Does freshness or protein have a greater impact on fishmeal quality?
I'd like to ask: which has a greater impact on fishmeal quality, freshness or protein?
Recently I have two fishmeal samples, one with freshness 100 and protein 60, the other with freshness 150 and protein 65. I don't know which one is better in quality?
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The one with good freshness is relatively better in fishmeal quality. Nowadays we generally use amino acid content to evaluate the quality of fishmeal. Protein has too many influencing factors, so we generally use amino acid content to evaluate its quality.
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Thank you Lingyun! If one has a high amino acid level but poor freshness, and the other has good freshness but a somewhat lower amino acid level, which one should I choose?
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Just choose the one with good freshness. What cannot be effectively utilized by animals is useless no matter how much there is. There may even be side effects!
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Choose the one with good freshness; its palatability is also better.
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It depends on what feed you are making, how long it will take to use up this batch of raw material, and whether the prices of the two are the same.
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Thank you all for your advice! Then I will still choose the one with good freshness. We mainly make pig feed, and a price difference of 200 yuan should also be acceptable.
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After reading your question, I have a confusion? What do freshness 100 and 150 refer to? How are they calculated?
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Determination of fishmeal freshness
1. Weigh 2 g of FM into a digestion tube;
2. Add 2 g of MgO and 70 ml of distilled water;
3. Without digestion, use a protein distillation system for distillation (do not add NaOH);
4. Titrate with 0.1N HCL.
5. Calculation:
TVBN（ppm）=
Judgment: TVBN < 90 ppm -------fresh
90 ＜ TVBN ＜ 120 ppm -------not fresh
120 < TVBN ＜ 150 ppm -------bad smell
TVBN > 150 ppm -------very bad
2002.11.27. Supplement:
TVBN: Total Volatile Basic Nitrogen
Principle: Total volatile basic nitrogen refers to the alkaline nitrogen-containing substances such as ammonia and amines produced by the decomposition of proteins during the spoilage of animal-derived foods due to the action of enzymes and bacteria.
Such substances are volatile. After being steamed out in an alkaline
solution, they can be titrated with a standard acid to calculate the content.
The above principle is excerpted from GB5009.44-85 Analytical Methods for Hygienic Standards of Meat and Meat Products.
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The formula did not paste, haha, let me describe the formula orally:
Total volatile basic nitrogen = (VHCL(ml) x NHCL(ml) x 1400.8)/M (g)
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For the fishmeal tested by the original poster, the one with freshness 100 is already not very fresh, and 150 is too poor. My opinion is also to choose the one with good freshness. Product quality must be upheld.
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Original poster, I am wondering, is your fishmeal imported or domestic? A freshness of 100 is very low. Good stuff,
--------------------------------------
The one with good freshness is relatively better in fishmeal quality. Nowadays we generally use amino acid content to evaluate the quality of fishmeal. Protein has too many influencing factors, so we generally use amino acid content to evaluate its quality.
--------------------------------------
Thank you Lingyun! If one has a high amino acid level but poor freshness, and the other has good freshness but a somewhat lower amino acid level, which one should I choose?
--------------------------------------
Just choose the one with good freshness. What cannot be effectively utilized by animals is useless no matter how much there is. There may even be side effects!
--------------------------------------
Choose the one with good freshness; its palatability is also better.
--------------------------------------
It depends on what feed you are making, how long it will take to use up this batch of raw material, and whether the prices of the two are the same.
--------------------------------------
Thank you all for your advice! Then I will still choose the one with good freshness. We mainly make pig feed, and a price difference of 200 yuan should also be acceptable.
--------------------------------------
After reading your question, I have a confusion? What do freshness 100 and 150 refer to? How are they calculated?
--------------------------------------
Determination of fishmeal freshness
1. Weigh 2 g of FM into a digestion tube;
2. Add 2 g of MgO and 70 ml of distilled water;
3. Without digestion, use a protein distillation system for distillation (do not add NaOH);
4. Titrate with 0.1N HCL.
5. Calculation:
TVBN（ppm）=
Judgment: TVBN < 90 ppm -------fresh
90 ＜ TVBN ＜ 120 ppm -------not fresh
120 < TVBN ＜ 150 ppm -------bad smell
TVBN > 150 ppm -------very bad
2002.11.27. Supplement:
TVBN: Total Volatile Basic Nitrogen
Principle: Total volatile basic nitrogen refers to the alkaline nitrogen-containing substances such as ammonia and amines produced by the decomposition of proteins during the spoilage of animal-derived foods due to the action of enzymes and bacteria.
Such substances are volatile. After being steamed out in an alkaline
solution, they can be titrated with a standard acid to calculate the content.
The above principle is excerpted from GB5009.44-85 Analytical Methods for Hygienic Standards of Meat and Meat Products.
--------------------------------------
The formula did not paste, haha, let me describe the formula orally:
Total volatile basic nitrogen = (VHCL(ml) x NHCL(ml) x 1400.8)/M (g)
--------------------------------------
For the fishmeal tested by the original poster, the one with freshness 100 is already not very fresh, and 150 is too poor. My opinion is also to choose the one with good freshness. Product quality must be upheld.
--------------------------------------
Original poster, I am wondering, is your fishmeal imported or domestic? A freshness of 100 is very low. Good stuff,