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...

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Published in:Journal of food processing and preservation 2007-08, Vol.31 (4), p.454-468
Main Authors: ENES DAPKEVICIUS, MARIA L.N., NOUT, M.J. ROBERT, ROMBOUTS, FRANK M., HOUBEN, JACQUES H.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
fish silage
Food industries
Fundamental and applied biological sciences. Psychology
glucose
lactic-acid bacteria
Lactobacillus plantarum
offal
products
rainbow-trout
Scomber
Trachurus picturatus
viscera
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Summary: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 
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.2007.00142.x