Menhaden meal

Table XIII. Variation of Selenium Content of Menhaden Meal from Fish Caught in Different Water Areas (44)...

Meat and Bone Meal Blood Meal Feather Meal Poultry By-Product Meal Menhaden Fishmeal... 

The total world-wide production of oil in 1985 was r )orted at 1.4 million metric tons (1). Fiidi oil is utilized mainly in food and pharmaceutical formulations. Less than five percent is used for such diverse applications as the production of paints, glues, preservatives, lubricants, cosmetics or as an energy source. In the U.S., about 30-40% of the catch is converted into fi meal and oil and, according to the most recent figures, the 1985 fi oil production totaled about 129 thousand metric tons with 98% contributed by menhaden (2). ipart from a few therapeutic products, such as cod liver oil, fi oil is not approved for human consumption in the United States. As a result, over 95 percent of U.S. fi oil is exported overseas vhere it is used in margarine and other foods. However, a petition is currently before the Food and Drug Adininistration to have menhaden and hydrogenated menhaden approved as GE. ... 

Amylase L-Ascorbic acid n-Butyric acid Cocamide DEA Cottonseed meal Menhaden oil Methyl myristate Methyl palmitate Sodium bicarbonate Sodium ferric EDTA... 

Supplementation of meat animal diets with fish oil, and fish meal have been reported the degree to which an undesirable fishy flavor occurs depends on which of these is fed. The occurrence of a fishy flavor in bacon was related to the content of long-chain PUFA resulting from excessive supplementation of fish products in the diets of swine (Coxon et al., 1986). Miller et al. (1969) reported a dose-dependent response of long-chain PUFA, especially C20 5 and C22 5, in broiler breast and thigh with supplementation of menhaden fish oil. Undesirable fishy flavors were noted in tissues from birds receiving high levels of supplementation. The authors noted that supplementation of birds for 4 weeks, with subsequent withdrawal for the same time period, resulted in acceptable sensory scores. However, the fatty acid profile of meat from these birds also returned to that of controls. Miller et al. (1967) reported that specific n-3 fatty acids, C18 4, C20 4, C20 5 and C22 5, were associated with the unacceptable flavor of fish oil-supplemented broiler meat. Crawford and Kretsch (1976) identified 21 different volatile products associated with fishy flavor in meat from turkeys supplemented with tuna oil. 

As with meat, the main production of whole fish does not offer any scope for the decanter, but the bulk production of fish meal certainly does. Fish meal is a coarsely ground powder, high in protein, made from the cooked flesh of fish. Though formerly important as a fertilizer, fish meal is now primarily used in animal feed. The oily fish, such as menhaden, anchovy, herring, sand eel and pilchard, are the main source offish meal and its companion product, fish oil. To be processed into meal, chopped fish is fed by a screw conveyor through long steam cookers. The cooked mash is then pressed to remove water and oil. 

This term refers to fish protein processed for human consumption. It is produced from types of fish that are not popular in the usual channels of fresh fish trade, such tis Menhaden. The fish are extracted to remove oil, dried, and ground to make a bland meal containing about 80% protein, 0.2% fat, and 13% mineral. 

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