1Department of Fish Processing Technology, Sinop University, Turkey
Department of Food and Beverage Management, Sinop University, Turkey
*Corresponding author's e-mail: demetkocatepe@hotmail.com
Online published on 6 January, 2014.
In this research, the changes on proximate composition of sprat fishmeal stored at different temperature during 180 days were investigated. The initial crude protein, crude lipid, crudeash and water contents of fishmeal were; 71.32%, 7.76%, 11.19% and 7.10%, respectively. During thestorage period, protein content of fishmeal stored at 20± 4°C generally decreased, in contrast, it increased in the fishmeal stored at 3± 1.2°C. In this study, nutritional quality of sprat fishmeal stored in cold found to be higher than the other during the storage period.
Cold storage, Fishmeal, Proximate, Sprat, Storage
