|Author(s)||Harrabi Houwaida1, Leroi Francoise2, Mihoubi Nourhene Boudhrioua3, Chevalier Frederique2, Kechaou Nabil1|
|Affiliation(s)||1 : Univ Sfax, Ecole Natl Ingenieurs Sfax, Lab Mecan Fluides Appl & Prod Genie Proc & Enviro, Route Soukra Km 3,5 BP 1173-3038, Sfax, Tunisia.
2 : IFREMER, Ctr Atlantique, Lab Ecosyst Microbiens & Mol Marines Biotechnol, Rue Ile Yeu, Nantes 03, France.
3 : Univ Mannouba, Inst Super Biotechnol Sidi Thabet, Unite Rech Ecophysiol & Proc Agroalimentaires UR1, Ariana Tunis, Tunisia.
|Source||Journal Of Aquatic Food Product Technology (1049-8850) (Taylor & Francis Inc), 2017 , Vol. 26 , N. 3 , P. 279-295|
|WOS© Times Cited||2|
|Keyword(s)||Shrimp by-product, octopus by-product, biological silage, biochemical characteristics, microbiological characteristics|
|Abstract||Biological silages were prepared from shrimp head and octopus viscera by-products recuperated from the Tunisian seafood industry. Physical and biochemical changes and microbiological profiles were determined for raw materials during fermentation and on end products. Results showed that biological silage significantly affected (P<0.05) moisture, protein, and ash contents of shrimp head (CSHS) and octopus viscera silages (COVS). CSHS and COVS were stable, and their final pH values were 4.31 ± 0.01 and 3.71 ± 0.00, respectively. Proteolysis activity was confirmed by a significant increase (P<0.05) of soluble nitrogen and low molecular weight of protein (<260 Da) found on the end products for both silages. Lipid oxidation was delayed by addition of 150 ppm ethoxyquin to the raw material prior to fermentation. Biogenic amines detected in raw shrimp and octopus samples decreased significantly (P<0.05) during the silage process. Histamine and tyramine, detected at high levels on octopus viscera, were absent in the end products. Tyramine was produced in CSHS, indicating the possibility of the bacterial decarboxylation of tyrosine. Microbiological profiles showed that both silage products were free from pathogenic and spoilage bacteria. Therefore, biological silage can be used as a conservation procedure of shrimp and octopus by-products. The storage period could be shorter than 30 days, and further analysis should be carried out to ascertain safety and nutritional value of silage products.|
Harrabi Houwaida, Leroi Francoise, Mihoubi Nourhene Boudhrioua, Chevalier Frederique, Kechaou Nabil (2017). Biological silages from Tunisian shrimp and octopus by-products. Journal Of Aquatic Food Product Technology, 26(3), 279-295. Publisher's official version : https://doi.org/10.1080/10498850.2016.1145160 , Open Access version : https://archimer.ifremer.fr/doc/00337/44839/