HUANG Hui, YANG Xianqing, LI Laihao, CHEN Zuozhi, CEN Jianwei, HAO Shuxian, MA Haixia, HUANG Bixia. Study on key technology for high-quality Myctophum meal processing[J]. South China Fisheries Science, 2016, 12(4): 103-109. DOI: 10.3969/j.issn.2095-0780.2016.04.013
Citation: HUANG Hui, YANG Xianqing, LI Laihao, CHEN Zuozhi, CEN Jianwei, HAO Shuxian, MA Haixia, HUANG Bixia. Study on key technology for high-quality Myctophum meal processing[J]. South China Fisheries Science, 2016, 12(4): 103-109. DOI: 10.3969/j.issn.2095-0780.2016.04.013
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Study on key technology for high-quality Myctophum meal processing

    Abstract
  • We investigated the key technology for high-quality Myctophum fish meal processing so as to measure the quality indices of fish meal. The results show that the optimal technological parameters are as follow: deodorization time of 60 min, cooking temperature of 95 ℃, cooking time of 10 min, pHvalue of 6.0 and drying temperature of 80 ℃. High quality fish meal produced under these conditions contained protein of 61.92%, fat of 9.07%, moisture of 9.32%, salt of 2.59%, ash of 17.45% and digestion rate of peptase 86.82%.
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