Studies on the utilization of fish meal for food

A. We studied the preparation of edible fish paste from fish meal by means of mould (Aspergillus oryzae). Our process is as follows. 1. Fish meal was softened and swelled by boiling with ca. 1% NH4OH solution. By this treatment the rough and sand-like touch of fish meal is removed. (Tab. 1, 2) 2. Starch is added to the softened, swelled fish meal and mouled using Aspergillus oryzae. Moulded fish meal is mixed with NaCl and water. And then mixture is fermented for 10-20 days at 30-35°C. Softening and swelling process of fish meal was effective to accelerate the enzymic digestion of fish meal during the moulding process. B. We studied also on the changes of fish meal caused by moulding process. Results obtained are as follows. 1. Decrease of crude protein was slight. (Vab. 4, 7.) 2. Monoamino-N was decreased and cystine was decreased extremely. (Tab. 7, 8.) 3. Decrease of crude fat was very much but that of unsaponifiable matter was not remarkable. (Tab 4, 5, 6, 10.) 4. The production of ergosterol in moulded fish meal was observed. (Tab. 11, Fig. 1.8.)