Chinese name: fish meal mbth: Fish meal raw material: one or more fish species: high-protein feed raw material replacement products: origin, nutritional characteristics, species, main uses, classification methods, domestic species, imported species, quality inspection, sensory impression, anatomical and microscopic inspection, physical inspection, people in fishing areas of origin have been eating fish meal for a long time. According to records, the use of fish meal as food was very popular in the Far East and the Roman Empire before BC. Since 1 876, Norwegian people have added fish meal when making dry bread. During World War II, Germany produced high-quality edible fish meal to replace eggs for baking bread. Nutritional characteristics 1, effective energy fish meal contains no indigestible substances such as cellulose, high crude fat content and high effective energy of fish meal, so it is easy to make high-energy feed with fish meal in production. 2. Vitamin fish meal is rich in B vitamins, especially vitamins B 12 and B2, and also contains fat-soluble vitamins such as vitamin A, vitamin D and vitamin E. 3. Mineral fish meal is a good mineral source, with high calcium and phosphorus content and appropriate proportion, and all phosphorus is available. The selenium content of fish meal is very high, which can reach more than 2mg/kg. In addition, the contents of iodine, zinc, iron and selenium in fish meal are also high, and there is a proper amount of arsenic. 4. Unknown growth factors Fish meal contains unknown factors that promote growth. This substance has not been purified into a compound and can be used for the growth and development of animals. Species of anchovy [scientific name] Anchovy [family genus] Anchovy [local name] Sea bream, rotting from water, old goose food, rotten boat diced, Haihe River, octopus food, dried fish, squid and black-backed scorpion [morphological characteristics] The body is slender and slightly flat, generally 8-8 pieces long. The mouth is big and down, the kiss is blunt and round, the mandible is shorter than the maxilla, and there are teeth on the mandible and tongue. Big eyes and fat eyelids. The body is thin and round, easy to fall off, and there is no lateral line. The abdomen is round without prismatic scales. The caudal fin is bifurcated with two large scales on each side of the base. The back of the body is blue-black, with silver-gray longitudinal bands on the side and silver-white abdomen. The dorsal, thoracic and ventral fins are light gray; The gluteal fin and caudal fin are light yellow-gray [origin] and most of them are distributed in the western Pacific Ocean. China's East China Sea, Yellow Sea and Bohai Sea are all produced. Anchovy is widely distributed and rich in resources, and its annual catch can reach nearly one million tons. The main fishing grounds are Jeju Island, Island, Shidao, Mindong and offshore fishing grounds. [Production season] The fishing season is closed from June to September every year, commonly known as the "sea climbing season". The fishing season in the Yellow Sea and the East China Sea is from May to August. [Economic and nutritional value] Because its muscle tissue is fragile, it is easy to break and rot after leaving water, and it is difficult to sell fresh. Most of them are processed and dried. Salted dried anchovy is a famous sea dragonfly. When used as soup or cold salad, it has a unique flavor. With the development of aquatic products processing industry, anchovy is made into anchovy powder, rare smoked fish slices, canned fish and fish floss. Fresh anchovies can be used as stuffing or soup. Snakehead (Cynodontidae) [local name] fragrant spindle, fairy spindle, sand ridge, dog stick, diced scales, snake branches and diced fish. [Morphological characteristics] Body length, cylindrical, generally 19 ~ 30 cm, weight 20- 100 g. The head is slightly flat, the mouth is big, and there are rows of fine teeth on both jaws, as well as fine teeth on the waist bone and tongue. Small round scales on the body. The back of the body is brown, the abdomen is white, the lateral line is developed and straight, and the lateral line scales are prominent. Dorsal fin 1 strip, located between snout and lipid fin; Lipfin is very small; The anal fin is smaller than the dorsal fin, and the caudal fin is deeply forked. The dorsal fin, ventral fin and caudal fin are all light brown, and the lower leaves of pectoral fin and caudal fin are gray-black. 【 Origin and season 】 Distributed in the Pacific Northwest. China's Guangdong and Fujian coastal waters produce more. The main fishing grounds in the South China Sea are Beibu Gulf, Qizhouyang and Wanshan Islands, and the East China Sea, Bohai Sea and Yellow Sea also have a certain output. The fishing season is mainly in winter and spring. [Economic value] is one of the main economic fish in China, with a large annual output. Its meat tastes fat and fresh, but it has thorns. It can be eaten raw or made into salted and dried products. Fresh food is mainly fried or braised. In addition, the snake has the medicinal effects of clearing away heat, diminishing inflammation, invigorating spleen and tonifying kidney. Anchovies [local names] Coilia ectenes (Coiliaceae), Coilia ectenes, Carassius auratus, Astragalus membranaceus, Daoguo, Coilia ectenes, scabbard and Coilia ectenes. [Morphological characteristics] It is long, extremely flat on one side, tapering backwards, showing a sickle shape, hence the name. General body length 18 ~ 25cm, weight 10 ~ 20g. Kiss short circles. Mouth big, oblique, down. Both sides of the body are covered with large and thin round scales, and the abdomen has prismatic scales without lateral lines. There are 6 filiform free fins on the upper part of pectoral fin; There are 65438 dorsal fins and 65438 gluteal fins. The anal fin is long enough to connect with the caudal fin, which is small and knife-shaped. The head and back are light blue. Pale yellow on the side and grayish white on the abdomen. The base of each fin is beige and the edge of the tail fin is black. 【 Origin 】 It is distributed in the western part of the North Pacific Ocean. I was born in the East China Sea, the Yellow Sea and the Bohai Sea. They usually inhabit shallow estuaries and enter shallow water for reproductive migration in spring and summer. Produced in rivers and lakes in China, especially in the middle and lower reaches of the Yangtze River. Its main producing areas are Taihu Lake and Nantong City. The fishing season is from April to May every year. [Economic Value] Knife medicine, Coilia ectenes, Coilia ectenes and Coilia ectenes are collectively referred to as anchovies in the aquatic commodity market. It is famous for its tender meat, fresh fat and strong seasonality. Especially in the season when females are pregnant with eggs, their meat and eggs are tender and delicious. Steamed or braised in brown sauce is the best fresh food. This kind of fish had better be canned. The canned anchovies produced in China are very famous, which are not only very popular in China, but also one of the important aquatic products exported. Tamarindaceae (also known as sand drill) is cylindrical, with a body length of 10-30cm and a weight of 10-50g. Head length. Big mouth, end position; The lower jaw protrudes from the upper jaw; Maxillary and mandibular teeth are thin and fluffy, or toothless; Hoes and palates have no teeth. The tectum is separated and not connected with the throat isthmus; With fake cheeks. Small round scales or no body cover; Side line complete. The dorsal fin is single, the base is long, with 40-69 soft strips; The base of the gluteal fin is short with soft strips14-36; Small or degenerated ventral fin, throat position; The caudal fin is also small and the bifurcation is shallow. There are about 5 genera 18 species in the world (Nelson, 1994), and there are 2 species 1 genus recorded in Taiwan Province Province (Taiwan Province Fish Database, 2002). Small fish near the bottom of offshore sand and mud often appear in inner bays or estuaries. The maximum hair length can reach about 30 cm. Usually they swim around in groups in search of food or hide in sand and mud. Carnivorous. Widely distributed in the cold zone and tropical zone of the world's three oceans. 20 12 global fish meal production ranking According to the latest agricultural product report released by USDA, 20 1400 thousand tons of Peruvian fish meal production; Chile's fish meal production is 550,000 tons, making it the second largest fish meal producing area in the world. In 20 12, the EU produced 50,000 tons of fishmeal, ranking third in the world, and Thailand produced 477,000 tons of fishmeal in 20 12. The main purpose of livestock feed is to feed pigs, chickens and other animals. These feeds need to contain high-quality protein, especially piglets and chickens. Because young animals are in the vigorous growth period, the demand for protein and the demand for protein, the proportion of amino acids is large. Fish meal is an animal protein, and the proportion of amino acids is closest to what animals need. Aquatic animal feed takes protein as the main raw material for aquatic animal feed such as fish, crab and shrimp. The ratio of fish meal to amino acids needed by aquatic animals is the closest, and adding fish meal can ensure the rapid growth of aquatic animals. Fur animal feed is used for some fur animals, such as foxes and raccoons. Most fur animals are carnivores, and their growth has a great demand for protein. High-quality fish meal is the first choice for these animals as raw materials in protein. Classification method According to the source, fish meal can be divided into two types: generally speaking, domestic fish meal is called domestic fish meal, and imported fish meal is collectively called imported fish meal. Obviously, this method is rough and can't reflect the quality of fish meal. According to the quality of fish meal, domestic fish meal can be divided into three types: full fat, semi-defatted and fully defatted fish meal; Imported fish meal can be divided into steamed fish meal and direct fire fish meal according to the process. Domestic species 1. Degreased steam fish meal: The production process of degreased fish meal is made from raw fish through a series of processes such as cooking, squeezing, solid-liquid separation, oil-water separation, drying, cooling, screening and crushing. The fish meal produced by it has a protein of 62%-70%, a VBN of ≤ 120, an acid value of 2-7, a pepsin digestibility of 90%-97% and a salt content of 1-3. 2. Semi-defatted fish meal: The production process of semi-defatted fish meal is basically the same as that of defatted fish meal, including cooking, squeezing, oil-water separation, primary drying and secondary drying. The difference is that after oil-water separation, the separated water (including salt, impurities, fat and fine fish meal particles) is sprayed back to the primary drying tank and dried with fish meal, which increases the yield of fish meal. Due to the prolonged drying time, the color of fish meal was not re-sprayed in time, and some squeezed fish and water were contained during re-spraying, resulting in higher VBN (generally between 65438 and 050-250). Histamine and reddish brown fish meal have higher acid value and finer properties, generally protein is between 60% and 66%, and the acid value is higher than that of defatted fish meal, and the pepsin digestibility and salt content are 80-90. The smell of semi-defatted fish meal is quite different from that of defatted fish meal, with a slight rancid smell. The cost of semi-degreasing is much lower than degreasing. 3. Full-fat fish meal: The production process of full-fat fish meal is that after the fish is cooked by the cooking machine, the fish meat and water directly enter the dryer for drying, and the water and steamed fish directly enter the drying tank without being squeezed. Because semi-defatted fish meal and full-fat fish meal do not require high freshness of raw fish, the oil content of fish is very low and the fat content is relatively high compared with defatted fish meal. The produced fish meal is very fine in shape, with protein content of 55%-62%, VBN of 200-500, high acid value, pepsin digestibility of 80-90 and high salt content, which is quite different from defatted fish meal in smell. Imported species: 1. The processing of ordinary direct-fired dried fish meal is mostly completed through several processing procedures: boiling, squeezing, drying, crushing and packaging. The principle of fish meal processing is relatively simple, but the quality of produced fish meal varies greatly due to the differences in raw material freshness, processing equipment and processing experience. After the fish is cooked, protein solidifies and a lot of water and oil run out. The cooked fish is sent to a perforated tube for extrusion, and the fish juice mixed with oil and water will be squeezed out, leaving the caked fish coming out from behind the compressor. Fish juice mixed with oil and water is separated from oil to produce fish oil and fish water. Fish water will return to the machine through the pipeline and be added to the caked fish, but it will be dried and made into whole fish meal. Fish meal drying can be divided into two ways: direct fire drying and indirect drying. Direct fire drying has a great influence on the quality of fish meal, so steam indirect or low temperature vacuum drying is used now. Finally, the dried fish bones are ground into powder, and fish meal is added for packaging. 2. Three strict requirements for low-temperature steam drying of high-quality fish meal processing: fish freshness, low-temperature rapid drying and cooling before packaging. Freshness of fish: The fishing fleet has a modern cooling system to ensure the freshness of fish. Fish can be made into fish meal quickly and on a large scale in the shortest time by using huge and advanced production equipment. Rapid low-temperature drying process (two-stage drying method): the first stage is steam drying. Because the steam system operates at low pressure, its working temperature is 30 degrees Celsius lower than that of the so-called dishwasher, which effectively maintains the high digestibility of fish meal. In the second stage, indirect hot air drying system was used to make the quality of fish meal ahead of other fish meal factories. The amino acid structure of protein will change at high temperature. In practice, the digestibility of fish meal will decrease. In the traditional process, in the last step of drying, there is not enough humidity to protect protein, so heating will lead to an increase in temperature and protein will be damaged by coking. In order to avoid the damage of protein, two-stage indirect hot air drying method is adopted in the production process, instead of the general traditional direct fire drying system. This is the key point to maintain high digestibility of fish meal. In the feeding of poultry, salmon, mink and shrimp, it has been proved that the digestibility of fish meal produced by using the same fresh raw materials is 2% higher than that produced by the general traditional steam drying system. Cooling and packaging: A very important step in making high-quality fish meal is to immediately reduce the temperature to atmospheric temperature. The gas exchange system is used to cool the fish meal to achieve the stability of the fish meal before packaging. In order to maintain a highly pollution-free environment, only disinfected and replaced workers can enter the packaging area. We will weave and stick plastic film on the surface of the bag to reduce the pollution of salmonella and maintain the stability of the product. Quality inspection With the development of aquaculture, the demand for fish meal is increasing. Some unscrupulous traders took the opportunity to adulterate and make huge profits. At present, domestic and imported fake fish meal are common in the market. According to the feed inspection department of our city, fish meal contains crab shell powder, shrimp shell powder, blood powder, feather powder, leather powder, cotton meal, rapeseed meal, chaff and urea. Generally, the amount of adulteration is carefully calculated; Therefore, the protein content of adulterated fishmeal determined by Kjeldahl nitrogen determination method can reach the level of first-class and second-class fishmeal in national standard (GB), but the quality and quantity of real protein are really low. The composition of amino acids is unbalanced. The feed made of adulterated fish meal not only affects the growth of fish, but also leads to the decline of fish physique, disease resistance, feed coefficient, fecal excretion and serious water pollution. This series of adverse effects will not only cause huge economic losses to users. But also ruined the reputation of domestic fishmeal. Therefore, on the one hand, we should consciously insist on counterfeiting, on the other hand, we should improve our ability to distinguish true and false fishmeal. In this paper, the methods of identifying true and false fish meal are introduced from two aspects: sensory recognition and simple chemical detection. Sensory impression 1. Vision: High-quality fish meal is generally the same color, showing reddish brown, yellow brown or yellowish brown. Uniform fineness. Inferior fish meal is light yellow, bluish white or dark brown. The fineness and uniformity are poor. Adulterated fish meal is yellow-white or red-yellow, with poor fineness and uniformity. Fish meal mixed with weathered soil is yellow. Fish meal, except caking, is protein denatured if it is wet, generally white or gray, with strong fishy smell and no luster. If the color is black, it may be spontaneous combustion and charred fish meal. 2. Smell: high-quality fish meal has salty taste; Inferior fish meal is fishy, rancid or pungent; Adulterated fish meal has a faint fishy smell, oily smell or ammonia smell. If the number of dopants is large, it is easier to distinguish. Fish meal mixed with cottonseed meal and rapeseed meal tastes like cottonseed meal and rapeseed meal, while fish meal mixed with urea tastes like ammonia water. 3. Handfeel: the hand-twisted texture of high-quality fishmeal is soft and fluffy, and there is no sense of sand; Both inferior fish meal and adulterated fish meal are hard and rough because of the low content of fish fiber. Anatomical mirror and microscopic examination can generally distinguish samples by magnifying them 20-30 times under anatomical mirror, and further magnifying them with microscope if necessary. Fish meal is yellowish brown or yellowish brown, which can be distinguished according to the characteristics of fish meat, fish bones and fish scales. Under the microscope, the surface of fish is rough, with fiber structure, similar to meat powder, but lighter in color. Fish bones are translucent to opaque silvery white, and some fish bones are amber and irregular. Fish scales are flat or curved transparent objects with the same circle and alternating colors. The surface of fish scales is broken and the cracks are milky white. Under the microscope, the fish meal is mixed with rapeseed meal, and the seed coat of rapeseed meal can be seen. The seed coat is brown and thin, with a honeycomb mesh on the outer surface and a shiny surface, and a soft translucent white sheet attached to the inner surface. The seed coat and kernel fragments of rapeseed meal are not connected together, and the kernel is yellowish, irregular and dull. Cottonseed cake mixed with fish meal, under the microscope, cotton fiber can be seen attached to the shell and cake particles. Cotton fiber is white and silky, hollow, flat, curly, translucent and shiny, and cotton shell fragments are brown or reddish brown and thick. There is a light yellow or brown layer along its edge direction, and the surface is stepped. Cottonseed fragments are yellow or yellowish brown and contain many round flat black or reddish brown oil glands or gossypol glands. Fish meal mixed with rice husk powder When rice husk powder is mixed with fish meal, rice husk fragments can be seen under the microscope. The surface of the fragments is shiny and tic-tac-toe, and the hairs on the shell surface are visible. Peanut shell and seed coat can be seen under the microscope. The shell is broken, irregular, layered and of different thickness. The inner layer is white sponge-like with interwoven fibers, and the surface of the outer layer is reticulate with protruding ribs. The seed coat is red, pink, dark purple or brownish yellow. Sesame cake is mixed into fish meal mixed with sesame cake, and sesame skin can be seen under the microscope. Sesame seed coat is thin, with tiny round protrusions on the surface, black, brown or yellowish brown, which varies with varieties. Fish meal mixed with bean skin powder When bean skin powder is mixed with fish meal, bean skin, yellow or light yellow lumps can be seen under the microscope. The bean skin is concave and slightly curled, and the hilum can be seen. Under the microscope, white sponge starch can also be seen floating on the surface of the block like water drops. Fish meal mixed with wheat bran Fish meal mixed with wheat bran, yellowish or brown flake bran can be seen under the microscope. There are fine wrinkles on the outer surface of bran, and many opaque white starch are attached to the inner surface. Fish meal mixed with skin powder Fish meal mixed with skin powder can be seen in green, dark green and brick red blocks or filaments under the microscope, like sawdust, not as transparent as hydrolyzed feather powder. Fish meal mixed with hydrolyzed feather powder In the fish meal mixed with hydrolyzed feather powder, translucent irregular particles can be seen under the microscope, and some are reflective. At the same time, you can see the quill, which looks like a hollow circle. You can also see raw feathers that are not completely hydrolyzed. When fish meal mixed with shrimp head or shrimp meat powder mixed with shrimp head powder, shrimp whiskers, shrimp eyeballs, shrimp shells and shrimp meat can be seen under the microscope. Shrimp shells are like curly mica sheets, translucent. A small amount of shrimp meat is connected with shrimp shells. Shrimp eyes are black spherical particles, which are easy to identify in shrimp head powder. Shrimp must exist in the form of fragments under the microscope, long and round, with spiral parallel lines. Shrimp legs are broken, wide, translucent, hairy or hairless. The characteristics of crab shells mixed with fish meal can be seen under the microscope. Crab shells are regular fragments, and the outer layers of the shells are mostly orange-red, porous and have honeycomb-shaped round pits. Fish meal mixed with shell powder When fish meal mixed with shell powder, tiny particles of shell can be seen under the microscope. The surface is smooth, and the color varies greatly according to the types of shells, some are white or gray, and some are pink. Some particles have concentric or parallel textures or dim interlaced bundles on the outer surface, and some fragments have uneven edges. Fish meal mixed with kelp powder mixed into the sea. Under the microscope, flaky particles with light gray and light yellow spots can be seen, and their size and shape are extremely irregular. The characteristics of mixed fish meal and blood meal can be seen under the microscope. Blood powder particles have different shapes under the microscope, some with sharp edges and some with rough and irregular edges. The color is black asphalt, and some are blood-red shiny beads. When fish meal mixed with meat and bone meal mixed with fish meal, yellow to dark brown particles can be seen under the microscope, and the color with high fat content is darker, with oil reflection luster and rough surface. Microscopically, fine and interconnected muscle fibers can be seen. Bone is white, gray or light brownish yellow, opaque or translucent, with spots and round and pure edges. In addition, hair, hoof horns, etc. You can see it, and you often see the characteristics of blood powder. Physical examination of fishmeal mixed with urea Some imported and domestic fishmeal were mixed with urea to improve the protein content of the test results and pass off as high-grade fishmeal. The identification method can be a burning test: 20 grams of fish meal is placed on a clean iron plate and heated to 70℃ by an electric furnace. If there is a pungent smell of ammonia, it is probably mixed with urea. Inspection of fish meal mixed with bran, peanut shell powder and rice husk powder Take 10g fish meal sample, put it in 100ml glass beaker, add 5 times of water, fully stir, and let it stand 10- 15min. Bran, peanut shell powder and rice husk powder float on the water because of their light specific gravity. Inspection of mixed sand in fish meal Take 10g fish meal sample, put it into a beaker of 100ml, add 5 times of water, fully stir and let it stand for10-0/5min, then gently stir, the fish meal will float and rotate with the rotation of the water flow, and the sand will sink with the slight rotation of the water flow. Inspection of fish meal mixed with feather powder: put 10g fish meal sample into the mixed solution of carbon tetrachloride and petroleum ether (the ratio of carbon tetrachloride to petroleum ether is 100:4 1.5), stir and let stand, and most of the floating objects are feather powder. The pure fish meal with a particle size of 65438±0.5mm was tested by measuring the bulk density. The bulk density is about 550 grams to 600 grams per liter. Too large or too small bulk density is not pure fish meal. The simple identification method of fish meal is introduced above. Finally, we need to remind you of an easily overlooked situation. First, the water content exceeds the standard and the weight is insufficient; Second, there is no certificate, no instructions and shelf life; 3. Damaged packaging and incomplete labels (such as product name, net weight, factory name, address, trademark, etc.). Although these situations are not as serious as intentional adulteration and counterfeiting, they are enough to cause losses to users, and they should also be paid attention to because of their ubiquity.