zook, E.G. Chemical and nutritive values of several fresh and canned finfish, crustaceans, and mollusks Part 1: Proximate composition, calcium, and phosphorus. Mar. Fish. Rev. 35 (12) 16–19 (1973)

14. Lopez-Benito, M. Chemical composition of the scallop (Pecten jacobeus). Inv. Pesq. 1 137–151 (1955)

SEERFISHES NEI

Yield

Selected values

The selected values are means of the data, after correcting for presence of skin where necessary. The value for edible flesh from source 5 has been excluded because of doubt about its definition, and the result for S. niphonius, which includes skin and bone (Source 2), has also been omitted.

Composition

Selected values

The data do not permit one to detect any differences between species, although the fat contents of S. commerson are all quite low compared with the mean. The comment in source 9 about the possible variation in fat content, and knowledge of the seasonal variation of fat content in most other fatty fish, would suggest that in the absence of any data on seasonal variation, the selected mean value for fat may be somewhat low. The protein value is the mean of all data.

Sources

1. Curran, C.A., Nicolaides, L. and Al-Alawi, Z.S. Quality changes during iced storage of three commercially important species of fish from Bahrain. Trop. Sci. 23 253–268 (1981)

2. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 215–219

3. Trinidad, L.M. and Reilly, A. Production of smoked Spanish mackerel. in Cured fish production in the tropics. ed. Reilly, A. and Barile, L.E. (College of Fisheries, University of the Philippines in the Visayas, 1986) pp 174–185

4. Setna, S.B., Saranghdar, P.N. and Ganpule, N.V. Nutritive values of some marine fishes of Bombay. Indian J. Med. Res. 32 171–176 (1944)

5. Intengan, C.L. et al. Composition of Philippine foods, V. Philippine J. of Sci. 85 203–213 (1956)

6. Sulit, J.I. Proximate chemical composition of various species of Philippine market fishes. Philippine J. of Fisheries 2 109–122 (1953)

7. Chari, S.T. Nutritive value of some of the west coast marine food fishes of the Madras province. Indian J. Med. Res. 36 253–259 (1948)

8. Gall, K.L. et al. Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets. J. Fd Sci. 48 1068– 1074 (1983)

9. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (TNIRO, Vladivostok, 1971) pp 233–234

10. Yaroslavtseva, L.D. Technochemical properties of some Indian Ocean fish. Ryb. Khoz. 42(1) 60–64 (1966)

11. Gopakumar, K. and Nair, M.R. Fatty acid composition of eight species of Indian marine fish. J. Sci. Fd Agric. 23 493–496 (1972)

12. Patakoot, R.S., Pradhan, L.B. and Murti, N.N. Fat content of the muscles of some marine fishes of Bombay. J. Univ. Bombay 18(5B) 3–6 (1950)

13. Jaffe, W.G. et al. Composition of Venezuelan fish. Archivos Venezolanos de Nutricion 7 163–166 (1956)

14. Khorana, M.L. et al. Investigations on the food value of fish and other marine products. Part II. The protein and mineral contents. Indian J. Med. Res. 31 25–27 (1943)

15. Valenzuela, A. Composition and nutritive value of Philippine food fishes. Philippine J. Sci. 36 235–242 (1928)

SKIPJACK TUNA

Surprisingly little data are available on tunas generally, but sufficient on skipjack tuna to warrant separate treatment from tunas in other genera.

Yield

Selected values

Only one figure is available for fillet yield. The value for edible flesh is a mean of the values above (after subtracting 5% from source 5 data to correct for skin).

Composition

Selected values

Data from four sources, 6, 7, 4 and 5 cover either an extended period or an extended geographical range. Values from these have been averaged to give the selected values.

Sources

1. Perova, L.I., Odinstov, A.B. and Semenov, B.N. Technological characteristics of small tuna fish. Ryb. Khoz. No 8, 66–69 (1980)

2. Balogun, A.M. et al. Product technology of skipjack tuna caught in Nigeria's EEZ. FAO Fisheries Report No 329 (Supplement) (1986): Proceedings of the FAO Expert Consultation on Fish Technology in Africa pp 291–299

3. Vlieg, P., Habib, G. and Clement, G.I.T. Proximate composition of skipjack tuna Katsuwonus pelamis from New Zealand and New Caledonian waters. N.Z. J. Sci. 26 243–250 (1983)

4. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 235–237

5. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin. (TNIRO, Vladivostok, 1971) pp 260–261

6. Balogun, A.M. and Talabi, S.O. Studies on size distribution of skipjack tuna (Katsuwonus pelamis): effect on chemical composition and implications for its utilization. J. Fd Tech. 21 443–449 (1986)

7. Karrick, N.L. and Thurston, C.E. Proximate composition and sodium and potassium contents of four species of tuna. Fishery Industrial Research 4 73–81 (1968)

8. Gopakumar, K. and Nair, M.R. Fatty acid composition of eight species of Indian marine fish. J. Sci. Fd Agric. 23 493–496 (1972)

9. George, C. Biochemical differences between the red and white meat of tuna and changes in quality during freezing and storage. Fishery Technol. 12 70–74 (1975)

SQUIDS, CUTTLEFISHES, OCTOPUSES

The following species and groups come within the scope of the study.

Yield

Edible parts of these species may comprise the mantle (M), the tentacles (T) and (especially in the case of octopus) part of the head (H). The nature of the edible part is in the second column. Data for wings (fins) is included in mantle data. Where the edible flesh has been stated to be skinned, this is noted in the comments column; it is likely that most of the data refer to skinless meat, even though this is not stated.

Selected values

The paucity of data on yields of cuttlefish (Sepia and Sepiella, sources 1 and 2) and octopus (source 1), in comparison with the fair amount of data on squids, does not allow one to decide whether they are significantly different from yields of squid. However, since they are dissimilar in appearance from squid and might be expected to give different flesh yields, separate provisional yield figures are suggested. The value for squid is the mean of all the data, in the absence of any full survey, or evidence of a species or genus difference.

Composition

Selected values (all species)

There appears to be no significant difference between the compositions of mantle and tentacles nor between cuttlefish, squid and octopus. The selected values are means of all the data. These species have more connective tissue than finfish and the quality of their protein might be expected to be lower. Two investigations (sources 13 and 14) have indeed found lower protein efficiency ratios for squid than for finfish, but the difference is unlikely to be important overall.

Sources

1. Schwartz, J.W. Final Report: Polish/UNSF Highseas Fisheries Research Project (Gdynia, 1973)

2. Suryanarayanan, H., Kumari, R.S. and Alexander, K.M. Biochemical investigations on the edible molluscs of Kerala II. A study on the nutritional value of some gastropods and cephalopods. Fishery Technol. 10 100–104 (1973)

3. Pandit, A.R. and Magat, N.G. Chemical composition of Sepia orientalis and Loligo vulgaris. Fishery Technol. 9 122–125 (1972)

4. Pfeifer, K., Dobrota, D. and Kolesaric, J. The nutritional value of gourment specialities: scampi, mussels, cuttlefish, snails and frogs, and the chemical composition of their flesh. Hrana i Ishrana 16 529–533 (1975)

5. Sastry, H.H.C. and Srikar, L.N. Protein and related changes in cuttlefish (Sepia aculeata) during iced storage. arvest and Post Harvest Technology of Fish. ed. Ravindran, K. et al. (Society of Fisheries Technology, Cochin, 1985) pp 386–388

6. Suyama, M. and Kobayashi, H. Free amino acids and quaternary ammonium bases in mantle muscle of squids. Bull. Jap. Soc. Sci. Fish. 46 1261–1264 (1980)

7. Nair, K.G.R. and Gopakumar, K. Fatty acid composition of marine fish body fat. J. Fd Sci. Technol., India. 14 268–270 (1977)

8. Ciusa, W. and Giaccio, M. Report on nutritive value and market prices of the more important fish species of the Adriatic coast. Quaderni di Merceologia 8 1–10 (1969)

9. Borderias, J.A. Technology of squid in Spain. Proceedings of the International Squid Symposium (Boston, 1981). (New England Fisheries Development Foundation, Inc., 1982) pp 167–172

10. Lagunov, L.L., Polonskaya, M.N. and Besedina, T.V. Nutritive value of some species of squid. Ryb. Khoz. No 3, 57–58 (1979)

11. Simmonds, C.K. and Heydenrych, C. Composition of South African commercial fish species. Annual Report, Fishing Industry Research Institute 38 72 (1984)

12. Torry Research Station. Unpublished data

13. Jhaveri, S.N. et al. Chemical composition and protein quality of some southern New England marine species. J. Fd Sci. 49 110–113 (1984)

14. Sidwell, V.D. and Ambrose, M.E. Nutritional and chemical evaluation of the protein of various finfish and shellfish. Protein Nutritional Quality of Foods and Feeds, Part 2. ed. Friedman, M. (Marcel Dekker, 1975) pp 197–209

15. Ke, P.J. et al. Squid drying, quality assurance and related operations. Fisheries and Marine Service, Technical Report No 900 (1979)

16. Dvinin, Yu. F. et al. Technochemical characteristics of arrow squid. Ryb. Khoz. No 6, 67–69 (1985)

17. Shevtsov, G.A. and Dolbnina, N.V. Technological characteristics of some species of Pacific squid. Ryb. Khoz. No 1, 71–72 (1975)

18. Dvinin, Yu, F. and Konstantinova, L.L. Technochemical characteristics of deep water arrow squid. Ryb. Khoz. No 9, 65 (1979)

19. Vlieg, P. Proximate composition of New Zealand squid species. New Zealand J. of Science 27 145–150 (1984)

20. Kawata, H. and Takahashi, T. Studies on the utilization of cuttlefish-I. The seasonal variations of the weight and constituents in the various parts of fish body. Bull. Jap. Soc. Sci. Fish. 20 888–890 (1955)

21. Slutskaya, T.N. Chemical composition and structure of the flesh of invertebrates. Izvestiya TNIRO 75 204–208 (1971)

22. Matsumoto, J.J. Studies on muscle proteins of the squid. Bull. Tokai Reg. Fish. Res. Lab. 23 51–63 (1959)

23. Saavedra, J. Chemical and nutritional analysis of the flesh of Octopus vulgaris. Rev. Fac. Farm. Bioquim. Univ. Nac. Mayor de san Marcos de Lima 10 142–145 (1949)

24. Ha, B.S. Studies on the lipid of aquatic products IV. Flesh lipid composition of cephalopods. Bull. Korean Fish. Soc. 15 (1) 59–73 (1982)

25. Stansby, M.E. Chemical characteristics of fish caught in the northeast Pacific Ocean. Mar. Fish. Rev. 38 (9) 1–11 (1976)

TILAPIAS NEI

and

CICHLIDS NEI

No data on cichlids other than tilapias have been found, so application of the conclusions to cichlids, generally, must be regarded as tentative.

Yield

Selected values

The fillet value is based on the corresponding figures for Cyprinids nei and Characins nei, but is clearly not consistent with the edible flesh value. The edible flesh value is the mean of data from sources 1, 2, 3 and 4. The data from source 5 seem too low, especially as they are based on gutted weight.

Composition

Selected values

The chosen values are the means of the data above, omitting those from sources 8, 10 and 11.

Sources

1. Pruthiarenun, R. et al. Utilization of fish by-catch for fish-ball manufacture. FAO Fisheries Report No 317, Supplement (1985): Spoilage of tropical fish and product development. pp 428–449

2. Khalil, M.E., Moustafa, E.K. and Osman, H.O.A. Composition of bolti (Tilapia nilotica) muscle proteins. Food Chem. 5 175–184 (1980)

3. Zein, G.N. et al. Studies on fish protein concentrate and fish meal from river Nile bolti fish (Tilapia nilotica). Die Nahrung 29 523–532 (1985)

4. Clucas, I.J. Fish handling, preservation and processing in the tropics, pt 1. (Tropical Products Institute, London, 1981) p 20

5. Finne, G. et al. Minced fish flesh from nontraditional Gulf of Mexico finfish species: yield and composition. J. Fd Sci. 1327–1329, 1340 (1980)

6. Rubbi, S.F. et al. Handling of six species of fresh fish of Bangladesh. FAO Fisheries Report No 317, Supplement (1985): Spoilage of tropical fish and product development. pp 108–122

7. Ibrahim, A.A. and El-Zanfaly, H.T. Boulti (Tilapia nilotica Linn) fish paste I. Preparation and chemical composition. Zeit.f.Ernahrungswissen-schaft 19 159–162 (1980)

8. El-Sayed, M.M. et al. Biochemical studies on the lipid content of Tilapia nilotica and Sparus auratus. Comp. Biochem. Physiol. 79B 589–594 (1984)

9. Zain, A.M. Spice minced fish from tilapia. Advances in Fish Science and Technology. ed. J.J. Connell. (Fishing News Books, 1980) pp 223–226

10. Dupont, A. Amino acid content of Indonesian fresh water fish. Biochem. Zeit. 330 174–176 (1958)

11. Adebona, M.B. Studies on the preservation of fish by ice. FAO Fisheries Report No 268, Supplement (1982). FAO Expert Consultation on Fish Technology in Africa. pp 27–31

TOLI SHAD

Data for Hilsa ilisha have been collected in addition to data for Hilsa toli. Yield

Selected values

The value for skinless fillets is derived from values for other Clupeidae in the absence of any collected data. The edible flesh value is from the source 1 data: it is very provisional but is not too dissimilar from values for other Clupeidae.

Composition

Selected values

Like other clupeids, toli shad would be expected to have a quite variable fat content. No survey which demonstrates this is available: the collected data seem to come from a few random samples. The selected value for protein is the mean of all the data and is consistent with other species. The selected value for fat, again the mean of the data, is more doubtful in the absence of a survey.

Sources

1. Setna, S.B., Sarangdhar, P.N. and Ganpule, N.V. Nutritive values of some marine fishes of Bombay. Indian J. Med. Res. 32 171–176 (1944)

2. Patakoot, R.S., Pradhan, L.B. and Murti, N.N. Fat content of the muscles of the some marine fishes of Bombay. J. Univ. Bombay 18(5B) 3–6 (1950)

3. Saha, K.C. and Guha, B.C. Nutritional investigations on Bengal fish. Indian J. Med. Res. 26 921–927 (1939)

4. Khan, A.H. and Haq, S.A. Studies on marine edible (Teleostii) fishes Part 1 - Distribution of oil and vitamin A in the skin, flesh and liver of edible fishes of Karachi waters. Pakistan J. Sci. Ind. Res. 1–2 309–311 (1958/9)

5. Das, K. et al. Biochemical studies on some commercially important fish of Shatt Al-Arab and the Gulf. Conference Proceedings. Handling, processing and marketing of tropical fish. (Tropical Products Institute, London, 1977) pp157–161

6. Kamel, B. Proximate, macro and micro elements analysis of Arabian Gulf fish. Lebensm. -Wiss. u. -Technol. 15 22–25 (1982)

TRIGGERFISHES, DURGONS

Yield

Selected values

The skinless fillets value is based on a single result and is provisional; the edible flesh value, also provisional, is derived on the particularly tenuous basis of a superficial resemblance to Leiognathidae.

Composition

Selected values

Selected values are means of the collected data, but omitting the farmed fish results and ignoring the fat content of < 2.0% from source 3.

Sources

1. Vlieg, P. Proximate analysis of commercial New Zealand fish species. 2. New Zealand J. of Sci. 27 427–433 (1984)

2. Hanna, R.G.M. Proximate composition of certain Red Sea fishes. Marine Fisheries Review 46(3) 71–75 (1984)

3. Levinton, Zh. B. et al. Filefish - a new commercial fish species. Voprosy Pitaniya 6 43–45 (1981)

4. Nerquaye-Tetteh, G.A. Trigger fish (Balistes spp) processing industry at Elmina (a fishing village in central region of Ghana). FAO Fisheries Report No 329, Supplement (1986): Fish Processing in Africa. pp 265–268

5. Saeki, K. and Kumagai, H. Chemical components in ten kinds of wild and cultured fishes. Bull. Jap. Soc. Sci. Fish. 50 1551–1554 (1984)

TUNAS

Tunas and bonitos belong to several genera, but are a recognisable group of the larger mackerel-like fish. Insufficient data are available on any single species, with the exception of skipjack tuna: the latter is given separate treatment,while the following species falling within the scope of the study are dealt with together here.

Data from other species, including Sarda spp, are collected here together with the above species.

Yield

Selected values

The only available figure or fillet yield is reduced by 5% to take account of skin. The data for total edible flesh are quite variable, though there is no clear evidence for species difference. Ten values are available for flesh, free of skin and bones, varying from 44.9% to 69.0%: the selected value is the mean of the ten values.

Composition

Selected values

Some sources give separate data for the light (or white) and dark (or red) meats of tunas. The reasons are that the dark meat is particularly noticeable in tunas and that, commonly, the canning of tuna uses only the light meat. In the tabulated data above, figures for light and dark meats have been combined using weight ratios of light to dark meat for the actual, or a related, species as given in sources 3 and 11. Where the data do not differentiate between light and dark meats, it has been assumed that the analyses were carried out on the mixed meats.

Although tunas, like mackerels, would be expected to show clear seasonal variation in composition, especially in fat content, only two extended studies have been found in the present survey. These are in sources 11 and 25. However, source 11 gives analyses of light meat only, while source 25 (not quoted in the tabulated data above) gives results for flesh, bones and skin mixed together; the results of these two sources cannot therefore be directly used to give a measure of the variation in composition of total meat.

The selected values are based on an overall mean of all data excluding those from source 11 (white meat only), source 17 (nape flesh, not defined), 18 (shoulder meat, not defined) and 6 (includes skin).

Sources

1. Golovin, A.N. Technological properties of some species of fish from the south east part of the Pacific Ocean. Ryb. Khoz. No 8, 69–71 (1977)

2. de Haan, P.W. Alternative uses of bonito in Peru. Fishery Products. ed. R. Kreuzer. (Fishing News Books, 1974) pp 227–233

3. Yaroslavtseva, L.D. Technochemical properties of some Indian Ocean fishes. Ryb. Khoz. 42(1) 60–64 (1966)

4. Perova, L.I., Odintsov, A.B. and Semenov, B.N. Technological characteristics of small tuna fish. Ryb. Khoz. No 8, 66–69 (1980)

5. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A. Balkema, Rotterdam, 1985) pp 219–239

6. Busson, F., Postel, E. and Giraud, P. Food value of fish caught off the coasts of the Cape Verde peninsula. Med. Trop. 13 534–537 (1953)

7. Kizevetter, I.V. Technological and chemical characteristics of commercial fish of the Pacific Ocean basin (TNIRO, Vladivostok, 1971) pp 261–265

8. Diez Ezkerra, F. and Whittle, K.J. Unpublished results

9. Chari, S.T. Nutritive value of some of the west coast marine food fishes of the Madras Province. Ind. J. Med. Res. 36 253–259 (1948)

10. Intengan, C.L. et al. Composition of Philippine foods, V. Philippine J. of Science 85 203–213 (1956)

11. Kovalchuk, G.K. The technochemical properties of the yellowfin tuna of the Indian Ocean. Ryb Khoz. No 2, 65–69 (1970)

12. Tulsner, M. The technological properties and processing possibilities of important north east African commercial fish species. Fischerei-Forschung, Wissenschaftliche Schriftenreihe 3 55–63 (1965)

13. Van Wyk, G.F. South African fish products. Part VIII. Composition of the flesh of Cape fishes. J. Soc. Chem. Ind. (Trans.) 63 367–371 (1944)

14. Clark, E.D. and Clough, R.W. Nutritive value of fish and shellfish. Bureau of Fisheries Document No 1000 (Department of Commerce, Washington, 1926) pp 502–526

15. Paetow, A., Schober, B. and Papenfuss, H.J. The chemical composition and organoleptic quality of fish from west African fishing grounds. Fischerei-Forschung, Wissenschaftliche Schriftenreihe 4 99–101 (1968)

16. Mukundan, M.K. et al. Red and white meat of tuna (Euthynnus affinis) : their biochemical role and nutritional quality. Fish. Technol. 16 77–82 (1979)

17. Simmonds, C.K. and Seaman, P.D. Composition of South African commercial fish species. Annual Report, Fishing Industry Research Institute 35 53 (1981)

18. Braekkan, O.R., Hansen, K. and Skogland, T. Vitamins in Norwegian fish II. Fiskeridirektoratets Skrifter, Serie Teknologiske underskelser. III No 3, 1–18 (1955)

19. Karrick, N.L. and Thurston, C.E. Proximate composition and sodium and potassium contents of four species of tuna. Fishery Ind. Res. 4 73–81 (1968)

20. Butler, C. Nutritional value of fish in reference to atherosclerosis and current dietary research. Commercial Fisheries Review 20(7) 7–16 (1958)

21. Dill, D.B. The proximate composition of certain Pacific coast fishes. Ind. Eng. Chem. 17 629–630 (1925)

22. Gallardo, J.M., Martin, R.P. and Aubourg, S. Thermal treatments and their effects on the chemical constituents during canning of albacore (Thunnus alalunga). COST 91 bis subgroup 1, first workshop on Data Collection and Analysis, Berlin, 1986 (EEC, 1986)

23. Jowett, W.G. and Davies, W. A chemical study of some Australian fish. Pamphlet No 85 (Council for Scientific and Industrial Research, Melbourne, 1938) pp 1–40

24. Pirazzoli, P., Ambroggi, F. and Incerti, I. Canned tuna in oil: changes in composition as related to cooking method and effect of storage temperature on ripening. Industria Conserve 55 279–285 (1980)

25. Herzberg, A. and Pasteur, R. Proximate composition of commercial fishes from the Mediterranean Sea and the Red Sea. Fishery Ind. Res. 5 39–65 (1969)

WHITING

Yield

Selected values

The value for skinless fillet yield is the mean of the data of sources 1, 3 and 4, converted to a whole fish basis using a factor from source 6; the figure from source 2 seems too high (even if converted to skinless basis). The value for total edible flesh is that from source 5, corrected for presence of skin. It is higher than the values selected for most other gadoid species.

Composition

Selected values

The protein value is from the full survey in source 7: the fat value is provisional as the available data are for a small number of fish.

Sources

1. Reay, G.A., Cutting, C.L. and Shewan, J.M. The nation's food. VI. Fish as food. II. The chemical composition of fish. J. Soc. Chem. Ind. 62 77–85 (1943)

2. Plimmer, R.H.A. Analyses and energy values of foods (HMSO, London, 1921) pp 125–156

3. Private communication, UK industry

4. Torry Research Station. Unpublished data

5. Bykov, V.P. Marine Fishes. (Russian Translation Series 7, A.A.Balkema, Rotterdam, 1985) p 116

6. Bedford, B.C., Woolner, L.E. and Jones, B.W. Length - weight relation- ships for commercial fish species and conversion factors for various presentations. Fisheries Research Data Report No 10. (Ministry of Agriculture, Fisheries and Food, UK, 1986)

7. McLay, R., Howgate, P.F. and Morrison, J. Nitrogen content of seven British commercial species of fish. J. Assoc. Publ. Anal. 24 131–139 (1986)