Volume 55, 1924
– 376 –
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Fat.
The ethereal extract of the dry-fish powder was used, since that is usually reckoned as fat in the analysis of foodstuffs. The following values were obtained:—
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| Fish. | No. | Calorle Value of Fat per Gramme. | Remarks. |
|---|---|---|---|
| Kingfish (haku; Seriola lalandii) | 1 | 8.796 calories | Fat extracted from dried-fish powder. |
| 8.822 | |||
| 8.805 (average) | |||
| Kingfish | 2 | 8.857 | Same. |
| Groper (hapuku; Oligorus gigas) | 5 | 8.670 | Same. |
| 8.678 | |||
| 8.674 (average) | |||
| Groper | X | 9.059 | Fat extracted from alcohol-dried fish, low temperature; old. |
| 9.045 | |||
| 9.052 (average) | |||
| Groper | Y | 9.842 | Same, but fresh. |
These results indicate that during the drying of the fish (but probably in greater degree during its storage)—exposed to the light and to a certain amount of air—some oxidation occurs, sufficient to reduce the caloric value from 9.8 to 8.6. It would be interesting to find out how much depreciation of the fuel-value occurs in the cooking of fish, and how fish-fats compare with other fats in this respect.