Chemical changes during fermentation of poultry intestines with molasses.

Mahendrakar, N. S. and Rathina Raj, K. and Khabade, V. S. and Dani, N. P. and Ramesh, B. S. (1995) Chemical changes during fermentation of poultry intestines with molasses. Irish Journal of Agricultural and Food Research, 34 (2). pp. 175-181.

PDF Irish Journal of Agricultural and Food Research, Vol. 34, No. 2 (1995), pp. 175-181.pdf - Published Version Restricted to Registered users only Download (869kB) | Request a copy

Abstract

The addition of salt (25 g/kg) significantly (P<0.05) reduced the rate of acid production and the volume rise in poultry intestines ensiled with molasses (100 g/kg) during the first 4 days of fermentation at 26?C. The pH values of salted silage were marginally lower (P>0.05) than those of the non-salted silage. Non-protein nitrogen and a-amino nitrogen increased during the first day of fermentation and remained constant during the subsequent fermentation up to 7 days. The total volatile nitrogen and free fatty acid contents increased linearly during the fermentation. Ethoxyquin (0.2 g/kg) was partially effective in reducing oxidative rancidity.

Item Type:	Article
Uncontrolled Keywords:	Fermentation; poultry viscera; silage
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Mar 2018 09:26
Last Modified:	14 Mar 2018 09:26
URI:	http://ir.cftri.res.in/id/eprint/3390

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