Lactic acid fermentation of fish offal and chicken by-product with different starter cultures
Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 col...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1995-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72608 |
| _version_ | 1819206829808287744 |
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| author | T. Mikael Lassén |
| author_facet | T. Mikael Lassén |
| author_sort | T. Mikael Lassén |
| collection | DOAJ |
| description | Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 colony forming units (cfu)/g of four different lactic acid bacteria cultures. The by-product was fermented at 25°C and evaluated for pH, % produced lactic acid, redox potential and odour during four weeks' storage. In herring offal, pH decreased from 6.8 to 4.2 in one week and stabilized at about 4.3. In the same time, 2.0% to 3.2% lactic acid was produced and concentrations stabilized from 2.5% to 4.0%. In chicken offal, pH decreased to a stable level of 4.4, and 3.2% lactic acid was produced after one week of fermentation. A negative and stable redox potential was achieved after one week of fermentation in both herring and chicken offal. |
| first_indexed | 2024-12-23T05:13:49Z |
| format | Article |
| id | doaj.art-7e432bbf45874527a3a4d8cb1a411775 |
| institution | Directory Open Access Journal |
| issn | 1459-6067 1795-1895 |
| language | English |
| last_indexed | 2024-12-23T05:13:49Z |
| publishDate | 1995-01-01 |
| publisher | Scientific Agricultural Society of Finland |
| record_format | Article |
| series | Agricultural and Food Science |
| spelling | doaj.art-7e432bbf45874527a3a4d8cb1a4117752022-12-21T17:58:53ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951995-01-0141Lactic acid fermentation of fish offal and chicken by-product with different starter culturesT. Mikael Lassén0Division of Animal Nutrition, Department of Animal Science and Animal Health, Royal Veterinary and Agricultural University, Bülowsvej 13, DK-1870 Frederiksberg C., DenmarkLactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 colony forming units (cfu)/g of four different lactic acid bacteria cultures. The by-product was fermented at 25°C and evaluated for pH, % produced lactic acid, redox potential and odour during four weeks' storage. In herring offal, pH decreased from 6.8 to 4.2 in one week and stabilized at about 4.3. In the same time, 2.0% to 3.2% lactic acid was produced and concentrations stabilized from 2.5% to 4.0%. In chicken offal, pH decreased to a stable level of 4.4, and 3.2% lactic acid was produced after one week of fermentation. A negative and stable redox potential was achieved after one week of fermentation in both herring and chicken offal.https://journal.fi/afs/article/view/72608 |
| spellingShingle | T. Mikael Lassén Lactic acid fermentation of fish offal and chicken by-product with different starter cultures Agricultural and Food Science |
| title | Lactic acid fermentation of fish offal and chicken by-product with different starter cultures |
| title_full | Lactic acid fermentation of fish offal and chicken by-product with different starter cultures |
| title_fullStr | Lactic acid fermentation of fish offal and chicken by-product with different starter cultures |
| title_full_unstemmed | Lactic acid fermentation of fish offal and chicken by-product with different starter cultures |
| title_short | Lactic acid fermentation of fish offal and chicken by-product with different starter cultures |
| title_sort | lactic acid fermentation of fish offal and chicken by product with different starter cultures |
| url | https://journal.fi/afs/article/view/72608 |
| work_keys_str_mv | AT tmikaellassen lacticacidfermentationoffishoffalandchickenbyproductwithdifferentstartercultures |