Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality
Whole mackerel (Scomber japonicus), without head or spinal bone, were ensiled. In order to observe the preservative effect, two different acid mixtures were used: conventional sulfuric-acetic and phosphoric-citric. To establish the degree of hydrolysis caused by the endogenous enzymes from the fish...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autónoma de Baja California
1993-03-01
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| Series: | Ciencias Marinas |
| Subjects: | |
| Online Access: | http://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/947 |
| _version_ | 1797278706198118400 |
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| author | MT Viana C Nava-López R Solana-Sansores |
| author_facet | MT Viana C Nava-López R Solana-Sansores |
| author_sort | MT Viana |
| collection | DOAJ |
| description |
Whole mackerel (Scomber japonicus), without head or spinal bone, were ensiled. In order to observe the preservative effect, two different acid mixtures were used: conventional sulfuric-acetic and phosphoric-citric. To establish the degree of hydrolysis caused by the endogenous enzymes from the fish, enzyme activity was reduced by heating the fish mixture at 60ºC for five minutes, before acid addition. Samples were taken for analysis during 90 days. The pH was stable in all groups throughout the experiment. In the preheated treatment, enzyme activity was lower and the silage more stable, with less percentage of liquid and lower amounts of soluble protein and free amino acids. After 60 days of storage, an increase in total volatile bases was observed in all products, corresponding to the beginning of a decomposition process, probably due to the high temperatures registered during the experiment. It is concluded that the preheated treatment has advantages in comparison to the other treatments, due to the lower hydrolysis which gives lower amounts of soluble protein and free amino acids.
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| first_indexed | 2024-03-07T16:13:05Z |
| format | Article |
| id | doaj.art-86832a0f88db4a5c9f211af3b7334c68 |
| institution | Directory Open Access Journal |
| issn | 0185-3880 2395-9053 |
| language | English |
| last_indexed | 2024-03-07T16:13:05Z |
| publishDate | 1993-03-01 |
| publisher | Universidad Autónoma de Baja California |
| record_format | Article |
| series | Ciencias Marinas |
| spelling | doaj.art-86832a0f88db4a5c9f211af3b7334c682024-03-04T16:43:43ZengUniversidad Autónoma de Baja CaliforniaCiencias Marinas0185-38802395-90531993-03-0119410.7773/cm.v19i4.947Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical qualityMT Viana0C Nava-López1R Solana-Sansores2Universidad Autónoma de Baja CaliforniaUniversidad Autónoma de Baja CaliforniaUniversidad Autónoma de Baja California Whole mackerel (Scomber japonicus), without head or spinal bone, were ensiled. In order to observe the preservative effect, two different acid mixtures were used: conventional sulfuric-acetic and phosphoric-citric. To establish the degree of hydrolysis caused by the endogenous enzymes from the fish, enzyme activity was reduced by heating the fish mixture at 60ºC for five minutes, before acid addition. Samples were taken for analysis during 90 days. The pH was stable in all groups throughout the experiment. In the preheated treatment, enzyme activity was lower and the silage more stable, with less percentage of liquid and lower amounts of soluble protein and free amino acids. After 60 days of storage, an increase in total volatile bases was observed in all products, corresponding to the beginning of a decomposition process, probably due to the high temperatures registered during the experiment. It is concluded that the preheated treatment has advantages in comparison to the other treatments, due to the lower hydrolysis which gives lower amounts of soluble protein and free amino acids. http://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/947silagedishinactivationnutrition |
| spellingShingle | MT Viana C Nava-López R Solana-Sansores Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality Ciencias Marinas silage dish inactivation nutrition |
| title | Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality |
| title_full | Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality |
| title_fullStr | Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality |
| title_full_unstemmed | Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality |
| title_short | Acid fish silages. Effect of preheating and addition of phosphoric and citric acids on the biochemical quality |
| title_sort | acid fish silages effect of preheating and addition of phosphoric and citric acids on the biochemical quality |
| topic | silage dish inactivation nutrition |
| url | http://www.cienciasmarinas.com.mx/index.php/cmarinas/article/view/947 |
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