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PRESERVATION OF BLUE-JACK MACKEREL (TRACHURUS PICTURATUS BOWDICH) SILAGE BY CHEMICAL AND FERMENTATIVE ACIDIFICATION

2007; Wiley; Volume: 31; Issue: 4 Linguagem: Inglês

10.1111/j.1745-4549.2007.00142.x

1745-4549

Maria de Lurdes Enes Dapkevicius, M.J.R. Nout, F.M. Rombouts, J.H. Houben,

Protein Hydrolysis and Bioactive Peptides

Journal of Food Processing and PreservationVolume 31, Issue 4 p. 454-468 PRESERVATION OF BLUE-JACK MACKEREL (TRACHURUS PICTURATUS BOWDICH) SILAGE BY CHEMICAL AND FERMENTATIVE ACIDIFICATION MARIA L.N. ENES DAPKEVICIUS, MARIA L.N. ENES DAPKEVICIUS Center for Agricultural Technology Research (CITA-A)Department of Agricultural ScienceUniversity of The AzoresTerra Chã, 9701-851 Angra do Heroísmo, Azores, PortugalSearch for more papers by this authorM.J. ROBERT NOUT, Corresponding Author M.J. ROBERT NOUT Laboratory of Food MicrobiologyWageningen UniversityPO Box 8129, Wageningen, EV 6700, the Netherlands4 TEL: +31-317-482834; FAX: +31-317-484978; EMAIL: rob.nout@wur.nlSearch for more papers by this authorFRANK M. ROMBOUTS, FRANK M. ROMBOUTS Laboratory of Food MicrobiologyWageningen UniversityPO Box 8129, Wageningen, EV 6700, the NetherlandsSearch for more papers by this authorJACQUES H. HOUBEN, JACQUES H. HOUBEN Utrecht UniversityIRAS, Public Health and Food Safety DivisionPO Box 80175, 3508 TD Utrecht, the NetherlandsSearch for more papers by this author MARIA L.N. ENES DAPKEVICIUS, MARIA L.N. ENES DAPKEVICIUS Center for Agricultural Technology Research (CITA-A)Department of Agricultural ScienceUniversity of The AzoresTerra Chã, 9701-851 Angra do Heroísmo, Azores, PortugalSearch for more papers by this authorM.J. ROBERT NOUT, Corresponding Author M.J. ROBERT NOUT Laboratory of Food MicrobiologyWageningen UniversityPO Box 8129, Wageningen, EV 6700, the Netherlands4 TEL: +31-317-482834; FAX: +31-317-484978; EMAIL: rob.nout@wur.nlSearch for more papers by this authorFRANK M. ROMBOUTS, FRANK M. ROMBOUTS Laboratory of Food MicrobiologyWageningen UniversityPO Box 8129, Wageningen, EV 6700, the NetherlandsSearch for more papers by this authorJACQUES H. HOUBEN, JACQUES H. HOUBEN Utrecht UniversityIRAS, Public Health and Food Safety DivisionPO Box 80175, 3508 TD Utrecht, the NetherlandsSearch for more papers by this author First published: 20 July 2007 https://doi.org/10.1111/j.1745-4549.2007.00142.xCitations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat ABSTRACT 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. Citing Literature Volume31, Issue4August 2007Pages 454-468 RelatedInformation