Table 1.
Summary of lactic acid fermentation for simultaneous recovery of lipids and protein from fresh water fish head (n = 3)
| Attributes | E faecium NCIM5335 | P acidilactici NCIM5368 | P acidilactici FD3 |
|---|---|---|---|
| Lipid | |||
| Oil Recovery (%) | 63.6 ± 3.12a | 58.3 ± 3.87a | 39.2 ± 2.80b |
| Peroxide value | 37.5 ± 3.62a | 42.0 ± 2.71 a,b | 48.4 ± 3.63 b |
| Acid value | 7.8 ± 0.84a | 8.2 ± 1.14 a | 6.9 ± 0.40 a |
| Protein | |||
| DH (%) | 38.4 ± 2.18a | 29.0 ± 2.15b | 36.0 ± 4.18 a |
| TAO (mg AAE/mg) | 13.4 ± 1.17 a | 11.1 ± 0.83b | 11.3 ± 2.78b,c |
| DPPH (EC50) | 5.1 ± 0.42a | 7.2 ± 0.50b | 6.7 ± 0.92c |
Peroxide value - meqv oxygen kg−1 sample, Acid value - mg NaOH/g of sample
DH: Degree of hydrolysis, TAO – Total antioxidant activity; DPPH : DPPH radical scavenging activity: EC50 : effective concentration of protein (mg) for 50 % radical scavenging activity. AAE: Ascorbic acid equivalent. Values within the same row with the same superscripts are not singnificantly different (p > 0.05) (n = 3)