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PRESERVATION OF BLUE‐JACK MACKEREL ( TRACHURUS PICTURATUS BOWDICH) SILAGE BY CHEMICAL AND FERMENTATIVE ACIDIFICATION
Author(s) -
ENES DAPKEVICIUS MARIA L.N.,
NOUT M.J. ROBERT,
ROMBOUTS FRANK M.,
HOUBEN JACQUES H.
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00142.x
Subject(s) - food science , chemistry , silage , fermentation , lactic acid , lactobacillus plantarum , lactose , sucrose , formic acid , bacteria , chromatography , biology , genetics
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.