Chemical changes during fermentation of poultry intestines with molasses.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3390/
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| Title |
Chemical changes during fermentation of poultry intestines with molasses.
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| Creator |
Mahendrakar, N. S.
Rathina Raj, K. Khabade, V. S. Dani, N. P. Ramesh, B. S. |
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| Subject |
04 Fermentation Technology
28 Meat, Fish & Poultry |
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| Description |
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.
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3390/1/Irish%20Journal%20of%20Agricultural%20and%20Food%20Research%2C%20Vol.%2034%2C%20No.%202%20%281995%29%2C%20pp.%20175-181.pdf
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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