Surimi wash water treatment by chitosan-alginate complexes
Surimi wash water treatment by chitosan-alginate complexes
Surimi wash water treatment by chitosan-alginate complexes
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TABLE<br />
LIST OF TABLES<br />
PAGE<br />
1. Applications of chitin, <strong>chitosan</strong> and their derivatives ................................. 19<br />
2. Chitosan effectiveness in recovering suspended food processing<br />
solids.......................................................................................... 24<br />
3. Effect of time and Chi-Aig concentration on SWW protein<br />
adsorption.......................................................................................... 41<br />
4. Effect of time and Chi-AIg concentration on turbidity reduction ............... 41<br />
5. Normalization of selected FTIR peak areas for samples of SWW<br />
recovered at different Chi-Aig concentrations and time ............................. 46<br />
6. Chitosan sample specification..................................................................... 52<br />
7. Effect of <strong>chitosan</strong> complexation on SWW protein adsorption ................... 55<br />
8. Chitosan type and concentration effects on SWW protein<br />
adsorption <strong>by</strong> <strong>chitosan</strong> <strong>alginate</strong> (Chi-Aig) <strong>complexes</strong> prepared at<br />
mixingratio of 0.2 ....................................................................................... 58<br />
9. Chitosan type and concentration effects on SWW turbidity<br />
reduction <strong>by</strong> <strong>chitosan</strong> <strong>alginate</strong> (Chi-Aig) <strong>complexes</strong> prepared at<br />
mixingratio of 0.2....................................................................................... 58<br />
10. Normalization of selected FTIR peak areas for samples of SWW<br />
protein recovered using <strong>chitosan</strong> <strong>alginate</strong> (Chi-Aig) <strong>complexes</strong><br />
prepared at mixing ratio of 0.2.................................................................... 60<br />
11. Experimental diets ...................................................................................... 76<br />
12. Wet basis percentage composition of surimi <strong>wash</strong> <strong>water</strong> (SWW)<br />
pellets P1 and P2 and comparison with protein sources in<br />
commercialfeed .......................................................................................... 80<br />
ix