ICAR Research Data Repository for Knowledge Management
Chemical changes during fermentation of poultry intestines with molasses.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3390/
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| Title |
Chemical changes during fermentation of poultry intestines with molasses.
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| Creator |
Mahendrakar, N. S.
Rathina Raj, K. Khabade, V. S. Dani, N. P. Ramesh, B. S. |
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| Subject |
04 Fermentation Technology
28 Meat, Fish & Poultry |
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| Description |
The addition of salt (25 g/kg) significantly (P0.05) than those of the non-salted silage. Non-protein nitrogen and a-amino nitrogen increased during the first day of fermentation and remained constant during the subsequent fermentation up to 7 days. The total volatile nitrogen and free fatty acid contents increased linearly during the fermentation. Ethoxyquin (0.2 g/kg) was partially effective in reducing oxidative rancidity. |
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3390/1/Irish%20Journal%20of%20Agricultural%20and%20Food%20Research%2C%20Vol.%2034%2C%20No.%202%20%281995%29%2C%20pp.%20175-181.pdf
Mahendrakar, N. S. and Rathina Raj, K. and Khabade, V. S. and Dani, N. P. and Ramesh, B. S. (1995) Chemical changes during fermentation of poultry intestines with molasses. Irish Journal of Agricultural and Food Research, 34 (2). pp. 175-181. |
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