Shrimp feed formulations have moved towards less fish meal and more of the readily available and cheaper plant proteins. To counteract the lower attractiveness and palatability of plant proteins, feeds are supplemented with ingredients known to have chemoattractive properties that will increase feed intake. This study investigated the putative chemoattractive effect of Calanus finmarchicus hydrolysate, when used as a dietary supplement in shrimp feeds. C. finmarchicus is a zooplankton species native to the northern Atlantic Ocean and is a novel and sustainable raw material for shrimp feed products. Diet attractiveness was evaluated in a 24-day feeding trial with whiteleg shrimp (Litopenaeus vannamei) by measuring the intake of 12 diets with various levels of fish meal, calanus hydrolysate, and krill (Euphausia superba) meal. Higher inclusion rates of both ingredients resulted in increased feed intake, and supplementing the high fish meal diet with calanus hydrolysate gave a statistically significant higher feed intake. Low molecular weight peptides, chemoattractive amino acids, and the water-soluble nature of the hydrolysate could explain the chemoattractive properties observed in the study.
Tag: Fish meal
Contact
Sigurjón Arason
Chief Engineer
sigurjon.arason@matis.is
Process control of pelagic fish crude oil / Process control of pelagic fish crude oil
The aim of this preliminary project was to analyze different currents in fishmeal and fish oil processing of pelagic species. Emphasis was placed on analyzing the fatty acid composition of liquids at different points in the liquid separator. It is believed that the product of the project can lead to improved production of pelagic fish body oil, as it will be possible to produce fish oil with different proportions of polyunsaturated fatty acids (such as EPA and DHA). By extracting the fish oil from different liquid streams, fish oil can be obtained with different properties and thus increase the value of fish oil products produced in fishmeal and fish oil factories. Significant variability in the fatty acid composition was measured in the samples, both by fish species and at the sampling site. The samples all had in common that monounsaturated fatty acids were in the majority independent of fish species and sampling site. Polyunsaturated and saturated fatty acids followed. There was evidence that the longer polyunsaturated fatty acids degrade as the process progresses. With improved processing processes, it would be possible to start producing high-quality fish oil products for human consumption. It is therefore necessary to go into a much more detailed analysis of the whole process, but the results of this project indicate that there is still a long way to go.
The objective of the project was to identify different streams during production of fishmeal and oil from pelagic fish. Emphasis was placed on analyzing the fatty acid composition of streams collected at different processing steps. It is believed that the results can lead to improved production of pelagic fish oil, since it will be possible to produce fish oil with various proportions of polyunsaturated fatty acids (such as EPA and DHA). Considerable variability was observed between the collected samples, both by species as well as where in the process the samples were collected. Monounsaturated fatty acids were majority in all the samples, regardless of fish species and sampling location. Moreover, the results indicated that the longer polyunsaturated fatty acids can break down as the process goes further. With improved processing control, it is possible to produce high quality oil products intended for human consumption. A comprehensive analysis on the entire process is however necessary.
Report closed until 01.11.2020
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Contact
Sigurjón Arason
Chief Engineer
sigurjon.arason@matis.is
Héðinn's Protein Factory (HPP) and Héðinn's Fish Oil Factory (HOP) / Hedinn protein plant and Hedinn oil plant
The aim of the project was to develop automatic fishmeal and fish oil factories (HPP and HOP). The factories are automatic, environmentally friendly and can run on electricity, steam or residual heat. The production process for fishmeal has been redesigned in many ways. Knowledge of the process control and physical properties of the raw material is based on a traditional fishmeal process, and this knowledge is used as a basis for the development of equipment for processing seafood. Experiments with HPP were divided into two main components: 1) testing of new equipment and production processes and 2) evaluation of material and energy flow in the production process. The main emphasis is on extra raw materials that are created in fish processing for human consumption, such as slag and bones from white fish. Tests have also shown the excellence of the factory for processing flour and fish oil from by-products from shrimp processing, salmon processing and pelagic fish processing, but these raw materials have been used in the production of fishmeal and fish oil for decades and their properties are known. Experiments with the HOP factory consisted of testing different welding times and temperatures during welding, as well as limiting the availability of oxygen to raw materials during processing. The results show that HPP and HOP have the ability to produce fishmeal and describe previously little used raw materials. The quality of the fishmeal and fish oil depended on the quality of the raw material that went into the factory. For a small factory located near a fish processing plant, the freshness of the raw material should not be a problem. Chemical measurements of flour and fish oil showed a low water content in the fish oil and a low fat content in the flour, which underlines that the new equipment used in the factory works as well as expected.
The aim of the project is to develop an automatic fish meal and fish oil factory (HPP and HOP). The factory is automatic, environmentally friendly and runs on electricity, steam or waste heat. The manufacturing process and equipment for fish meal has been redesigned in various ways. The knowledge on the process management and the properties of the raw material based on fish meal processing will serve as a basis for the companies to develop new equipment for the full processing of marine products. Experiments with HPP consisted of two main parts: 1) testing new equipment and manufacturing process and 2) examination of mass- and energy flow through the process. Focus was on by-products from processing fish for human consumption eg viscera from whitefish and bones. Also experiments have been conducted on shell from shrimp and pelagic fish which has been used for fish meal processing for decades with its well-known properties. Experiments with HOP factory consist of testing different cooking time and temperature, in addition to limit accessibility of oxygen to the raw material in the process. The results showed that HPP and HOP can produce fish meal and fish oil from previously little utilized by-products of many species. The quality of the fish meal and oil depended on freshness on the raw material. For a small factory that can be stationed close to a fish processing plant, the freshness of raw material should not be a problem. Measurement of low water content in fish oil and low fat content in the meal, states that the new equipment and process are giving results as hoped.
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Contact
Sigurjón Arason
Chief Engineer
sigurjon.arason@matis.is
Use of electricity for drying fishmeal / Electric drying of fish meal
The fishmeal industry is an important industry and has been technologically advanced in recent years. High energy is used in the production of products. In order to gain a better grasp of energy efficiency in the process, an energy and mass flow model is set up for the processing of different raw materials and at the same time a better overview of the processing cycle is obtained. The model also helps to make it easier to influence the quality of fishmeal products, through process control. The main goal of the project is to control energy consumption in the production process and especially during drying and to develop electric drying equipment for air dryers. The drying is the last stage of processing in the circuit and the waste dryer from drying is then used later in the circuit. The aim of the project is to use electricity to heat air for drying fishmeal in an efficient way. In this way, it would be possible to achieve the goal of the fisheries sector to utilize only domestic energy in the production of fishmeal, significantly reduce the import of oil for land processing and significantly reduce the formation of footprints. Measurements in the production process were performed for four types of raw materials, to estimate material flows through the factory. Pressure drop over oil heating equipment was measured and is much higher compared to electric heating equipment. The electric heating equipment has proven successful in HB Grandi Vopnafjörður's fishmeal factory, in terms of energy source, energy efficiency, control and maintenance.
The fish meal industry is an important sector and has applied technology in recent years. Fish meal processing is an energy intensive process. For better control of energy utilization in the process energy‐ and mass flow model was set up for processing different raw material, and simultaneously a better overview for the process. The model is a good tool to have influence on the quality of the fish meal products. The main aim of the project was to control energy usage specially for the drying and to develop electric air heating equipment. The drying is the last step in the process and waste heat is utilized on previous stages in the process. The aim of the project is to utilize electricity to heat air for drying fish meal in a cost effective way. By contrast it would be possible to reach the goal for the Icelandic marine sector to utilize exclusively domestic renewable energy for fish meal processing, reduce imports of oil for shore processing and reduce carbon footprint. Measurements in the process were carried out for four kinds of raw material, for evaluation of mass flow through the process. Pressure drop over the oil air heating equipment was measured higher than for an electric air heater. It has turned out that the electric air heater has proved its worth in HB Grandi fish meal factory in Vopnafjordur, in terms of energy source, energy utilization, controlling and maintenance.
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Ásta Heiðrún E. Pétursdóttir
Project Manager
asta.h.petursdottir@matis.is
Food safety and added value of Icelandic fishmeal - Determination of toxic and non ‐ toxic arsenic species in fish meal / Verðmæti og tryggi íslensks fiskimjöls - Kaupthing
There is a lot of arsenic in the ecosystem in organic compounds as well as in inorganic form and more than 50 natural chemical forms of arsenic have been found. Seafood naturally contains a high concentration of the total arsenic compared to, for example, agricultural products. However, most arsenic in seafood is bound in an organic form called arsenobetanide, which is considered safe. Other forms of arsenic in marine products are generally present in lower concentrations, including inorganic arsenic (arsenite and arsenate) which is toxic and rarely exceeds 3% of the total concentration of arsenic in fish and crustaceans. The morphology of arsenic in seafood is important because the bioavailability and toxicity of arsenic depend on its chemical form. Recently, the EFSA (European Food Safety Authority) called for information on inorganic and organic forms of arsenic in food and for chemical analysis methods to detect inorganic arsenic. This dissertation presents the results and evaluation of measurements of the total concentration in over 100 samples of Icelandic fishmeal. Among other things, it was examined whether there was a seasonal difference in the total concentration of arsenic. The samples were first decomposed by microwave and then measured on an ICP mass spectrometry (ICP-MS). To evaluate the chemical forms of arsenic present in the flour, a three-part distribution method was first developed. Emphasis was then placed on the analysis of toxic inorganic arsenic. The previously published alkali-alcohol extraction method, for the detection of inorganic arsenic, was adapted and the samples were measured by HPLC equipment connected to ICP-MS. Arsenobetanide was found to be the predominant form of arsenic in all cases. Inorganic arsenic was found to be less than four percent of the total concentration in twelve measured fishmeal samples. On the other hand, when another chemical analysis technique (HPLC-HGAFS) was applied to a sample of certified reference material, the concentration of inorganic arsenic was three times lower. The alkali-alcohol distribution method proved to give a convincing upper limit on the concentration of inorganic arsenic. The results also show that it is not enough to rely on one method when analyzing and quantifying arsenic forms. In addition, they demonstrate the need for a certified concentration of inorganic arsenic in standard materials to test the reliability of chemical analysis methods. The need for further development of chemical analysis methods in this field is urgent.
Arsenic is found in the biosphere in both organic and inorganic forms, and there have been recognized more than 50 naturally occurring arsenic species. Seafood products have naturally high concentration of total arsenic compared to eg agricultural produce. Arsenic is toxic to humans and animals and is known to be carcinogenic. The toxicity of the arsenic species varies severely and a large portion of the arsenic in seafood is present in the form of the organic compound arsenobetaine, which is considered non ‐ toxic. Other arsenic species are generally present in lower concentrations, including the most toxic inorganic arsenic species, arsenite, As (III) and arsenate, As (V), which usually do not exceed 3% of the total arsenic in fish and crustaceans. Existent European regulations on limits of arsenic in foodstuff and feed only take into account total arsenic concentration, not the toxic arsenic species. Recently the EFSA (European Food Safety Authority) stressed the need for more data on levels of organic and inorganic arsenic in different foodstuffs and the need for robust validated analytical methods for the determination of inorganic arsenic. In this thesis results from total arsenic concentration from over 100 samples of Icelandic fish meal are presented and evaluated. The samples were microwave digested and measured with inductively coupled plasma mass spectrometry (ICP ‐ MS). The samples were screened for a seasonal difference in the total arsenic concentration. To evaluate the arsenic species present in the meal a sequential method of extraction was developed. In addition, a special focus was on the determination of inorganic arsenic and a previously published method for an alkaline ‐ alcoholic extraction of the inorganic arsenic was modified and applied. For determination of arsenic species high pressure liquid chromatography (HPLC) was coupled to the ICP ‐ MS. The predominant arsenic species found in all samples was the non ‐ toxic arsenobetaine. Inorganic arsenic was not found to exceed 4% of total arsenic concentration in 12 samples of fish meal. However, a suspicion of co ‐ elution arose, and when another analytical instrument technique (Hydride generation atomic fluorescence spectroscopy (HPLC ‐ HG ‐ AFS)) was applied, concentration of inorganic arsenic was approximately three times lower in a certified reference material, TORT‐ 2. The alkaline ‐ alcoholic extraction method was found to give convincing upper limits of the inorganic arsenic concentration in fish meal samples. These results show the necessity of further method development and separate methods when identifying and quantifying species. This further stresses the need for a certified value of inorganic arsenic in a certified material to check the robustness of developed methods.