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Seasonal Variation and Biochemical Composition of Fishmeal

  • Suresh D. SharmaEmail author
  • Arpan R. Bhagat
  • Salvatore Parisi
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

Nowadays, the food industry is forced to accept several challenges on a global scale in relation to the increased food demand for human consumption and correlated consequences. This chapter describes the observed variations of biochemical features of fishmeal in function of seasonal cycles. Main nutritional parameters may vary depending on the season and the geographical location; improper processing/storage treatments can worsen the product. For these reasons, the variability of fishmeal should be preliminarily examined on a seasonal basis. Fishmeal is considered as a protein-prevailing feeding material; the composition of fish feed should consider fishmeal ranging from 5 to 50%. In addition, a notable part of fish feed may be partially or totally replaced with vegetable proteins such as soy proteins. Moisture and lipid contents, the composition of fatty acids, and the presence of trace metals, antioxidants, and vitamins—correlated with ‘freshness’—seem to depend on seasonal periods. Consequently, a strict routine control on fishmeal is critical, and the importance of affordable, easy-to-use, and rapid methods has to be evaluated when speaking of industrial plants instead of separated analytical laboratories.

Keywords

Astaxanthin Fishmeal Lipid oxidation Seafood Soy protein Unsaturated fatty acid α-Tocopherol 

Abbreviations

CO

Carbon monoxide

DDT

Dichlorodiphenyltrichloroethane

EFSA

European Food Safety Authority

H2S

Hydrogen sulphide

NIRS

Near infrared reflectance spectroscopy

NO

Nitrogen monoxide

OI

Organochlorine insecticide

PCB

Polychlorinated biphenyl

PUFA

Polyunsaturated fatty acid

SO2

Sulphur dioxide

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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Suresh D. Sharma
    • 1
    Email author
  • Arpan R. Bhagat
    • 2
  • Salvatore Parisi
    • 3
  1. 1.Department of Biochemistry and Molecular BiologyPennsylvania State UniversityUniversity Park, State CollegeUSA
  2. 2.Saputo Dairy Foods USA, LLCDallasUSA
  3. 3.Al-Balqa Applied UniversityAl-SaltJordan

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