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- Title
PRESERVATION OF BLUE-JACK MACKEREL ( TRACHURUS PICTURATUS BOWDICH) SILAGE BY CHEMICAL AND FERMENTATIVE ACIDIFICATION.
- Authors
Dapkevicius, Maria L. N. Enes; Nout, M. J. Robert; Rombouts, Frank M.; Houben, Jacques H.
- Abstract
We compared acidified and lactic acid fermented silage approaches for the preservation of blue-jack mackerel. Silages acidified with formic and propionic acids had stable pH (3.8) and low (19 mg/g N) levels of volatile nitrogen compounds (total volatile basic nitrogen, TVBN), but relatively high (82 g/100 g) final non-protein-nitrogen (NPN) values. The silage was fermented with Lactobacillus plantarum LU853, a homofermentative lactic acid bacterium with a high growth (0.51/h) and acidification rate at 37C (optimum temperature), able to grow in the presence of 40 g/L NaCl and to ferment sucrose and lactose. The silages at 37C reached safe pH < 4.5 values within 48–72 h, either (F2a) or not (F0), in combination with 20 g/kg salt addition; F2a acidified more rapidly, which may be an advantage for its microbiological stability. Proteolysis resulting in 53–59 g NPN/100 g N was lower in fermented than in acidified silages; however, in fermented silages, the levels of TVBN were much higher (50–80 mg TVBN/g N) than generally considered acceptable.
- Subjects
MACKERELS; PROTEOLYSIS; PROTEIN metabolism; LACTOBACILLUS plantarum; SILAGE fermentation
- Publication
Journal of Food Processing & Preservation, 2007, Vol 31, Issue 4, p454
- ISSN
0145-8892
- Publication type
Article
- DOI
10.1111/j.1745-4549.2007.00142.x