Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 28 Issue 2
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- Pages.157-162
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- 1995
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Recovery and Utilization of Proteins and Lipids from the Washing Wastewater in Marine Manufacture by Isoelectric Point Shifting Precipitation Method -3. Utilization of the Recovered Lipids as the Material for a Processed Food-
수산가공공장폐액의 등절점이동 응집처리에 의한 유용성불재회수이용 -3. 회수지방의 가공식품소재로서의 이용-
- SUH Jae-Soo (Department of Food and Nutrition, Kosin University) ;
- CHO Soon-Yeong (Department of Food Science, Kangnung National University) ;
- SON Kwang-Tae (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1995.03.01
Abstract
When fish meat is washed for the processing of surimi, about 50ff of lipid in the fish meat is removed from the fish meat to the effluent. The removed lipid was easily recovered by centrifugation or filteration of wastewater washed fish meat. Then, the recovered lipid was utilized as a material of mayonnaise sauce processing. The major fatty acids in the recovered lipids are
냉동고기풀 제조공정중 나오는 수세폐액내 잔존지방을 등전점이동응집처리법으로 효율적으로 회수한 뒤, 적절히 정제하여 식품가공소재로서의 이용가능성 타진을 시도하였다. 1. 등전점이동응집처리에 의한 수세폐액내 지방의 회수율은 처리 원료 육내 지방함량 기준으로