Preservation of blue-jack mackerel (Trachurus picturatus Bowdich) silage by chemical and fermentative acidification

M.L.N. Enes Dapkevicius, M.J.R. Nout, F.M. Rombouts, J.H. Houben

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)454-468
JournalJournal of Food Processing and Preservation
Volume31
Issue number4
DOIs
Publication statusPublished - 2007

Keywords

  • lactic-acid bacteria
  • rainbow-trout
  • fish silage
  • products
  • glucose
  • viscera
  • offal

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