Semi-commercial Production of Seasoning from Fish Scraps

Producton of Seasoning from Fish Scraps Part IV

Abstract

Semi-commercial production of seasonings from fish scraps was investigated using a test plant equipped with a digestion tank of fish scraps, a fermentation tank of digested fish scraps, a filter press etc. The apparatus especially designed for the process worked satisfactorily: As compared with laboratory experiments, the enzymatic digestion time decreased considerably. Fermentation of the digested fish scraps with bran-koji (40% in weight) at 40°C resulted in very effective removal of fishy odor and improved the flavor. Press filtration was effective for the separation of seasoning from the fermented digests. There was no distinction in the quality of the seasonings obtained between the intermediate plant-scale production and the laboratory-scale production. It is concluded from this semi-industrial experiment that the industrial production of seasonings from fish scraps is very practicable.