DISTRIBUTION OF RIBOFLAVIN IN FRESH AND PROCESSED FISH

Abstract

The riboflavin content of 125 different samples of fish was determined microbiologically. The reliability of the microbiological method for use on fish was established. Fish muscle varies greatly in its riboflavin content but, in general, contains less than meat. Skin, roe, and liver have a higher content than muscle but much lower content than the glandular organs from mammals. Molluscan tissues contain more than mammalian muscle but much less than mammalian glands. There is no relationship between the size of the fish and its riboflavin content. Freezing and smoking do not cause appreciable losses of riboflavin. Canning, salting, and drying may produce great losses.