Preservation of blue-jack mackerel (Trachurus picturatus Bowdich) silage by chemical and fermentative acidification
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.
| Main Authors: | , , , |
|---|---|
| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | fish silage, glucose, lactic-acid bacteria, offal, products, rainbow-trout, viscera, |
| Online Access: | https://research.wur.nl/en/publications/preservation-of-blue-jack-mackerel-trachurus-picturatus-bowdich-s |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|