Bello R, Cardillo E, Martínez R
Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela.
Arch Latinoam Nutr. 1993 Sep;43(3):228-33.
Microbial Fish Silage was produced from under-utilized fish mixed with juice and waste fruits (pineapple and papaya) at 35 degrees C. Six different products were elaborated as following: A: fish muscle with pineapple juice; B: fish muscle with fruit wastes; C: gutted fish with pineapple juice; D: gutted fish with fruit wastes; E: whole fish with pineapple juice; F: whole fish with fruit wastes. Process development was evaluated by measuring: pH, acidity, non-protein nitrogen, consistency and exudate liquid. Results indicated a slow decrease in pH value and production of acidity during 20 storage days. The addition of fruits to silage did not have any effect on these values. Silage liquefaction or hydrolysis was related to the following parameters: consistency, non-protein nitrogen and exudate liquid. The addition of fruits was related to silage liquefaction or hydrolysis, and it was measured by the consistency. Exudate liquid and non-protein nitrogen increased during storage time. However silage made from whole fish showed highest values in those parameters than other processing conditions. This results suggested that hydrolysis involve first enzymes from guts and second enzymes from muscle and head. Pineapple juice did not contribute to hydrolysis process. Mainly sensory changes in the silage occurs during first 24 hours and they were related to chemical changes. Proximal analysis did not change during silage process and microbial counts indicated the freshness of raw material used i this study.
微生物鱼青贮饲料是在35摄氏度下，用未充分利用的鱼与果汁和废弃水果（菠萝和木瓜）混合制成的。制备了六种不同的产品，如下所示：A：鱼肌肉与菠萝汁；B：鱼肌肉与水果废料；C：去内脏鱼与菠萝汁；D：去内脏鱼与水果废料；E：整条鱼与菠萝汁；F：整条鱼与水果废料。通过测量pH值、酸度、非蛋白氮、稠度和渗出液来评估工艺发展。结果表明，在20天的储存期内，pH值缓慢下降，酸度增加。向青贮饲料中添加水果对这些值没有任何影响。青贮饲料的液化或水解与以下参数有关：稠度、非蛋白氮和渗出液。水果的添加与青贮饲料的液化或水解有关，通过稠度来衡量。渗出液和非蛋白氮在储存期间增加。然而，由整条鱼制成的青贮饲料在这些参数上的值高于其他加工条件下的值。这一结果表明，水解首先涉及来自内脏的酶，其次涉及来自肌肉和头部的酶。菠萝汁对水解过程没有贡献。青贮饲料的主要感官变化发生在最初的24小时内，并且与化学变化有关。近似分析在青贮过程中没有变化，微生物计数表明本研究中使用的原料的新鲜度。
