Study On Characteristics Of Fish Meal

The study on the characteristics of fish meal was discussed, including basic characteristics, effect of manufacturing (comminution and storage)on the characteristics of fish meal .Identifying the fake fish meal was discussed.Firstly, the study on components,physical characteristics,protein chemical characteristics and freshness of fish meal was discussed. The physical characteristics include color difference and aerated density. The protein characteristics include pure protein, digestibility in protein, Amino acid. The freshness include VBN, histamine, acid value etc. In order to make some necessary reference on production and application of fish meal and identification of fake fish meal, the characteristics of fish meal from two different places were compared with and the assessment on the characteristics of fish meal were made.Sencondly,the study on the physical characteristics of fish meal with different particle size was discussed, including particle size, aerated density, trapped density, angle of repose, side plate angle of repose, angle of slide, water solubility index(WSI) and water absorption index(WAI). The results showed that the aerated density and the trapped density increased with decreasing of the particle size, but the trapped density changed in a stable range. The angle of repose, the side plate angle of repose and the angle of slide on the iron increased with decreasing of the particle size. As the particle size decreased,the water solubility index (WSI) decreased, while the water absorption index(WAI) increased .Thirdly,this paper shows the effect of different conditions of temperature and moisture content on preservations of fish meal. The test indexes of fish meal include the changes of VBN,acid value , peroxide value, and color difference indexes(L,a,b). The result shows that each freshness index was changed quickly under the higher temperature and higher moisture content .The protein in fishmeal was easy to canker, the oil in fish meal was likly to be oxidated and the browning was likely to happen under the higher temperature and higher moisture content.Finally, the adulterateions were classified, the physical and chemical characteristics between the fish meal and adulterateions were compared and the special characteristics of adulterateions were studied, then a method was found corresponding with the characteristics, finally a current and systemic method was managed to be found.