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Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera

Amit Kumar, Rai and Swapna, H. C. and Bhaskar, N. and Halami, P. M. (2009) Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera. Enzyme and Microbial Technology, 46. pp. 9-13.

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Abstract

Fish viscera are an important source for biomolecules such as protein and lipids. Studies were carried out to assess fermentation ensilaging as a method for recovery of oil from fresh water fish viscera. The total lipid content in the viscera ranged from 19% to 21% and upto 85% of this could be recovered by fermentation. Fermentation using added lactic cultures (Enterococcus faecium HAB01 and Pediococcus acidilactici K7) did not show any advantage over natural fermentation with respect to recovery of oil and no differences were observed in fatty acid composition of oil recovered by fermentation using different cultures. Activity of acidic, neutral and alkaline proteases decreased during fermentation. Eventhough degree of protein hydrolysis increased during fermentation with highest (62.3%) being in fermentation using Pediococcus acidilactici K7 no differences were found in oil recovery. With decrease in protease activity the rate of change in degree of hydrolysis also decreased

Item Type: Article
Uncontrolled Keywords: Fish viscera Fermentation Protease Fish oil Lipase
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Food Microbiology
Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 10:48
Last Modified: 18 Nov 2016 11:05
URI: http://ir.cftri.com/id/eprint/9321

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