Balık silajı üretimi için basit bir yöntem: İnokulum olarak yoğurt kullanımı

Abstract

The evaluation of seafood processing wastes is an important issue in terms of both preventing environmental pollution and adding value to these wastes economically. The most practical method that can convert seafood processing waste into a valuable feed source and plant fertilizer is to make silage. In this study, the ripening times and nutritional components of fish silages prepared with direct addition of lactic acid bacteria culture (Streptococcus thermophilus), acidifying chemicals (formic acid) and yogurt, which is a fermented food, were compared. In the research, sardine fish (Sardina pilchardus) wastes (head, skin, bones, internal organs, etc.) were used in fish silage production. It was observed that all fish silages completed the ripening phase within a maximum of 10 days. It was determined that the moisture, ash, protein and lipid contents of the groups prepared with acid, bacteria and yoghurt ranged between 63-66%, 5.6-5.7%, 11.3-11.8% and 12.18-13.65%, respectively. As a result of the research, it was observed that fish silages made with the addition of yoghurt as an alternative to silages made with direct addition of pure bacterial culture or acid addition met the expectations in terms of both ripening time and nutrient components.