Browse > Article
http://dx.doi.org/10.5657/kfas.2003.36.2.080

Recovery of a High Molecular Soluble Protein from Surimi Wastewater Using Calcium Powder of Cuttle Bone  

KIM Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University)
CHO Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University)
HEU Min-Soo (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University)
CHOI Yeung Joon (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.36, no.2, 2003 , pp. 80-87 More about this Journal
Abstract
Recovery conditions and characteristics of a high molecular soluble protein from surimi processing wastewater in marine manufacture using calcium powder of cuttle bone treated with acetic acid (ATC) were examined. Judging from results of total-N, pH, COD, turbidity and yields, optimal treatment concentration of ATC for recovery of high molecular soluble proteins from wastewater was $1.0\%.$ The protein recovered from seafood waste (PRW) was macromolecule weight. The COD value in the wastewater treated with ATC was very high. The PRW had a $78.4\%$ in moisture, $1.0\%$ in crude lipid and $5.7\%$ in crude ash. The proximate composition, except the crude ash, of the PRW was similar to that of commercial surimi. The PRW showed white index and similar in the content and in the composition of total amino acid to those of commercial surimi. From the results of sensory evaluation on white index and texture, the heat-induced surimi gel prepared with $5\%$ subsititution of the PRW for bulking agent of commercial surimi was not significantly different compared to that prepared with the original commercial surimi.
Keywords
Cuttle bone; Calcium agent; Surimi wasteawater; Calcium powder of cuttle bone;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Suh, J.S., S.Y. Cho, K.T. Son, H.S. Cho and E.H. Lee. 1995a. Recovery and utilization of proteins and lipids from the washing wastewater in marine manufacture by isoelectric point shifting precipitation method. I. Coagulation treatment for washing wastewater of minced mackerel meat. Kor. J. Biotechnol. Bioeng., 10, 1-8   DOI
2 Suh, J.S., S.Y. Cho, K.T. Son and E.H. Lee. 1995b. Recovery and utilization of proteins and lipids from the washing wastewater in marine manufacture by isoelect ic point shifting precipitation method. 2. Utilization of the recovered lipids as the material for a processed food. Bull. Kor. Fish. Soc., 28, 157-162
3 Suh, J.S., S.Y. Cho, K.T. Son, J.S. Kim and E.H. Lee. 1994. Recovery and utilization of proteins and lipids from the washing wastewater in marine manufacture by isoelectric point shifting precipitation method. 2. Utilization of the recovered proteins as the material of a processed food. Bull. Kor. Fish. Soc., 27, 495-500
4 Tsutagawa, Y., Hosogai, Y. and Kawai, 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J. Food Hyg. Soc. Jap., 34, 315-318
5 Cho, Y.S., E.H. Lee and J.H. Ha. 1984. Studies on improving the quality of sardine sausage. 2. Processing conditions of frozen sardine meat paste and quality stability during frozen storage. J. Kor. Soc. Food Nutr., 13, 143-148
6 Hall, G.M. 1997. Fish Processing Technology. Blackie Academic & Professional, New York, pp 74-90
7 Laemmli, U.K. 1970. Cleavage of stryctural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680-685   DOI   ScienceOn
8 Larmond, E. 1973. Methods for sensory evaluation of foods. Canada Dept. of Agriculture., Canada, pp. 67-92
9 MOE (Ministry of Enviroment). 2000. Standard Methods for the Examination of Water and Wastewater. MOE Publisher, Seoul, pp. 157-161
10 Lee, C.M. and T.C. Lanier. 1992. Surimi Technology. Marcel Dekker, Inc., pp. 296-297
11 MOSW01. 1960. Guide to experiment of sanitary infection. Ill. Volatile basic nitrogen. Kenpakusha. Tokyo, pp. 30- 32
12 Niki, H., T. Kato, E. Deya and S. Igarashi. Recovery of protein from effluent of fish meat in producing surimi and utilization of recovered protein. Bull. Jap. Soc. Sci. Fish., 5 I, 959-964
13 Okada, M. 1964. Effect of washing on the jelly forming ability of fish meat. Bull. Jap. Soc. Sci. Fish., 30, 255-261   DOI
14 Park, C.Y. and S.H. Chung. 1987. Study on the recovery of protein involved in fish waste water. J. Kor. Waste Pollut. Res. Cont., 3, 63-68
15 Park, Y.H., Kim, S.B. and Chang, D.S. 1995. Seafood Processing and Utilization. Hyngsul Publish Co., Seoul, pp. 201-207
16 Cho, M.L., M.S. Heu and J.S. Kim. 2001. Food component characteristics of cuttle bone as a mineral source. J. Kor. Fish. Soc., 34, 478-482
17 Ahn, C.B. and E.H. Lee. 1992. Utilization of chitin prepared from the shellfish crust. I. Functional properties of chitin, chitosan and microcrystalline chitin. Bull. Kor. Fish. Soc., 25, 45-50
18 AOAC. 1990. Official Method of Analysis. 12th ed. Assoc. Offic. Analytical Chemists, Washington, D.C., pp. 69-74