Regeneration of Waste Sauce from Conger Eel, Astroconger myriaster Processing.

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  • KUNIMOTO Masahiko
    Department of Food Science and Technology, Shimonoseki University of Fisheries
  • KAMINISHI Yoshio
    Department of Food Science and Technology, Shimonoseki University of Fisheries
  • SHINOHARA Nobuo
    Food Science Laboratory, Industrial Technology Institute, Yamaguchi Prefectural Government

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  • アナゴ加工時に産生する調味廃液の再生法
  • アナゴ カコウジ ニ サンセイスル チョウミ ハイエキ ノ サイセイホウ

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Abstract

Conger eel (Astroconger myriaster) is prepared with a seasoning sauce prior to broiling or boiling. The sauce is discarded due to contamination by foreign materials and microbiological populations. Plant scale regeneration of the waste sauce was attempted by the combination of pasteurization, hydrolysis, concentration, centrifugation and filtration. Suspended proteins and meat particles were hydrolyzed with proteases to nitrogenous substances and amino acids. Unhydrolyzed solids were removed by centrifugation and filtration. Bacterial and fungal populations were decreased by pasteurization. Microorganism growth was suppressed by concentrating the dry matter to 45% along with the addition of sodium chloride up to a final concentration of 15% by weight. Recycling of waste sauce provided a regenerated seasoning sauce acceptable for conger eel processing and a reduction in the burden of waste water treatment.

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