Fish Meal

Since proteins and lipids from fish are highly degradable, adequate processing has to be achieved in order to prevent protein breakdown into biogenic amines (especially histamines) or fatty acids breakdown into oxidized compounds. Bacterial development, although low, should be avoided given the low levels of moisture and the absence of carbohydrates. Cooking fish meal above 80°C normally destroys bacteria but the whole chain-process is susceptible to re-infection: high air-temperature must be reached in the dryers, external sources of contamination (rodents, birds, flies and insects) must be eliminated, and storage buildings must be dry (no condensation) and clean (FAO, 1986). Fish meal is also susceptible to chemical contamination with harmful substances (chlorinated hydrocarbons: dieldrin, lindane, PCBs, dioxins) (Erne et al., 1979), due to the accumulation of those anthropogenic substances in the marine food chain and finally in the fatty tissues of fish used for the manufacture of