The Riboflavin Content of Fish Products

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Abstract
The riboflavin content of fish products has been determined according to the microbiological method of Snell and Strong. Of the materials examined, fish liver meal proved to be richest in riboflavin content; viscera, roe and “stick water” meal were next in value; muscle meal and milt meal were lowest. Fish meals showed considerable variation in their riboflavin content. This may be attributed to different methods of manufacture and various types of material used. Fish liver meal, like liver meal prepared from domestic animals, is one of the richest natural sources of riboflavin.