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Title: Protein recovered from oyster wash water by ultrafiltration and their utilization as oyster sauce through fermentation
Authors: Chyuan-Yuan Shiau;Tuu-Jyi Chai
Contributors: 國立臺灣海洋大學:食品科學系
Date: 1999-01
Issue Date: 2016-01-20T08:02:27Z
Publisher: Journal of Marine Science and Technology
Abstract: Abstract:The use of ultrafiltration to recover proteins from oyster wash water was found to increase the protein concentration by 18 folds. The concentrations of total suspended solids and chemical oxygen demand in the permeate were reduced by 98 and 47%, respectively. Fermen-tation was a good method to improve the tlavor of the retentate from ultrafiltration. The increase in concentrations of extractive-N, free amino acids and small peptides supported the idea that the fermenta-tion process with Koji (cultured with Aspergillus oryzae) could accelerate the hydrolysis of the recovered protein. The Koji fer-mented juice was made into oyster sauce, which was accepted by the panel as being equivalent in quality to commercial oyster sauces. Recovery of proteins present in oyster wash water could be economi-cally feasible in terms of their potential utilization, as well as the eventual reduction of organic matter in effluent disposal.
Relation: 7(2)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37312
Appears in Collections:[食品科學系] 期刊論文

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