FR2584271A1 - Food for fish for breeding and method for manufacturing it - Google Patents

Abstract

The invention relates to a food for fish for breeding and its method of application. Two types of food, one having a neutral pH and the other having an acid pH, are obtained by virtue of using waste fish flesh, vitamins and alginate with or without an acidifier which, in contact with a calcium compound, is in the form of a gel capable of being passed through a die in order to form sausages which are cut before being dropped into an aqueous calcium-chloride solution. The food thus obtained is particularly suited for the breeding of fish and crustacea.

Description

FOOD FOR BREEDING FISH
AND ITS MANUFACTURING METHOD
The invention relates to a wet feed for farmed fish and its process for obtaining from peach by-products.

 Generally, the foods used are dry granules, obtained by extrusion and which require rehydration before use.

 Other wet foods are not suitable for distribution in fish farming and aquaculture, reaching the bottom of the basin too quickly, and most of the time, splitting during the descent into the water, which leads to a considerable loss of water. distributed product.

 The present invention aims to overcome these disadvantages, and relates to a farmed fish feed characterized in particular by the fact that it uses fisheries by-products maintained in adequate cohesion by appropriate texturizers such as the Alginate which is a hydrocolloid of brown algae extract.

 One of the main advantages of the invention is that it therefore makes it possible, among other things, to value low-value fishing by-products such as threaded, unsold, over-sized or undersized cuts to make a complete feed. and well adapted to the distribution in fish farming and aquaculture by solving, thanks to its method of obtaining, the disadvantages that present the dry granules and wet foods already existing generally used that we previously mentioned, while having the same nutritive value that all dry products marketed to date for a competitive cost price.

 The invention relates more specifically to a feed for farmed fish, characterized in that it is obtained from fresh fish meat or thawed mixed with a combination of elements capable of conferring a texture that allows its passage through a calibrated die giving it the form of strands intended to be cut to form granules which, falling in a calcium bath, gel on the surface.

 The invention will be better understood with the help of the following explanations and examples of implementation.

 According to an important feature of the invention, food is obtained from low market value fishing by-products which represent about 70% of the composition of the food obtained.

 To these basic by-products are incorporated sound, water and fish oil, the goal being to satisfy the average composition of the ideal food sought to ensure optimal growth of fish to raise according to their state of growth and their species.

 To this, 1% Sodium Alginate is added for subsequent external gelation.

 At this stage, the food which is the subject of the invention has two distinct characteristics as a function of the additives which are incorporated and which lead to the obtaining of a neutral food of Ph little different from 6 or of a foodstuff. acidified whose Ph is less than 5, the process of obtaining and the final product having in both cases the advantages already explained.

The first variant described concerns the neutral product of
Ph little different from 6.

 It suffices to add to the mixture described above and relating to a nonlimiting example chosen - 1.00% of calcium sulphate with slow solubility Calcium gel has the particularity of forming very quickly from the contacting of Alginate and Calcium, - 0.30% of Sodium Pyrophosphate which allows to delay the setting of the gel, - 1.00% of vitamins appropriate for the considered breeding, - 0.02% of Cantaxanthin.

 According to an important characteristic of the invention, the whole is crushed, which then leads to obtaining a paste which, pushed through a calibrated grid or die, allows the formation of long individual and calibrated rolls.

 According to another characteristic of the process for obtaining the food which is the subject of the invention, these strands are sectioned, by any simply feasible mechanical system, at their outlet from the die at regular intervals and fall into a bath of Calcium Chloride. at 4 96 so that, thanks to the incorporated Aginate, an almost immediate external gelation forms small food cylinders constituting somehow granules, this external gelation avoiding any sticking and disintegration of the latter.

 They are then drained for ten hours to obtain, by internal gelation, the maximum hardness of the food. The latter is then ready to be used directly, or stored for 3 to 4 days at a positive cold temperature of 40C maximum.

 The second variant described below leads, with the same method of obtaining, object of the invention, an acidified food (Ph <5) with a longer shelf life.

 To obtain the desired acidity of the food and its better preservation, acidifying and preserving elements are added to the described composition.

 Thus, at the above composition, 0.5% citric acid or acetic acid is incorporated in the mixture before grinding and, in order to compensate for, or even improve, food storage, 0.2% Potassium Sorbate is also added.

To avoid a modification of the texture of the neutral food which is then compensated, in this second variant, Calcium Sulphate and Sodium Pyl Vphosphate are replaced by hydrogen phosphate.
Calcium.

 After these additions, the grinding of the assembly can then be carried out and the process for obtaining the acidified feed can then be carried out as described previously for the neutral element, leading to the same result, to know to obtain a moist texture food, Ph <5, so more acidic than the previous one, but with doubled preservation time.

An example of composition is given for the two variants in the table below

<tb><SEP> Food <SEP> I
<tb><SEP> Components <SEP> I ---------------------------- I
<tb><SEP> Neutral <SEP> I <SEP><SEP> Acidified
<tb><SEP> I <SEP> 1 <SEP>
<tb> Falls <SEP> from <SEP> thread, <SEP> I <SEP> I
<tb><SEP> false <SEP> fish, <SEP> etc .................... <SEP> 721.0 <SEP> 715.0
<Tb>

<tb> (Continued)
<tb><SEP> I <SEP> I
<tb><SEP> Report <SEP> | <SEP> 712.0 <SEP> 1 <SEP> 715.0
<tb> His ...................................... <SEP> 150.0 <SEP > 150.0
<tb><SEP> Water ....................................... <SEP> 20 , 0 <SEP> 20.0
<tb><SEP> Oil <SEP> of <SEP> fish ..................... <SEP> 85.0 <SEP> 85.0
<tb> Alginate <SEP> of <SEP> Sodium ................ <SEP> 10.0 <SEP> 10.0
<tb> Pyrophosphate <SEP> of <SEP> Sodium ....... <SEP> 3.0 <SEP>
<tb> Hydrogen Phosphate
<tb><SEP> of <SEP> Calcium ......... <SEP> - <SEP> 3.0
<tb><SEP> I <SEP> I
<tb><SEP> Sulfate <SEP> of <SEP> Calcium <SEP> i <SEP> 10.0 <SEP> I <SEP> - <SEP> I
<tb><SEP> I <SEP> I <SEP> I
<tb> I <SEP><SEP> citric acid <SEP> I <SEP> - <SEP> ss <SEP><SEP> 5.0 <SEP> 1 <SEP>
<tb><SEP> I <SEP> I
<tb><SEP> Sorbate <SEP> of <SEP> Potassium <SEP> | <SEP> - <SEP> g <SEP> 20 <SEP> 1 <SEP>
<tb><SEP> I <SEP> I
<tb> Vitamins ............................. <SEP> I <SEP> 10.0 <SEP> 1 <SEP> 10.0 <SEP> I
<tb> Cantaxanthin ...................... <SEP> 0.2 <SEP> 0.2
<tb><SEP> 1 <SEP> 000.00 <SEP> 1 <SEP> 000.00
<tb> I 4% Calcium Chloride Bath in water. |
Such a composition is adaptable to the different states of the animal (growth, adult) and / or to the different species.

 We now describe a first method of manufacturing a food according to the invention which applies in particular to the first feed variant (Ph little different from 6).

 In this case, it uses a single pass grinder, it being of the type that is used in the curing industry.

 The main steps are: a) weigh the fish and put it in a tray, b) sprinkle with broth and mix, c) pour the oil where alginate and pyrophosphate have been dispersed and mix, d) pour the water where a dissolved the calcium sulphate and mix, e) pass all to the mill, and the resulting paste through the die, then cut the rolls, f) collect the granules in a tray containing water with 4% chloride of calcium and let immerse a minute, g) drain the products, h) store the products in positive cold.

 Such a method is also applicable to the manufacture of a food of the so-called acid type (Ph <5), only the elements entering the composition differ as explained above.

 A second process, derived from the previous but a little more elaborate, is now described successively for the manufacture of a neutral food, then an acidic food. This process also includes steps common to both types of food.

 1. With regard to the neutral food, proceed as follows: 1) The fish cutter (English cutter) is put in the fish cutter and the fake fish.

2) We grind at low speed.

3) Sprinkle the sound on a bowl trick.

4) Pour the oil where the alginate, the pyrophosphate and the vitamin preparation were dispersed.

5) Pouring the water containing calcium sulfate, the time of the grinding operation being of the order of one minute.

6) Empty the grinder bowl.

7) Pass the dough through a die.

8) The tubes are dropped in a bath of calcium chloride and allowed to immerse a minute.

9) Drain the products.

10) Store the products in positive cold.

 11. With regard to the acidic food, steps 1, 2 and 3 are repeated, and then the following are poured: the dilute acid solution, the dispersion of potassium sorbate and of calcium hydrogen phosphate in water - the oil in which the alginate and the vitamin preparation were dispersed.

 Finally, steps 6 to 10 described above are repeated.

 A food according to the invention is thus obtained, as has been said previously, from fish meat, crustaceans fresh or frozen, and adapts perfectly to fish farming techniques and aquaculture. n can be distributed as fresh or frozen product

Claims (9)

 1) Feed for farmed fish, characterized in that it is obtained from fresh or defrosted fish meat, mixed with a combination of elements capable of conferring a texture that allows its passage through a calibrated die him in the form of strands intended to be cut to provide granules which, falling in a calcium bath, gel on the surface.  2) Food according to claim 1, characterized in that it comprises in particular, in addition to fish meat, bran, water and fish oil, mixed with alginate.  3) Food according to claim 2, characterized in that it further contains slowly solubility calcium sulfate for forming a calcium gel, by reaction with the alginate.  4) food according to claim 3, characterized in that it further contains sodium pyrophosphate which allows to delay the setting of the gel.  5) Food according to one of the preceding claims, characterized in that it contains vitamins appropriate to the application in question.  6) food according rune preceding claims, characterized in that it has a Ph little different from 6.  7) Food according to one of claims 1 and 2, characterized in that it further contains calcium hydrogen phosphate and acidifying agents and preservatives.  8) - Food according to claim 7, characterized in that this food has an acidic Ph.  9) Process for preparing a food according to one of the preceding claims, characterized in that it consists essentially in arranging the elements in a mill, grinding the assembly, pressing the resulting paste through a die, cut up and collect the feed granules in a tank containing a 4% aqueous solution of calcium chloride, allow to immerse for a minute, drain the granules and allow to gel for about 10 hours.