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.
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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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