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Effect of Different Levels of Molasses and Salt on Acid Production and Volume of Fermenting Mass During Ensiling of Tropical Freshwater Fish Viscera

Javeed, Ahmed. and Mahendrakar, N. S. (1995) Effect of Different Levels of Molasses and Salt on Acid Production and Volume of Fermenting Mass During Ensiling of Tropical Freshwater Fish Viscera. Journal of Food Science and Technology, 32 (2). pp. 115-118.

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Abstract

Viscera from freshwater fish, constituting 5-11% of body weight, consists of (%) water 67, proteins 10, ether extracts 14, and minerals 3. Process of ensiling fish viscera after mixing individually with different levels of molasses (7.5, 10.0 and 12.5%, w/w) with (2 and 4%, w/w) or without salt was studied under microaerophilic condition at ambient (26±2°C) temperature. Data revealed that the optimum level of molasses was 10% of fish viscera, acid production being inadequate with 7.5% molasses, while it did not improve, but resulted in lower rise in fermenting mass with the use of 12.5% molasses. Salt lowered the swelling of fermenting mass, the efficiency being higher with the use of 4% salt, in addition to significantly (p< 0.001) reducing the rate of acid production during the first two days of fermentation. Subsequently, pHs of salted samples were markedly (p<0.001) lower than those of non-salted samples.

Item Type: Article
Uncontrolled Keywords: Fish viscera, Fermentation, Ensilage, Acidity, Fermenting mass volume, Molasses, Salt
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 09:34
Last Modified: 14 Dec 2016 10:23
URI: http://ir.cftri.com/id/eprint/1586

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