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Acceleration of Fish Viscera Silage by Prefermented Starter Culture.

Ahmed, J. and Mahendrakar, N. S. (1996) Acceleration of Fish Viscera Silage by Prefermented Starter Culture. Irish Journal of Agricultural and Food Research, 35. pp. 171-177.

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The use of different levels of prefermented silage culture (PSC) (5 to 15 g/100 g fish viscera) on fermentation of fresh water fish viscera (FV) containing molasses (5 to 10 g/100 g), propionic acid (0.5 ml/100 g) and ethoxyquin (0.02 g/100 g) was examined. Fast fermentations (pH < 4.2 in 18 h) were obtained with 7.5 g molasses and 15 g PSC, and 10 g molasses and either 5 or 10 g PSC, all per 100 g FV, implying that a significant amount of fermentable sugar was also contributed by the PSC to the fermentation. Lactic acid bacteria reached counts of 109/g within 12 h and the silage was essentially free from pathogens within 1 day of fermentation. Rises in the volume of fermentation mixtures were greater at lower levels of added molasses.

Item Type: Article
Uncontrolled Keywords: Fermentation; fish-viscera silage; starter culture; microbial profile
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Apr 2012 04:33
Last Modified: 19 Apr 2012 04:33
URI: http://ir.cftri.com/id/eprint/10671

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