The Effect of Different Processing Methods on Fishmeal Element Quality: Evaporator System

Year 2021, Volume: 10 Issue: 3, 251 - 257, 22.09.2021

Barış Bayraklı , Hünkar Avni Duyar

https://doi.org/10.33714/masteb.922865

Cited By: 3

Abstract

Anchovy (Engraulis encrasicolus L., 1758) is the main source of fishmeal in Turkey. The research was carried out in 3 fishmeal factories where anchovy is processed in the Black Sea during the 2007-2008 fishing season. Factories A and B have an evaporator system, while factory C does not have an evaporator system. In the study, it was aimed to reveal the effect of the evaporator system on the mineral substance quality of the fishmeal produced in fishmeal oil factories. As a result of this study, the elements in fishmeal are listed in descending order as Ca>P>K>Na>Mg>Fe>Zn>Mn>Cu. According to the results of the research, it was determined that the phosphorus, sodium, potassium, calcium and zinc values of fish fishmeal produced in A and B factories using evaporator system were higher than the C factory without an evaporator system, and the difference between factories was statistically significant (P<0.05). It is recommended that all factories have an evaporator system in order to produce fishmeal of higher quality (protein and mineral substances) in fishmeal-oil factories.

Keywords

Anchovy, Black Sea, Elements, Evaporator, Fishmeal

Supporting Institution

TÜBITAK

Project Number

TOVAG-108O0087

Thanks

This study was supported by the Technical Research Council of the Turkish Republic (TUBITAK, Project no: TOVAG-108O0087).

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