Fish Meal Manufacture Research Articles

Transmissibility of anisakid allergenic peptides from animal feed to chicken meat: Proof of concept

Background and aimThe nematodes Anisakis simplex and Pseudoterranova decipiens, are zoonotic parasites infecting many marine fish and pose a substantial human health risk. Besides being causative agents for gastrointestinal disease after ingestion of a live larva, and an allergic reaction after consuming/handling infected fish, there is proof-of-principle for hidden allergic concerns. Several anisakid allergens are highly resistant, and in this way may be transmitted to meat by use of fishmeal as a feed component for livestock. To consolidate this hypothesis of transmissibility, a controlled chicken feeding trial using Anisakidae-contaminated feed was conducted. MethodsAnisakid larvae were collected from codfish and freeze-dried according to fishmeal manufacturing conditions. This larvaemeal was then administered to chickens, and after three weeks of exposure, blood and muscle samples were subjected to a targeted proteomic analysis aiming at detecting anisakid peptides. Results and discussionResults demonstrated that peptides from at least six A. simplex allergens were transferred from the feed to the chicken meat and blood. If future experiments confirm a remaining allergenic potency of these peptides in humans, it would significantly change the importance of these zoonotic nematodes from originally a purely fishborne food risk to potentially a wider risk from several food sources.

Comparision of the Bio-degradation of Trimethylamine by Hyphomicrobium Vulgare and Aminobacter Aminovorans

Trimethylamine (TMA) is the main responsible for the odor often associated with rotting fish and is one of the major sources of annoying odors generated in many industrial activities, like composting facilities, fish-meal manufacturing plants, wastewater treatment plants, landfills and livestock farms. Traditionally amines can be removed by acid scrubbers that require the continuous supply of acid and generates large amounts of wastewater. Biofiltration has been proved to be an effective and sustainable technology treating many odorous compounds but the efficient removal of TMA using biofilters has not been completely shown. There are different microorganisms with the ability to use TMA as nutrient for their growth and presents different rates of TMA bio-degradation and biomass yields. Between those Hyphomicrobium vulgare and Aminobacter aminovorans are two bacteria known for their capability to use TMA as carbon and energy source.In order to select one of these bacteria as inoculum for biofilters, TMA bio-degradation capacity of both bacteria was determinated in batch cultures. Each bacterium was cultivated at 30°C and 200 rpm in 125 ml shake flasks with a minimum mineral medium and TMA as source of carbon. To determine the effect of H2S on the biodegradation of TMA, H2S was added in the headspace of the flasks, the experiments were performed using 0, 20 and 70 ppm of H2S as initial concentration in headspace.The maximum biomass concentration obtained during the cultures was 1.17 g L-1 for Hyphomicrobium and0.44 g L-1 for A. aminovorans, it growth at a maximum specific growth rate of 0.15 h-1, higher than the obtained for Hyphomicrobium; 0.09 h-1. The biomass yield for TMA was 0.35 (g g-1) for Hyphomicrobium and 0.10 (g g- 1) for A. aminovorans. The specific consumption rate was 0.47 h-1 in the culture of A. aminovorans and 0.12 h- 1 in the culture of Hyphomicrobium. Although A. aminovorans shows higher TMA specific consumption rate than Hyphomicrobium, its biomass yield value (0.1 g g-1) indicates that in the case of A. aminovorans the carbon from TMA was metabolized to other products like carbon dioxide, formaldehyde or formate in detrimentof biomass production. The biodegradation of TMA by A. aminovorans is negatively affected by H2S, meanwhile in the case of Hyphomicrobium sp. the specific rate of biodegradation of TMA is positively influenced by the presence of H2S, making it even higher than the one obtained for A aminovorans without the presence of H2S. In conclusion, due to its specific growth rate and TMA specific consume rate Aminobacter aminovorans is a suitable candidate to be used as inoculum for biofilters designed for removing gas emissions containing TMA when there is not H2S in the mixture. However, if H2S is present, Hyphomicrobium vulgare would be the best choice for the inoculum or being part of the inoculum of the biofilter.

The high reutilization value potential of high-salinity anchovy fishmeal wastewater through microbial degradation.

To provide an option for the reutilization of high-salinity anchovy fishmeal wastewater (FMW), generated during the anchovy fishmeal manufacturing processes, its potential for biodegradation was assessed in 1-l five-neck flasks using a halotolerant and proteolytic microbial consortium. During the first 41 h of biodegradation, the pH, DO, ORP, and dry-sludge weight decreased as the total cell number of the microbial consortium increased steadily; the COD(Cr)/TN ratios remained between 4.0 and 5.5, respectively, indicating the stable metabolic degradation of organic matter. The ORP tended to increase after 41 h, and the unpleasant fishy smell disappeared once positive ORP values were achieved. The removal percentages of COD(Cr) and TN were 59.0 and 54.4%, respectively, and the dry-sludge weight decreased from 115.5 to 68.0 g, with a degradation rate of 0.59 g h(-1), during the 80 h experiment. The supernatant from the culture of the anchovy FMW at 70 h (culture supernatant) was phytotoxin-free, and the level of total amino acids was 8.04 g 100 g(-1), comparable to that of commercial fertilizers. In hydroponic cultures containing red bean and barley, the culture supernatant demonstrated a good fertilizing ability. The culture supernatant also exhibited a high degree of antioxidant activity, with a 52.3% hydroxyl radical-scavenging activity and 0.16 reducing power (at OD 700 nm). Moreover, the culture supernatant inhibited DNA damage from hydroxyl radicals, enhancing the reutilization value of anchovy FMW. This report presents the first description of high-salinity anchovy FMW possessing a high reutilization value potential both for agriculture and medicine.

Nutritive evaluation of fish acid silage in Labeo rohita fingerlings feed

Viscera of various fish species was collected during local harvest at the Department of Fisheries and Aquaculture, Ravi Campus, University of Veterinary and Animal Sciences, Lahore pond facility. Acid silage was prepared by systematic applications of formic acid. The proximate analysis of the product revealed 5.16 ± 0.65% moisture, 32.17 ± 0.12% crude protein, 9.56 ± 0.14% lipids and 6.50 ± 0.32% ash contents. Total microbial aerobic plate count was 1.69 × 104± 0.06 × 103 cfu g−1 while the coliforms were recorded as 0.97 × 104± 0.02 × 103 cfu g−1. The pure silage was free of aflatoxins B1, B2 and G1 and G2; however, microbial load and aflatoxin values vary in different feed ratios. The feeding trial showed significant change in all three feeds prepared from different ratios of silage; nevertheless, feed containing 75% acid silage showed better growth in Labeo rohita fingerling diet when compared with its counterparts. Our studies suggest that the fish silage can be a cheaper and effective alternative to fishmeal in fish feeds, if carefully handled and properly processed. This is because fish silage is prepared from fish waste body viscera, which is utilized neither in human nor in animal feeds in the raw form. On the other hand, fishmeal is a main and expensive ingredient used in livestock and fish feeds. Utilization of fishmeal is on the rise while its production is on decline, which is continuously escalating its price. Furthermore, the manufacturing of fish silage is simple and requires relatively lesser inputs as compared to fishmeal manufacturing.

Amino acids contents of four commercial Nile fishes in Sudan

This study was intended to identify contents of amino acids (AAs) of four commercial Nile fishes in Sudan and to use them in fishmeal manufacture. The study fishes were Dabis ( Labeo niloticus , Forskal, 1775), Himeila ( Brycinus nurse , Ruppell, 1832), Garmout ( Clarias gariepinus , Burchell, 1822) and Gargur ( Synodontis schall , Bloch and Schneider, 1801). After producing dried meat of the study fishes, AAs were determined by SYKAM (57130 AMINOACID ANALYZER) device. Eighteen amino acids were identified and computed their percentages for each fish. AAs contents in Dabis were 0.02 to 19.36%, followed by those in Garmout (0.34 to 12.63%); those in Gargur (1.03 to 10.05%) and those in Himeila (0.01 to 9.99%). Eight essential amino acids (EAA) were identified among the total content of amino acids of all the study fishes. Dabis contained the highest percentage 71.7%, followed by Gargur 38.19%; Garmout 32.96%; whereas, Himeila revealed having the least content of EAA 28.21%. Methionine had nearly the same percentages among the study fishes as 0.34% in Garmout; 0.74% in Himeila; 1.03% in Gargur and 1.54% in Dabis; whereas, tryptophan was absent in all the study fish samples. Results of EAA showed that Dabis is the best Nile fishes for stock of EAA for fishmeal manufacture; whereas, the rest of study fishes are suitable to use for human food. Key words : Freshwater fishes, Nile fishes, amino acid, essential amino acids, white Nile.

Composting fish waste and seaweed to produce a fertilizer for use in organic agriculture

The fishing sector produces large amounts of waste in fish markets and processing industries. These by-products are mainly used in the manufacture of fish meal. However, there are other potentially valuable uses. One low-investment possibility is the elaboration of agricultural products by composting the fish remains with other marine materials such as seaweed. The main purpose of this work was to obtain a fertilizer suitable for use in organic agriculture, by composting a mix of seaweed and fish waste.

Traditional methods to process underutilized fish species for human consumption

The world availability of fish has decreased over the last few years due to a rise in population and a positive change in consumer attitudes toward the consumption of seafood. However, only a few species of the total catch are commercially important and a major portion of it remains unused due to inherent problems related to unattractive color, flavor, texture, small size, and high fat content. Although some of these species are industrially used for fish meal manufacture, a need for the conservation and utilization of by‐catch and underutilized species for human consumption has become necessary. One possible way to utilize such fish species is through isolation of meat and the development of secondary products such as surimi and surimi‐based products, sausages, and fermented products, among others. This article discusses a number of conventional techniques, such as chilling, curing, canning, and freezing, that are used for fish processing with reference to their application for production of value‐added products from underutilized species.

Value‐added products from underutilized fish species

Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty acids, vitamins, and minerals for human nutrition. Nonetheless, a large proportion of total landed fish remains unused due to inherent problems related to unattractive color, flavor, texture, small size, and high fat content. Most of these underutilized fish belong to the abundantly available pelagic species, which are landed as bycatch, and some are unconventional species such as krill. Although some species are used industrially for fish meal manufacture, a need for their conservation and utilization for human consumption has been recognized in order to prevent post-harvest fishery losses. Recovery of flesh by mechanical deboning and development of value-added products are probably the most promising approaches. This article discusses various possibilities for product development using mince from low-cost fishery resources. These include surimi and surimi-based products, sausages, fermented products, protein concentrates and hydrolysates, extruded products, and biotechnological possibilities. The dual advantages of this approach, namely, finding ways for better utilization of low-value fish species and providing protein- rich convenience foods, have been pointed out. However, the key to the success of this approach depends largely on the market strategies utilized.

Fat removal from process waters of the fish meal industry. A study of three flotation methods

Abstract Dissolved air flotation (DAF), column flotation and electroflotation were assayed as methods for fat removal from process waters (condensates) produced during fish meal manufacture. DAF of the effluent was carried out in both batch and continuous modes at bench scale. The DAF method exhibited low efficiency in floating emulsified fat. Only a 34% of fat removal was attained. However, upon emulsion breakdown, the efficiency increased to 96%. Column flotation was assayed in a batch and continuous mode at pilot scale. Maximum batch fat removal was attained with an air flow of of 357 × 10‐4 m3 s‐1. Higher air flows induced turbulence that reduced the removal efficiency. The continuously operated column had a hydraulic residence time of 1810 s for a fat removal efficiency of 64.3% (from 0.140 to 0.05 kg of fat m‐3). Electroflotation was assayed in the batch mode in a 0.011 m3 cell. It was carried out at 4.7 Volts, 15 Amperes and at different current densities. At a current density of 130 A nr2 the calc...

Clean technology in fish processing industries

The effects of fish-meal manufacturing on the seawater has reached troublesome levels in Chile, particularly in the VIIIth Region where most of the fish-meal industries are located. The scope of this work was to study the process, classify the pollutant streams, and pinpoint those steps that could be improved in order to reduce their contaminant effect, while salvaging reusable organic matter. As a result, we propose the introduction of a new step in the fish reduction process that involves recirculation of the pumping water used to unload the fish, screening of coarse organic matter, flocculation of soluble proteins in the recirculate and its separation by centrifugation, and the incorporation of both coarse and flocculated material to the reduction process. This reduces by 91.6% the estimated chemical oxygen demand (COD) value of a ton of processed fish and increases by 7% the industries' productivity. Reduction of the remnant organic load can be achieved by in-series anaerobic and aerobic degradation. The effect of the latter treatment reduces by an additional 5.6% the COD value. Marginal profits are higher than the treatment cost for high technology plants, as shown by a return on investment of 52.89% after a 5 year period.

The Free Fatty Acid Content of Fish Oil‐An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil

AbstractThe quality of fish oil, as reflected by its free fatty acid (FFA) content, was studied in relation to the processing conditions of fish meal manufacture from anchovy (Engraulis capensis). Six samples of anchovy lipids were isolated from consecutive stages of the process and analysed for fatty acid composition, FFA, phosphorus and choline content. Results indicated that no significant oxidation of polyunsaturated fatty acids takes place in the fish meal manufacturing process. Only minimal amounts of FFA, generated as a result of chemical breakdown, are accumulated in the fish meal, rather than the press oil.

フィッシュミール製造におけるエネルギー投入量の推定

The input of energy and non-energy goods in the manufacture of fish meal was examined. The amount of these goods was then converted into energy input. The estimated energy input for fish meal manufacture was 1, 600-2, 300 kcal per kilogram of product. Since this value is one half or one third of that for the production of starch or its related products, it can be said that fish meal plant is less energy intensive than other food processing plants. The total energy input, which is the sum of energy input in catching process and that in manufacturing process, was also estimated to be 4, 000-17, 000 kcal per kilogram of product. This result indicates that the fish meal made of sardine captured near Japan is more energy intensive than the maize which is transported for a long distance from USA as a principal constituent of assorted feed.

Gizzerosine, a new toxic substance in fish meal, causes severe gizzard erosion in chicks.

“Black vomit” is a serious disease in chicks and is caused by some kinds of fish meal in the diet. However, the causative compound has not been identified. In the present study, a new substance, 2-amino-9-(4-imidazolyl)-7-azanonanoic acid, has been isolated from mackerel meal and named Gizzerosine. This compound caused severe gizzard erosion in chiks within a week when it was fed to them at the level of 2.2 ppm in the diet. Gizzerosine is produced during fish meal manufacturing by the reaction between histidine and protein in the fish meat. The discovery of Gizzerosine raises a new problem in food chemistry and animal nutrition.

フィッシュミールにおけるソリウブル添加の影響 ＩＶ フィッシュミールの製造過程におけるヒスタミンの挙動について

Histamine has been suspected to be responsible for the outbreak of gizzard erosion in the chicks fed on fish meal diet. To obtain innoxious products, the behavior of histamine which accumulated in the raw fish was examined over the whole process of fish meal manufacturing. Frozen sardine, or mackerel was allowed to stand at room temperature in summer (average ca. 30°C) for different periods to obtain fresh or putrefied raw fish. Each raw fish was treated by the pilot plant of wet process with rotary dryer. Then the intermediate products (press cake and stick water) and the products (ordinary meal, whole meal and fish solubles) obtained were analyzed along with the raw fish. For the evaluation of “whole meal” process, a box type dryer was also used. As a result, significant decrease in histamine was observed in every heating process involved in the fish meal manufacturing, namely cooking of raw fish, drying of the press cake with or without addition of fish solubles, and concentration of stick water. These decrease in histamine may result from chemical changes of histamine induced by heating in the presence of carbohydrates or proteins rather than from physical loss or microbiological decomposition. The resultant substances may be causative of gizzard erosion.

The effect of cooking temperature and applied pressure on the release of liquor from fish

AbstractThe effect of cooking temperature and applied pressure was investigated to determine the condition for optimum release of liquor from fish normally used in the manufacture of fish meal in the UK. Fish was cooked at 60, 80 and 100°C and the release of liquor during cooking was measured. The cooked material was subjected to pressures of 1–2, 50 and 100 kg/cm2 and the amount of liquor released during each stage of pressing was also measured. Analyses for moisture, oil and solids content of the liquors and resulting press cake are recorded and also the reduction in volume occurring after pressing. The results show that an increase in the cooking temperature increases the release of liquor and the magnitude of the increase is dependent on the species and its quality. Also up to 80% of the total liquor was released by applying a pressure of 1–2 kg/cm2.

Biological Evaluation of the Factors Affecting the Protein Quality of Fish Meals

FISH meals have been used for many years as protein concentrates and as source of unidentified factors in animal feeds. The high protein content and the excellent amino acid balance make fish meal a very valuable dietary protein supplement. In addition there is ample evidence showing that fish meals contain accessory growth factors when added to diets considered to be complete otherwise. (Moeller and Scott, 1956; Ritchey, 1957; Rand et al., 1958.)It has been recognized that within the general class of commercial fish meals there is a great variation in nutritive value both in respect to their protein quality and potency in unidentified growth factors, supplementing practical rations. (Bender and Haizelden, 1957; McIntyre, 1957.)In anticipation of the manufacture of fish meal and fish flour, we became interested in a short term bioassay that would assist in controlling the effects of the processing procedure on the nutritive value of…

The Sea as a Potential Source of Protein Food

Publisher Summary The chapter discusses the sea as a potential source of protein food. Successful harvest is limited for the most part to fishes whose habits of aggregation and migration, and whose size facilitates their capture. Fish production varies even on different parts of a single bank. The production of usable animal protein in the sea varies widely from one area to another and covers about the same range of variation as pasture land, which supports from 5 or less tons per square mile up to around 130. Aesthetic standards are a major factor in determining the acceptability of food from the sea. The most promising way to enlarge the harvest of the sea is through husbandry; husbandry not in the sense of being abstemious in making use of the fishery stocks, but rather by aggressively utilizing them to the fullest extent of their maximum sustained productivity, in the light of the best scientific principles. The manufacture of fish meal for animal feeds is a crude process. The product has a strong fishy flavor, which may be acceptable in countries where people are accustomed to pungent taste, but not elsewhere. The chapter discusses proteins in marine organisms, such as algae, invertebrates, fish, etc. Variations in protein content are also elaborated.

A Note on the Value of Stickwater Meal as a Riboflavin Supplement in Poultry Rations

In the manufacture of fishmeals by the wet-process method, a great deal of the valuable water-soluble fraction of the meal is usually lost in the effluent, and generally discarded (Beall, 1933). Since this fraction would be expected to be rich in the water-soluble vitamins as well as the soluble proteins, it seemed to value to investigate the possibility of using the extractives as supplements to the poultry ration.Stickwater is the name applied to the effluent remaining when the oil has been separated from the liquid pressed from the cooked fish during the process of manufacture of fishmeal by the wet-method. Until 1940, this liquid was largely a waste-product, because during the process of conversion to a meal, the water-soluble proteins contained in the liquid tended to cake on the hot surface of the drier to form a hard, tough, insulating coating that prevented complete dehydration. However, under a method .

魚粉の製造工程に於ける加熱及乾燥條件が製品の人工消化率に及ぼす影響に就て

魚粉の製造工程に於ける加熱及乾燥條件が製品の人工消化率に及ぼす影響に就て

FISH GLUE FROM FISH WASTE: I. PREPARATION BY DIALYSIS

The waste effluent liquors of plants engaged in the manufacture of fish meal from fish waste contain glue. The purification of these liquors to make glue involves the separation of salt and diffusible substances from the glue colloid. Simple dialysis using viscose tubing and electro-dialysis using membranes of parchment paper are effective in removing impurities and producing glue of good quality from waste liquors. Both methods can be used on an industrial scale, the dialysis process being the simpler and more efficient.