Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

Vidotti, Rose Meire; Pacheco, Maria Teresa Bertoldo; Gonçalves, Giovani Sampaio

doi:10.1590/s1516-35982011000200002

Cited by 10 publications

(12 citation statements)

References 7 publications

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“…However, a significant decrease in DHA content after acid or fermented silage process was detected compared to raw fish waste (P < 0.05). Similar results were reported by Vidotti et al (2011) for tilapia waste silage produced with acid. On the other hand, it can be recognised that despite the decline in DHA content, acid and fermented silage contained a considerable amount of the DHA (3.59-4.31%).…”

Section: Resultssupporting

confidence: 90%

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

Özyurt

Özkütük²,

Uçar

et al. 2017

Int J of Food Sci Tech

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Summary Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass – Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB strains (Lactobacillus plantarum (LP), Pediococcus acidilactici (PA), Enterococcus gallinarum (EG), Lactobacillus brevis (LB) and Streptococcus spp. (ST)) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27–23.64%). Peroxide (PV) (2.12 meq active O2/per kg of oil) and TBA values (1.07 mg malonaldehyde (MA) g−1 oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14–1.91 meq active O2 kg−1, 0.67–0.81 mgMA g−1 oil, respectively). Anisidine values (AV) were determined in range of 8.04–11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 ± 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40–13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets.

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Section: Resultssupporting

confidence: 90%

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

Özyurt

Özkütük²,

Uçar

et al. 2017

Int J of Food Sci Tech

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“…This is a more complicated silage production process than direct acidification since a starter culture must available, but it might be suitable in countries where fermentable sugars are readily available (Hernandez, Olvera-Novoa, Smith, Hardy, & Gonzalez-Rodriguez, 2011;Plascencia-Jatomea, Olvera-Novoa, Arredondo-Figueroa, Hall, & Shirai, 2002). The level of free fatty acids has been reported to be much higher in oil obtained from fermented silage than in oil from acid silage and this may limit the use in feed (Vidotti, Pacheco, & Goncalves, 2011).…”

Section: A Brief Overview Of Silage Technologymentioning

confidence: 99%

Fish silage hydrolysates: Not only a feed nutrient, but also a useful feed additive

Olsen

Toppe

2017

Trends in Food Science & Technology

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Background: Processing of fish and shellfish may result in substantial amounts of by-products and unless they can be used as food, the most realistic option in most cases is the production of preserved feed ingredients. If large volumes are available, reduction to fishmeal and fish oil is the preferred technology. However, fresh by-products are most often available in insufficient quantities to justify production of fishmeal. Preservation by acid silage is, however, a simple and inexpensive alternative. Scope and Approach: The purpose of this paper is to highlight that silage preservation of byproducts using formic acid produces a protein hydrolysate that may function as a useful feed additive and not only an important feed ingredient. The fast growing global aquaculture industry is particularly in need of high quality feed ingredients and the focus in this paper is therefore on including acid protein hydrolysate in diets for fish and shellfish. Key findings and Conclusions: The proteins in acid silage are largely hydrolysed to free amino acids and short-chain peptides. Studies have shown that moderate amounts of protein hydrolysate may successfully be included in fish feed and in some cases this leads to improved performance. In addition, the formic acid in the hydrolysate may contribute to the growth and well-being of fish, in particular under unfavourable microbiological conditions. This may encourage fish processors to preserve by-products using acid silage and feed producers to incorporate the products in the feed.

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“…These high correlations indicate that fish lipids are highly unsaturated fatty acids (Halamíčková and Malota, 2010;Rael et al, 2004) and therefore, can be easily oxidized (Vidotti et al, 2011). Oxidation can affect the nutritional quality of the product by making the proteins and amino acids unavailable and also making the product unpalatable.…”

Section: Correlation Between Physico-chemical and Microbiological Chamentioning

confidence: 99%

Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

Kindossi¹,

Anihouvi²,

Akpo-Djenontin³

et al. 2016

Afr. J. Food Sci.

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Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to asLanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased from processing sites and markets, for physico-chemical and microbiological characterization using standard methods. FATE samples exhibited similar water activity level (0.75-0.77), variable pH values (6.88-7.68), variable amounts of dry matter (43.4-47.2 g/100 g), salt (18.7-26.6 g/100 g DM), protein (49.2-53.8 g/100 g DM), lipid (10.8-47.4 g/100 g DM), thiobarbituric acid reactive substances (24.8 to 27.1 mg malonaldehyde/kg DM), total volatile nitrogen (453.6 to 618.6 mg N/100 g DM) and acidity index (1.7 to 4.9 g oleic acid /100 g DM), various organic acids and histamine contents within acceptable limit of 20 mg/100 g for 87% of samples analysed. For all these chemical components, significant differences (p < 0.05) were observed between fish species and between sampling places. Total viable counts were ranged between 3.6 to 4.2 Log cfu/g. No Salmonella and Listeria monocytogenes were found in any FATE sample. The technological flora such as lactic acid bacteria were enumerated (1.2 Log cfu/g) in 42% of samples while coagulase negative Staphylococci were found in all the FATE samples (2.9-3.9 Log cfu/g).

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Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

Cited by 10 publications

References 7 publications

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

Fish silage hydrolysates: Not only a feed nutrient, but also a useful feed additive

Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

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