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Research Article
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A simple method for fish silage production: Using yoghurt as inoculum

Year 2022, Volume: 39 Issue: 3, 253 - 260, 15.09.2022

Ali Serhat Özkütük , Gülsün Özyurt

https://doi.org/10.12714/egejfas.39.3.11
Cited By: 1

Abstract


The evaluation of seafood processing wastes is an important issue in terms of both preventing environmental pollution and adding value to these wastes economically. The most practical method that can convert seafood processing waste into a valuable feed source and plant fertilizer is to make silage. In this study, the ripening times and nutritional components of fish silages prepared with direct addition of lactic acid bacteria culture (Streptococcus thermophilus), acidifying chemicals (formic acid) and yogurt, which is a fermented food, were compared. In the research, sardine fish (Sardina pilchardus) wastes (head, skin, bones, internal organs, etc.) were used in fish silage production. It was observed that all fish silages completed the ripening phase within a maximum of 10 days. It was determined that the moisture, ash, protein and lipid contents of the groups prepared with acid, bacteria and yoghurt ranged between 63-66%, 5.6-5.7%, 11.3-11.8% and 12.18-13.65%, respectively. As a result of the research, it was observed that fish silages made with the addition of yoghurt as an alternative to silages made with direct addition of pure bacterial culture or acid addition met the expectations in terms of both ripening time and nutrient components.

Keywords

Fish waste fish silage fermentation yoghurt Streptococcus thermophilus

References

  • AOAC (1990). Official methods of analysis. In Association of official analytical chemists, 15th Edition, Arlington, VA, USA.
  • AOAC (1998). Official methods of analysis. In D.L. Soderberg, P. Cunniff (Eds.), Association of official analytical chemists, 16th Edition, Gaithersburg, MD, USA
  • Banze, J.F., Silva, M.D., Enke, D.B.S., & Fracalossi, D.M. (2017). Acid silage of tuna viscera: production, composition, quality and digestibility. Boletim do Instituto de Pesca, 44, 24-34. DOI:10.20950/1678-2305.2017.24.34
  • Bligh, E.C., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911–917. DOI:10.1139/o59-099
  • Davies, S.J, Guroy, D., Hassaan, M.S., El-Ajnaf, S.M., & El-Haroun, E. (2020). Evaluation of co-fermented apple-pomace, molasses and formic acid generated sardine based fish silages as fishmeal substitutes in diets for juvenile European seabass (Dicentrachus labrax) production. Aquaculture, 521, 735087. DOI:10.1016/j.aquaculture.2020.735087
  • Delgado, H., Avila, E., & Sotelo, A. (2008). Preparation of silage from Spanish mackerel (Scomberomorus maculatus) and its evaluation in broiler diets. Animal Feed Science and Technology, 141(1-2), 129-140. DOI:10.1016/j.anifeedsci.2007.05.023
  • Espe M., & Lied E. (1999). Fish silage prepared from different cooked and uncooked raw materials: chemical changes during storage at different temperatures. Journal of the Science of Food and Agriculture. 79, 327–332.
  • FAO, (1995). Better feed for animals: more food for people. Fish silage for feeding livestock. http://www.fao.org/docrep/v4440t/v4440T0d.htm
  • Gallardo, P., Gaxiola, G., Soberano, S., Taboada, J.G., Pérez, M., Rosas, C., & Sotelo, A. (2012). Nutritive value of diets containing fish silage for juvenile Litopenaeus vannamei (Bonne, 1931). Journal of the Science of Food and Agriculture, 92(11), 2320-2325. DOI: 10.1002/jsfa.5632
  • Goddard, J.S., & Perret, J.S.M. (2005). Co-drying fish silage for use in aquafeeds. Animal Feed Science and Technology, 118(3), 337-342.. DOI: 10.1016/j.anifeedsci.2004.11.004
  • Goosen, N.J., de Wet, L.F., Gorgens, J.F., Jacobs, K., & de Bruyn, A. (2014). Fish silage oil from rainbow trout processing waste asalternative to conventional fish oil in formulated diets for Mozambique tilapia Oreochromis mossambicus. Animal Feed Science and Technology, 188, 74-84. DOI:10.1016/j.anifeedsci.2013.10.019
  • Güllü, K., Güzel, S., & Tezel, R. (2015). Producing silage from the industrial waste of fisheries. Ekoloji 24 (95), 40-48. DOI:10.5053/ekoloji.2015.03 Hasan, B. (2003). Fermentation of fish silage using Lactobacillus pentosus. Journal Nature Indonesia, 6(1), 11-15.
  • Jini, R., Swapna, H.C., Amit, K.R. Vrinda, R., Halami, P.M., Sachindra, N.M., & Bhaskar, N. (2011). Isolation and characterization potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilization of fish processing waste. Brazilian Journal of Microbiology, 42, 1516–1525.
  • Karim, N.U., Lee, M.F.M.A., & Arshad, A.M. (2015). The effectiveness of fish silage as organic fertilizer on post-harvest quality of pak choy (Brassica rapaL. subsp. chinensis). European International Journal of Science and Technology, 4(5), 163-174.
  • Kuley, E., Özyurt, G., Özogul, I., Boga, M., Akyol, I., Rocha, J. M., & Özogul, F. (2020). The role of selected lactic acid bacteria on organic acid accumulation during wet and spray-dried fish-based silages. Contributions to the winning combination of microbial food safety and environmental sustainability. Microorganisms, 8(2), 172. DOI:10.3390/microorganisms8020172
  • Larsen, J.H. 2015. Fish silage technology, INFOSAMAK International, pp 20-23, http://www.larell.dk/SilageInfosamakOctDec05.pdf
  • Llanes, J., & Toledo, J. (2011). Physicochemical composition and digestibility of silages from fishery residues in the Atlantic salmon (Salmo salar). Cuban Journal of Agricultural Science, 45(4), 417-422.
  • Ndaw, A.D., Faid, M., Bouseta, A., & Zinedine, A. (2008). Effect of controlled lactic acid bacteria fermentation on the microbiological and chemical quality of Moroccan sardines (Sardina pilchardus). International Journal of Agriculture & Biology, 10(1), 21-27.
  • Madage, S.S.K., Medis, W.U.D, & Sultanbawa, Y. (2015). Fish silage as replacement of fishmeal in red tilapia feeds. Journal of Applied Aquaculture, 27(2), 95-106. DOI:10.1080/10454438.2015.1005483
  • Ostergaard, A., Ben Embarek, P.K., Yamprayoon, J., Wedel-Neergaard, C., Huss, H., & Gram, L. (1998). Fermentation and spoilage of som-fak a Thai low-salt fish product. Tropical Science, 38, 105-112.
  • Ozyurt, C. E., Boga, E. K., Ozkutuk, A. S., Ucar, Y., Durmus, M., & Ozyurt, G. (2020). Bioconversion of discard fish (Equulites klunzingeri and Carassius gibelio) fermented with natural lactic acid bacteria; the chemical and microbiological quality of ensilage. Waste and Biomass Valorisation, 11(4), 1435-1442. DOI:10.1007/s12649-018-0493-5
  • Özyurt, G. (2016). Balık Silajı Yapımı ve Kullanım Alanları. El Kitabı, 65 s., Adana.
  • Özyurt, G., Gökdoğan, S., Şimşek, A., Yuvka, I., Ergüven, M., & Kuley Boga, E. (2016). Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study. Archives of Animal Nutrition, 70(1), 72-86. DOI:10.1080/1745039X.2015.1117696
  • Özyurt, G., Özkutuk, A.S., Boğa, M., Durmuş, M., & Boğa, E.K. (2017). Biotransformation of seafood processing wastes fermented with natural lactic acid bacteria; the quality of fermented products and their use in animal feeding. Turkish Journal of Fisheries and Aquatic Sciences, 17, 543–555. DOI:10.4194/1303-2712-v17_3_11
  • Özyurt, G., Boga, M., Uçar, Y., Boga, E. K., & Polat, A. (2018a). Chemical, bioactive properties and in vitro digestibility of spray‐dried fish silages: Comparison of two discard fish (Equulites klunzingeri and Carassius gibelio) silages. Aquaculture Nutrition, 24(3), 998-1005. DOI:10.1111/anu.12636
  • Özyurt, G., Ozkutuk, A.S., Ucar, Y., Durmus, M., & Ozogul, Y. (2018b). Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass, Dicentrarchus labrax) by-products. International Journal of Food Technology and Nutrition, 53, 1255–1261. DOI:10.1111/ijfs.13705
  • Özyurt, G., Özkütük, A.S., Uçar, Y., Durmuş, M., & Ozogul, Y. (2019). Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption. International Journal of Food Science & Technology, 54(4), 1081-1088. DOI:10.1111/ijfs.13954
  • Pagarkar, A.U., Basu, S., Mitra, A., & Sahu, N.P. (2006). Preparation of bio-fermented and acid silage from fish waste and its biochemical characteristic. Asian Journal of Microbiology Biotechnology and Environmental Sciences, 8(2), 381.
  • Palkar, N.D., Koli, J.M., Patange, S.B., Sharangdhar, S.T., Sadavarte, R.K., & Sonavane A.E. 2017. Comparative study of fish silage prepared from fish market waste by using different techniques. International Journal of Current Microbiology and Applied Sciences, 6(12), 3844-3858. DOI:10.20546/ijcmas.2017.612.444
  • Raeesi, R., Shabanpour, B., & Pourashouri, P. (2021). Quality evaluation of produced silage and extracted oil from rainbow trout (Oncorhynchus mykiss) wastes using acidic and fermentation methods. Waste and Biomass Valorization, 12, 4931-4942. DOI:10.1007/s12649-020-01331-8
  • Rai, A. K., Swapna, H. C., Bhaskar, N., & Baskaran, V. (2012). Potential of seafood industry byproducts as sources of recoverable lipids: Fatty acid composition of meat and nonmeat component of selected Indian marine fishes. Journal of Food Biochemistry, 36(4), 441-448. DOI:10.1111/j.1745-4514.2011.00549.x
  • Raj, R., Raju, C.V., & Lakshmisha, I.P. (2018). Nutritional and biochemical properties of fish silage prepared as an ingredient in poultry feed. International Journal of Current Microbiology and Applied Science, 7(5), 423-428. DOI:10.20546/ijcmas.2018.705.054
  • Ramasubburayan, R., Iyapparaj, P., Subhashini, K.J., Chandran, M.N., Palavesam, A., & Immanuel, G. (2013). Characterization and nutritional quality of formic acid silage developed from marine fishery waste and their potential utilization as feed stuff for common carp Cyprinus carpio fingerlings. Turkish Journal of Fisheries and Aquatic Sciences, 13(2), 281-289. DOI:10.4194/1303-2712-v13_2_10
  • Ramírez, J.C.R., Ibarra, J.I., Romero, F.A., Ulloa, P.R., Ulloa, J.A., Matsumoto, K.S., Cordoba, B.V., & Manzano, M.Á.M. (2013). Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica). Brazilian Archives of Biology and Technology, 56(6), 1002-1010. DOI:10.1590/S1516-89132013000600016
  • Russell, S.M., Fletcher, D.L., Pancorbo, O.C., & Merka, W.C. (1993). Effect of lactic acid fermentation on bacterial pathogens and indicator organisms in broiler processing waste. Poultry Science, 72, 1573–1576. DOI: 10.3382/ps.0721573
  • Shahidi, F., Varatharajan, V., Peng, H., & Senadheera, R. (2019). Utilization of marine by-products for the recovery of value-added products. Journal of Food Bioactives, 6. DOI:10.31665/JFB.2019.6184
  • Shirai, K., Guerrero, I., Huerta, S., Saucedo, G., Castillo, A., Gonzalez, R.O., & Hall, G. M. (2001). Effect of initial glucose concentration and inoculation level of lactic acid bacteria in shrimp waste ensilation. Enzyme and Microbial Technology, 28(4-5), 446-452. DOI:10.1016/S0141-0229(00)00338-0
  • Tanuja, S., Mohanty, P.K., Kumar, A., Moharana, A., & Nayak, S.K. (2014). Shelf life study of acid added silage produced from fresh water fish dressing waste with and without the addition of antioxidants. International Journal of Agriculture and Food Science Technology, 5(2), 91-98.
  • Vidotti, R.M., Viegas, E.M.M., & Carneiro, D.J. (2003). Amino acid composition of processed fish silage using different raw materials. Animal Feed Science and Technology, 105(1), 199-204. DOI:10.1016/S0377-8401(03)00056-7
  • Vidotti, R.M., Pacheco, M.T.B., & Gonçalves, G.S. (2011). Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue. Revista Brasileira de Zootecnia, 40, 240-244. DOI:10.1590/S1516-35982011000200002
  • Wyatt, B., & McGourty, G. (1990). Use of marine by-products on agricultural crops. International Byproducts Conference 1990 (pp: 187-195), Anchorage: Alaska, USA.
  • Zahar, M., Benkerroum, N., Guerouali, A., Laraki, Y., & El Yakoubi, K. (2002). Effect of temperature, anaerobiosis, stirring and salt addition on natural fermentation silage of sardine and sardine wastes in sugarcane molasses. Bioresource Technology, 82(2), 171-176. DOI:10.1016/S0960-8524(01)00165-1

Balık silajı üretimi için basit bir yöntem: İnokulum olarak yoğurt kullanımı

Year 2022, Volume: 39 Issue: 3, 253 - 260, 15.09.2022

Ali Serhat Özkütük , Gülsün Özyurt

https://doi.org/10.12714/egejfas.39.3.11
Cited By: 1

Abstract


Su ürünleri atıklarının değerlendirilmesi hem çevre kirliliğinin önlenmesi hem de bu atıklara ekonomik olarak değer kazandırılması açısından önemli bir konudur. Balık atıklarının değerli bir yem kaynağına ve bitki gübresine dönüşümünü sağlayabilecek en pratik yöntem silaj yapımıdır. Bu çalışmada, laktik asit bakteri kültürü (Streptococcus thermophilus), asitleştirici kimyasallar (formik asit) ve fermente bir gıda olan yoğurdun direkt ilavesi ile hazırlanan balık silajlarının olgunlaşma süreleri ve besin bileşenleri karşılaştırılmıştır. Araştırmada balık silajı üretiminde sardalya balığı (Sardina pilchardus) atıkları (baş, deri, kılçık, iç organları vs) kullanılmıştır. Tüm balık silajlarının maksimum 10 gün içerisinde olgunlaşma evresini tamamladıkları gözlenmiştir. Asit, bakteri ve yoğurt ile hazırlanan grupların nem, kül, protein ve yağ içerikleri sırasıyla % 63-66; % 5,6-5,7; % 11,3-11,8 ve %12.18-13.65 aralığında olduğu belirlenmiştir. Araştırma sonucunda direkt saf bakteri kültürü ilavesi veya asit ilavesi ile yapılan silajlara alternatif olarak yoğurt ilavesi ile yapılan balık silajlarının hem olgunlaşma süresi hem de besin madde bileşenleri açısından beklentileri karşıladığı görülmüştür.


Keywords

Balık atıkları balık silajı fermentasyon yoğurt Streptococcus thermophilus

Supporting Institution

Çukurova Üniversitesi

References

  • AOAC (1990). Official methods of analysis. In Association of official analytical chemists, 15th Edition, Arlington, VA, USA.
  • AOAC (1998). Official methods of analysis. In D.L. Soderberg, P. Cunniff (Eds.), Association of official analytical chemists, 16th Edition, Gaithersburg, MD, USA
  • Banze, J.F., Silva, M.D., Enke, D.B.S., & Fracalossi, D.M. (2017). Acid silage of tuna viscera: production, composition, quality and digestibility. Boletim do Instituto de Pesca, 44, 24-34. DOI:10.20950/1678-2305.2017.24.34
  • Bligh, E.C., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911–917. DOI:10.1139/o59-099
  • Davies, S.J, Guroy, D., Hassaan, M.S., El-Ajnaf, S.M., & El-Haroun, E. (2020). Evaluation of co-fermented apple-pomace, molasses and formic acid generated sardine based fish silages as fishmeal substitutes in diets for juvenile European seabass (Dicentrachus labrax) production. Aquaculture, 521, 735087. DOI:10.1016/j.aquaculture.2020.735087
  • Delgado, H., Avila, E., & Sotelo, A. (2008). Preparation of silage from Spanish mackerel (Scomberomorus maculatus) and its evaluation in broiler diets. Animal Feed Science and Technology, 141(1-2), 129-140. DOI:10.1016/j.anifeedsci.2007.05.023
  • Espe M., & Lied E. (1999). Fish silage prepared from different cooked and uncooked raw materials: chemical changes during storage at different temperatures. Journal of the Science of Food and Agriculture. 79, 327–332.
  • FAO, (1995). Better feed for animals: more food for people. Fish silage for feeding livestock. http://www.fao.org/docrep/v4440t/v4440T0d.htm
  • Gallardo, P., Gaxiola, G., Soberano, S., Taboada, J.G., Pérez, M., Rosas, C., & Sotelo, A. (2012). Nutritive value of diets containing fish silage for juvenile Litopenaeus vannamei (Bonne, 1931). Journal of the Science of Food and Agriculture, 92(11), 2320-2325. DOI: 10.1002/jsfa.5632
  • Goddard, J.S., & Perret, J.S.M. (2005). Co-drying fish silage for use in aquafeeds. Animal Feed Science and Technology, 118(3), 337-342.. DOI: 10.1016/j.anifeedsci.2004.11.004
  • Goosen, N.J., de Wet, L.F., Gorgens, J.F., Jacobs, K., & de Bruyn, A. (2014). Fish silage oil from rainbow trout processing waste asalternative to conventional fish oil in formulated diets for Mozambique tilapia Oreochromis mossambicus. Animal Feed Science and Technology, 188, 74-84. DOI:10.1016/j.anifeedsci.2013.10.019
  • Güllü, K., Güzel, S., & Tezel, R. (2015). Producing silage from the industrial waste of fisheries. Ekoloji 24 (95), 40-48. DOI:10.5053/ekoloji.2015.03 Hasan, B. (2003). Fermentation of fish silage using Lactobacillus pentosus. Journal Nature Indonesia, 6(1), 11-15.
  • Jini, R., Swapna, H.C., Amit, K.R. Vrinda, R., Halami, P.M., Sachindra, N.M., & Bhaskar, N. (2011). Isolation and characterization potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilization of fish processing waste. Brazilian Journal of Microbiology, 42, 1516–1525.
  • Karim, N.U., Lee, M.F.M.A., & Arshad, A.M. (2015). The effectiveness of fish silage as organic fertilizer on post-harvest quality of pak choy (Brassica rapaL. subsp. chinensis). European International Journal of Science and Technology, 4(5), 163-174.
  • Kuley, E., Özyurt, G., Özogul, I., Boga, M., Akyol, I., Rocha, J. M., & Özogul, F. (2020). The role of selected lactic acid bacteria on organic acid accumulation during wet and spray-dried fish-based silages. Contributions to the winning combination of microbial food safety and environmental sustainability. Microorganisms, 8(2), 172. DOI:10.3390/microorganisms8020172
  • Larsen, J.H. 2015. Fish silage technology, INFOSAMAK International, pp 20-23, http://www.larell.dk/SilageInfosamakOctDec05.pdf
  • Llanes, J., & Toledo, J. (2011). Physicochemical composition and digestibility of silages from fishery residues in the Atlantic salmon (Salmo salar). Cuban Journal of Agricultural Science, 45(4), 417-422.
  • Ndaw, A.D., Faid, M., Bouseta, A., & Zinedine, A. (2008). Effect of controlled lactic acid bacteria fermentation on the microbiological and chemical quality of Moroccan sardines (Sardina pilchardus). International Journal of Agriculture & Biology, 10(1), 21-27.
  • Madage, S.S.K., Medis, W.U.D, & Sultanbawa, Y. (2015). Fish silage as replacement of fishmeal in red tilapia feeds. Journal of Applied Aquaculture, 27(2), 95-106. DOI:10.1080/10454438.2015.1005483
  • Ostergaard, A., Ben Embarek, P.K., Yamprayoon, J., Wedel-Neergaard, C., Huss, H., & Gram, L. (1998). Fermentation and spoilage of som-fak a Thai low-salt fish product. Tropical Science, 38, 105-112.
  • Ozyurt, C. E., Boga, E. K., Ozkutuk, A. S., Ucar, Y., Durmus, M., & Ozyurt, G. (2020). Bioconversion of discard fish (Equulites klunzingeri and Carassius gibelio) fermented with natural lactic acid bacteria; the chemical and microbiological quality of ensilage. Waste and Biomass Valorisation, 11(4), 1435-1442. DOI:10.1007/s12649-018-0493-5
  • Özyurt, G. (2016). Balık Silajı Yapımı ve Kullanım Alanları. El Kitabı, 65 s., Adana.
  • Özyurt, G., Gökdoğan, S., Şimşek, A., Yuvka, I., Ergüven, M., & Kuley Boga, E. (2016). Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study. Archives of Animal Nutrition, 70(1), 72-86. DOI:10.1080/1745039X.2015.1117696
  • Özyurt, G., Özkutuk, A.S., Boğa, M., Durmuş, M., & Boğa, E.K. (2017). Biotransformation of seafood processing wastes fermented with natural lactic acid bacteria; the quality of fermented products and their use in animal feeding. Turkish Journal of Fisheries and Aquatic Sciences, 17, 543–555. DOI:10.4194/1303-2712-v17_3_11
  • Özyurt, G., Boga, M., Uçar, Y., Boga, E. K., & Polat, A. (2018a). Chemical, bioactive properties and in vitro digestibility of spray‐dried fish silages: Comparison of two discard fish (Equulites klunzingeri and Carassius gibelio) silages. Aquaculture Nutrition, 24(3), 998-1005. DOI:10.1111/anu.12636
  • Özyurt, G., Ozkutuk, A.S., Ucar, Y., Durmus, M., & Ozogul, Y. (2018b). Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass, Dicentrarchus labrax) by-products. International Journal of Food Technology and Nutrition, 53, 1255–1261. DOI:10.1111/ijfs.13705
  • Özyurt, G., Özkütük, A.S., Uçar, Y., Durmuş, M., & Ozogul, Y. (2019). Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption. International Journal of Food Science & Technology, 54(4), 1081-1088. DOI:10.1111/ijfs.13954
  • Pagarkar, A.U., Basu, S., Mitra, A., & Sahu, N.P. (2006). Preparation of bio-fermented and acid silage from fish waste and its biochemical characteristic. Asian Journal of Microbiology Biotechnology and Environmental Sciences, 8(2), 381.
  • Palkar, N.D., Koli, J.M., Patange, S.B., Sharangdhar, S.T., Sadavarte, R.K., & Sonavane A.E. 2017. Comparative study of fish silage prepared from fish market waste by using different techniques. International Journal of Current Microbiology and Applied Sciences, 6(12), 3844-3858. DOI:10.20546/ijcmas.2017.612.444
  • Raeesi, R., Shabanpour, B., & Pourashouri, P. (2021). Quality evaluation of produced silage and extracted oil from rainbow trout (Oncorhynchus mykiss) wastes using acidic and fermentation methods. Waste and Biomass Valorization, 12, 4931-4942. DOI:10.1007/s12649-020-01331-8
  • Rai, A. K., Swapna, H. C., Bhaskar, N., & Baskaran, V. (2012). Potential of seafood industry byproducts as sources of recoverable lipids: Fatty acid composition of meat and nonmeat component of selected Indian marine fishes. Journal of Food Biochemistry, 36(4), 441-448. DOI:10.1111/j.1745-4514.2011.00549.x
  • Raj, R., Raju, C.V., & Lakshmisha, I.P. (2018). Nutritional and biochemical properties of fish silage prepared as an ingredient in poultry feed. International Journal of Current Microbiology and Applied Science, 7(5), 423-428. DOI:10.20546/ijcmas.2018.705.054
  • Ramasubburayan, R., Iyapparaj, P., Subhashini, K.J., Chandran, M.N., Palavesam, A., & Immanuel, G. (2013). Characterization and nutritional quality of formic acid silage developed from marine fishery waste and their potential utilization as feed stuff for common carp Cyprinus carpio fingerlings. Turkish Journal of Fisheries and Aquatic Sciences, 13(2), 281-289. DOI:10.4194/1303-2712-v13_2_10
  • Ramírez, J.C.R., Ibarra, J.I., Romero, F.A., Ulloa, P.R., Ulloa, J.A., Matsumoto, K.S., Cordoba, B.V., & Manzano, M.Á.M. (2013). Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica). Brazilian Archives of Biology and Technology, 56(6), 1002-1010. DOI:10.1590/S1516-89132013000600016
  • Russell, S.M., Fletcher, D.L., Pancorbo, O.C., & Merka, W.C. (1993). Effect of lactic acid fermentation on bacterial pathogens and indicator organisms in broiler processing waste. Poultry Science, 72, 1573–1576. DOI: 10.3382/ps.0721573
  • Shahidi, F., Varatharajan, V., Peng, H., & Senadheera, R. (2019). Utilization of marine by-products for the recovery of value-added products. Journal of Food Bioactives, 6. DOI:10.31665/JFB.2019.6184
  • Shirai, K., Guerrero, I., Huerta, S., Saucedo, G., Castillo, A., Gonzalez, R.O., & Hall, G. M. (2001). Effect of initial glucose concentration and inoculation level of lactic acid bacteria in shrimp waste ensilation. Enzyme and Microbial Technology, 28(4-5), 446-452. DOI:10.1016/S0141-0229(00)00338-0
  • Tanuja, S., Mohanty, P.K., Kumar, A., Moharana, A., & Nayak, S.K. (2014). Shelf life study of acid added silage produced from fresh water fish dressing waste with and without the addition of antioxidants. International Journal of Agriculture and Food Science Technology, 5(2), 91-98.
  • Vidotti, R.M., Viegas, E.M.M., & Carneiro, D.J. (2003). Amino acid composition of processed fish silage using different raw materials. Animal Feed Science and Technology, 105(1), 199-204. DOI:10.1016/S0377-8401(03)00056-7
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There are 42 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ali Serhat Özkütük 0000-0001-7464-3015

Gülsün Özyurt 0000-0003-1073-115X

Publication Date September 15, 2022
Submission Date July 1, 2021
Published in Issue Year 2022 Volume: 39 Issue: 3

Cite

APA Özkütük, A. S., & Özyurt, G. (2022). Balık silajı üretimi için basit bir yöntem: İnokulum olarak yoğurt kullanımı. Ege Journal of Fisheries and Aquatic Sciences, 39(3), 253-260. https://doi.org/10.12714/egejfas.39.3.11

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