The Effects of Methods of Processing on the Nutritive Value of Herring Meals

Abstract

THE effects of heating solvent extracted raw soybean flakes for varying periods of time on the nutritive value of the resulting meals, and, on the liberation of essential amino acids by acid and enzymatic hydrolysis have been reported by Clandinin et al. (1947, 1948), and Riesen et al. (1947). Using techniques similar to those employed in the aforementioned studies, the following work on the effects of methods of processing on the nutritive value of herring meals was conducted. EXPERIMENTAL AND METHODS Fish meals.—Through the co-operation of a West Coast reduction plant* five one thousand pound batches of herring meals were obtained. These meals were prepared so as to show the effects, if any, of methods of processing on their nutritive value. Meal number 1 was prepared by drying, under ten inches vacuum for ten hours, the expeller residue from a mixture of fresh small herring and the heads, tails . . .