Protein removal from fish mince washwater using ohmic heating
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Publication Details
Author list: Kanjanapongkul K., Yoovidhya T., Tia S., Wongsa-Ngasri P.
Publisher: Prince of Songkla University
Publication year: 2008
Journal: Songklanakarin Journal of Science and Technology (SJST) (0125-3395)
Volume number: 30
Issue number: 3
Start page: 413
End page: 419
Number of pages: 7
ISSN: 0125-3395
Languages: English-Great Britain (EN-GB)
Abstract
A static ohmic heating system was developed to remove protein from fish mince (threadfin bream) washwater collected from a surimi production plant in order to improve water quality. The samples were heated under different electric field strengths (EPS, 20,25, and 30 V/cm) until reaching the desired temperature (50, 60, and 70ฐC), and further held at that temperature for a certain time (0, 15, and 30 minutes). Heating the samples to 70ฐC resulted in a better protein removal when compared to 50 and 60ฐC. After heating to 70ฐC, the samples were centrifuged. The analysis of the supernatant obtained shows the reduction of protein, COD, BOD, TS, and TDS to 42%, 25%, 23%, 44%, and 61%, respectively. The electrical conductivity of the samples showed a linear relationship with temperature and the temperature demonstrated a parabolic relationship with heating time. EPS and holding time have no significant effect on protein removal.
Keywords
Ohmic heating, Protein, Surimi, Wash-water, Waste recovery
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