Biological fermentation of fish waste for potential use in animal and poultry feeds

Hassan, T.; Heath, J. L.

doi:10.1016/0141-4607(86)90122-8

Cited by 41 publications

(16 citation statements)

References 3 publications

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“…Espe and Lied (1999) reported that raw material composition, storage temperature, and storage time affected the chemical composition of fish silage. Hassan and Health (1986) reported differences in the proximate composition when comparing fresh and fermented fish silage of white perch, viscera, and heads (using Lactobacillus plantarum and 5% lactose) stored after 35 days at ambient temperature and at 37°C.…”

Section: Approximate Biochemical Composition Of Cshs and Covsmentioning

confidence: 98%

Biological Silages from Tunisian Shrimp and Octopus By-Products

Harrabi

Leroi

Mihoubi

et al. 2016

Journal of Aquatic Food Product Technology

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Biological silages were prepared from shrimp head and octopus viscera by-products recuperated from the Tunisian seafood industry. Physical and biochemical changes and microbiological profiles were determined for raw materials during fermentation and on end products. Results A c c e p t e d M a n u s c r i p t 2 showed that biological silage significantly affected (P<0.05) moisture, protein, and ash contents of shrimp head (CSHS) and octopus viscera silages (COVS). CSHS and COVS were stable, and their final pH values were 4.31 ± 0.01 and 3.71 ± 0.00, respectively. Proteolysis activity was confirmed by a significant increase (P<0.05) of soluble nitrogen and low molecular weight of protein (<260 Da) found on the end products for both silages. Lipid oxidation was delayed by addition of 150 ppm ethoxyquin to the raw material prior to fermentation. Biogenic amines detected in raw shrimp and octopus samples decreased significantly (P<0.05) during the silage process. Histamine and tyramine, detected at high levels on octopus viscera, were absent in the end products. Tyramine was produced in CSHS, indicating the possibility of the bacterial decarboxylation of tyrosine. Microbiological profiles showed that both silage products were free from pathogenic and spoilage bacteria. Therefore, biological silage can be used as a conservation procedure of shrimp and octopus by-products. The storage period could be shorter than 30 days, and further analysis should be carried out to ascertain safety and nutritional value of silage products.

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Section: Approximate Biochemical Composition Of Cshs and Covsmentioning

confidence: 98%

Biological Silages from Tunisian Shrimp and Octopus By-Products

Harrabi

Leroi

Mihoubi

et al. 2016

Journal of Aquatic Food Product Technology

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“…To avoid wasting by-products, various conventional disposal methods have been applied including ensilation and fermentation for the production of high-protein meals for animal feeds (Faid et al 1997; Hassan and Heath 1986) as well as composting (Liao et al 1997). Recent advances in industrial biotechnology process are exploited for an economic utilization of wastes in producing higher added value products.…”

Section: Introductionmentioning

confidence: 99%

Fish processing wastes for microbial enzyme production: a review

Rebah¹,

Miled²

2012

3 Biotech

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Fishery processing industries generate large amounts of by-products. The disposal of these wastes represents an increasing environmental and health problem. To avoid wasting these by-products, various disposal methods have been applied including, ensilation, fermentation, hydrolysate and fish oil production. Interestingly, fish by-products provide an excellent nutrient source for microbial growth useful in enzyme production process, which is largely governed by the cost related to the growth media. Fish wastes (heads, viscera, chitinous material, wastewater, etc.) were prepared and tested as growth substrates for microbial enzymes production such as protease, lipase, chitinolytic and ligninolytic enzymes. This new approach described in this review can reduce environmental problems associated with waste disposal and, simultaneously, lower the cost of microbial enzyme production.

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“…Spontaneous fermentation and back slopping is a cheap and reliable preservation method. This is probably one of the oldest biotechnological process rooted in cultural history of mankind (Hassan and Health, 1986;) [66,62,63] .…”

Section: Fermentation Technique For Utilization Of Shellfishmentioning

confidence: 99%

Untitled

2017

Int. J. Fish. Aquat. Res.

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Chitosan, chitooligosaccharides and their derivatives have potentially high commercial value. These products are bio-cidal to a broad spectrum of pathogenic microorganisms, insects and pests. Chitindeacetylases play very important role in biological attack and defence system, biological control of fungal plant pathogens. Chitosan derivatives have potential for removal of various aquatic pollutants and detoxification of water and waste water. Naturally occurring amino-polysaccharides have unique physicochemical characteristics and biological activities in agri cultural operations like seed priming coating and spray agents having barrier properties. The patent effect of chitosan derivatives on plant disease control, growth promoter, elicitation of defence responces, thus preserving crop yield and quality.

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Biological fermentation of fish waste for potential use in animal and poultry feeds

Cited by 41 publications

References 3 publications

Biological Silages from Tunisian Shrimp and Octopus By-Products

Biological Silages from Tunisian Shrimp and Octopus By-Products

Fish processing wastes for microbial enzyme production: a review

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