Acidification Methods for Stabilization and Storage of Salmon By-Products

High-quality by-products from fish processing are sometimes discarded unless fishmeal plants are located nearby. Other preservation methods, such as acidification, are less commonly used to inhibit spoilage. In this study, individual salmon by-products (heads, viscera, and a mixture) were stabilized through fermentation by lactic acid bacteria and through ensilage by direct acidification. Lipid and protein quality decreased in all samples with storage time (up to 120 days). Of note, viscera and heads preserved separately consistently maintained a lower, more effective pH than when mixed together, regardless of treatment, which has major implications for how fish processing waste should be collected and stored if maximum nutritional quality is to be preserved.