Concentration of Protein from the Wash Water of Red Meat Fish by Ultrafiltration Membrane

Abstract

The concentration of protein from water in frozen surimi manufacturing process from red meat fish, was examined by ultrafiltration memberane system.
After suspended matters and fats in the wash water were separated by centrifugation for pretreatment, sample volume was reduced by ultrafiltration (UF) bench scale test unit to 1/10 by volume under following conditions, memberane: tubular-type cellulose acetate memberane, effective membrane area: 0.18m², operating pressure: 0.49 MPa, feed temperature: below 10°C, feed flow rate: 1.8l/min.
The results showed that about 90% of protain in the feed was concentrated, and protein recovery was independent of primary protein concentration in the feed.
Protein content in the total solids of the sample solution was increased by memberane process to 90% in the comcentrated solution, and 50% in the feed solution. Such increment showed that selective permeation of low molecular weight matters had occured.