FAO FISHERIES TECHNICAL PAPER - 142
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
FAO, Fishery Industries Division
FAO Fisheries Department
Food and Agriculture Organization of the United Nations
Via delle Terme di Caracalla, Rome, Italy
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1986
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ISBN 92-5-102464-2
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@ FAO 1986
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2.1 Resources
2.2 Composition of the Fish
2.3 Sampling of Raw Materials
2.4 Economic Evaluation of the Raw Material
2.5 Methods of Analysis
2.6 Deterioration of the Raw Fish
2.6.1 Autolytic deterioration
2.6.2 Oxidation
2.6.3 Microbial spoilage
- 2.7 Preservation of the Raw Material
2.7.1 Draining
2.7.2 Preservation by chilling
2.7.3 Refrigerated (chilled) water systems
2.7.4 Preservation by ice
2.7.5 Chemical preservation
3.1 The Principal Method of Processing
3.1.1 Heating ("cooking")
3.1.2 Pre-straining
3.1.3 Pressing
3.1.4 Centrifugation instead of pressing
3.1.5 Separation of press liquor
3.1.6 Oil polishing
3.1.7 Evaporation of stickwater
3.1.8 Drying3.2 Milling and Storage of Fish Meal
3.2.1 Milling
3.2.2 Addition of antioxidant
3.2.3 Weighing out fish meal into bags
3.2.4 Cooling
3.2.5 Pelletizing
3.2.6 Storage
3.3.1 Centrifugal methods
3.3.2 Packaged fishmeal plants
3.3.3 Meal production without cooking
3.3.4 Simplified wet processing
3.3.5 Solvent extraction
3.3.6 Enzymatic treatment
3.3.7 Fish silage
4.1 Pollution from Emission of Malodours
4.2 Pollution from Liquid Effluents
6. STEAM PRODUCTION AND POWER PLANT
7. CONSUMPTION OF FUEL, ELECTRIC POWER AND WATER
7.1 Fuel Oil Consumption
7.2 Electric Power Consumption
7.3 Water Consumption
8.1 Administration and Sales
8.2 Laboratory
8.3 Unloading and Transportation to the Plant
8.4 Manufacture, Bagging and Storage
9.1 Investment Decision
9.2 Investment Cost and Size of Fishmeal Plant
9.3 Annual Production Costs
10.1.1 Fishmeal production
10.1.2 Quality of fish meal related to raw material and conditions of manufacture and storage
10.1.3 Salmonella control
10.1.4 The nutrient content of fish meal
10.1.5 Analysis and quality assessment of fish meal
10.1.6 The role of fish meal in animal feeds
10.1.7 Commercial value of fish meal10.2.1 Fish oil composition
10.2.2 Fish oil properties
10.2.3 Edible applications of fish oils
10.2.4 Technical applications of fish oils
10.2.5 Commercial value of fish oils
10.2.6 Fish oil quality