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Fish silage
Author(s) -
Tatterson Ian N.,
Windsor Malcolm L.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250404
Subject(s) - silage , herring , fish <actinopterygii> , food science , raw material , mackerel , biology , fishery , chemistry , ecology
The literature on fish silage is briefly reviewed and experiments described in which six types of fish silage were made using the following raw materials: sprats, herring, herring offal, sand‐eels, white fish offal and mackerel. The silages were stored for a period of one year at temperatures of +2 ºC and +23 ºC. The composition of each silage is reported and some of the changes occurring in the protein and oil during storage are described together with an outline of the methods of measurement. There are rapid deteriorative changes in the fish oils and increases in soluble nitrogen. The conditions under which fish silage may be considered a suitable process for utilising waste fish are outlined.