すり身製造における魚肉水晒し液からのタンパク質の回収とその利用

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タイトル別名
  • Recovery of protein from effluent of fish meat in producing surimi and utilization of recovered protein.
  • すり身製造における魚肉水さらし液からのたんぱく質の回収とその利用
  • スリミ セイゾウ ニ オケル ギョニク ミズサラシエキ カラ ノ タンパクシツ

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When fish meat is washed in the production of surimi, about 30 or 45% of protein in fish meat is removed from the fish meat to the effluent. The removed protein is an edible protein in the fish meat. On the other hand, the removed protein is a big problem for the water treatment process. This study was done to recover the protein from effluent and to use it as food stuff.<br>The protein was not recovered from the total effluent but the effluent of the first washing of fish meat in this study. An important condition for the addition of the recovered protein to the surimi was for the whiteness. Therefore, a method to get a good whiteness and a high yield of the recovered protein was tried.<br>NaOH was added to the effluent of first washing of the fish meat, the protein in the effluent was dissolved at pH 10, an insoluble protein which contains black proteins was removed from effluent by centrifugation, pH of effluent was adjusted at 5 by adding HCI, the effluent was heated at 80°C and the coagulated protein was separated from effluent.<br>The yield of the recovered protein was about 20% of surimi products. Even if the recovered protein was added to surimi in the proportion of 10%, there was no problem in the kamaboko quality of mixed surimi.

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  • 日本水産学会誌

    日本水産学会誌 51 (6), 959-964, 1985

    公益社団法人 日本水産学会

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