Surimi wash water treatment by chitosan-alginate complexes

Selmer-Oslen and others, 1996; Dyrset and others, 1998), tofu manufacturing (Jun
and others, 1994) and in the processing of poultry (Bough and others, 1975),
seafood (Savant, 2001; Savant and Tones, 2003; No and Meyers, 1989b; Meyers
and Chen, 1985; Shahidi and others, 1999; Shahidi and Synowiecki, 1991;
Guerrero and others, 1998), wine (Lalov and others, 2000) and vegetables (Bough,
1975; Moore and others, 1987). Complexation of chitosan with pectin, carrageenan
or alginate yielded better protein adsorption and higher turbidity reduction than
chitosan alone, and was suggested as an alternative for treating protein-containing
food processing streams (Savant, 2001; Savant and Tones, 2003).
Chitosan at 30 mgIL reduced suspended solids in meat processing
wastewater up to 89%, and at 10 mgIL reduced by 98% the suspended solids in
shrimp processing wastewater (Bough, 1976). Percent reduction of total solids in
cheese whey reached 89% when treated for 1 hour with 53 mg chitosanlL cheese
whey and increased to 92% when the reaction time was increased to 3 h (Bough
and Landes, 1976). Complexation of chitosan with polyanions (alginate, pectin, and
carrageenan) at 30 mg complex/L whey reduced its turbidity by 40-43% after
1 hour treatment which further increased to a 65-72% turbidity reduction after 39
hrs. A lower complex concentration (10 mg/L) reduced turbidity only by 35-39%
after 1 h and 61-64% after 39 h. The protein adsorption was 71% when cheese
whey was treated with 30 mg complex/L for 39 h (Savant and Tones, 2000). For
tofu waste water, 300 mg chitosanfL showed significantly increased turbidity
reduction when reaction time increased from 0.5 to 3 h (Jun and others, 1994).
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