Preservation of Blue-Jack Mackerel (Trachurus Picturatus Bowdich) Silage by Chemical and Fermentative Acidification

Abstract

We compared acidified and lactic acid fermented silage approaches for the preservation of blue‐jack mackerel. Silages acidified with formic and propionic acids had stable pH (3.8) and low (19 mg/g N) levels of volatile nitrogen compounds (total volatile basic nitrogen, TVBN), but relatively high (82 g/100 g) final non‐protein‐nitrogen (NPN) values. The silage was fermented with Lactobacillus plantarum LU853, a homofermentative lactic acid bacterium with a high growth (0.51/h) and acidification rate at 37C (optimum temperature), able to grow in the presence of 40 g/L NaCl and to ferment sucrose and lactose. The silages at 37C reached safe pH < 4.5 values within 48–72 h, either (F2a) or not (F0), in combination with 20 g/kg salt addition; F2a acidified more rapidly, which may be an advantage for its microbiological stability. Proteolysis resulting in 53–59 g NPN/100 g N was lower in fermented than in acidified silages; however, in fermented silages, the levels of TVBN were much higher (50–80 mg TVBN/g N) than generally considered acceptable.

Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica)

“…The process is accelerated by proteases and lactic acid secreted from LAB (Yin et al 2005). Lactic fermentation provides fat stability in fish silage, improving its acceptability in the animal feed (Enes-Dapkevicius et al 2007). Biological fish silage is considered a valuable source of LAB, which act as probiotics in silagefed animals bringing health benefits (Yin et al 2005;García et al 2007).…”

Identification of Hurdles for Improving Storage Stability of Braised Kidney Beans, a Korean Seasoned Side Dish

“…2006). Hurdle technology involves the combined application of mild antimicrobial factors (hurdles) such as temperature, water activity, pH, redox potential and preservatives (Leistner 2000; Leistner and Gould 2002; Dapkevicius et al. 2007).…”