|Pedersen, L -|
|Smiley, S -|
Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 1, 2011
Publication Date: January 9, 2012
Repository URL: http://handle.nal.usda.gov/10113/55564
Citation: Stine, J.J., Pedersen, L., Smiley, S., Bechtel, P.J. 2012. Recovery and utilization of protein derived from surimi wash-water. Journal of Food Quality. DOI: 10.1111/j.1745-4557.2011.00424.x. Interpretive Summary: In 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 waste water. Membrane filtration is a promising option for the concentration of waste water. This study was conducted to determine the recovery and characterize the material recovered from surimi wash-water. 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.
Technical 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 wash-water 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 (MC) and control surimi samples were analyzed for proximate composition, lipid oxidation, color, SDS gel electrophoresis, amino acid (AA) and mineral analysis. MC, MC plus surimi, and control surimi were monitored for 180 days of storage at -20°C. The MC had significantly higher moisture and lipid, but lower protein content than surimi. As determined by SDS-PAGE, MC proteins displayed a greater amount of lower molecular weight molecules compared with surimi. The AA profile was comparable to control surimi and the recovered MC proteins had similar nutritional values to that of surimi.