Surimi Wash Water Research Articles

Evaluation of two types of ingredients from marine fish rest raw materials in broiler diets: effects on live performance and meat lipid composition

The current study investigated the effect of incorporating two ingredients derived from different types of marine fish rest raw materials in the diet of broiler chickens on live performance, carcass yield, muscle fatty acid ( FA ) composition, lipid peroxidation products, and blood metabolites. A total of ninety (n = 90), one-day-old Cobb chicks were fed a corn-soybean meal-based diet with no marine rest raw material ( Control ), 5% deboned Pacific hake meal ( Diet 1 ), or 5% Pacific surimi washwater meal ( Diet 2 ) for 42 d (30 birds per treatment kept in 6 replicate pens with 5 chicks per pen). For bird performance (feed consumption, weight gain), each replicate pen was considered as the experimental unit. For determining yield, blood metabolites, and lipid analysis, one bird collected from each replicate is considered as the experimental unit. Bodyweight gain and feed:gain were determined at the starter (1–10), grower (11–21), and finisher (22–42) phases. For all response variables, the effects of Control vs. Diet 1 and Diet 2 were compared separately using analysis of variance. P values were considered significant at ≤0.05. No difference was observed in the body weight gain and feed:gain at day 10 ( P > 0.05). At day 21, Diet 1 and Diet 2 birds were higher in body weight than Control ( P < 0.05). At day 42, Diet 1 birds were highest in body weight (3,018 g) when compared to Control (2,728 g) ( P < 0.05) and was not different from Diet 2 (2,912 g) ( P > 0.05). Overall, feed:gain was lowest in Diet 2 (1.52) ( P < 0.05) and was not different from Diet 1. A 2 to 5-fold increase in n-3 FA was observed in the breast and thigh muscle of Diet 1 and Diet 2 compared to Control ( P < 0.05). Docosahexaenoic acid ( DHA , 22:6 n-3) was the major long chain FA in the breast and thigh muscle and addition of marine rest raw material led to >10-fold increase in the breast and thigh muscle DHA in Diet 1 and Diet 2 when compared to Control ( P < 0.05). The total lipid content of thigh muscle was lower in Diet 1 and Diet 2 compared to Control ( P < 0.05). No difference was observed in the total lipid content of breast muscle ( P > 0.05). The relative organ weight and yield of breast and thigh muscles were not different among the three treatments ( P > 0.05). No difference was observed in moisture and cholesterol content in breast and thigh muscles ( P > 0.05). Blood cholesterol was lower in Diet 1 than Control ( P < 0.05). Lipid peroxidation products measured as thiobarbituric acid reactive substances ( TBARS ) were lower in the breast muscle of Diet 1 and Diet 2 compared to Control ( P < 0.05). However, no effect of diet on thigh muscle TBARS was observed ( P > 0.05). As consumer demands for n-3 FA-rich poultry products are on the rise, products derived from marine rest raw materials may serve as feed supplement that could be used in broiler chicken diets for enriching edible tissues with n-3 FA while increasing bird live performance and promoting ecological poultry production.

Fouling Weight Quantification in Antibacterial Polymeric Membrane During Protein Washwater Ultrafiltration–Synergetic Effects of Silver Nanoparticles and Chitosan

Controlling biofouling caused by bacterial growth onto the membrane surface and pores is essential when dealing with protein-based solutes to reduce cost and environmental impacts. Thus, this study was carried out to determine the effect of silver nanoparticles on fouling occurrence during surimi wash water ultrafiltration. Silver nanoparticles and chitosan were chosen as a bacteria inhibitor due to its remarkable antibacterial properties. The fouling weight represented the number of foulants attached to the membrane. These experiments were conducted by using the native PES membrane in comparison with the PES-Ag membrane, PES-Chitosan membrane, and PES-Ag-Chitosan membrane at a controlled condition where surimi wash water applied as a model protein. Foulant weight was significantly reduced by 56% for the PES-Ag-Chitosan membrane as compared to other membranes. It also indicates that silver nanoparticles and chitosan have the synergistic effect in overcoming the fouling contributed by both solutes depositions and bacterial growth as the total fouling weight of PES-Ag-chitosan is reduced almost 53% and 50% as compared to employing only chitosan and only silver nanoparticles, respectively.

Minimizing flux decline in surimi wash water ultrafiltration for protein recovery

Minimizing flux decline in surimi wash water ultrafiltration for protein recovery

Recovery Method for Surimi Wash-water Protein by pH Shift and Heat Treatment

Recovery Method for Surimi Wash-water Protein by pH Shift and Heat Treatment

Antioxidant Activity of Enzymatic Hydrolysate Derived From Hairtail Surimi Wash Water Using an Immobilized Chymotrypsin-Trypsin Column Reactor

In this study, a column reactor filled with immobilized chymotrypsin–trypsin (I-CT) was used to prepare antioxidant peptides from hairtail surimi wash water. At the optimum reaction temperature (30C), when residence time is 5 min (flow rate is 3 mL/min), the conversion rate of the I-CT column enzymatic reactor could be maintained above 60%. The half-life of the column reactor was in excess of 6 h. At 30C, when residence time is 15 min (flow rate is 1 mL/min), the antioxidant capacity of the resulting enzymatic hydrolysate was the highest (1.59 mmol/L FeSO4 equivalent) and the product conversion rate was 67.0%. Tricine–sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis showed that the main ingredients of enzymatic hydrolysate were low-molecular-weight peptides (<4 kDa). Practical Applications In order to fully utilized protein resources, it is necessary to develop an effective approach to recover protein in the surimi wash water. To this end, a practical method by using a column reactor filled with immobilized chymotrypsin–trypsin developed in our laboratory was established. The hydrolysates obtained by this method may be used as ingredients of functional foods due to their antioxidant activity.

Fouling Evaluation for Ultrafiltration of Protein-based Washwater: A Resistance-in-series Model Approach

A comprehensive understanding of fouling mechanisms throughout the separation system process is crucial in designing a desired bio-separation system. In this research, we have adopted a resistance-in-series model to determine magnitude of four major resistances that govern in fouling mechanisms namely membrane hydraulic (Rm), adsorption (Rad), pore plugging(Rpp) and cake formation (Rc) resistances. The experiments were conducted using a tubular ultrafiltration Polyvinylidene (PVDF) membrane with surimi wash water as model protein-solution. Two main operating parameters of trans-membrane pressure (TMP) and cross-flow velocity (CFV) were chosen to study the effects of operating conditions towards fouling mechanisms evaluated using resistance-in-series model. The resistance magnitudes were in the following sequence: Rpp &gt;Rad &gt; Rc &gt; Rm. The growth kinetics of each phase on resistances and the kinetic constants represent the extent of flux drop were quantified. Permeate obtained from the filtration process produced the clarified washwater with satisfactory quality physically and physico-chemically based water on national water quality standards.

RECOVERY ENZIM KATEPSIN DARI LIMBAH CAIR SURIMI

Surimi processing waste liquid that still contains high sarcoplasmic proteins that can still be used, one of which is an cathepsin enzyme. The purpose of the study was to determine the parameters of pH and temperature in recovery of enzyme cathepsin from surimi wastewater. The results showed that the best recovery of cathepsin enzyme is obtained at pre-treated pH 5 and heating at a temperature of 60 °C. In these conditions, cathepsin enzyme has a specific activity 17.90 U / mg and a multiple of 117 times the purity of surimi wash water. Keywords: cathepsin, enzyme recovery, pH, surimi wastewater, temperature

Preparation and characterization of asymmetric ultrafiltration membrane for effective recovery of proteases from surimi wash water

The wash water generated from the surimi processing industry contains a large amount of proteases which are widely used in the food and biotechnology industries. Asymmetric polysulfone and polyethersulfone ultrafiltration (PSf-UF and PES-UF) membranes with three different polymer concentrations were screened for their abilities to recover proteases from surimi wash water. Inhouse fabricated membranes were prepared via a simple dry/wet phase inversion technique and were characterized in terms of permeability coefficient, membrane morphology and molecular weight cut-off (MWCO). The ability of the UF membranes to remove commercial proteases was tested at various pressures (up to 10 bars). The membrane with the best performance, 15 wt-% PSf-UF, was further tested with actual surimi wash water. The effect of the pH of the feed solution (4 to 8) in the pre-treatment stage was also evaluated to recover the highest amount of proteases. The highest retention of protease was 96% with a flux of 25.6 L/(m2·h) which was achieved with the 15 wt-% PSf-UF membrane.

Influence of pH, NaCl and pre‐incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

SummaryMaillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w/v) heated at 95 °C for 2–12 h. The effects of pH, NaCl and pre‐incubation of SWW on the Maillard reaction and antioxidant capacity of MRPs were investigated. The antioxidative capacity of MRPs was determined by measuring free DPPH° radical scavenging activity and reducing power. The highest colour intensity (OD420) as well as antioxidative capacity was noted in the reaction mixture containing fructose at pH 9.0. The addition of NaCl (0.5–2.5%w/v) caused reduction in browning intensity but enhanced antioxidative capacity of the MRPs. Pre‐incubation of SWW at 45 °C for 4 h decreased soluble protein but increased the Maillard reaction and antioxidative capacity of MRPs. A positive effect of salt or pre‐incubation of SWW on the antioxidative capacity of MRPs was not associated with the soluble protein content in the reaction mixture.

Recovery and characterization of proteins precipitated from surimi wash-water

Abstract The objectives of this study were testing the methodology involved in the recovery of water-soluble proteins from surimi wash-water (SWW) by shifting the pH and organic solvent use, and characterization of the recovered proteins. Water-soluble proteins were recovered from three successive washes in a surimi process; these were: 1.23 ± 0.08, 0.64 ± 0.06 and 0.54 ± 0.05 mg/mL for wash stages I (WS-I), II (WS-II) and III (WS-III), respectively. For WS-I, most of the recovered proteins had a molecular weight (MW) between 23.2 and 71.6 kDa with some traces having less than 23.2 kDa. WS-II and III also had MW between 23.2 and 71.6 kDa; however, at a lower amount. Maximum precipitation from surimi wash-water was obtained at pH 3.5 (66.3 g protein/100 ml SWW). Percentage of precipitation was directly related to temperature. Increasing the organic solvent concentration (10–60 g ethanol/100 g SWW) yielded greater precipitation. The highest precipitation (65.0 g protein/100 mL SWW) was obtained with ethanol concentration of 60 g/100 g SWW. Reaction time for pH shift and organic solvent had little or no significant effect ( p > 0.05) on percentage of precipitation. Minimum solubility of recovered proteins occurred around pH 3.5 and 60 g/100 g of ethanol, an increase in temperature decreased protein solubility.

EFFECT OF PACIFIC WHITING WASH WATER PROTEINS ON ALASKA POLLACK SURIMI GELS

ABSTRACT The objective of this work was to evaluate the effect of adding insoluble proteins recovered from Pacific whiting surimi wash water (SWW) on the mechanical and functional properties of Alaska pollack surimi gels. Insoluble proteins from Pacific whiting SWW were added at 0 (control), 10, 30 or 50 g/kg into Alaska pollack grade FA surimi. Changes on mechanical properties, expressible water (EW) and color attributes were evaluated in pastes and gels. Results obtained showed that texture profile analysis, puncture test and EW parameters increased significantly by increasing the amount of insoluble proteins added. Although slight changes in color attributes were detected, all surimi gels remained in the same color zone. The results obtained suggest that insoluble proteins from Pacific whiting SWW could be used to improve the mechanical properties of Alaska pollack grade FA surimi gels with a minimum effect on color.PRACTICAL APPLICATIONSInsoluble proteins recovered from surimi wash water (SWW) of Pacific whiting added at 10–50 g/kg to Alaska pollack surimi showed no adverse effects on their textural properties (hardness, fracturability, springiness and chewiness) and slight changes on color attributes. The results obtained suggest that it is feasible the use of insoluble proteins recovered from SWW of Pacific whiting in Alaska pollack surimi. Therefore, a double target is obtained: the preservation of environment and an increase in the yield of surimi processing without negative effects on texture.

EFFECT OF RECOVERED SOLUBLE PROTEINS FROM PACIFIC WHITING SURIMI WASH WATER ON THE FUNCTIONAL AND MECHANICAL PROPERTIES OF ALASKA POLLOCK SURIMI GRADE FAEFECTO DE LAADICIÓN DE PROTEÍNAS SOLUBLES RECUPERADAS DELAGUA DE LAVADO DE SURIMI DE PACIFIC WHITING SOBRE LAS PROPIEDADES FUNCIONALES Y MECÁNICAS DE SURIMI DE ALASKA POLLOCK GRADO FA

Soluble proteins from surimi wash water (SWW) can be insolubilized by complexing with chitosan-alginate allowing its recovery and the reduction of the organic matter in the processing water discharged from surimi processing plants. The objective of this work was to evaluate the effect of adding soluble proteins recovered from Pacific whiting SWW on the mechanical and functional properties of commercial Alaska Pollock surimi grade FA. Levels evaluated were 0 (control), 10, 30 and 50 g insolubilized SWW solids/kg Alaska Pollock grade FA surimi. The mechanical and functional properties of Alaska Pollock surimi pastes and gels were characterized by texture profile analysis (TPA), puncture test, expressible water (EW) and color attributes. TPA and puncture test parameters increased significantly (P≤0.05) when 10–30 g/kg of soluble proteins from Pacific whiting SWW were added. EW values increased also, indicating a decrease of the water holding capacity. Color parameters showed that all surimi gels increased in redness, an undesirable effect in the production of Alaska Pollock grade FA surimi. Resumen Las proteínas solubles del agua de lavado del surimi (ALS) pueden ser insolubilizadas por medio de la formación de complejos con quitosano y alginato. Su recuperación por este método permite reducir la materia orgánica en el agua de proceso. El objetivo de este trabajo fue evaluar el efecto de la adición de proteína soluble recuperada del ALS de Pacific whiting sobre las propiedades mecánicas y funcionales de surimi comercial de Alaska Pollock de grado FA. Los niveles de adición evaluados fueron 0 (control), 10, 30 y 50 g sólidos insolubilizados de ALS/kg de surimi de Alaska Pollock de grade FA. Las propiedades mecánicas y funcionales se caracterizaron por medio del análisis de perfil de textura (TPA), prueba de punción, agua extraíble y atributos de color. Los valores de los parámetros de TPA y prueba de punción incrementaron significativamente (P≤0.05) cuando se adicionaron de 10 a 30 g/kg de proteínas solubles de ALS de Pacific whiting. El agua extraíble también se incrementó, indicando un descenso de la capacidad de retención de agua. Los atributos de color indicaron que todos los geles de surimi incrementaron su color rojo, lo cual podría ser desfavorable para la producción de surimi de Alaska Pollock grado FA. Palabras clave: Surimi, agua de lavado de surimi, propiedades mecánicas, Pollock de Alaska

Structure and functional properties of modified threadfin bream sarcoplasmic protein

Surimi wash-water contains up to 30% of protein from fish muscle that is currently underutilized. This paper describes the effect of acetylation, succinylation, trypsin hydrolysis or pre-heating at 55 °C on the emulsification and foaming properties of a threadfin bream sarcoplasmic protein (TBSP) model for wash-water protein. Multiple regression analysis showed that emulsification and foaming characteristics were differentially affected by TBSP surface hydrophobicity ( S 0), solubility in water ( S W) and free amino group (fNH 2) concentration. Emulsification activity index (EAI) for TBSP was most enhanced by succinylation, whereas the foaming capacity (FC) was more effectively extended by trypsin hydrolysis. Structure–function relationships for emulsification were different from those associated with foaming or for ensuring the stability of these food dispersions. This study suggests that surimi wash-water protein functionality can be improved by protein modification. Further strategies may be needed to stabilize fish protein stabilized emulsions and foams.

A Feeding Study to Assess Nutritional Quality and Safety of Surimi Wash Water Proteins Recovered by a Chitosan‐Alginate Complex

Soluble proteins from surimi wash water (SWW) precipitated using a chitosan-alginate (Chi-Alg) complex and recovered by centrifugation were freeze-dried. Analysis showed that SWW proteins (SWWP) had a crude protein content of 73.1% and a high concentration of essential amino acids, for example, 3% histidine, 9.4% lysine, 3.7% methionine, and 5.1% phenylalanine. In a rat-feeding trial, SWWP as a single protein source showed higher (P < 0.05) modified protein efficiency ratio and net protein ratio than the casein control. Blood chemistry analysis revealed no deleterious effect from the full protein substitution or the chitosan in SWWP. Therefore, this preliminary study revealed that proteins recovered from SWW using the Chi-Alg complex could be used in feed formulations. They could be used for food production in countries where regulatory agencies allow the use of chitosan in the production of food ingredients.

Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi

Surimi processors are seeking means to improve the utilization of seafood resources to increase productivity and also in response to the strong public pressure on this industry to reduce the organic matter in processing water discharged into the environment. Insoluble solids (IS) can be recovered from surimi wash water (SWW) by centrifugation. The quality implications of adding 0 (control), 1%, 3% and 5% of solids (SWW-IS) into surimi paste and gels were evaluated by determining their mechanical properties, moisture retention and color. This study showed that adding 1% SWW-IS improved the mechanical properties of Pacific whiting surimi with a minimal effect on color. Higher additions resulted in quality deterioration in mechanical properties and color.

Effect of Plasticizer Type and Concentration on the Properties of Edible Film from Water-Soluble Fish Proteins in Surimi Wash-Water

Edible film made from water-soluble fish proteins present in surimi wash-water were developed based on formulation conditions explored in a previous study. Type and concentration of plasticizer significantly ( p &lt; 0.05) affected the mechanical and barrier properties of the films. Sorbitol (SOR) plasticized films were the most brittle, with the highest tensile strength (TS, 3.14MPa) however its effect on water vapour permeability (WVP) was low (30.41g/mm/m2/d/kPa). In contrast, glycerol (GLY) and polyethylene glycol (PEG) plasticized films exhibited flexible structure despite a low TS (2.13MPa and 1.80MPa, respectively) resulting in higher WVP (125.8g/mm/m2/d/kPa and 89.52g/mm/m2/d/kPa). As plasticizer concentration increased, TS decreased concomitant with an increase in elongation as break (E) and higher WVP. SOR plasticized films, showed higher film solubility (FS) and protein solubility (PS) compared to GLY and PEG plasticized films. Increasing the plasticizer concentration, overall, resulted in both higher FS and PS. The colour of films was more affected by the nature of the plasticizer used than by its concentration.

Effect of chitosan type on protein and water recovery efficiency from surimi wash water treated with chitosan–alginate complexes

Previous research has shown that soluble protein recovery by chitosan (Chi) complexes with polyanions such as alginate (Alg) is more effective than using chitosan alone. In this study, Chi–Alg complexes were used to recover soluble proteins from surimi wash water (SWW) slightly acidified to pH 6. Six Chi samples differing in molecular weight (MW) and degree of deacetylation (DD) were used at 20, 40 and 100 mg/L SWW Chi–Alg complexes prepared with a Chi:Alg mixing ratio previously optimized (MR = 0.2). FTIR analysis of the solids recovered revealed the three characteristic amide bands observed in the same region for untreated SWW confirming protein adsorption by Chi–Alg. The superior effectiveness of Chi complexes was confirmed but differences among chitosan types could not be correlated to MW and DD. Experimental Chi samples with 94%, 93%, 75% and 93% DD and 22, 47, 225 and 3404 × 10 3 Da, respectively, showed 73–76% protein adsorption while a commercial chitosan sample with 84% DD and 3832 × 10 3 Da had 74–83% protein adsorption. An experimental chitosan, SY-1000 with 94% DD and 1.5 × 10 6 Da, showed the highest protein adsorption (79–86%) and turbidity reduction (85–92%) when used at 20 mg/L SWW.

Evaluation as a Feed Ingredient of Surimi Wash Water Protein Recovered Using a Chitosan-Alginate Complex

ABSTRACT Chitosan used for protein recovery from surimi wash water (SWW) appears to work by mechanical entrapment and electrostatic interaction of chitosan amino groups with anionic groups on proteins. Effectiveness is increased by chitosan (Chi) complexation with alginate (Alg). Insoluble solids from SWW (P1) and soluble solids coagulated by Chi-Alg (P2) were recovered by centrifugation and freeze-dried. Protein content of P1 and P2 was 61.4 and 73.1%, respectively. Histidine, lysine, methionine and phenylalanine in the recovered proteins were higher than in commercial feed ingredients. In a rat feeding trial, a casein control and diets formulated with SWW protein at 10% and 15% substitution showed no significant difference (p < 0.05) in protein efficiency ratio. Blood chemistries revealed no deleterious effect of protein substitution or chitosan.

Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water

Edible film from water-soluble fish proteins were developed by casting film solution on leveled trays and effects of pH (9.5, 10.0 and 10.5), heating temperature (60, 70 and 80 °C), and heating time (10, 20 and 30 min) of the film solution on various film properties were determined using Response Surface Methodology (RSM). The impact of pH and heating temperature of film solution was more significant, overall, on the film's properties than heating time. Contour plots of tensile strength and elongation at break was highest at pH of 10.0 at 70 °C (2.75–3.02 MPa) but low in elongation at break (6.35–9.16%), while water vapor permeability and oxygen permeability were at their lowest (58.55–65.96 g mm/m 2 d kPa and 351.33–624.18 cm 3 μm/m 2 d kPa). There was a direct correlation between the films’ and proteins’ solubility on one hand, and heating temperature of film solution on the other, which reversed with change in pH of film solution. Film color was darker and more yellowish with increase in the pH of film solution.

Surimi wash water treatment for protein recovery: effect of chitosan–alginate complex concentration and treatment time on protein adsorption

Chitosan (Chi), a protein recovery agent for the treatment of aqueous food processing streams, appears to work by mechanical entrapment and electrostatic interaction of chitosan amino groups with anionic groups on proteins. Chitosan effectiveness for recovering soluble proteins from surimi wash water (SWW) is increased by complexation with alginate (Alg) and by adjusting complex concentration and treatment time. Flocculation at 20 °C with Chi–Alg at a 0.2 mixing ratio added as 20, 40, 100 and 150 mg/L SWW was aided by 5 min agitation at 130 rpm and then held at the same temperature for 30 min, 1 and 24 h. Turbidity measurements, protein determinations and qualitative FTIR analysis confirmed SWW protein adsorption which depended on Chi–Alg concentration and reaction time while turbidity reduction was affected by concentration only. No differences ( p < 0.05) in protein adsorption were found between 1 and 24 h. Using 100 mg Chi–Alg complex/L SWW for 1 h achieved 83% protein adsorption and 97% turbidity reduction.