Analysis of "whole meal"

"Whole-meal" is a term used for herring produced in such a way as to incorporate the solid matter of the "stick water" into the meal. Feeding experiments have showed that "whole meal" contains the same growth stimulating factors as "condensed fish-solubles", and thereby an increased interest for the production of this type of herring meal has arisen in Norway. This has led to the demand for an analytical method to differentiate between the two types of herring meal. We have not as yet information as to which growth promoting factor gives the best analytical indicator for the identification of the quality of the meal. The described method is merely an analytical means to differentiate between the two types of meal. The method employs determination of the content of "wather-soluble protein" of the meals which is found to be 17-24 g per 100 g protein of "whole meal", against 6-7 g per 100 g of common herring meal. Formoltitration of the water extracts of the meals was also found to be a useful method to identify the type of meal. Chemical determinations of riboflavin showed "whole meal" to contain 10-12 µg per gas against 5-6 µg per g of common herring meal