Biogenic
Amines (ppm) :
Organic compounds generated during the decomposition process of the
fish, directly affecting the quality of a fishmeal. Ammonia is a volatile
nitrogen compound and histamine is a biogenic amine.
Histamine
(ppm) :
Organic compound resulting from enzymatic decarboxilation of histidine
(aminoacid), naturally present in the fish. It is a good indicator of the
freshness of the raw material at the beginning of processing. A low level
of histamine (<1000 ppm) in fishmeal indicates a very fresh fish, wich
proves adequate for use in feeding certain species in aquaculture.
TVN (mg/100g)
:
TVN or Total Volatile Nitrogen is a parameter that measures the presence
of volatile nitrogenated basis in the raw material, or in fishmeal. When
controlled in the raw material, it gives a clear estimate of the quality
of the final product (fishmeal) to be obtained. TVN is very commonly specified
as a commercial condition for the fishmeal. For very high quality products,
a maximum of 100-120 mg N/100g. is required. TVN must not be looked alone,
but together with other quality parameters in order to get a real quality
assurance. For each 100 mg of TVN in the raw material you lose 0.625 %
of protein(Nitrogen x 6.25 = Protein).
FFA (%) :
FFA or Free Fatty Acid, is expressed in % of oleic acid. It controls
the degree of degradation of the fat contained in the fishmeal, wich is
affected among other by sunlight and oxygen. Its evidence shows in changes
in smell and taste of the product. A low value of FFA, indicates a good
quality product. Same as TVN, this parameter is used as specification of
final product, and for high quality products a maximum of 10% is normaly
required. Spoilage of fish can also increase the FFA in the oil.
Digestibility
(%) :
This parameter indicates the % of digestible protein in a fishmeal.
Methodology used is based on protein digestion by action of proteolitic
enzymes. A high digestibility found in the product, confirms a controlled
drying process at low temperatures.
Mixograph
:
This equipment is used to check the capacity of a fishmeal to form a
elastic mixture with startch and water. Normally used to check fishmeal
to be used in eel feeds.
Antioxidant
(ppm) :
This product is added during the fishmeal production process, in order
to stabilize the fat content, and to avoid or reduce oxidation. If fishmeal
appears in yellowish color that means the antioxide contain is low. The
Red Circle outside the bag indicating treatment with Antioxidant.
Stickeness
:
When the final use of fishmeal is Eel feeding,
a special analysis is performed by means of a Mixograph equipment.Mixograph
equipment measures the elastic properties of fish meal in a mixture of
fish meal, starch and water.The information that can be obtained from Mixograph
is of particular importance for Eel Feed Manufacturing Plants, since the
elasticity of the final feed, which depends on fish meal quality, is a
key parameter as to avoid disintegration of the product in the water, where
eels are fed, avoiding feed losses and water contamination.Every delivered
lot has its own Mixograph register and certification.
MicroBiological
ppm:
Parts Per Million.
Cholera :
An acute infectious disease of the small intestine,
caused by the bacterium Vibrio cholerae and characterized by profuse watery
diarrhea, vomiting, muscle cramps, sever dehydration, and depletion of
electrolytes.
Salmonella :
Any of various rod-shaped bacteria of the genus
Salmonella, many of which are pathogenic, causing food poisoning, typhoid,
and paratyphoid fever in human beings and other infectious diseases in
domestic animals.
Shigella :
Any of various nonmotile, rod-shaped bacteria
of the genus Shigella, which includes some species that cause dysentery.