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Comparative analysis of the chemical quality of fishmeal produced on the Northwest coast of Mexico
| dc.contributor.author | Lizárraga Hernández, Francisco Draco | |
| dc.contributor.author | Soberanes Yepiz, Maritza L. | |
| dc.contributor.author | Cortés Jacinto, Edilmar | |
| dc.contributor.author | Rangel Dávalos, Carlos | |
| dc.contributor.author | Cienfuegos Martínez, Kathia | |
| dc.date.issued | 2024 | |
| dc.identifier | https://cibnor.repositorioinstitucional.mx/jspui/handle/1001/3083 | |
| dc.identifier.issn | 2594-0252 | |
| dc.identifier.uri | http://dspace.cibnor.mx:8080/handle/123456789/3293 | |
| dc.format | es | |
| dc.language.iso | eng | es |
| dc.publisher | Colegio de Postgraduados | es |
| dc.relation.ispartofseries | Artículos | es |
| dc.rights | Acceso abierto | es |
| dc.subject | fishmeal, proximate composition, California pilchard, Skipjack tuna. | es |
| dc.subject.classification | BIOQUÍMICA DE ALIMENTOS | es |
| dc.title | Comparative analysis of the chemical quality of fishmeal produced on the Northwest coast of Mexico | es |
| dc.type | article | es |
| dc.description.abstracten | "Objective: To evaluate the physico-chemical quality of fishmeal produced by four companies in different states of the Republic (Baja California Sur, Jalisco, and Sinaloa). Design/methodology/approach: The analyzed fishmeals were from six batches, sardine meal from California pilchard and Pacific thread herring (S. sagax and O. libertate), and skipjack tuna and (K. pelamis) processed by different Mexican companies. Proximal chemical analysis was carried out at the Centro de Investigaciones Biologicas del Noroeste (CIBNOR). Results: The fishmeal’s quality parameters analyzed in this study showed similar values to those reported in the literature. The variations observed in their proximate chemical composition allow them to be classifiedaccording to the results of the analyses. Limitations on study/implications: Considering that four of the six flours were produced from the same raw material, S. sagax, the high variability in their physico-chemical quality parameters indicates a lack of standardization in both production methods and quality controls among the producing companies. Findings/conclusions: K. pelamis by-products can produce meals of equal or better physico-chemical quality than those produced from S. sagax. The development of official regulations establishing quality standards to fishmeal production at national level is desirable for competitiveness." | es |
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