Results 291 to 300 of about 1,071,104 (336)
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Journal of the American Oil Chemists' Society, 1982
AbstractFour reliable methods are described for the determination of ethoxyquin antioxidant in fresh fish meal. These include an accurate chromatographic laboratory method, a colorimetric method, and 2 rapid factory methods, one a quantitative titration technique and the other suitable for spot checks for ethoxyquin in “go—no go” situations.
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AbstractFour reliable methods are described for the determination of ethoxyquin antioxidant in fresh fish meal. These include an accurate chromatographic laboratory method, a colorimetric method, and 2 rapid factory methods, one a quantitative titration technique and the other suitable for spot checks for ethoxyquin in “go—no go” situations.
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Aquaculture, 2021
Recognizing the importance of reducing fish meals in fish feeds to ensure the economic and environmental sustainability of aquaculture operations, there have been growing interests in using insect meals as a protein source in aquaculture feeds. Increasing number of studies have been conducted to test the effects of insect meals as substitutes of fish ...
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Recognizing the importance of reducing fish meals in fish feeds to ensure the economic and environmental sustainability of aquaculture operations, there have been growing interests in using insect meals as a protein source in aquaculture feeds. Increasing number of studies have been conducted to test the effects of insect meals as substitutes of fish ...
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Trace metal contents of fish meal and of the lipid phase extracted from fish meal
Journal of the Science of Food and Agriculture, 1973AbstractIn fish meal produced industrially and in the laboratory from mackerel (Scomber scomber), herring (Clupea harengus), Norway pout (Boreogadus esmarkii) and capelin (Mallotus villosus), the following trace elements have been determined: cadmium, zinc, lead, copper, iron and cobalt, and, in the lipid phase extracted from the meals: selenium ...
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British Poultry Science, 1985
Abstract 1. Experiments were conducted to determine the effects of the condition of the fish and of processing procedures on the biological availability of selenium and phosphorus in fish meals. 2. In fresh fish processed to whole fish meal the biological availability of selenium was estimated as 77%, in fresh fish processed to pressed‐cake fish meal ...
Q. M. E. Huque, J. Fris Jensen
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Abstract 1. Experiments were conducted to determine the effects of the condition of the fish and of processing procedures on the biological availability of selenium and phosphorus in fish meals. 2. In fresh fish processed to whole fish meal the biological availability of selenium was estimated as 77%, in fresh fish processed to pressed‐cake fish meal ...
Q. M. E. Huque, J. Fris Jensen
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1990
The world’s catch of fish, crustaceans, and mollusks roughly equals 101 million tons (90 million metric tons) per year, of which 30 percent is processed into fish meal and oil. The preliminary breakdown of catch and fish meal and oil production by country for 1987 is shown in Table 20-1 (Bowman, 1988; Mielke, 1988).
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The world’s catch of fish, crustaceans, and mollusks roughly equals 101 million tons (90 million metric tons) per year, of which 30 percent is processed into fish meal and oil. The preliminary breakdown of catch and fish meal and oil production by country for 1987 is shown in Table 20-1 (Bowman, 1988; Mielke, 1988).
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Identification of the Fish Species Processed to Fish Meal
Journal of Aquatic Food Product Technology, 2002Abstract As a consequence of the BSE crisis in Europe, the components of meal produced from fish or warm-blooded animals are under stricter control. PCR-based techniques for species identification of fish meal have been developed and applied to meals produced from a single species each, including herring, capelin, anchovy, horse mackerel and blue ...
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Determination of protein in fish meal
Journal of the Science of Food and Agriculture, 1980AbstractA comparison of the Kjeldahl and Lowry methods for the determination of protein in fish meal has been made. The values obtained with the rapid colorimetric Lowry method, using extracts of total fish meal proteins, were lower than those obtained by the Kjeldahl method. For fish meal from different species the general factor 1.19±0.03 (confidence
Celina B. Martone +3 more
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N-Nitrosodimethylamine in fish meal
Journal of Agricultural and Food Chemistry, 1972N P, Sen +3 more
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Utilization of Rejected Salted Fish as Fish Meal
Advances in Biological Sciences Research, 2022Sahrul Sahrul +2 more
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