Chemical composition of various Thai fishmeals
1996
Juadee Pongmaneerat | Mali Boonyaratpalin | Shosak Borisut
Quality of Thai fishmeal produced in Songkhla (10 factories) and Pattani (6 factories) provinces was evaluated by determining the chemical composition, crude protein, lipid, ash and moisture content, fatty acid composition, lipid class and TBA-RS (thiobabituric acid reaction substance). The protein content of fishmeal produced in Songkhla was varied between 50-58 percent, while those produced in Pattani was between 55-65 percent. The protein content was inversely related with the ash content. The fatty acid composition of high quality fishmeal (grade level 1) determined was different for each sample but similar in fatty acid dustribution. This might be due to the species used in the manufacture of fishmeal and fishing ground. TBA-RS value ranged between 3.22-41.36 mg of malonaldehyde/kg and that highest in Songkhla-7 sample. Therefore, differences in type and quality of raw materials used to make fishmeal and the results of chemical tested could determine the grade of fishmeal.
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Эту запись предоставил Kasetsart University