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Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera

Paper ID Volume ID Publish Year Pages File Format Full-Text
17793 42696 2010 5 PDF Available
Title
Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera
Abstract

Fish viscera are an important source for biomolecules such as protein and lipids. Studies were carried out to assess fermentation ensilaging as a method for recovery of oil from fresh water fish viscera. The total lipid content in the viscera ranged from 19% to 21% and upto 85% of this could be recovered by fermentation. Fermentation using added lactic cultures (Enterococcus faecium HAB01 and Pediococcus acidilactici K7) did not show any advantage over natural fermentation with respect to recovery of oil and no differences were observed in fatty acid composition of oil recovered by fermentation using different cultures. Activity of acidic, neutral and alkaline proteases decreased during fermentation. Eventhough degree of protein hydrolysis increased during fermentation with highest (62.3%) being in fermentation using Pediococcus acidilactici K7 no differences were found in oil recovery. With decrease in protease activity the rate of change in degree of hydrolysis also decreased.

Keywords
Fish viscera; Fermentation; Protease; Fish oil; Lipase
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Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 46, Issue 1, 7 January 2010, Pages 9–13
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us