Abstract
AbstractThe 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 μg kg−1 of acetic acid in the raw material is recommended.
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