Biological quality of fermented fish offal and chicken by-products

The biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was...

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Main Author: T. Mikael Lassén
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 1995-01-01
Series:Agricultural and Food Science
Online Access:https://journal.fi/afs/article/view/72609
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spelling doaj-53988dc36fb1484db2a3c91ef041897d2020-11-24T21:08:00ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951995-01-0141Biological quality of fermented fish offal and chicken by-productsT. Mikael Lassén0Division of Animal Nutrition, Department of Animal Science and Animal Health, Royal Veterinary and Agricultural University, Bülowsvej 13, DK-1870 Frederiksberg C., DenmarkThe biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was found suitable for isolating and purifying amines and amino acids in biological samples. Quality was evaluated in samples fermented with different starter cultures, inoculation sizes and substrate levels. Slow or incomplete fermentation led to the accumulation of biogenic amines, especially tyramine, and resulted in a low QI. Fast initial and continuous stable fermentation for four weeks resulted in low concentrations of biogenic amines and high concentrations of free amino acids and consequently a high QI. The alanine concentration was considered to be a useful tool for estimating proteolysis, and QI related to changes in alanine concentration, lactic acid production and redox potential were considered to give the most useful estimation of the biological quality of fermented fish offal and poultry waste.https://journal.fi/afs/article/view/72609
collection DOAJ
language English
format Article
sources DOAJ
author T. Mikael Lassén
spellingShingle T. Mikael Lassén
Biological quality of fermented fish offal and chicken by-products
Agricultural and Food Science
author_facet T. Mikael Lassén
author_sort T. Mikael Lassén
title Biological quality of fermented fish offal and chicken by-products
title_short Biological quality of fermented fish offal and chicken by-products
title_full Biological quality of fermented fish offal and chicken by-products
title_fullStr Biological quality of fermented fish offal and chicken by-products
title_full_unstemmed Biological quality of fermented fish offal and chicken by-products
title_sort biological quality of fermented fish offal and chicken by-products
publisher Scientific Agricultural Society of Finland
series Agricultural and Food Science
issn 1459-6067
1795-1895
publishDate 1995-01-01
description The biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was found suitable for isolating and purifying amines and amino acids in biological samples. Quality was evaluated in samples fermented with different starter cultures, inoculation sizes and substrate levels. Slow or incomplete fermentation led to the accumulation of biogenic amines, especially tyramine, and resulted in a low QI. Fast initial and continuous stable fermentation for four weeks resulted in low concentrations of biogenic amines and high concentrations of free amino acids and consequently a high QI. The alanine concentration was considered to be a useful tool for estimating proteolysis, and QI related to changes in alanine concentration, lactic acid production and redox potential were considered to give the most useful estimation of the biological quality of fermented fish offal and poultry waste.
url https://journal.fi/afs/article/view/72609
work_keys_str_mv AT tmikaellassen biologicalqualityoffermentedfishoffalandchickenbyproducts
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