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- W2056986222 abstract "Four silage types were prepared from raw and cooked whole herring, whole mackerel, by-products from the filleting-line of cod and saithe, and from the viscera of cod. Each silage type was stored at 4, 20 and 50°C for 48 days. The raw materials were analysed fresh and after 2, 4, 8, 16, 32 and 48 days of storage. Dry matter, crude protein and total fat were not affected by the different storage temperatures or the length of the storage period. Neither was there any change in amino acid contents. Chemical composition in different silage types reflected the amounts in the raw materials used for silage production. Hydrolysis, on the other hand, varied with the type of raw material used for silage production as well as with the temperature under which the silages were stored. Cooked raw materials did not show any change in hydrolysis during storage. © 1999 Society of Chemical Industry" @default.
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- W2056986222 date "1999-02-01" @default.
- W2056986222 modified "2023-10-14" @default.
- W2056986222 title "Fish silage prepared from different cooked and uncooked raw materials: chemical changes during storage at different temperatures" @default.
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- W2056986222 doi "https://doi.org/10.1002/(sici)1097-0010(199902)79:2<327::aid-jsfa207>3.0.co;2-t" @default.
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