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Optimization of conditions for natural fermentation of freshwater fish processing waste using sugarcane molasses

Ganesan, P. and Pradeep, M. G. and Sakhare, P. Z. and Suresh, P. V. and Bhaskar, N. (2009) Optimization of conditions for natural fermentation of freshwater fish processing waste using sugarcane molasses. Journal of Food Science and Technology, 46 (4). pp. 312-315.

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Abstract

Conditions like, substrate level and incubation time at elevated temperature (37+l°C) for fermentation of fish waste by in situ lactic acid bacteria (LAB) using sugarcane molasses as source of sugar to obtain the desirable pH (<3.8) were optimized by response surface methodology. The visceral wastes resulting from processing of freshwater carps (Catla catla, Labeo rohita and Cyprinus carpio) were used for the study and had an initial pH of 5.8 and LAB count of 4.6 log cfu/g. Sugarcane molasses at 7.5% (w/w) as a source of sugar and fermentation for 48 h at 37±1°C were found optimum to get the desired pH reduction. The usefulness of the model was further validated using different random combinations of 2 independent variables. During storage for 14 days, fish waste fermented under optimized conditions showed an increase in LAB count from the initial 4.6 to 8.3 log cfu/g. However, enterobacteria and staphylococci were not detected during storage. The pH and total titrable acidity of the fermented silage stabilized around 3.8 and 1.8, respectively. The lactic fermentation stabilized fish waste has the potential for use as an ingredient in aquaculture/animal feeds.

Item Type: Article
Uncontrolled Keywords: Fish waste, Optimization, Fermentation, Molasses
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: 26 Jun 2009 04:33
Last Modified: 16 Jan 2017 12:22
URI: http://ir.cftri.com/id/eprint/9114

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