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Effect of Different Levels of Molasses and Salt on Acid Production and Volume of Fermenting Mass During Ensiling of Tropical Freshwater Fish Viscera

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Relation http://ir.cftri.com/1586/
JFST-05-95
 
Title Effect of Different Levels of Molasses and Salt on
Acid Production and Volume of Fermenting Mass During
Ensiling of Tropical Freshwater Fish Viscera
 
Creator Javeed, Ahmed.
Mahendrakar, N. S.
 
Subject 04 Fermentation Technology
28 Meat, Fish & Poultry
 
Description Viscera from freshwater fish, constituting 5-11% of body weight, consists of (%) water 67, proteins 10, ether extracts 14, and minerals 3. Process of ensiling fish viscera after mixing individually with different levels of molasses (7.5, 10.0 and 12.5%, w/w) with (2 and 4%, w/w) or without salt was studied under microaerophilic condition at ambient (26±2°C) temperature. Data revealed
that the optimum level of molasses was 10% of fish viscera, acid production being inadequate with 7.5% molasses, while it did not improve, but resulted in lower rise in fermenting mass with the use of 12.5% molasses. Salt lowered the swelling of fermenting mass,
the efficiency being higher with the use of 4% salt, in addition to significantly (p< 0.001) reducing the rate of acid production during the first two days of fermentation. Subsequently, pHs of salted samples were markedly (p
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1586/1/JFST1995_32%282%29_115-118.pdf
Javeed, Ahmed. and Mahendrakar, N. S. (1995) Effect of Different Levels of Molasses and Salt on Acid Production and Volume of Fermenting Mass During Ensiling of Tropical Freshwater Fish Viscera. Journal of Food Science and Technology, 32 (2). pp. 115-118.