PROXIMATE COMPOSITION FOR ASSAY OF QUALITY OF SOME FISHES MEALS
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 1
Abstract
Fish meal is the major source of protein in fish and livestock feeds. Protein represents the major component of fish feeds. It is a source of energy for the fish. Protein can be easily denatured leading to deterioration. Fish samples such as Herring, Capelin, Blue whiting were obtained from traditional markets in Busher town, Iran. The proximate composition was determined using the method described by AOAC (1990). The raw material freshness and drying methods are determining factors of fish meal quality. Blue whiting, herring and capelin meals produced in commercial fish meal processing plants in Iran were obtained. The samples were categorized (according to the freshness of raw fish and processing technique) into three grades (low temperature (LT), Norsea Mink (NSM) and standard). Results obtained indicated that the salt content of LT meal of blue whiting was comparatively higher than all the others and it was significantly higher (p=0.001) in LT meal of herring than in NSM and standard meal. LT meal of blue whiting and herring contained very high amounts of salt 4.05% and 3.92% respectively. This may be because of a long storage time of raw fish in RSW tank before processing on shore. It is concluded that usage of fresh raw materials, low temperature and low retention time (during drying) for fish meal processing retains quality properties to a greater extent which is useful in the fish feed industry.
Authors and Affiliations
Ali Aberoumand
Keywords
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