Effect of temperature, anaerobiosis, stirring and salt addition on natural fermentation silage of sardine and sardine wastes in sugarcane molasses

Bioresource Technology

Volumn 82, Issue 2, 2002, Pages 171-176

  Zahar, M ^a   Benkerroum, N ^a   Guerouali, A ^a   Laraki, Y ^a   El Yakoubi, K ^a  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Biological silage; Natural fermentation; Sardine; Sardine waste; Sugarcane molasses

Indexed keywords

FERMENTATION; MOLASSES; PH; THERMAL EFFECTS;

SARDINE SILAGES;

SUGAR CANE;

MOLASSES; SODIUM CHLORIDE;

FERMENTATION;

ANAEROBIC GROWTH; ARTICLE; CONTAINER; CONTROLLED STUDY; EVALUATION; FERMENTATION; FISH; NONHUMAN; PH; PRIORITY JOURNAL; SILAGE; SUGARCANE; TEMPERATURE;

AIR; ANIMALS; BACTERIAL PROTEINS; BIOTECHNOLOGY; FERMENTATION; FISH PRODUCTS; FISHES; HYDROGEN-ION CONCENTRATION; MOLASSES; SALTS; TEMPERATURE; TIME FACTORS;

ARUNDINARIA; CLUPEIDAE; SACCHARUM HYBRID CULTIVAR;

EID: 0036157796     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(01)00165-1     Document Type: Article

References (27)

1. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature
2. Silage from fish waste: Chemical and microbiological aspects
3. Fish silage
4. Utilisation par chrysichthys nigrodigitatus (Bagridae) d'ensilage chimique ou biologique de poisson
5. A medium for the cultivation of lactobacilli
6. Bactéries actives dans l'altération de la sardine (sardina pilcharidus) enterposée sous glace (0°C) et à température ambiante (25°C)
7. Growth of young rats on diets based on fish silage with different degrees of hydrolysis
8. Chemical and nutritional quality of raw, cooked and salted fish silage
9. Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production - Evaluation of fermentation conditions
10. Preparation and utilisation of fish silage as feed supplement for ruminants
11. Stabilisation of protein and oil in fish silage for use as a ruminant feed supplement
12. Biological fermentation of fish waste for potential use in animal and poultry feeds
13. Microbial fish silage: Chemical composition, fermentation characteristics and nutritional value
14. Optimisation de l'ensilage des déchets de sardine: Effet de l'agitation, de l'aération et de l'ajout du sel
15. Evaluation of conditions for fermentation of fish offal
16. Lactic acid fermentation of fish offal and chicken by-products with different starter cultures
17. A rapid fluorometric method for the determination of histamine in canned tuna
18. Fish silage for feeding livestock
19. Bichemistry of microbial fish spoilage and preservation by lactic acid bacteria and added acid
20. Fish silage: A review
21. Low salt fermentation method for conserving trash fish waste under SE Asian conditions
22. The preparation and storage of fish silage
23. Production of fish sauce from sardines by utilisation of its visceral enzymes