INFLUENCE OF ACETIC-ACID PRESERVATION OF CHILEAN MACKEREL (TRACHURUS MURPHY) ON FISH-MEAL PRODUCTION

被引：4

作者：

BORQUEZ, R

GONZALEZ, C

机构：

[1] Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Concepción, Concepción

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 66卷 / 02期

关键词：

FISH MEAL; AVAILABLE LYSINE; ACETIC ACID; FISH PRESERVATION;

D O I：

10.1002/jsfa.2740660212

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The influence of acetic acid preservation of Chilean mackerel (Trachurus murphy) on its suitability of processing a fish meal quality was studied on a pilot-plant scale and on the industrial level. In particular, the influence of acetic acid preservation of raw material on water-oil separation during cooking-pressing and resulting quality changes in fish meal produced was investigated. The results have shown that preservation of raw fish by acetic acid may improve water-oil separation after cooking, whereas the quality of oil and fish meal measured as acid value and available lysine, respectively, remain constant. A concentration of 1000-3000 mu g kg(-1) of acetic acid in the raw material is recommended.

引用

页码：187 / 192

页数：6

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