The effect of raw freshness on fish meal quality

In three factory located in Sinop, samples were taken at 8 hours intervals and the TVB-N- TBA analysis were performed and different 4 groups were created. 90 min after the start of raw material processing fishmeal samples were taken out from the drying unit. This product was used to determine the quality by analaysing raw protein, fat, ash, moisture, aminoacid, fatty acid, histamin and change of colours.The rate of crude protein (% 75.58 ? 0.344, 74.09 ? 0.482, 72.53 ? 0.338, 69.65 ? 0.625 respectively) was decreased as the stale raw material, crude oil (% 7.81 ? 0.099, 8.91 ? 0.252, 10.04 ? 0.175, 11.94 ? 0.190 respectively) and moisture (% 4.17 ? 0.207, 4.74 ? 0.322, 5.12 ? 0.252, 6.08 ? 0.535 respectively) were increased as the raw material stale.The average amount of essential aminoasids for the fresh sample to stale were % 34.42 ? 0.186 ,% 33.71 ? 0.272 ,% 32.27 ? 0.074, %30.49 ? 0.468 decreased in the amount of stale fishmeal. In the product obtained from stale raw material, non-essential amino acids were determined to be important as a statistical difference (p<0.05). The amount of histamin biogenic amin in fishmeal was found to increase as the stale (119.54 ? 27.150, 525.56 ? 74.963, 1113.35 ? 151.229 and 4078.28 ? 1026.447 ppm respectively).In the value of factory freshness groups, ? SFA were % 34.80 ? 0.169, % 34.46 ? 0.147, % 33.87 ? 0.158 ve % 33.95 ? 0.216 respectively. In the stale fishmeal amount of ? SFA was lower than freshness fishmeal. The ratio of ? MUFA was higher than stale groups. The rate of ? PUFA in the stale fishmeal was lower than freshness fishmeal groups. TBA value of raw materials was also increased when the ratio of EPA and DHA decreased. ?? 3, ?? 6 and the rate of ? 3/ ? 6 were decreased as the stale fishmeal.According the result, the raw materials freshness affect the composition of fishmeal. To produce high-quality fishmeal and processing freshness of raw material are very important.Keywords: Composition of fishmeal, Quality, Freshness, Histamine, Colours