Original article | Food Bulletin 2022, Vol. 1(1) 7-10
Comparison of Different Analysis Methods for Determination of Nutrient Composition of Fish Meal Produced from Anchovy (Engraulis encrasicolus)
Barış Bayraklı, Hünkar Avni Duyar, Sezgin Yıldız
pp. 7 - 10 | DOI: https://doi.org/10.29329/foodb.2022.495.02 | Manu. Number: MANU-2212-16-0007.R1
Published online: December 30, 2022 | Number of Views: 7 | Number of Download: 81
Abstract
In this study, nutrient composition analyses of fish meal obtained from anchovy fish caught in October 2022-2023 fishing season were made in two ways and the results were compared. In the first method, the analyses were made using the Bruker type MPA brand spectrophotometer device used in fishmeal-oil factories operating in the Black Sea. In the second method, crude protein, crude oil, moisture, and crude ash analyses were made by chemical methods in the laboratory. As a result of the analysis made with Bruker type, average values of crude protein, crude oil, moisture, and crude ash were determined as 75.30%, 11.43%, 3.67%, and 9.62%, respectively. When the same analysis results were made with chemical methods, the average were found to be 73.81%, 12.10%, 2.51%, and 11.63% respectively. It was determined that the results were close to each other in both methods. As a result, it is thought that the use of MPA brand spectrophotometer devices will be beneficial in determining the nutrient composition analyses in the fishmeal-oil sector (shortening the analysis time and giving accurate results).
Keywords: Anchovy, Black Sea, Fish meal, Food composition, Spectrophotometer
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