Assessing the Changes in Protein Content During the Ensilage of the Indian Mackerel (Rastrelliger kanagurta) by Biological Method

Fish silage is a liquefied product resulting from tissue hydrolysis and the richness of the silage is characterized by its nutritional profile comprising of proteins, amino acids, and fats. For the production of fish silage of high nutritional value, a precise assessment of the degree of hydrolysis,...

Full description

Saved in:
Bibliographic Details
Published in:Waste and biomass valorization 2024, Vol.15 (1), p.365-377
Main Authors: Mahale, Adhira, Khandeparker, Rakhee, Gauthankar, Mukund, Paingankar, Mandar, Sreepada, R. A.
Format: Article
Language:English
Subjects:
Acid resistance
Acidity
Alanine
Amino acid composition
Amino acids
Asparagine
Aspartic acid
Carbohydrates
Composition
Dietary supplements
Engineering
Environment
Environmental Engineering/Biotechnology
Fermentation
Fish
Glutamic acid
Histidine
Hydrolysis
Indian mackerel
Industrial Pollution Prevention
Lipids
Mackerel
Multidimensional scaling
Nutrient content
Nutrients
Nutritive value
Original Paper
Proteins
Proteolysis
Rastrelliger kanagurta
Renewable and Green Energy
Silage
Sugarcane
Tryptophan
Variance analysis
Waste Management/Waste Technology
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fish silage is a liquefied product resulting from tissue hydrolysis and the richness of the silage is characterized by its nutritional profile comprising of proteins, amino acids, and fats. For the production of fish silage of high nutritional value, a precise assessment of the degree of hydrolysis, particularly proteolysis becomes a paramount importance. The goal of this study is to assess the changes in protein content in fish silage prepared from the Indian mackerel ( Rastrelliger kanagurta ) waste using 10% (v/w) sugarcane molasses, during 8 days of fermentation (DoF). The resultant ensiled product was evaluated for changes in titratable acidity, nutrients, total protein, total carbohydrate, total lipids content, and amino acid composition. Altogether, 17 types of amino acids were identified. Concentrations of total amino acids (TAAs, 15.627 ± 0.03 mg/g) and free amino acids (5.556 ± 0.08 mg/g) peaked at the end of 6 DoF with the predominance of histidine, arginine, alanine, asparagine, aspartic acid, and glutamic acid. Results of the non-metric multidimensional scaling (nMDS) plots and one-way analysis of similarities (ANOSIM) test indicated significant differences in the composition of TAAs at different DoF were discernible (nMDS, stress 0.03162, one-way ANOSIM R = 1; p 
ISSN:1877-2641
1877-265X
DOI:10.1007/s12649-023-02173-w