Physicochemical and Microbiological Assessment of Fishmeal

Abstract

Objective: Obtain fishmeal from two fish species and assessment its physicochemical and microbiological properties.

Design/methodology/approach: The fish samples consisted of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio communis L). The freshness of the raw material was determined, and it was processed to obtain a fishmeal-type product for subsequent physicochemical and microbiological assessment.

Results: The trout and carp used as raw materials for fishmeal production scored 96 and 93.2 respectively, classifying them as top-quality fresh fish. Physicochemical analysis indicated that the moisture and protein content for trout fishmeal was 4.53% and 60.3%, respectively, while for carp fishmeal the moisture and protein content was 6.4% and 53%, respectively. Furthermore, the microbiological analysis indicated for both fishmeal an absence of Salmonella spp., coliforms, and fungal organisms.

Limitations on study/implications: According to the results obtained, the species of fish and processing conditions in the production of fishmeal influence the physicochemical and microbiological properties, which suggests consideration in future research.

Findings/conclusions: Fishmeal was produced from trout and carp with nutritional value and safety, with potential use in animal feed.