Contents Index
Accompanying Notes
Table of Contents
By M. L. WINDSOR
DEPARTMENT OF TRADE AND INDUSTRY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 49
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Describes the fish meal manufacturing process, including preservation of the raw material, cooking, pressing, drying, grinding, bagging, storage and transport. Advises on hygiene, composition and nutritive value of the meal, uses, and the reduction of odour from fish meal plants. So-called high quality meals have been developed for the formulation of special feeds by using high quality raw materials and lower temperatures during drying of about 80ºC.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
What is fish meal?
What raw material is used?
Preservation of the raw
material
Manufacturing fish meal
Storage and transport
of fish meal
Composition and nutritional
value
How is fish meal used?
How are fish oils used?
Measuring the quality
of fish meal
Can fish
protein concentrate be made from fish meal?
The reduction
of smell from fish meal plants
Contents Index