FISHERIES RESEARCH BOARD OF CANADA

Translation Series No. 1738

Changes in the amino acid composition of Caspian kilka in the process of fish meal production (from "Processing of fishery products")

by L. N. Egorova L. R. Kopylenko

and E. M. Sidorova

Original title: 'Izmenenie Aminokislotnogo sostava Smr'ya v'protsesse prigotovleniya kormovoi muki iz kasliiskoi kil'ki ("Tekhnologiya rybnykh produktoy")

From: Trudy Vsesoyuznogo Nauchno-Issleditivaterskogo. Instituta Morskogo Rybnogo Khozyaistva -LOkeanografii .(VNIRO) (Proceedings of th è All-Union - Research Institute of Marine Fisheriès and Oceanography). Moscow, 73 : 169-178, 1970

Translated by the Translation Bureau(m . s . ) Foreign Languages Division

Department of the Secretary of State of Canada

Fisheries Research Board of Canada

Vancouver Laboratory, Vancouver, B. C. Halifax Laboratory, Halifax, N. S.

1971

13 pages typescript

teiS,EM

44Ç;;14s

CANADA

TRANSL.ATED FROM - TRADUCTION DE

Russian

INTO EN ,

Englie

PUBLISH ER - ÉDITEUR PAGE.NUMBERS IN ORIGINAL NUMEROS DES PAGES : DANS

L'ORIGINAL DATE OF PUBLICATION• DATE DE PUBLICATION

169-178 ISSUE NO. NUMÉRO

YE ■tli ANNEE

VOLUME PLACE OF PUBLICATION LIEU DE PUBLICATION

NUMBER OF TYPED PAGES 'NOMBRE DE PAGXS

DACT'?LOGRAPHIEES . é _Ç.JZ 1970

YOUR NUMBER , VOTRE DOSSIER N°

DATE OF REQUE,ST DATE DE L A DEMANDE

769.18.14

28.1,71

HsOs. 290.to .e.iR ee.'2/6 e

DEPARTMENT OF THE SECRETARY OF STATE TRANSLATION BUREAU

FOREIGN LANGUAGES DIVISION

SECRÉTARIAT D'ÉTAT

BUREAU DES TRADUCTIONS

'DIVISION DES LANGUES ÉTRANGÈRES

'AUTHOR - AUTEUR

ligorova 9 Kopylenko L.R. and Sidorova

TITLE IN ENGLISH - TITRE , ANG LAIS .

Changes in the Amino acid composition of Caspian kilim in the process of fish

meal produCtion

RVFVFIENCE IN FOREIGN ANGUAE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHArtACTERS. • REFERENCE EN LANGUE ETRANGERE (NOM DU LIVRE OU PUBLICATION). AU-COMPLET. TRANSCRIRE' EN CARACTERES PHONETIQUES: .

Trudy Vse soyuzne go eauchno..Issledovat,el'skogo•Instituts. liorskogo Rybnogo Khaisysistva:.': •

• • j Okeiknografii (NI). • • • •

REFEREN CE IN ENGLISH - RÉFÉRENCE EN ANGLAIS

Proceedings of the A11-Union Research Institut. of Marine Fisheries and Oceanography

REQUESTING DEPARTMENT MIN ISTÉRE-CLIENT

BRANCH o.n DIVISION DIRECTION OU, DIVISION

PERSON g EQUESTING DEMANDE PAR

Fisheries & FbrestrY

Dr, N.Tomlinnon, Laboratory. Vancouver 8, Beet_tw

TRANS.LAT ION BUREAU NO. 0944 NOTRE DOSSIER No •

TRANSLATOR (INITIALS) Mie34 TRADUCTEUR (INITIALES)

DATE cpmpLETED JUN - 8 1971 ACHEVE LE

Fisheries Research Board

UNEDITED DRAFr 'TRANSLATION Only for information

TRADUCTION NON REVISÉE - Information seulement

e DEPARTMENT OF THE SECRETARY OF STATE

TRANSLATION BUREAU

FOREIGN LANGUAGES DIVISION

CANADA ..

, SECRÉTARIAT D'ÉTAT

BUREAU DES TRADUCTIONS

DIVISION DES LANGUES ÉTRANGÈRES

CLIENT'S NO. DEPARTyENT DIVISION/BRANCH CITY No DU CLIENT MINISTERE ••-' DIVISION/DIRECTION VILLE .

769-18-14 Fisheries & Forestry Laboratory Vancouver 8 7 BUREAU NO. LANGUAGè TRANSLATOR (INITIALS) DATE

No DU BUREAU . LANGUE TRADUCTEUR (INITIALES)

0964 Russian M.S. ■

From: Trudy Vsesoyuznogo Nauchno-Issledovatel'skogo Institute Ibrskogo'Rybnogo

Khozyaistva i Okeanographie (VNIRO), Vol. 73, 1970, PP. 169-178

ULC 664.951.014:664.951.226

CHANGES IN THE AMINO ACID COEPOSITION OF CASPIAN KILKA IN THE PROCESS OF

• FISH MEAL PRODUCTION

by L.N. Egorova, L.R. Kopylenko and E.M. Sidorova.

In order to correctly formulate the feed for various farm animals it is

not sufficient to know the total protein content of individual components: their

amino acid content is more important.

Various animals require different quantities of individual amino acids.

For example, tryptofan, methionine, cystine and leucine are particularly important

for furbearing animals (data of A.A. Ionkina, 1968), while other amino acids

are important for birds and livestock.

There is little data about the amino acid composition of domestic fish

meal obtained from various raw materials. V.V. Baranov (1966) determined the --te/

essential • amino acids Baltic herring, silver hake, Herring heads, as well as

fish sisal prepared from these fishes by paper chromatography and characteristic

colourimetric reactions using an Fe.K-PI apparatus. He observed that vacuum

drying resulted in less breakdown of the amino acids than drying without a

vacuum. E.A. Nosedkina and M.A. Nestorovich (1967) used paper chromatography

to investigate the amino acid content of fishmeal produced from walleye pollock.

OS- 200- 10 -31

Raw materials, - intermediate producte:and meal or driedSOndentrate*

produced from fresh kilka (caught- in•the Pirsogatlaibour area inÀpxi3. 1968 ) •

on the KasprYbkholodflot floating factories Ureleors and . slietemeVek, be ,-

direet drying and press-drying as well bY the pu-drying method feois salted'

kilka in the fish meal unit of the Aetrakhan fish complex were studied. •: .•

11- - • .Some data about the technology of meal or geed concentrate production.

is given below. .

, .

Processing fresh kilka . a) by*the direct.drying method at a '. • • • *

temperature of about. 100°C for a periOd of 3.5 hoursi . preserdrying, method..

without utilizing the pressed out liquid,** - cooking the.raw méteriallôr

4illfr • 20 .minutes,. pressing the cooked mass to separate the- Préseed out ' liguld and .

drying the pulp at a tempeimture of about 100°C. (withoutvacuum) fOr 3.5 hours.-

. ,Processing salted kilka by the press-drYinumethod

et* the pressed out 1iatLic cooking the salted raW material at about I00 °C,

pressing. the cooked-mass, soaking the pressed pulp'for 40 min. using once '

through water andldrying the soaked pulp.. • • . .

. • • It was attempted to trace the variatioh.of the amino acid content of

the protein of the raw material as a function of meal preparation teepolo8y

as well as the effect Of NaC1 when using salted ruw*Material. ;

The.amino acids were determined, after*their separation on ion exchange

reSins by Mores' method (Ney, Deas,fTarr, 1950) using an automatic analyser .

supplied by Hitachi:* Alkaline amino acids (lysine, histidifte and iisinine)

were separated in a.9 x 150 mm column,using a buff•r eolution with a pH o±' • .

5.28. it 9 x 500*mm column %ms used to seParate thé other aminO-aàidst: • .

* Wasn't sure of the term nefAshenkam ***Wasn't sure of .the proper tens.for "bukons.:

aspartio acid, threonine, serine, glutinie acid, prcline, gyoinel 4aene,

valine (buifer solutionwith a pH oT3.25), methionine, isolegeine leucine ,

tyrosine and phenylalanine (buffer solution with a pH of 4.26). Cystine

and oxyproline wsre not determined. Tryptofin was determined colourinetrically

after alkaline hydrolysis. The aminogram of one of the samples analysed

(No.15) is shown in the figure. The sequential elution of the amino acids

ean be seen on this figure (9 x 500 column).

- • The samples to be analyzed were'dried. at a temperature not exceeding ..(172)

700C to a constant weight, were degmeased usine Chloroform, and .a 100 mg simple

. was stibjected . to'hydrolysis in 6N hydrOchloric acid for 5 hours in an: •

autoclave under 2.5 atm pressure... The hydrolyzatewas filtered and the .

ftlter, thoroughly washed... Hydrochloric acid - was -removed by evaporation in

porcelain dishes with periodic addition of distilled water. Litmui paper • •

was used to check the'Complete removal of acid•and the dry residue was dis- ' .

• solved in 5 ml operate buffer solution with a pH of 2.2. The nuMber-of

millilitres fed to the column of the analyzer correspOnded to 1 •mg of'eample.

The quantity of amino acidswas calculated as a percentage of the protein, .. •

'which was determined in the dry degreased sample•prior to hydrolysis. -

by the Kjeldahl method (total: nitrogen): The result was multiplied by 6,25 - .

' to establish -the quantity . of protein. • .

• . Table 1 presents the amin6 acid composition of proteins of theraw • -;

material (fresh and . salted kilka) o intermédiate ProduCte (pUlp aftersoaking

and the pressed out liceol) and.the'final products .(meal or.driedooncentrate).:-

■■■ ■401.11.P ■■■

."‘

elt Çiâ eec <-1-1,1./

"È' F4 sis es' e Zit E.4 ei --@ -cp. erg 01-- 4.9 . te V-4 E

e•ee■C -. \ffi . • ,41; e 0 t eek • _ 1.f a•%. a 4 0 ›Olg is2 ‘4s_ t% . lîn Zo o're t -0 • laq• «-4 oesi

" ;rt. ie.-- '3 %f d ell É;Lme- i, - 3 51 net-e - var ,e - •

_ IMelemalenIM ■■■ ■■■ ■■■

k A J - tae:Ft.TI rew .iv•ettriet t irdtp,./.. 440„tit

Ô-e••-el'e.ct • npo.71061err «wee ;

6b; • i

0.. I

44.„.t. •Ta6zeta I . , -;:malnif IvIr- -.n.: -. 2 .a cuple , ripomezroula wit FOTO3b11 nPoZax - T.-4k / , frgie -:sopmegoll glom Ne N .(ik % it eezzy)

et-_,ftrudu-ç-iiv- of -fiîlz ed is-. 2eLiLy c - --} .

--- H e itc liaic 4 it 11 -11 e 3 w_jt N,NIN e

- dia4e.SattA -

•

k•;.4 e -

to I'm

in te- tit d e 'l -ZC CCI e

ova _ 54•4 1=S Ur! • 0..."

4

r-4 Ur. r«

ce • wive e o

CO

,! Frey'. Like cyrna 14 KNN:ixa ceezaa 18,4 8,0 6,9 3,2 3,1 4,3 7,0 4,6- 4,3 1,4 1,5 5,1 6,0 3,2 8,8 10,3 2,2 4,9

Iti lkt CBgeeZteZ 61, 5 79 onoco 5 5,6 3,2 2,7 5,2 6,6 4,3 3,8 3,4 1,2 5,4 5,2 2,8 8,6 9,5 2,8 3,5 .

9 ifittiimca CB 18,5 - - -; 2,6 5,2 6,6 4,4 3,6 3,2 1,5 5,k5, .6 2,8 8,2 9,2 2,93k ; en.re icieitki7iii --IL IIpecoolo-cyamaIeriâ d.

II o 2'7,7 9,6 6,3 6,7 2,5 5,7 68 4,9 4,3 3,9 /,4 5,5 5,9 3,2 9,7 10,9 3,6 4,3 ;

6,5 2,7 1,6 3,6 1,5 1,3 1,8 0,2 8,4 56I,8 5,1 8,13 0,6 3,9 yicaiTVt 64,6 8,5 7,3 4,4 3,2 5,5 7,7 5,2 4,2 3,8 1,9 5,6 6,2 3,0 9,8 11,2 3,3 s".,2 pJp sita_ luge odgeNas

SeAted K

czeux - - /fn. freo- reizealontogoNe 18,9 7,0 6,4 2 9 ? 3,2 5,7 7,7 4,8 4,1 3,9 0,7 7,7 6,6 4,1 9,8 12,1 3,4:4;8

eL.:11' fa sc. 44 go moult 30,0 8,5 5,2 3,0 2,8 5,2 7,0 4,6 3,7 3,9 1,2 5,4 5,5 5,1 10,5 11,1 . 3,1 «144' re- „1,1- ei›f nocati oTiourc 20,8 6,6 5,1 2;2 2,7 4,8 6,3 4,2 3,4 3;41,4 5,5 5,4 2,8 8,2 11,3..2,8

10,4 5,0 1,4 4,2.0,13,0 3,0 5,0 1,4 '2,1 0 19,0 d,6 2,1, 5,1 .8;0 OI ! 49,6 6,7 5,8 2,0 2,6 5,0 6 ,5 4,13,5 3,5 1 ,9 5,8.5,3- 2,9 e;0 , 14e2 1

- 8,3 6;9 2,9 . 3,5 6,6 8,4 5,3 4;5 6,9 e,6›2,310,711 ,7 ere--

•cBezea ri COBEt J•10

PrSe. 4'1;4i C 11

QD A Ireirc- etc"

(9 tied

glycine and alanine

and serine content.

and only..slightly

.1. . Lysine, arginele and leucine are the major (78.%) essential aminO

.acids in the protein of fresh kilka.; -.The other essential amino acids are

valine, isoleucine and phenylalanine (4-5.2%), methionine and histidine (3%) .

tryptofàn (1.5%) and threonine (1.4 and 3.2 ): * Among the nonessential amino

acids aspartic acid constitutes 8-9%, glutinic acid 9-1

5-6%, serine and tyrosine about 5% and proline 3.5-5%. •

The proteins of the pulp obtained from fresh kilka do not differ

significantly in amino acid composition from the protekn of the fresh kilka.

The same amino acids which are contained in the • pmlp and • the raw material

are found in the pressed out licuid except that their quantitative relationship

is somewhat different. The following facts were found in comparing the amino

acids in the liquid (converted to protein) to the proteins in the • raw material

and the pulps glycine content is higher, while lysine, arginine (compared to

the pulp), phenylalanine, valine, leucine, isoleucîne, threonine, serine, aspartic

and glutinic acid, and particularly tyrosine and tryptofan contents are lower .

than those in the pulp.

The following observations were made in the experiments with producing (174)

dried concentrate from salted kilkas the protein of the salted kilka alb very .

similar to those of fresh kilka in amino acid content. The proteins of the pulp

from salted kilka are lower in arginine, &eerie, alanine

After soaking, the pulp contained considerably less lysine

less histidine, leucine, aspartic acid and proline.

The amino acid content in the raw material and the

obtained from fresh and salted kilka •is shown in Table 2.

this data that both essential and nonessential amdmo acids

greater quantities in the liquid from salted raw material

in liquid from fresh raw material.

pressed'out liquid .

It is evident from

are present in

(with.16% salt) than

0,3 0,2

• 0,4

0,2 14,0

.0,1 6,6

OW,

0,5 33,3 .

0,3 • '18,0

0,1 12,0

0,3* 12,0

1,4 • 1,2 0,7

1,0 0,1 . 0,2

42,9 •5,0 17,1

1,8 0,5 • 16,6

•.2,3 •016 0,9

0,8 10,4

0,0I 1,0

0,5 • 33,3

lelâtr,.,-, CMI1MMEIAMMR7311M7„

yse

-Guefflame immemenor emput •

•

4 mq,icanyelt

eLL - • 1 . 7:2110

Imbue fi •momeemm K eogepza,

Alma B CUP,

Tadanua -relit nompeccozoit quo»

À ,• ,1 .. irlet_etid..pic 5

2.

Awiee I em,, 1.44.4 AMMO- : Ilya/ _

KOKIXOTE1• 'cupus one 4(44 • 1„....i,vj

g •

'sBO mu:um 10118MUNMIO , •

1/131111 1-4S;Pmc ...

ÂPrillieltie:t7 rliCTipt .4%4 -.• it% M ,5 •e?lieu 1

v ée.f. ! Bante‘scibej 0,9

(DeaVillare7''' emEA , •• 0,7

--p.ven.ti-4 TP41010111 fei 0,6

•PoKets TDREI 0e:111 0,3

mi . 1 3amen a I- e . -111,, cwel _

. rz,tél: 1 u99 . A tap ee :' .--_ I,D cepe i.,...i 095

Aieeerraea l- i Romaa NE-- .

1,5

17,7 0,5

20,0

lietfe j,:%. 1,2 4 ilèliff44%. 42 0,2 10,0 liaoze 0,8 0,1 , 7,5 - 0 4em

Is to o t I •10,0

otoI • 4,0

ibilyjays- ' ummami-HoBan '

....,xxenoTa 1,7 0,5

flpbfelfr t 0,6

0,5 0,04 0,2

•n B - en-cups°.

--grata Coxes« •xiiiie f

•0,7 •0,I • 8,2 0,? 0,2 . 17 0 .

•

II

091 •0 • 0•

1,3 1,2 0,5

• 0,6

I 1,4 ' 0,9

0,5 • .23,1• 0,1 •5,0 0,4 • '48,0 0,01 1,0

• 0,3 16,4 0,3- 12,9 •

0,5 33,3

• . The total quantity of amino acidd in the liquid:. from treiWkilka

constituted 3.6% while the liquidlfrom salted kiIka - contains 5.5%.:: The -

eesential amino acids constitute 1.7% and 2:'4 respeotively.

,The liquid from free kilka.was found . to oontiin up to 33% of the

glycine present in the raw material and from 10-20% of the majority of the

other aMino acids. Liquid from salted .kilka contained the following •'

Percentages:of the amino acids in the raw materials 4.8% histidine,'43%

glycine, 33% isoleucine and proline, 23%•lysine, and 10-17% of the majority .

of the other amino acids.

A large quantity of essential and no:lee:stein amino acids its:t .by'.

11.ot using the liquid from fresh kilka in fie meal.Production or as an

independent feed product. This reduces the feed value Of the meal. Liquid . ••

from salted fish is'almost impossible to use due to its high salt, «intent. .

.'. Comparison of the amino acid composition of ,the proteins of . the raw

material or the pulp fed to drying with the amino. acid composition of:the.

produced meal or dried concentrate shows'that almoSt no change occurs in

the amino acid composition during drying of 'freshisilke with only a- slight

reduction in arginine oontent, 2) the histidine and:lysine oontents are reduoed

by-25% and 12% respectively in drying pulp-from fresh kilka while the •

remaining amino acid composition did . not change; the amino acid composition .

• did not change when drying pulp from salted . kilka . (samples-5 and, 6). •

. • Our data indicates that feed meal from fresh or salted kilka obtained

by either press-drying or direct drying contains from 41 to 52% oressential

amino acids (relative to protein):

(175)

Lysine 6.7 - 8.0 -•

Arginine 5.6- 7.3 .,- Leucine 6.3 - 8.4

'Valine 5.0- - 6.6

'Ieoleuoine 4.1 - 5.3 . .

Phenylalaniné . 3.5 - 4.5

Histidine 2.0 - 4.4 .

Threonine . 2.7 - 3.8

Methionine 2.6 -

Tryptofan 1.2 - 1.9 '

The Protein of meal obtained from pulp of fresh kilka contains

more essential aminO acids than-the protein. of meal produced by direct

10.

drying. Howevei- if we take into account the fact that the yield of meal

prepared from pulp (process-drying method without utilization of pressed out

liquid is 20-25% lower than the yield of meal from the raw material (direct

drying) the yield of total amino acids is lower for the press-drying process.

Protein of meal prepared from pulp of fresh kilka contains about 52%

(relative to protein) of essential amino acids, while the protein of dry

concentrate of soaked -salted pulp contains 41% samples 6 and 11). The total

quantity of essential amino acids was higher (51%) in meal prepared from a

mixture of dry concentrate (sample 6) with the addition of meal feom fresh

kilka (not analyzed by us) than in the protein of dry concentrate from salted

pulp. •

It was interesting to compare the composition of protein in meal

prepared from kilka to that of protein in meal prepared from other fish.

Published data on the content of essential amino acids in proteins of fish meal

are presented in Table 3. According to the. data of previously mentioned authors

the protein of fish meal has a high content of lysine 03-13%and leucine and• isoleucine (total 9-15%) whiOh is in agreement yith our finengs. •

1/

If

A . A . Z ma- AA. 1-04à+.4 na, 1968

P.Xey C.Deas e

H.Tarr,1950 R.Block, RAIltohell e

1946 " E.A.Ham-mula,W.A.He-cTepompi, • 1957

MA A tetrc.0 ( 61)

.

7;14"71z 3. - .

•

,- TatSane. 3 Compzaaae aeaamelimaix aulaoandot B Hezoropia œri-e- ,h-1 *--,-. 0.---‘, ';,/ e-e-li'-i-lh,

•

- Bagax plii6Hol Ivan (a % . K dam) • . e.J,r,e1/4.,,,,:, ?lee- r 6/ ,er 1-- ét-1-41 (9.>

- i z- - "

Koroporo nparoroage-

aa my= ,

deree-I:ent122.1 Orxoxii or paaRems

.IlleTyggç

ir /MA

repleafe7 Li ott -vce giCTOTHILEC '

ing° 5: U4 L4 -Z koet to etainue .i. 111 en 4 e 09,-% à • D,,k

_ um ix 11.1.131ca- me Lvies Li k

8,7 3,4 4,8 4,9 2,3 3,1 7,1 2,2 1,64 SEX d e 1 I•gri3or er

7glireof AL (gdo r:',•'

roA0B4

Kuzma /4 1L

Cerbe,Iie rri. (cpegalte' Aume H8 o6paagoB) Paallii8 phalEr».

To re, o "damemeg ill,5 ozezeit as 4.4.

3,8 7,2 3,4 2,6 9,6 • 9,2 we-1,3 Tor se 1 I mum La• ""44 • Kireca r•-12 coaeaaaki 1 8,2 3,0 7,5 5,3 1,6

9,9 3,1,5,5 4,8 4,3

8,0 3,0 5,8 4,3 4,5

8,1 2,4 8,1 5,3 5,9 4,4 9,1 2,8 1,0 4-44-1

3 reef eià 98 2,4 7,445 5,8 4;5 13,1 3,5 1,3

3,4 13,1 1,6 1,8

4,2 19,5 4,3 1,5

3,7 9,7 2,6 1,2

hi- d

.

Irene xairiamate aepa3Ze likat tit:

• ,,vi...c>i&ctele;„hic., . Ye- k

+ 4,0 + 3,0 13,5 1,9 + 13,0 +

... .*

12.

According to data of N.A. Lukashik and La. GUigor'eva (1960) and

A.A.• Ionkina (1968) the total content of essential amino acids in various

types of domestically produced meal (table 2, samples 2-6) ranges from 43-50%,

• while it is 38% in meal produced from waste of trimming ordinary* fish (sample 1).

CONCLUSIONS.

1. All essential and seven nonessential amino acids (the remainder

were not determined) were fbund in the protein of fish meal prepared from

Caspian kilka. •

2. it was established that considerably more amino acids are present

in the pressed out liquid obtained from salted kilka thin from fresh kilka.

3. The amino acid composition of kilka or pulp produced from it (under

the conditions used in fish meal production units where samples for analysis

were taken) remains essentially constant during the drying process.

BIBLIOGRAPHY

1. Baranov, V.V.i IzmeMbree aminokislot, vitaminov î zhira pri poluchenie.

kormovoi rybnoi muki (Changes in amino acids, vitamins and fat during production

of fish meal feed). Sb. nauchno-tekhn. inf. VNIRO, Issue 10 (1966).

2. Ionkina,,A.A.t Aminokislotnyi sostav kornov, primenyamykh v pushnom

zverovodstve. (The amino anid composition of feeds used in fur bearing animal

breeding). Nauchnye trudy Nil pushnogo zverovodstva i krolikovodstva. T.UP (1968)

3. Lukashik, W.A. and Grigor'eva, L.V.:' Aminokislotnyi sostav raznykh

sortov rybnoi muki (The amino acid composition of different types of fish meal).

Doklady TSKhA, Issue 61 (1961)

* Species of fish that are not of exceptionally large size or value, mostly

cyprinids and percids).

Nasedkina, E.A. and Nesterevich,.14.k.: Amino kistotnyi eontav belkov

mintaya i. kormovoi produktsii ileego (The aiino acid . 00mpositien .-of proteins

of walleye pollock and production of feed from it). Rybnoe khoeyaistvo',..NC.9

(1967)..

• 5. Block, R.I. and Mitchell, H.H. : The côrrelation of amino acid .

Composition.of proteins with their nutritive value. Nutr.. Abstr. Ray. Vol.16,

.No.2 (1946). . . •

6. Geiser,.H. and Contreras, E.: The nature of heat damage in anchoVy meals .

by fat oxidation, Fish. News IntOrn., 1101.6, No.9 (1967).

7. Ney, W., Leas, C.P., and Tarr, H.L. s Amino acid . composition of fisleel

products , J. Fish. Bas. Bd. Canada, Vol.7, No.10 (1950). .