Studies on the utilization of fish meal for food

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  • HIGASHI H.
    Tokai Regional Fisheries Laboratory I nlandsea Regional Fisheries Research Laboratory Tohoku Regional Fisheries Research Laboratory
  • NITTA T.
    Tokai Regional Fisheries Laboratory I nlandsea Regional Fisheries Research Laboratory Tohoku Regional Fisheries Research Laboratory
  • NAGAKURA K.
    Tokai Regional Fisheries Laboratory I nlandsea Regional Fisheries Research Laboratory Tohoku Regional Fisheries Research Laboratory
  • UMEMOTO S.
    Tokai Regional Fisheries Laboratory I nlandsea Regional Fisheries Research Laboratory Tohoku Regional Fisheries Research Laboratory

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  • 魚粉食用化に關する研究
  • ギョフン ショクヨウカ ニ カンスル ケンキュウ

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Abstract

A. We studied the preparation of edible fish paste from fish meal by means of mould (Aspergillus oryzae).<br> Our process is as follows.<br> 1. Fish meal was softened and swelled by boiling with ca. 1% NH4OH solution. By this treatment the rough and sand-like touch of fish meal is removed. (Tab. 1, 2)<br> 2. Starch is added to the softened, swelled fish meal and mouled using Aspergillus oryzae. Moulded fish meal is mixed with NaCl and water. And then mixture is fermented for 10-20 days at 30-35°C.<br> Softening and swelling process of fish meal was effective to accelerate the enzymic digestion of fish meal during the moulding process.<br> B. We studied also on the changes of fish meal caused by moulding process. Results obtained are as follows.<br> 1. Decrease of crude protein was slight. (Vab. 4, 7.)<br> 2. Monoamino-N was decreased and cystine was decreased extremely. (Tab. 7, 8.)<br> 3. Decrease of crude fat was very much but that of unsaponifiable matter was not remarkable. (Tab 4, 5, 6, 10.)<br> 4. The production of ergosterol in moulded fish meal was observed. (Tab. 11, Fig. 1.8.)

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