Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera

Fish viscera are an important source for biomolecules such as protein and lipids. Studies were carried
out to assess fermentation ensilaging as a method for recovery of oil from fresh water fish viscera. The
total lipid content in the viscera ranged from 19% to 21% and upto 85% of this could be recovered by
fermentation. Fermentation using added lactic cultures (Enterococcus faecium HAB01 and Pediococcus
acidilactici K7) did not show any advantage over natural fermentation with respect to recovery of oil and
no differences were observed in fatty acid composition of oil recovered by fermentation using different
cultures. Activity of acidic, neutral and alkaline proteases decreased during fermentation. Eventhough
degree of protein hydrolysis increased during fermentation with highest (62.3%) being in fermentation
using Pediococcus acidilactici K7 no differences were found in oil recovery. With decrease in protease
activity the rate of change in degree of hydrolysis also decreased