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  • Title: [Characteristics of the nitrous substances in the meat of sharks and rays as a protein food raw material].
    Author: Kizevetter IV, Nasedkina EA.
    Journal: Vopr Pitan; 1975; (1):36-40. PubMed ID: 1210184.
    Abstract:
    The nitrous composition of meat in 19 species of oceanic sharks and 2 species of rays were analyzed. The meat of these fish species was found to be characterized by a comparatively low protein content, whose amino acids composition proved relatively poor of essential amino acids. The meat of sharks and rays is distinguished by a high level of extractives, whose bulk includes urea and trimethylaminoxide.
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