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

Ali Serhat Özkütük; Gülsün Özyurt

doi:10.12714/egejfas.39.3.11

EN TR

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

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

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

Öz

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.

Anahtar Kelimeler

Destekleyen Kurum

Çukurova Üniversitesi

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Ali Serhat Özkütük
0000-0001-7464-3015
Türkiye

Gülsün Özyurt ^*
0000-0003-1073-115X
Türkiye

Yayımlanma Tarihi

15 Eylül 2022

Gönderilme Tarihi

1 Temmuz 2021

Kabul Tarihi

18 Şubat 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 39 Sayı: 3

DOI

https://doi.org/10.12714/egejfas.39.3.11

IZ

https://izlik.org/JA99MP75WP

Kaynak Göster

RIS / Bibtex

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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