PHYSICOCHEMICAL CHARACTERIZATION OF RAW FISH AND STICKWATER FROM FISH-MEAL PRODUCTION

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dc.contributor.authorDELVALLE, JM
dc.contributor.authorAGUILERA, JM
dc.date.accessioned2025-01-23T19:22:55Z
dc.date.available2025-01-23T19:22:55Z
dc.date.issued1991
dc.description.abstractChemical and microbiological properties of raw fish (RF) and chemical properties of stickwater (SW) samples were studied as a function of the staleness level of the fish. As time elapsed from fish capture increased, the microbial count in RF, volatile nitrogen content in RF and SW, and dissolved solids and dissolved protein in SW, increased. The apparent viscosity of SW increased as the temperature decreased and as the dry solids or suspended matter content increased. The size distribution of suspended particles in SW depended on the sample preparation technique, method used to measure particle size and whether the size distribution was expressed in terms of the weight or population of fractions. The average size (by weight) of suspended solids in SW was 2.5-mu-m as estimated by electronic counting. The solubility of protein in SW decreased when acid or alkali were added or thermal treatment (1 h at 90-degrees-C) applied. A minimal solubility point occurred near pH 5. The molecular weight of most dissolved proteins in SF was 3 kD. SF also contained a small proportion of 67 kD proteins. The significance of this basic characterisation study for the selection of improved processes for stickwater recovery is discussed.
dc.fuente.origenWOS
dc.identifier.issn0022-5142
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/99129
dc.identifier.wosidWOS:A1991FF41100013
dc.issue.numero3
dc.language.isoen
dc.pagina.final441
dc.pagina.inicio429
dc.revistaJournal of the science of food and agriculture
dc.rightsacceso restringido
dc.subjectFISH
dc.subjectFISH MEAL
dc.subjectSTICKWATER
dc.subjectBIOCHEMICAL DETERIORATION
dc.subjectPHYSICOCHEMICAL CHARACTERIZATION
dc.subjectPROTEIN RECOVERY
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titlePHYSICOCHEMICAL CHARACTERIZATION OF RAW FISH AND STICKWATER FROM FISH-MEAL PRODUCTION
dc.typeartículo
dc.volumen54
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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