Biology Reference
In-Depth Information
3.
Fish waste
Valorisa-
tion
pH, dry matter,
ash, fat, total
nitrogen (TN),
non-protein-nitro-
gen (NPN), total
volatile nitrogen
(TVN) trimethy-
lanune (TMA),
reducing sugars
Fish waste-molasses mixture
was inoculated at 28%°C for 10
days with strains of yeasts (32
strains of yeasts
Saccharomyces
cerevisiae and
Candida
sp., and
14 strains of Lactic acid bacte-
ria
Lactobacillus plantorum
and
Pediococcus acidilactictict
) and
fermented at different values
of pH (4.0-5.8), temprature (20-
30°C), and molasses propor-
tions (20-30%,w/w)
1. pH: pH-meter
2. Dry matter: oven drying at
105°C
3. Ash: ignition at 550°C
4. Fat: Soxhlet extraction with
hexane
5 Total nitrogen (TN): Kjeldhal
method (APHA, 1989)
6. Non-protein-nitrogen (NPH):
Kjeldhal method after precipi-
tation with a 2% trichloracetic
acid solution
7. Total volatile nitrogen (TVN),
method decribed by Conway
(1974)
8. Trimethylamine (TMA):
method described by Murray
and Gibson (1972)
9. Reducing sugars: Bertrand
method
1. Final product free of
coliforms and
Salmo-
nella
2. Decrease of pH (17.1%),
dry matter (10.5%), RS
(28.4%), protein (10.3%),
TN (12.0%),TMA con-
tent (69.2%)
3. Considerable increase
of ash (7%), fat (10.9%),
NPN (130.8%), TVN
(49.6%)
Faid et al.,
1994
4.
Marine
fi sh waste
commercial
fresh water
fi sh waste
and tilapia
fi lleting
residue
Acid
digestion
(formic
acid and
sulfuric
acid) and
anaerobic
fermenta-
tion (
Lac-
tobacillus
Crude protein,
amino acid com-
position
Saltwater (SW), commercial
fresh water fi sh waste (FM),
and tilapia fi lleting residue
(TR) were mixed with 15%
sugarcane molasses, 5%
Lac-
tobacillus plantarum
and 0.25%
sorbic acid (w/w) (fermented
silage), while 2% formic acid
(w/v) and 2% sulfuric acid
(w/v) (acid silage) were added
to the mixture
1.Crude protein: micro-Kjeldhal
method according to AOAC-
code 981.10 (1990)
2. Amino acid composition liquid
chromotography, using a
cationic exchange resin column
and unhidrine post-column
derivation in auto-analyzer
1. Acide silages: higher
protein content 69.91%
(SW), 44.38% (FW) and
39.59% (TR) compared
to fermented silage
59.61% (SW) 42.09%
(FW), and 35.84% (TR),
respectively
2. Increase in histidine,
threonine and serine
Vidotti el
al., 2003
