NC State University, Department of Food, Bioprocessing and Nutrition Sciences and Industry Consultant
Prof. Tyre Lanier is a fellow of the Institute of Food Technology and a faculty member at NC State University in the department of Food, Bioprocessing and Nutrition Sciences for almost forty years. During this time his laboratory, including numerous graduate students, visiting scientists, and other scholars, have conducted funded research and published/presented scientific reports on muscle and other protein technology, chemistry and functionality. His research funding, which has come from several governmental as well as industry sources, has been primarily in the area of properties of fish muscle protein, but also has included work in the science relating to food functionality of poultry, meat, and plant proteins.
Recovering Soluble Protein Lost in Surimi Processing: enhanced surimi yield and reduced effluent BOD
Surimi is manufactured by freshwater leaching of minced raw fish meat; it is a refining process that isolates primarily the myofibrillar proteins. Much of the stroma (insoluble) protein (3-5% of total protein) is physically removed by a refiner (screen) while the majority of the water soluble proteins (sarcoplasmic; up to 40% of total protein) is lost with the effluent after dewatering the surimi by screwpress and/or decanter centrifuge. A small percentage of the myofibrillar proteins are also solubilized during leaching. These soluble proteins thus represent a yield loss of up to 40% or more of the total meat protein, simultaneously impacting the BOD of the effluent which is an environmental concern. A pH shift process, patented over a decade ago, can precipitate much of this protein, but the small size of the precipitated flocs has made removal by screening or centrifuge difficult. A new method of concentrating and enlarging the protein flocs has been developed which thus insures higher surimi yields and lower effluent BOD, which can greatly enhance the bottom line for surimi processors world wide.