The Nutritive Value of Canned Foods

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Abstract
A study of the amino acid composition of fish and meat products has been made jointly by the authors and by Professors Elvehjem and Strong and collaborators at the University of Wisconsin, with the cooperation of the National Canners' Association and the Can Manufacturers' Institute. A total of 74 individual samples were assayed in the two laboratories for the 10 essential amino acids. Of this total, 41 samples were assayed in both laboratories and the others were divided into two groups, one assayed only at Wisconsin and the other at U.C.L.A. In addition, aspartic acid, glutamic acid and glycine were determined in all of the samples assayed at the latter institution. It was established that the sample preservation processes and the microbiological procedures employed were adequate. The distribution of amino acids in the canned fish and meat products was generally uniform. None of the 13 amino acids determined was significantly altered by the heat processing to which the canned samples had been subjected. Data from both laboratories are presented and discussed in the second part of this report (Neilands et al., '49).