Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study


ÖZYURT G. , GÖKDOĞAN S., ŞİMŞEK A. , YUVKA I., Ergüven M., Boga E. K.

ARCHIVES OF ANIMAL NUTRITION, cilt.70, ss.72-86, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 70 Konu: 1
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/1745039x.2015.1117696
  • Dergi Adı: ARCHIVES OF ANIMAL NUTRITION
  • Sayfa Sayıları: ss.72-86

Özet

In the presented study, ensiling of discard fish by acidification or fermentation was evaluated. Klunzinger's ponyfish which is a discard fish was used for the production of fish silage by acidification (3% formic acid for Method FA; 1.5% formic and 1.5% sulphuric acid for Method FASA) and fermentation (Lactobacillus plantarum for Method LP and Streptococcus thermophilus for Method ST). The chemical, microbiological and nutritional properties of the differently preserved fish silages were estimated during a storage period of 60d at ambient temperature. Compared to the raw material, a slight increase in saturated fatty acids and a slight decrease in polyunsaturated fatty acids were observed in all silages. At the end of the storage period, the aerobic bacteria counts after applying Methods FA, FASA, LP and ST amounted to 2.35, 2.39, 5.77 and 5.43logcfu/g, respectively. The analysis of thiobarbituric acid revealed that acidification of silages accelerated the lipid oxidation. Nine biogenic amines were found in raw fish and different silages. The initial histamine concentration in raw fish was 0.17mg/100g and in all silages it remained at low levels during the storage period. The initial tyramine content was found to be 1.56mg/100g in raw fish and increased significantly in all silages. The increase of the tyramine content in fermented silages was considerably higher than in acidified silages (23-48mg/100g and 5-10mg/100g, respectively). It can be concluded that acidified or fermented fish silage should be considered as potential feed component for animals because of its high nutritional value and appropriate microbiological and chemical quality.