Resumen

CABELLO, Ana et al. Physical and chemical quality of the Venezuelan fish meal. Saber [online]. 2013, vol.25, n.4, pp.414-422. ISSN 1315-0162.

One of the main ingredients for the preparation of feed for animals such as rabbits, dogs, fish, pigs and Venezuela almost exclusively by canned tuna and sardine processing companies. Fish meal production represents the primary method of use of waste from the fish filleting plants. The present study aimed at determining the physical and chemical conditions of the fish meal produced in different ompanies in the northeastern Venezuela region, and compare their quality. The samples were analyzed in the Laboratory of Food Technology of the National Institute of Agricultural Research (INIA) Sucre /Nueva Esparta, taking into account eight parameters, determined according to the methods of the Venezuelan Commission of Industrial Standards (COVENIN) 1482- 79 and the Official Methods of Analysis of the Association (AOAC). Average results for the fish meals were: pH = 6.13, humidity = 5.54%, fat = 8.80%, sodium chloride = 2.81%, ash = 25,46%, total volatile basic nitrogen (TVBN) = 31,19 mg /100 g, protein = 51,93% and peroxide value = 12,81 meq/k. According to the statistical analysis, no significant differences (p > 0,05) were found between TVBN, pH and ash of the analyzed flours, while differences were significant (p < 0,05) in humidity, chloride sodium, protein, peroxide value and fat According to COVENIN Standard 1482-79. The fish meals analyzed are within established parameters and are of acceptable quality without reaching the highest rating.

Palabras clave : Animal feed; food technology.

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