| Registro completo |
| Provedor de dados: |
ArchiMer
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| País: |
France
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| Título: |
Biological silages from Tunisian shrimp and octopus by-products
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| Autores: |
Harrabi, Houwaida
Leroi, Francoise
Mihoubi, Nourhene Boudhrioua
Chevalier, Frederique
Kechaou, Nabil
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| Data: |
2017
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| Ano: |
2017
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| Palavras-chave: |
Shrimp by-product
Octopus by-product
Biological silage
Biochemical characteristics
Microbiological characteristics
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| Resumo: |
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 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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| Tipo: |
Text
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| Idioma: |
Inglês
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| Identificador: |
https://archimer.ifremer.fr/doc/00337/44839/44427.pdf
DOI:10.1080/10498850.2016.1145160
https://archimer.ifremer.fr/doc/00337/44839/
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| Editor: |
Taylor & Francis Inc
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| Formato: |
application/pdf
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| Fonte: |
Journal Of Aquatic Food Product Technology (1049-8850) (Taylor & Francis Inc), 2017 , Vol. 26 , N. 3 , P. 279-295
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| Direitos: |
2017 Taylor & Francis
info:eu-repo/semantics/openAccess
restricted use
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