Kilka fish meal corrective action plan for quality preservation

Abstract

The present study initially investigated on the recovery the quality of kilka fish meal during the year of 2000-2001. "Three experiments such as .temperature, pressure, time were studied and 8 formulas, the chemical and hygienic condition of the production were investigation in the period of 270 days storage. Sampling were drawn after 0, 45, 90, 135, 270 days of storage and the changes in the total count, Fungi, Aspergilus, Salmonella, Percentages of Fat, Wet, Protein, Ash ratio of Calcium to Phosphorous, Histamine Total volatile nitrogen (IVN) and peroxide value were determined. - The statistic evaluation of formulas have been shown the significant differences between 8 formulas (P <0.()00) as well as between formulas in pair (1 to 4m 5 to 8) which they had a significant In N conclusion. the formulas I to 4 (in pressure of atmosphere and 1000c. 1200c temperature as well 6 atmosphere indirect pressure and 1000c, 1200c in different have been recognized as the best formulas and it had been evaluated for the production of 1 grade fish meal according to standards. In this research the cooling system was used to cool the products and .using 3 layers paper bags with internal plastic layer for packing instead of simple plastic bags.