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Chemical and Microbial Changes in Fish Viscera During Fermentation Ensiling at Different Temperatures

Ahamed, Javeed and Mahendrakar, N. S. (1996) Chemical and Microbial Changes in Fish Viscera During Fermentation Ensiling at Different Temperatures. Bioresource Technology, 59. pp. 45-46.

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Abstract

Fermentation ensiling of fresh water fish viscera with 10% (w/w) molasses, 0.5% (v/w) propionic acid and 0.02% (w/w) ethoxyquin at 26+2°C and 37°C was investigated. The pH values and reducing sugar con- tents were significantly (P<O.O01) lower, and lactic acid contents higher (P < O. 001), in mixtures fermented at 370C than those fermented at 26°C. Col•forms, Escherichia col•, enterococci, staphylococci and sal- monella were absent from 48 h or 72 h onwards in fermentation at 37 and 26°C. Clostridium perfringens was absent after 48 h, and spores after 72 h, of fer- mentation at both temperatures. Markedly lower (P <O.O01) bacterial total viable count and marginally lower (P > O. 05) yeast and mould counts were noted in samples held at 37°C. Lactic acid bacterial counts were higher initially (up to 48 h) at 37°C than at 26°C. The ensiling was thus faster at 37~C than at 26°C. © were separately incubated at ambient temperature of 26_+ 2°C or at 37°C. Periodically the samples were analysed for pH changes (Ahmed & Mahendrakar, 1995), general microbial profile (Ahmed et al., 1996), Salmonella and Clostridium perfringens (APHA, 1984) up to 8 days of fermentation. Reduc- ing sugars and lactic acid were estimated according to the methods of Miller (1959) and Lawrence (1975), respectively• The experiment, which had a factorial design, with incubation temperature as one factor and fer- mentation period as the other, was repeated six times and results are means of six determinations. Analysis of variance technique and Duncan's New Multiple Range Test (Steel & Torrie, 1980) were used to segregate treatment means.

Item Type: Article
Uncontrolled Keywords: Fish viscera silage, fermentation, micro- bial profile, lactic acid, sugars, temperature effect•
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: 19 Aug 2008 09:41
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8731

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