Biochemical changes during bacteriological ensilation of tilapia

Abstract

Fresh whole tilapia and eviscerated tilapia were fermented after cooking in water with jaggery. On cooling, the starter culture organism Lactobacillus plantarum at rate of 5% (w/v) was added. Changes in biochemical indices like pH, titrable acidity, non-protein nitrogen, alpha amino nitrogen, total volatile basic nitrogen and glucose was assessed during ensilation. The rate of liquefaction and drop in pH was initially fast and on third day the desired pH level of around 4 was attained. The maximum liquefaction was obtained by 13 days of ensilation. The degree of liquefaction was more in case of silage prepared from whole fish when compared to eviscerated fish while the level of total volatile nitrogen was less in eviscerated fish silage.