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Acid Value Is To Evaluate The Degree Of Fat Oxidation In Fish Meal

- Dec 10, 2018 -

Uncertainty in Peru's fish meal production, leading to a decline in global fish meal export prospects, remains a key factor in determining global market prices.

Imarpe, a Peruvian marine research institute, said the biomass in the southern fishing area was not enough to recommend fisheries quotas and that a survey would be conducted before November 20 to assess the status of anchovy stocks.

Market participants are anxiously awaiting the results of Imarpe's second survey. Despite market fears and rumors that fishing will be banned from November to January, our analysis shows that Peru's production has declined only slightly.

Peru's fish meal production is expected to decrease from 1.04 million tons to 430,000 tons, while Chile's production may increase from 410,000 tons to 440,000 tons. Peru's fish meal exports may be reduced from 960,000 tons to 510,000 tons in 2014/15, while China's imports will be reduced from 1.13 million tons to 960,000 tons.

Firstly, Peruvian fish meal is divided into straight turtle meal and steam fish meal according to different processing technology.

Secondly, steamed fish meal can be divided into super, Japanese, Taiwan, Thailand and ordinary grades according to different indicators.

1. In view of the slight difference in protein detection methods between Peru and China's feed enterprises, the protein in this table is the result of the detection methods in China's feed factories.

2. Volatile Nitrogen (TVBN) - Determination of Amino Acids

Amino acid degradation products. The higher the content, the more the amino acid is destroyed. Especially methionine and tyrosine. Therefore, the nutritional value is greatly affected.

3. Free Fatty Acids (FFA) - Determining the Degree of Fat Oxidation

The acid value is to evaluate the degree of lipid oxidation in fish meal. The higher the acid value, the more serious the oxidation of fat. As a result, a large number of unsaturated fatty acids have been destroyed, the nutritional value of fish meal has been reduced, resulting in unpleasant odor, affecting the palatability of feed, producing many harmful substances, harming fish, such as lean back disease, which is caused by long-term feeding of oxidized fat.

The high volatile nitrogen and acid value are mainly due to the changes of fish meal during processing, packaging, storage and transportation.

4. Histamine

Histamine is a sensitive toxin of organism. It has a strong stimulating effect on digestive tract. It can cause gastrointestinal bleeding and erosion. It is also called erosin. Histamine is the product of microbial decomposition of raw materials before processing. The more serious the erosion, the higher the content of histamine in fish meal.