Bromatological evaluation of the fishmeal processed in the TADEL S.A. factory

Investigation article

Abstract

Fishmeal is a food of great importance in animal nutrition. It has a high protein and energy content, and its use is restricted to animal consumption. Fishmeal is produced by a cooking and dehydration process during which fish oil is separated and water is removed from the product. Raw materials enter the fishmeal production line through a feeding system. The cooking temperature and its duration depend on the type of autoclave used, but normally the materials are cooked for 13-15 minutes at 95˚C and 100 ° C. The objective of this research was to evaluate the bromatological quality present in processed fishmeal in the company TADEL S.A, Jaramijó. In a period of three months (september, october and november 2018) samples were obtained "in situ" to quantify the average humidity, fat, ash and protein in a universe n = 16 samples with a total of 64 analyzes (replicas), which were also compared with preliminary values of the INEN 2016 Standards, which showed that the analyzes of moisture, ash, fat and protein were within the allowable range. In the present study, the quality of the raw material used for the manufacture of fishmeal was validated, which reached the permissible limits that the INEN Standard reflects in its table published by the INP (National Fisheries Institute, 2016). Which certifies that the preparation of the raw material complies with good manufacturing practices and good environmental practices with the environment and total production chain.

Keywords: Bromatological analysis, sensory evaluation, sulfuric acid, sodium hydroxide.