Fishwater and agar as binders in a prawn diet
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The objectives of the study were to find out the proportion of water to fish fins, skin and bones that would give a good gel and to determine the effect of a combination of fish water and commercial crude agar on the water stability of the prawn diet. Under the conditions of the experiments it was concluded: (1) Fish water and commercial agar or agar bar gave the most stable pellet, 65% water stability; (2) a strong gel is obtained when one part shark fin is boiled in 1.5 parts water; (3) more fish water can be obtained from guitar fish than from shark fish.
Suggested CitationPascual, F. P., & Tabbu, N. (1979). Fishwater and agar as binders in a prawn diet.