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Comprehensive utilization method of tuna leftovers

A technology of tuna and leftovers, which is applied in the field of food processing, can solve problems such as unreasonable utilization of tuna leftovers, achieve considerable economic value, reduce production costs, and stabilize feed quality

Inactive Publication Date: 2015-02-11
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for the comprehensive utilization of tuna leftovers, to improve the utilization efficiency of tuna leftovers, and to solve the problem of unreasonable utilization of tuna leftovers at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The method for comprehensive utilization of the tuna leftovers:

[0022] (1) Add water to the tuna leftovers at a ratio of 1:1, adjust the pH to 7.5, add 0.5% trypsin in the dry mass of the tuna leftovers, hydrolyze at 50°C until the fish meat is separated from the fish bones, separate the lower layer of fish bones, and the upper layer The liquid is a hydrolyzate;

[0023] (2) Wash the fish bones and dry them, and the yield is 7.6% of the dry mass of tuna leftovers;

[0024] (3) Centrifuge the hydrolyzate at 4000r / m for 20 minutes to obtain the supernatant and precipitate, the precipitate is mainly protein and its hydrolyzate, dry the precipitate, and the calculated yield is 67.5% of the dry mass of tuna leftovers;

[0025] (4) Concentrate and separate the supernatant to obtain an oil phase and an aqueous phase, spray dry the aqueous phase to obtain a water-soluble protein hydrolyzate, and the yield is 18.8% of the dry mass of tuna leftovers;

[0026] (5) The main com...

Embodiment 2

[0028] The method for comprehensive utilization of the tuna leftovers:

[0029] (1) Add water to the tuna leftovers at a ratio of 1:3, adjust the pH to 8.5, add 0.1% trypsin in the dry mass of the tuna leftovers, hydrolyze at 65°C until the fish meat is separated from the fish bones, and the fish bones and Hydrolyzate;

[0030] (2) Wash the fish bones and refrigerate the fish bones, the yield of which is 8.2% of the dry mass of tuna leftovers;

[0031] (3) Centrifuge the hydrolyzate at 3000r / m for 45 minutes to obtain supernatant and precipitate, the precipitate is mainly protein and its hydrolyzate, dry the precipitate, and the yield is 69.3% of the dry mass of tuna leftovers;

[0032] (4) Concentrate and separate the supernatant to obtain oil phase and water phase, spray dry the water phase to obtain water-soluble protein hydrolyzate, including peptone, peptone, polypeptide, oligopeptide, amino acid, etc., the yield of which is tuna 16.1% of the dry mass of scraps;

[003...

Embodiment 3

[0035] The method of comprehensive utilization of described tuna leftovers is:

[0036] (1) Add water to the tuna scraps, and the ratio of tuna scraps to water is 1:1.5, adjust the pH to 8.5, add 0.3% trypsin to the scraps, hydrolyze at 50°C for 10 minutes, and then add tuna to the water The leftovers are further hydrolyzed to separate the fish meat from the fish bones to obtain the fish bones and the first hydrolyzate;

[0037] (2) Wash the above-mentioned fish bones, dry the fish bones, and the yield is 8.4% of the total dry mass of tuna leftovers;

[0038] (3) Continue to hydrolyze the first hydrolyzate at 50°C until the pH drops below 6.5, add animal proteolytic enzymes of 0.2% of the total dry mass of the above-mentioned tuna leftovers, adjust the pH value, and continue to hydrolyze at 50°C for 1 to 3 hours to obtain Second hydrolyzate, centrifuge the second hydrolyzate at 3000r / m for 45 minutes to obtain supernatant and precipitate, the precipitate is mainly protein and...

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Abstract

The invention relates to a comprehensive utilization method of tuna leftovers to solve the problem that existing tuna leftovers cannot be comprehensively utilized. The method comprises the following steps: carrying out enzymolysis on tuna leftovers by virtue of alkaline protease until fish is separated from fine bones; separating out fish bones on the lower layer, wherein upper liquid is hydrolysate; separating out sediments and supernate after centrifuging the hydrolysate, wherein the sediments are protein and hydrolysate thereof; and separating an oil phase from a water phase in the supernate, wherein the oil phase mainly is a tuna fat substance; and the water phase mainly is protein hydrolysate. The separated fish bones, protein, and hydrolysate and fish oil thereof can be respectively applied to production and processing of collagen, gelatin, fish meal and the like, and the economic benefits of fish product processing enterprises are improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for comprehensive utilization of tuna leftovers. Background technique [0002] The output of tuna is very large, most of which are used for processing canned goods. In Zhoushan alone, about 200,000 tons of tuna are used for processed canned food every year. During the canning of tuna, a large amount of waste is produced, mainly head, skin, bone and red meat. Special mention should be made of "red meat". Tuna contains a lot of red meat, and these red meat should be removed when processing cans. Therefore, tuna leftovers contain a lot of red tuna meat, which is high-quality protein. [0003] At present, the processing method of fish product production enterprises for fish scraps is to mix them together to produce fish meal, which is used for feed production. Because fish product manufacturers do not only have one kind of fish scraps, they often produce many ki...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 丁伟璐陈小娥方旭波
Owner ZHEJIANG OCEAN UNIV
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