Fish meals and solubles

Pepsin Obtained from the glandular layer of hog stomach. White to light-tan, water-soluble powder amber paste or clear amber to brown aqueous liquids. Major active principle pepsin. Typical applications preparation of fish meal and other protein hydrolysates clotting of milk in manufacture of cheese (in combination with rennet). 

Carbohydrase and Protease, Mixed (Bacillus licheniformis var.) Produced as an off-white to brown, amorphous powder or a liquid by controlled fermentation using Bacillus licheniformis var. Soluble in water (the solution is usually light yellow to dark brown) but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) a-amylase and (2) protease. Typical applications preparation of starch syrups, alcohol, beer, dextrose, fish meal, and protein hydrolysates. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

Microbial insecticides are very complex materials in their final formulation, because they are produced by fermentation of a variety of natural products. For growth, the bacteria must be provided with a source of carbon, nitrogen, and mineral salts. Sufficient nutrient is provided to take the strain of choice through its life cycle to complete sporulation with concomitant parasporal body formation. Certain crystalliferous bacilli require sources of preformed vitamins and/or amino acids for growth. Media for growing these bacilli may vary from completely soluble, defined formulations, usable for bench scale work, to rich media containing insoluble constituents for production situations (10,27). Complex natural materials such as cottonseed, soybean, and fish meal are commonly used. In fact, one such commercial production method (25) is based on use of a semisolid medium, a bran, which becomes part of the final product. 

AAFCO Definitions—Chemical Preservatives (Antioxidants). Antioxidants are used to retard oxidation of unsaturated fatty acids in fats, oils, and fish and meat meals, and to slow the destruction of fat-soluble vitamins, especially vitamin E. Their presence must be identified on the label when used. Use of the following compounds is permitted alone or in combination at levels not to exceed 0.02% of the fat present. 

Boucher, S.E., S. Calsamiglia, C.M. Parsons, H.H. Stein, M.D. Stem, P.S. Erickson, P.L. Utterback and C.G. Schwab, 2009. Intestinal digestibility of amino acids in rumen undegradable protein estimated using a precission-fed cecectomized rooster bioassay Soybean meal and SoyPlus. II. Distillers dried grains with solubles and fish meal. J. Dairy Sci. 92, 6056-6067. 

Typical applications for MSG are soups, sauces, ready-to-eat meals, meat and fish products, snacks, and vegetable products (with the exception of pickled products because of their low pH of 2 to 3). Typical usage levels of MSG are shown in Tab. 3.47. They range from 0.1 bis 0.6 % in finished food. There appears to be some variability from one person to another as to the preferred optimum level of use. Because MSG is readily soluble in water, recipes often call for dissolving it in the aqueous ingredients of products such as salad dressings before they are added to food. 

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