Composition and Palatability of Porbeagle Flesh

• Published in: Journal of the Fisheries Research Board of Canada
• Main Authors: Dyer, W. J., Fraser, D. I., Tibbo, S. N.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Canadian Science Publishing 1963
• Subjects: General Medicine; Lamna nasus; Porbeagle
• Online Access: http://dx.doi.org/10.1139/f63-082; http://www.nrcresearchpress.com/doi/pdf/10.1139/f63-082

Frozen porbeagle (Lamna nasus) steaks from samples obtained under conditions typical of good and of poor handling were examined and their chemical composition determined. Lipid content was low, about 1% in the light muscle and 2% in the red. Phospholipase activity was absent, but considerable hydrolysis of triglyceride occurred. There was no ammonia production from the high urea content, 1.4–1.6%. Taste testing of cooked steaks showed only fair acceptability, an objectionable sour-to-bitter flavour being noted. Although its flavour may be relished by some, it is concluded that frozen porbeagle would not be generally acceptable to North Americans as a top-quality fisheries product.