New fermentation technique to process fish waste
2005
Yamamoto, M.(Kagoshima Univ. (Japan). Faculty of Agriculture) | Saleh, F. | Ohtsuka, A. | Hayashi, K.
The traditional method of processing fish waste is costly and usually overheats the waste, making it less digestible. In the present study, a fermentation technique using Aspergillus awamori was used to dry minced sardine fish to find a new model for processing fish waste and to evaluate its digestibility. Wheat bran (700 g), minced fresh sardines (2638 g) and A. awamori spores (O.7 g) were mixed together and kept in a ventilated incubator for 5 days at 40 deg C. At the end of the fermentation, a sample of fishmeal was taken to measure the nutrient content, enzyme activity and digestibility of crude protein (CP) and dry matter (DM) using an in vitro method. Furthermore, the effect of enzymes produced during the fermentation of DM and CP digestibilities of corn-soybean mixture in vitro were also examined. The percentage of moisture, CP, crude fat and nitrogen-free extract in the fermented fish waste were 11, 39, 23 and 25%, respectively. The in vitro digestibilities of DM (69%) and CP (84%) of the fishmeal were almost the same as those of the heat-dried sardine powder. During the fermentation, glucoamylase, alpha-glucosidase, alpha-amylase and acidic protease were produced, which may improve the DM digestibility of the diet. In conclusion, fish waste can be dried successfully using the fermentation technique described in the present study. Furthermore, the DM digestibility of the corn-soybean meal mixture is improved by the enzymes produced during the fermentation.
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