volume 47 issue 6 (december 2013) : 551-554
CHANGES IN PROXIMATE COMPOSITION OF SPRAT (SPRATTUS SPRATTUSPHALERICUS, RISSO 1826) FISHMEAL STORED AT DIFFERENT TEMPERATURES
1Department of Food and Beverage Management,
Sinop University, Turkey
ABSTRACT
In this research, the changes on proximate composition of sprat fishmeal stored at different temperature during 180 days were investigated. The initial crude protein, crude lipid, crude ash and water contents of fishmeal were; 71.32%, 7.76%, 11.19% and 7.10%, respectively. During the storage period, protein content of fishmeal stored at 20±4oC generally decreased, in contrast, it increased in the fishmeal stored at 3±1.2oC. In this study, nutritional quality of sprat fishmeal stored in cold found to be higher than the other during the storage period.
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