Indian J. Anim. Res., 47 (6) : 551-554, 2013
AGRICULTURAL RESEARCH COMMUNICATION CENTRE
www.arccjournals.com / indianjournals.com
CHANGES IN PROXIMATE COMPOSITION OF SPRAT (SPRATTUS SPRATTUSPHALERICUS, RISSO 1826) FISHMEAL STORED AT DIFFERENT TEMPERATURES Demet Kocatepe* and Bülent Çetiner1
Received: 12-01-2013
Department of Food and Beverage Management, Sinop University, Turkey
Accepted: 13-08-2013
ABSTRACT
In this research, the changes on proximate composition of sprat fishmeal stored at different temperature during 180 days were investigated. The initial crude protein, crude lipid, crude ash and water contents of fishmeal were; 71.32%, 7.76%, 11.19% and 7.10%, respectively. During the storage period, protein content of fishmeal stored at 20± 4oC generally decreased, in contrast, it increased in the fishmeal stored at 3± 1.2oC. In this study, nutritional quality of sprat fishmeal stored in cold found to be higher than the other during the storage period.
Key words: Cold storage, Fishmeal, Proximate, Sprat, Storage. Fishmeal is a product obtained from fish and fish wastes and which is usually used in aquaculture, poultry farming and cattle rearing due to its high nutritional properties. Various fish species are used in fishmeal production and these species vary from country to country. Peru produces fishmeal from anchovy, Chile uses anchovy and sardine, USA uses menhaden, Norway uses haddock and capelin, Japan uses sardine to make fish meal (Sea Fish 2011), Turkey uses anchovy and sprat fish for the fishmeal production. In 2009, the amount of global fish meal production was 4,775 million tons (IFFO 2010). In addition, 58,759 tons of fishmeal was produced in Turkey in 2009 (Fishstat 2012). Worldwide in 2011, 63% of the fishmeal is used in aquaculture, 25% in pork and 8% in poultry (IFFO 2011). The fishmeal sales price reached to $1348 per ton in Peru in 2010 (IFFO 2011). The sales price of exported fishmeal per ton ranges between $1200 and $1500 in Turkey. Although fishmeal is very expensive, it is very hard to maintain it for a long time in high quality due to fat oxidation, moisture, mold growth and insects.
such as calcium, iron, copper and phosphorus, has low fiber (Ockerman, 1992). The crude protein content of anchovy fishmeal is between 74.40 to 76.17% and its crude fat content varies between 8.61 to 9.17% (Turan et al. 2007). Protein quality, chemical composition and mineral content of fish meal varies according to the variety of raw material, storage conditions and storage period, processing method and packaging conditions, drying method and temperature (Anderson et al., 1993; Ariyawansa, 2000; Ponce and Gernant, 2002). Present experiment was aimed to determine the effect of storage temperature on chemical composition of sprat fishmeal.
Sprat (Sprattus sprattusphalericus, Risso 1826) fishmeal (4* 20kg) used in the study was obtained from the factory in Sinop in March 2011. The study consisted of two groups. Group A: polypropylene bags of 20 kg of fishmeal were maintained at factory storage conditions on 20± 4oC, 70± 5 % humidity. Group B: polypropylene bags of 20 kg of fishmeal were maintained in the refrigerator on 3± 1.2oC, 33± 2 % humidity. The study lasted for Fishmeal is very rich in lysine amino acid 180 days and analyzes were repeated every 30 days. (Ockerman, 1992) vitamins such as B12, choline, Chemical analysis: The fishmeal was analyzed for niacin, pantothenic acid, riboflavin and elements proximate composition: crude protein by Kjeldahl *Corresponding author’s e-mail:
[email protected] 1 Department of Fish Processing Technology, Sinop University, Turkey
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(method 925.52), crude ash by heating at 550°C (method 923.03), moisture by air drying (method 925.10), according to the AOAC procedures (AOAC 1995). Total fat analyzed by soxhlet method (AOAC 2005).
The crude ash content of Group B preserved its value until 150th day (p> 0.05) but a decrease (p< 0.05) occurred after the 150th day during the storage period. The crude protein and crude ash values for Group B are higher than Group A during Statistical analysis: The results of the analyses were the storage period (p< 0.05). The crude protein presented as mean ± standard error. Statistical content of Group A was found lower with the ratio analysis was conducted with the Minitab Statistical of 4.57% when compared to Group B at the end of Software package (Minitab Release, 13). A one-way 180 days (p< 0.05). The raw oil contents of groups analysis of the variance (ANOVA) was used to verify were different from to each other during the storage the differences between the species and significance period (p< 0.05). The raw oil content was 8.85% of those differences were tested with the Tukey Test. for Group A and 7.79% for Group B at the end of the storage period. The significance level was P< 0.05. The marketable fishmeal usually contain 65% of crude protein according to the used raw material in its production, yet this proportion may also vary in between 57% and 77% (Ponce and Gernat 2002). At the beginning and at the end of the storage period, the protein content of two groups remained within the limit values. Çetiner (2010) reported, the crude protein, crude lipid, crude ash and moisture values of sprat fishmeal as 67.4%, 8.7%, 9.4%, 13.6% respectively. Cozzolino et al. (2002) determined the crude protein content of different mixed fish meals (Scomber scombrus, Clupea harengus, Salmon salar, The content of crude protein of sprat fish blue whitening species), as 66.2%, crude lipid meal stored in cold storage conditions (Group B) content as 8.2% and moisture amount as 17.9%. increased compared to the first day and this increase The crude protein content of anchovy fishmeal was was found to be statistically different (p< 0.05) except 70.4% and raw oil was 11.4% (Anderson et al. the first 30 days (p< 0.05). The protein content of 1995). In addition, Ponce and Gernat (2002) Group B was found to be 72.85% in the 180th day. reported that the protein content of fishmeal obtained Raw oil content increased a little as it was in protein from tilapia by-products is 63.5%. The protein content but this increase was not significant between th th 30 and 120 days (p> 0.05). The moisture amount content of sprat fishmeal used in our study is higher of Group B showed a significant decrease and the according to these literatures. The protein content moisture content that was 7.10% at the beginning of sprat fishmeal can be said to be lower when compared to anchovy fishmeal. A large proportion was determined as 5.15% at the end of 180 days. Changes in the chemical composition of sprat fishmeal stored at different temperatures were given in Table 1. The initial crude protein, crude lipid, crude ash and moisture values of sprat fishmeal are 71.32%, 7.76%, 11.19% and 7.10% respectively. The crude protein and moisture contents of stored sprat fishmeal in bag at atmospheric conditions (Group A) were statistically different usually between the months (p< 0.05). The moisture amount of Group A changed during the storage period and it increased (p< 0.05) first but decreased later and was found to be 8.84% at the end of the period.
TABLE 1 : Proximate composition of sprat fish meal stored at factory conditions (Group A) and refrigerator (Group B) (%). Crude Protein Group A 0 30 60 90 120 150 180
Crude Lipid
Group B
71.32± 0.03 69.64± 0.02bA 68.43± 0.07cfA 69.34± 0.06dA 68.89± 0.02eA 68.54± 0.06cA 68.28± 0.08fA aA
Group A
71.32± 0.03 71.51± 0.10aB 72.28± 0.20bB 72.57± 0.09bcB 72.53± 0.11bcB 72.81± 0.04cB 72.85± 0.02cB aA
Moisture
Group B
7.76± 0.01 7.63± 0.07abA 7.82± 0.03aA 7.51± 0.05bA 7.76± 0.06aA 8.19± 0.04cA 8.85± 0.07dA aA
Group A
7.76± 0.01 7.10± 0.02 8.19± 0.14bB 8.93± 0.03bA 8.15± 0.07bB 10.46± 0.06cA 8.16± 0.02bB 9.90± 0.02dA 8.09± 0.02bcB 9.31± 0.06eA 7.85± 0.04cB 9.48± 0.06eA 7.79± 0.04aB 8.84± 0.05bA acA
Crude Ash
Group B aA
Group A
7.10± 0.02 6.23± 0.04bB 5.54± 0.07cB 5.44± 0.04cB 5.19± 0.02dB 5.23± 0.05dB 5.15± 0.01dB
Values are the mean ± Standard error. a,b,..f( ): Within the column values with different letters are significantly different (p< 0.05). A, B ( ): Within the line values with different letters are significantly different (p< 0.05).
aA
Group B
11.19± 0.03 11.29± 0.05aA 10.62± 0.03bA 10.73± 0.02bA 11.30± 0.07aA 11.75± 0.02cA 11.94± 0.05dA aA
11.19± 0.03aA 11.50± 0.06bB 11.21± 0.13aB 11.33± 0.04abB 11.23± 0.05aA 11.16± 0.02aB 11.16± 0.01aB
of the fishmeal composition is composed of protein. Generally, production technology of fishmeal aims to protect the protein content of the fishmeal during the process. As seen in the study, while no loss in the protein content of fishmeal stored in cold weather conditions was observed during 180 days, a loss of 4.2% of protein content was observed in fish meals stored at temperature of 20± 4oC. In the fishmeal processing technology, this loss is very high when the costs to protect the protein of fishmeal are taken into consideration. In cold weather conditions, no loss in protein content was observed during the storage period, however changes in protein were observed. The reason for this might be the increase in dry matter percentage due to the decrease for percentage. The lipid content of fishmeal made from fatty fish such as menhaden, anchovy varies between 7% and 13% in accordance with their type, and season in which they were caught (Barlow and Pike, 1977). The lipid content of sprat fish remained between these values during our study as seen in Table 1. Mold and bacteria development may be observed if the fishmeal is dried less in the final stage of fishmeal processing, otherwise the nutritional value of fishmeal is reduced (Windsor 2001). The initial moisture amount of sprat fishmeal used in this
study was 7.10%. This value increased during the storage period for Group A and reached to 10.46%. The reason may be the fact that the fishmeal absorbs the moisture from the environment. The moisture amount of Group B decreased to 5.15% during the storage period. CONCLUSION Fishmeal is evaluated according to various quality criteria and the most important factor is the protein content. The protein content of special-class fishmeal dried by steam driers is 68% and this highquality fishmeal is preferred by aquaculture (Turan et al. 2007). Sprat fish is a type of fish that is not preferred to be consumed fresh by human beings and usually used in fishmeal and fish oil production in Black Sea region. When all data obtained during study period were examined, it was confirmed that the nutritional value of sprat fish meal is high and the fish meal stored in cold weather conditions maintained its quality for a longer time than those which were stored in temperature of 20± 4oC. When the demand to fishmeal, which has high content of protein and low amount of moisture, was taken into consideration in the industry, the issue of storage of the fishmeal produced by companies to be kept and stored in cold weather conditions was very important.
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