474
R. Berka
5. UTILIZATION OF CAR? PROCESSING WASTE
Apart from waste utilization in form of feed component carp, heads pro—
vide pituitary gland. About 3000 hypophyses can be removed per 1 hour. In
processing plants of the State Fishery Trust in Czechoslovakia, 100—170000
carp hypophyses are removed annually during the winter period. The average
dry weight of hypophyses
reaches 3.3 to 3.5 mg.
The waste of carp and other fishes from catfish ponds was analysed by
Boyd (1970). A protein content of 44—70% in dry matter and an energy value of
17,560—25,120 J per 1 g of dry matter were found. Originally, fresh fish waste
was
utilized as feed
in animal husbandry and/or salmonid fish farming. Never—
theless, storage of this feed was the basic problem due to rapid oxidation
spoilage. Technology of fish silage preparation has been developed as a sui—
table method of fish waste preservation (Raa and Gildberg, 1982; Windsor,
1974; Disney and James, 1980; Berka, 1985). Fish silage may be defined as the
liquid product, of fish waste and whole coarse fish, to which no material has
been added other than an acid and, in which liquefaction is carried out by
enzymes already present in the fish. Under these conditions, no putrefaction
bacteria are developed during even the prolonged storage at temperatures of
30—40°C. Formic acid (3—3.5% of the total weight) is used as preservative. At
about 18 to 20°C, liquefaction is complete within 48 hours. If large bones are
present, it may lake a further 5 to 7 days. Fish silage itself does not have
an
unpleasant odour and can be stored in containers at ambient temperature four
months.
Fish silage is usually mixed at a ration of 55% of silage to 45% of
cereals.
This moist feed mixture is fed to pigs, cattle, poultry, sheeps, fur
animals and/or salmonid fishes.
REFERENCES
Anon., 1976. Technology of carp roe processing. Ryb.Choz.,
70—71.
Anon., 1979. Fish, an ideal beef substitute. Austr.Food Manuf. and Distrib.,
4_9, 9Anwand K., 1973. Fachbereichstamdards "Süsswasserfische bearbeitet" und
"Süsswasserfische bearbeitet und gefroren" verbindlich. Z. Binnenfisch.
DDR,
327—334,
Anwand K., 1975. Fachbereichstandards "Süsswasserfische: Fischsuppenkonzentrate
gefroren oder in Gelatine" und "Sensorische Qualitätsprufung; Beurteilung
von
Fischen und Fischwaren; Fischsuppenk0nzentrate aus Süsswasserfischem
gefroren oder in Gelatine" verbindlich. Z. Binnenfisch, DDR,
_ÊÊ, 246—252Anwand K., et al., 1973. Die Nutzung der Rohstoffreserve Konsumund Kleinfisch
für die Herstellung von Fischwurst. Z. Binnenfisch DDR, 29, 374—379.
Bastavizi M.E., Smirnova G.A., 1972. Changes in lipids and proteins of carp
muscles during freezing and cool storage. Cholod.Techn., 59, 44—45.
Berka R., l967a.Special products and semi—products from freshwater fish.
Prumysl potravin, 1Ê, 497—502.
Berka R., 1967b. Saucisses de carpes. Pisc.Franç.,
14—18.
Berka R., 1971. Some possibilities in distribution of fresh (unfrozen) fish.
Prumysl potravin, 2%, 166—170.
Berka R., 1985. Fish silage: a review. Bul. VÜRH Vodnâny,
36—43.
R. Berka
5. UTILIZATION OF CAR? PROCESSING WASTE
Apart from waste utilization in form of feed component carp, heads pro—
vide pituitary gland. About 3000 hypophyses can be removed per 1 hour. In
processing plants of the State Fishery Trust in Czechoslovakia, 100—170000
carp hypophyses are removed annually during the winter period. The average
dry weight of hypophyses
reaches 3.3 to 3.5 mg.
The waste of carp and other fishes from catfish ponds was analysed by
Boyd (1970). A protein content of 44—70% in dry matter and an energy value of
17,560—25,120 J per 1 g of dry matter were found. Originally, fresh fish waste
was
utilized as feed
in animal husbandry and/or salmonid fish farming. Never—
theless, storage of this feed was the basic problem due to rapid oxidation
spoilage. Technology of fish silage preparation has been developed as a sui—
table method of fish waste preservation (Raa and Gildberg, 1982; Windsor,
1974; Disney and James, 1980; Berka, 1985). Fish silage may be defined as the
liquid product, of fish waste and whole coarse fish, to which no material has
been added other than an acid and, in which liquefaction is carried out by
enzymes already present in the fish. Under these conditions, no putrefaction
bacteria are developed during even the prolonged storage at temperatures of
30—40°C. Formic acid (3—3.5% of the total weight) is used as preservative. At
about 18 to 20°C, liquefaction is complete within 48 hours. If large bones are
present, it may lake a further 5 to 7 days. Fish silage itself does not have
an
unpleasant odour and can be stored in containers at ambient temperature four
months.
Fish silage is usually mixed at a ration of 55% of silage to 45% of
cereals.
This moist feed mixture is fed to pigs, cattle, poultry, sheeps, fur
animals and/or salmonid fishes.
REFERENCES
Anon., 1976. Technology of carp roe processing. Ryb.Choz.,
70—71.
Anon., 1979. Fish, an ideal beef substitute. Austr.Food Manuf. and Distrib.,
4_9, 9Anwand K., 1973. Fachbereichstamdards "Süsswasserfische bearbeitet" und
"Süsswasserfische bearbeitet und gefroren" verbindlich. Z. Binnenfisch.
DDR,
327—334,
Anwand K., 1975. Fachbereichstandards "Süsswasserfische: Fischsuppenkonzentrate
gefroren oder in Gelatine" und "Sensorische Qualitätsprufung; Beurteilung
von
Fischen und Fischwaren; Fischsuppenk0nzentrate aus Süsswasserfischem
gefroren oder in Gelatine" verbindlich. Z. Binnenfisch, DDR,
_ÊÊ, 246—252Anwand K., et al., 1973. Die Nutzung der Rohstoffreserve Konsumund Kleinfisch
für die Herstellung von Fischwurst. Z. Binnenfisch DDR, 29, 374—379.
Bastavizi M.E., Smirnova G.A., 1972. Changes in lipids and proteins of carp
muscles during freezing and cool storage. Cholod.Techn., 59, 44—45.
Berka R., l967a.Special products and semi—products from freshwater fish.
Prumysl potravin, 1Ê, 497—502.
Berka R., 1967b. Saucisses de carpes. Pisc.Franç.,
14—18.
Berka R., 1971. Some possibilities in distribution of fresh (unfrozen) fish.
Prumysl potravin, 2%, 166—170.
Berka R., 1985. Fish silage: a review. Bul. VÜRH Vodnâny,
36—43.