Abstract
The stability of salmon silage made with various mixtures of citric and formic acids was studied over an extended period. Two batches of small scale trials with 6 treatments (400 g each), as well as a scale-up experiment (15 kg), were conducted. Liquefaction, pH, ammonia nitrogen and total Kjeldahl nitrogen were studied over the experimental period of 11 months. The microbial population of the silages was also monitored at the end of the experiment. The overall results indicate that the stability of the fish silage during storage is dependent upon the concentrations of the acids, particularly of formic acid. If the silage is to be stored for less than 100 days, the acid concentration can be as low as 0.75% citric acid/0.75% formic acid. For safe storage of approximately 1 year, the fish silage should be made with 0.75% citric acid/1 % formic acid. The results from the scale-up studies made with 0.75% citric acid/1.00% formic acid confirmed the results from the small scale trial. The results also show that the percentage of ammonia nitrogen out of the total Kjeldahl nitrogen in a silage could serve as a stability indicator. All or a large portion of the nitrogen in the unstable silages was in ammonia form. Due to the toxicity of this ammonia, none or very few bacterial colonies were found in the unstable silages.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
