FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 127-131.doi: 10.7506/spkx1002-6630-201224026

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Optimization of Ultrasonic Emulsification for the Degreasing of Fish Skin

LI Ye1,MA Liang1,2,ZHANG Yu-hao1,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;2. National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China;3. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400716, China
  • Received:2011-10-20 Revised:2012-11-30 Online:2012-12-25 Published:2012-12-12
  • Contact: Ye LI E-mail:lyxndx@126.com

Abstract:

Ultrasonic emulsification was used to degrease Basa fish skin. In the degreasing process, the operating parameters degreasing agent type and concentration, ultrasonic treatment time and solid-to-liquid ratio were investigated. Surfactant NP-10 was found to be the most effective agent for degreasing fish skin. The optimum conditions for degreasing fish skin were established as follows: 1% NP-10 solution as a degreasing agent at a solid-to-solvent ratio of 1:5.5 (g/mL) and ultrasonic treatment at a power density of 2.22 × 104 W/m3 for 3 h. Under these conditions, the degreasing efficiency and collagen loss rate of fish skin were 2.59% and 5.32%, respectively.

Key words: Basa fish skin, degreasing rate, collagen

CLC Number: