Composition and Palatability of Porbeagle Flesh

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.