title: [Characteristics of the nitrous substances in the meat of sharks and rays as a protein food raw material].
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.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis*; D005399:Fishes; D005504:Food Analysis; D005609:Free Radicals; D008460:Meat / Q000032:analysis*; D009584:Nitrogen / Q000032:analysis*; D012754:Sharks
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D005609:Free Radicals; D009584:Nitrogen
vernacular_title: Kharakteristika azotistykh veshchestv miasa akul i skatov kak belkovogo pishchevogo syr'ia