Surimi making requires a large amount of fresh water during the washing process; this ranges from 10 to 20 times the weight of the deboned meat, depending on the species, condition of fish, and extent of cleaning required. Currently, all the water used during the surimi process is discharged as wastewater. This is of concern because the wastewater contains an average of 3.4 g of protein per liter
Cryoprotectants — Surimi After recovery
Figure 3. Material balance of surimi manufacturing process. M, myofibrillar proteins; S, sarcoplasmic proteins. Source: Ref. 11.
(0.34%). About 80% of the protein present in the wastewater is water soluble. The total protein lost accounts for approximately 30% of the deboned meat weight (12) and varies from plant to plant, depending on the amount of water used and the number of washing cycles employed. The wastewater generated from the shore plants must be treated to reduce its biological oxygen demand (BOD) level before being discharged.
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