The amounts of vitamin B6 in the meat of various species of fish were determined by microbiological assay using Saccharomyces carlsbergensis as test organism.
From the results shown in Tables 2 and 3 it has been revealed that:
1) The individual differences of vitamin B6content in a unit amount of meat are very little among the same species regardless of size of fish. The fact is suggestive that vitamin B6 would not be accumulated more than a certain amount as it performs an enzymic function and is constantly consumed for the metabolism.
2) In general, the meat of pelagic migratory fish, such as round herring, skipjack, and saury, contains amounts of vitamin B6 far greater than that of sedentary or bottom fish, such as Alaska pollack, rock cod, and Blanquillo.
3) The meat of fresh water fish is poor in the vitamin B6 content in comparison with that of marine fish excepting Alaska pollack, rock cod, and Blanquillo.
