Effect of Agitation on the Extraction of Water Soluble Protein from Chopped Fish Meat

Abstract

The effect of agitation on extraction in the washing-out process of frozen "surimi" manufacture was studied. The rate of extraction of water soluble protein from the chopped meat of Alaska pollack in a batchwise stirred tank was measured. Some fish were stored in ice before use, but the other were stored in a freezer. The experimental results were analyzed by use of a mathematical model, which relates the film coefficient of mass-transfer to the degree of extraction. In making the model, the sizes of chopped meat particles were assumed to obey Rosin-Rammler distribution. It was found that the effect of agitation on the film coefficient of mass-transfer was remarkable in the region with agitating speed over 100-150rpm, but not in that with less agitating speed.