The nutritive value of fish proteins

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Abstract
Commercial fish meals have been examined for their net protein utilization by rats and have been found to be of poorer nutritive value than laboratory fish preparations, which have a net protein utilization of about 80%. The factors responsible are chiefly the conditions of drying and consequent occurrence of the Maillard reaction. No damage was detectable in the dried product after storing for 3 months at room temperature. It is shown that water as well as sugar and protein, is an essential for the Maillard reaction, and it is suggested that anti‐Maillard reagents may offer some hope for the prevention of damage during drying. For rats, methionine is the limiting amino‐acid in the damaged meals and might be added with advantage to these products.