Abstract
To find out some suitable fungi which can effectively reduce oxidized lipids from fish waste, the POV, TBA, and VBN values, and the proximate, amino acid, and fatty acid compositions of scrap meals fermented with fungi isolated from smoked-semldrled skipjack were compared with those of nonfermented scrap meal (NF) and mackerel waste.
The POV and TBA values were considerably low in the fermented-resteamed scrap meals with 5 fungi being identified Aspergillus terreus, Asp. flavus, Asp. oryzae, Penicillium citrinum (PC), Peni. citrinum (PG), compared with those of the waste and the NF. On the other hand, the VBN increased by the fermentation, but it decreased by resteaming after fermentation.
The essential amino acid composition and the ratio of total essential amino acids to total nonessential amino acids (EAA/NEAA) showed scarcely any difference between the NF and the fermented-resteamed scrap meals.
On the other hand, in spite of the similar lipid contents, the percent of ω3 HUFA in total fatty acids was remarkably higher in the fermented-resteamad scrap meals than the NF.
