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Raw Material Type
- Mainly whole fish which is inedible e.g. capelin, sandeel, anchovy, horse mackerel
- Trimmings from edible fish make up 10% of raw material worldwide
- Raw material varies in protein and oil content
- Manufacturers produce different products to given protein and oil content e.g. anchovy meal 66% protein, 9% fat; capelin meal 70% protein, 8% fat
- Trimmings meal higher in ash
- More details of nutritional specifications are given in Technical Bulletin No. 19
Raw Material Freshness
- Fish starts to spoil from catching until processed
- Minimise spoilage by storing in ice/refrigerated water and rapid processing
- Spoilage produces biogenic amines such as histamine and cadaverine which serve as a spoilage indicator
Processing Temperature Exposure
- Gentle cooking (90oC or under) and drying (90oC or under) improves nutritional value - especially digestibility
- Low temperature processing to produce LT or Super Prime product typically 92 to 94% protein digestibility
- Regular fishmeal typically 89/90% digestible
- Digestibility best measured in target species or mink
- Laboratory methods not ideal but can be used to estimate digestibility
Fat Stability
- High proportion of polyunsaturated fatty acids in fat in fishmeal - omega-3 long chain, especially EPA and DHA
- These are susceptible to oxidation; use of antioxidants recommended
- Most effective antioxidant is ethoxyquin
Hygiene
- All handling of fish in boat holds, conveyors, pits etc should be done under good hygiene standards
- Helps to minimise spoilage, improving product
- Contamination with animal droppings from birds etc should be avoided to ensure absence of Salmonella
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