Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | http://hdl.handle.net/1843/50695 |
Resumo: | This research aimed to evaluate the physical-chemical and microbiological characteristics of acid silage from whole fish submitted to two acidification processes and five periods of storage, in a completely randomized design. The acidification processes were acetic acid (5 %.biomass-1) and lactic acid (5 %.biomass-1) and the storage periods were 1, 7, 14, 21 and 28 days. The silage materials were stored in the BOD incubator (biological oxygen demand incubator) at 37°C for 28 days. The culture, quantification, and isolation of Enterobacteriaceae, Staphylococcus spp., Lactobacillus spp., filamentous fungi, and yeasts were performed. After 28 days the chemical analyzes of both silages were performed and compared with the raw material. The pH of the silage with lactic acid was significantly lower (P<0.05) than that produced with acetic acid. Enterobacteriaceae were only detected for raw material samples. There was a development of filamentous and yeasts up to seven days for both silages. Regression analysis estimated that the optimal time for stabilization of lactic silage acid is an average of 7.6 days, showing to be efficient for the reduction of Staphylococcus spp. population. Both silages had high protein contents (45-56 %) and would be a good alternative for feeding non-ruminants. This work represents the first study that evaluates the production of fish silage with lactic acid and the results indicate lower pH (3.7) and faster reduction of Staphylococcus spp., when compared to fish silage with acetic acid. |
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2023-03-07T12:02:18Z2023-03-07T12:02:18Z2018363-4971052542-3436http://hdl.handle.net/1843/50695This research aimed to evaluate the physical-chemical and microbiological characteristics of acid silage from whole fish submitted to two acidification processes and five periods of storage, in a completely randomized design. The acidification processes were acetic acid (5 %.biomass-1) and lactic acid (5 %.biomass-1) and the storage periods were 1, 7, 14, 21 and 28 days. The silage materials were stored in the BOD incubator (biological oxygen demand incubator) at 37°C for 28 days. The culture, quantification, and isolation of Enterobacteriaceae, Staphylococcus spp., Lactobacillus spp., filamentous fungi, and yeasts were performed. After 28 days the chemical analyzes of both silages were performed and compared with the raw material. The pH of the silage with lactic acid was significantly lower (P<0.05) than that produced with acetic acid. Enterobacteriaceae were only detected for raw material samples. There was a development of filamentous and yeasts up to seven days for both silages. Regression analysis estimated that the optimal time for stabilization of lactic silage acid is an average of 7.6 days, showing to be efficient for the reduction of Staphylococcus spp. population. Both silages had high protein contents (45-56 %) and would be a good alternative for feeding non-ruminants. This work represents the first study that evaluates the production of fish silage with lactic acid and the results indicate lower pH (3.7) and faster reduction of Staphylococcus spp., when compared to fish silage with acetic acid.El objetivo de esta investigación fue evaluar las características físico-químicas y microbiológicas del ensilaje ácido de pescados enteros sometidos a dos procesos de acidificación y cinco períodos de almacenamiento, en un diseño completamente aleatorizado. Los procesos de acidificación fueron ácido acético (5 %.biomasa-1) y ácido láctico (5 %.biomasa-1) y los períodos de almacenamiento fueron 1, 7, 14, 21 y 28 días. Los materiales de ensilaje se almacenaron en una incubadora BOD (incubadora de demanda biológica de oxígeno) a 37°C durante 28 días. Se realizó el cultivo, cuantificación y aislamiento de Enterobacteriaceae, Staphylococcus spp., Lactobacillus spp., hongos filamentosos y levaduras. Después de 28 días se realizaron los análisis químicos de ambos ensilajes y se compararon con la materia prima. El pH del ensilaje con ácido láctico fue significativamente menor (P<0,05) que el producido con ácido acético. Se detectaron enterobacterias únicamente en muestras de materia prima. El desarrollo de filamentosos y levaduras ocurrió después de siete días para ambos ensilajes. El análisis de regresión estimó que el momento óptimo para la estabilización del ensilaje con ácido láctico es de 7,6 días, que mostró una reducción eficiente de Staphylococcus spp. Ambos ensilajes mostraron un alto contenido de proteína (45-56 %) y podría ser buena alternativa para la alimentación de no rumiantes. Este es el primer estudio que evalúa la producción de ensilado láctico de pescado y los resultados indican un pH más bajo (3,7) y una reducción más rápida de Staphylococcus spp., comparado con el ensilado de pescado elaborado con ácido acético.engUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASZootecnia TropicalSilagemTilápia (Peixe)Ácido láticoÁcido acéticoPhysical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periodsCaracterísticas fisicoquímicas y microbiológicas del ensilaje ácido de pescado sometido a dos procesos de acidificación y diferentes períodos de almacenamientoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://www.publicaciones.inia.gob.ve/index.php/zootecniatropical/article/view/113Moisés Sena PessoaFlávia Oliveira AbrãoEduardo Robson DuarteAntônio Cléber da Silva CamargoDaniel Emygdio Faria Filhoinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/50695/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALPhysical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods.pdfPhysical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods.pdfapplication/pdf347470https://repositorio.ufmg.br/bitstream/1843/50695/2/Physical-chemical%20and%20microbiological%20characteristics%20of%20acid%20silage%20of%20fish%20subjected%20to%20two%20processes%20of%20acidification%20and%20different%20storage%20periods.pdf580072080d48eb7e2f45c91187b14a23MD521843/506952023-03-07 17:54:32.763oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-03-07T20:54:32Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods |
dc.title.alternative.pt_BR.fl_str_mv |
Características fisicoquímicas y microbiológicas del ensilaje ácido de pescado sometido a dos procesos de acidificación y diferentes períodos de almacenamiento |
title |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods |
spellingShingle |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods Moisés Sena Pessoa Silagem Tilápia (Peixe) Ácido lático Ácido acético |
title_short |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods |
title_full |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods |
title_fullStr |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods |
title_full_unstemmed |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods |
title_sort |
Physical-chemical and microbiological characteristics of acid silage of fish subjected to two processes of acidification and different storage periods |
author |
Moisés Sena Pessoa |
author_facet |
Moisés Sena Pessoa Flávia Oliveira Abrão Eduardo Robson Duarte Antônio Cléber da Silva Camargo Daniel Emygdio Faria Filho |
author_role |
author |
author2 |
Flávia Oliveira Abrão Eduardo Robson Duarte Antônio Cléber da Silva Camargo Daniel Emygdio Faria Filho |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Moisés Sena Pessoa Flávia Oliveira Abrão Eduardo Robson Duarte Antônio Cléber da Silva Camargo Daniel Emygdio Faria Filho |
dc.subject.other.pt_BR.fl_str_mv |
Silagem Tilápia (Peixe) Ácido lático Ácido acético |
topic |
Silagem Tilápia (Peixe) Ácido lático Ácido acético |
description |
This research aimed to evaluate the physical-chemical and microbiological characteristics of acid silage from whole fish submitted to two acidification processes and five periods of storage, in a completely randomized design. The acidification processes were acetic acid (5 %.biomass-1) and lactic acid (5 %.biomass-1) and the storage periods were 1, 7, 14, 21 and 28 days. The silage materials were stored in the BOD incubator (biological oxygen demand incubator) at 37°C for 28 days. The culture, quantification, and isolation of Enterobacteriaceae, Staphylococcus spp., Lactobacillus spp., filamentous fungi, and yeasts were performed. After 28 days the chemical analyzes of both silages were performed and compared with the raw material. The pH of the silage with lactic acid was significantly lower (P<0.05) than that produced with acetic acid. Enterobacteriaceae were only detected for raw material samples. There was a development of filamentous and yeasts up to seven days for both silages. Regression analysis estimated that the optimal time for stabilization of lactic silage acid is an average of 7.6 days, showing to be efficient for the reduction of Staphylococcus spp. population. Both silages had high protein contents (45-56 %) and would be a good alternative for feeding non-ruminants. This work represents the first study that evaluates the production of fish silage with lactic acid and the results indicate lower pH (3.7) and faster reduction of Staphylococcus spp., when compared to fish silage with acetic acid. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018 |
dc.date.accessioned.fl_str_mv |
2023-03-07T12:02:18Z |
dc.date.available.fl_str_mv |
2023-03-07T12:02:18Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/50695 |
dc.identifier.issn.pt_BR.fl_str_mv |
2542-3436 |
identifier_str_mv |
2542-3436 |
url |
http://hdl.handle.net/1843/50695 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.none.fl_str_mv |
Zootecnia Tropical |
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info:eu-repo/semantics/openAccess |
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openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.publisher.initials.fl_str_mv |
UFMG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
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reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
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Universidade Federal de Minas Gerais (UFMG) |
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UFMG |
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UFMG |
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Repositório Institucional da UFMG |
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Repositório Institucional da UFMG |
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