Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 363997
Title Preservation of blue-jack mackerel (Trachurus picturatus Bowdich) silage by chemical and fermentative acidification
Author(s) Enes Dapkevicius, M.L.N.; Nout, M.J.R.; Rombouts, F.M.; Houben, J.H.
Source Journal of Food Processing and Preservation 31 (2007)4. - ISSN 0145-8892 - p. 454 - 468.
DOI https://doi.org/10.1111/j.1745-4549.2007.00142.x
Department(s) Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) lactic-acid bacteria - rainbow-trout - fish silage - products - glucose - viscera - offal
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.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.