Recovery and Utilization of Protein Derived From Surimi Wash‐water

Abstract

Surimi processors are committed to improve utilization of seafood resources, increase productivity and reduce organic matter discharged into the environment. The object of this study was to recover protein from pollock surimi processing washwater using membrane filtration and characterize properties of the recovered material. A pilot unit equipped with membrane elements concentrated protein from the surimi wash-water. Membrane concentrate and control surimi samples were analyzed for proximate composition, lipid oxidation, color, sodium dodecyl sulfate gel electrophoresis, amino acids and minerals. Membrane concentrate, membrane concentrate plus surimi and control surimi were monitored for 180 days of storage at -20C. The membrane concentrate had significantly higher moisture and lipid, but lower protein content than surimi. As determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis, membrane concentrate proteins displayed a greater amount of lower molar mass molecules compared with surimi. The amino acid profile was comparable to control surimi and the recovered membrane concentrate proteins had similar nutritional values to that of surimi. The results indicate that the addition of 5% membrane concentrate to surimi will not adversely affect the storage at -20C and that the recovered wash-water protein could be used to obtain a fish protein ingredient or added back at a low percentage to surimi products. PRACTICAL APPLICATIONSIn order to increase productivity and improve utilization of seafood resources, surimi processors are looking into alternative technologies to recover proteins and other material from the wastewater. Membrane filtration is a promising option for the concentration of wastewater. This study was conducted to determine the recovery and characterize the material recovered from surimi wash-water using a commercial membrane filtration unit. It was demonstrated that the recoverable material is nutritionally similar to the final surimi product and that the overall yield can be increased using membrane technology. In addition to the benefit of recovering protein, the membrane filtration can reduce the amount of material in the waste stream. Journal of Food Quality ISSN 1745-4557RECOVERY OF PROTEIN FROM SURIMI WASH-WATER J.J. STINE ET AL.

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

“…Analysis of proximate composition of material recovered from surimi processing waste streams indicated moisture making up that majority of the recovered solid at 86.70%, followed by protein at 14.21% (Stine et al., ). Wibowo et al.…”

Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

“…Therefore, it is essential to find out new efficient technologies for these by-products, with environmentally sound procedures requiring low energy consumption (Dumay et al , 2008; Stine et al , 2012). …”

“…The recovery of proteins may potentially improve yield beyond recycle the water from surimi obtaining processes (Lin et al , 1995) and them added back at a low percentage to surimi products (Stine et al , 2012). Numerous studies have been published on recovering proteins from surimi process (Bourtoom et al , 2009; Dumay et al , 2008; Lin et al , 1995; Rawdkuen et al , 2009; Sanmartín et al , 2009; Stine et al , 2012; Velazquez et al , 2007).…”

“…Numerous studies have been published on recovering proteins from surimi process (Bourtoom et al , 2009; Dumay et al , 2008; Lin et al , 1995; Rawdkuen et al , 2009; Sanmartín et al , 2009; Stine et al , 2012; Velazquez et al , 2007). …”

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

“…A well-known example is the wash water from surimi production. Stine et al [13] showed that proteins in such wastewater could be recovered and added back to the surimi without affecting the end-product quality. Another type of product which, during production, generates large amount of liquid waste is the marinated herring, a traditional Scandinavian product.…”