The effect upon the gastric juice secretion of various cooked preparations of haddock (Melanoǵrammus aeglefinus) and of lobster (Homarus americanus)

Summary

From the results obtained on the above experimental animal it is seen that haddock-muscle, prepared in various ways, stimulated different types of gastric secretion. Baked haddock was the strongest stimulus, especially for fluid, pepsin and mucin. Of the three remaining preparations, boiled, fried and salted haddock, boiled haddock stimulated a lower volume and smaller pepsin output, although the secretion continued somewhat longer in duration. Little inhibition was noticed from the fat of the fried fish. Smoked fish was a strong stimulus to fluid and acid production but weak for pepsin and mucin concentration. Lobster, in spite of the resulting secretion being of shorter duration was a much stronger stimulus for the volume of secretion as well as for acid, pepsin and mucin content than was the boiled haddock.