Acidification Methods for Stabilization and Storage of Salmon By-Products

Bower, C. K.; Hietala, Katie A.

doi:10.1080/10498850802380572

Cited by 10 publications

(12 citation statements)

References 19 publications

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“…The main way to utilize fish by-products is to produce fodder material: meal and fish oil [8] as well as fish hydrolysate (fish silage). The main producer is Norway [9,10]. Fish meal production has increased considerably in recent years, and 25% of the total fish meal mass (1.23 million tons) is produced from fish processing by-products [11].…”

Section: Introductionmentioning

confidence: 99%

Production of calcium preparations by technology of saltwater fish by product processing

et al. 2015

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Abstract:The paper presents the technology of processing Baltic cod (Gadus morhua callarias) and Atlantic salmon (Salmo salar) backbones -by-products from fish processing -for the production of calcium preparations. The raw material for the process consisted of backbones with remaining muscle tissue, devoid of heads and fins (30 kg of each type of backbones). The processing included the following stages: cutting, preliminary processing in an alkaline environment (soaking in 2 M NaOH), processing with 0.1% citric acid, aroma removal and material disinfection (5% H 2 O 2 ), rinsing with tap water, drying, and grinding the end-product. Calcium preparations from cod (BCP) and salmon (ASP) in the amounts of 1.20 kg and 1.62 kg, respectively, characterized by high calcium content (27.79% in BCP, and 24.92% in ASP) and low protein and fat content (14.20% and 0.25% for BCP, and 10.78% and 0.12% for ASP, respectively) were obtained. The study demonstrated the effectiveness of this technology for production of calcium preparations from fish backbones.

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Section: Introductionmentioning

confidence: 99%

Production of calcium preparations by technology of saltwater fish by product processing

et al. 2015

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“…Protein levels were statistically higher in samples subjected to smoke‐processing, likely due to moisture loss, but remained fairly stable over time within treatment groups. A comparison based on percent dry matter revealed a decrease in percent protein, confirming that proteins were being broken down during storage (Bower and Hietala 2008) except in samples that had been inoculated with LAB, which remained constant as bacterial proteins were introduced.…”

Section: Resultsmentioning

confidence: 80%

Stabilizing Smoked Salmon (Oncorhynchus gorbuscha) Tissue after Extraction of Oil

Bower¹,

Hietala²

2010

Journal of Food Science

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Alaska salmon oils are rich in n-3 polyunsaturated fatty acids and are highly valued by the food and pharmaceutical industries. However, the tissue that remains after oil extraction does not have an established market. Material produced from salmon tissue discarded after oil extraction may represent a valuable resource for preparing high-protein crackers and other fish-based food products. In addition to providing a unique smoke-flavoring, the smoked, fermented fish material may also impart antioxidant factors thereby extending the shelf life of the product.

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“…Prior to use, each culture was individually tested for ability to grow in homogenized potatoes and rapidly reduce the pH from 6.6 to less than 4.5 within 24 h (data not shown). All bacteria were cross‐screened for bacteriocins that might prove antagonistic to the growth of other LAB strains in the inoculum according to the procedure of Bower and Hietala (2008). …”

Section: Methodsmentioning

confidence: 99%

“…The soluble carbohydrate levels in these waste products are high and can serve as the carbohydrate source for ensiling materials such as fish (Ahmed et al . 1996; Fagbenro and Jauncey 1998; Bower and Hietala 2008). Although fermentable carbohydrate sources are essential for silages, few are available in Alaska, suggesting that nontraditional sources should also be considered.…”

Section: Introductionmentioning

confidence: 99%

“…To support LAB fermentation, many different agricultural wastes have been tested as carbohydrate sources, including fruit waste (Ash and Elliott 1991), sugar cane (Evers and Carroll 1998) and beets (Fagbenro and Jauncey 1998). The soluble carbohydrate levels in these waste products are high and can serve as the carbohydrate source for ensiling materials such as fish (Ahmed et al 1996;Fagbenro and Jauncey 1998;Bower and Hietala 2008). Although fermentable carbohydrate sources are essential for silages, few are available in Alaska, suggesting that nontraditional sources should also be considered.…”

Section: Introductionmentioning

confidence: 99%

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Bacterial Preservation of Pink Salmon Using Potatoes as a Carbohydrate Source

Bower

Hietala

DeLaca

2011

Journal of Food Processing and Preservation

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Salmon processing waste can create disposal issues unless a fish meal plant is located nearby. Other preservation methods, such as fermentation with lactic acid bacteria (LAB), are less energy intensive, but require an added carbohydrate. In this study, pink salmon heads (raw, smoked or cooked) were mixed with potatoes at different ratios and incubated with LAB. An initial pH drop was observed, with concurrent production of lactic acid, for all salmon–potato silages within 24 h; however, only silages composed of 100% potato or salmon with added sucrose became stable and remained at or below pH 4.8 for 60 days. Increasing the potato content of the potato–salmon silage increased the initial acidification, but did not prevent a rise in pH during storage. This study suggests that discarded agricultural products such as potatoes might be useful as a carbohydrate supplement for LAB preservation of fish by‐products. PRACTICAL APPLICATIONS Pink salmon by‐products, such as heads and viscera, create disposal issues for fish processors in Alaska. However, preserving these high‐protein wastes through natural acidification (using lactic acid bacteria) requires an added carbohydrate to promote fermentation during silage production. Agricultural waste products such as discarded potatoes represent a convenient source of fermentable carbohydrate. Once preserved, fish processing waste offers an inexpensive feed source for agricultural animals, or as aquaculture feeds or local compost for vegetable farming.

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Acidification Methods for Stabilization and Storage of Salmon By-Products

Cited by 10 publications

References 19 publications

Production of calcium preparations by technology of saltwater fish by product processing

Production of calcium preparations by technology of saltwater fish by product processing

Stabilizing Smoked Salmon (Oncorhynchus gorbuscha) Tissue after Extraction of Oil

Bacterial Preservation of Pink Salmon Using Potatoes as a Carbohydrate Source

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