CHANGES IN PROXIMATE COMPOSITION OF SPRAT (SPRATTUS SPRATTUSPHALERICUS, RISSO 1826) FISHMEAL STORED AT DIFFERENT TEMPERATURES
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Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Agricultural Research Communication Centre
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research, the changes on proximate composition of sprat fishmeal stored at different temperature during 180 days were investigated. The initial crude protein, crude lipid, crude ash and water contents of fishmeal were; 71.32%, 7.76%, 11.19% and 7.10%, respectively. During the storage period, protein content of fishmeal stored at 20 +/- 4 degrees C generally decreased, in contrast, it increased in the fishmeal stored at 3 +/- 1.2 degrees C. In this study, nutritional quality of sprat fishmeal stored in cold found to be higher than the other during the storage period.
Açıklama
Anahtar Kelimeler
Cold storage, Fishmeal, Proximate, Sprat, Storage
Kaynak
Indian Journal of Animal Research
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
47
Sayı
6
