Production of organic acids and amino acids from fish meat by sub-critical water hydrolysis

摘要: Fish meat was easily liquefied by hydrolysis under subcritical conditions without oxidants, and aqueous phase water-insoluble containing oil fat-like solid were formed. Lactic acid found in the raw fish (about 0.03 g/g-dry meat) stable up to reaction temperature 513 K (3.35 MPa). Pyroglutamic produced with a yield of 0.095 kg/kg dry 30 min at 553 (6.42 Amino acids such as cystine, alanine, glycine, leucine range 513-623 maximum peak 543 K. Amounts 5 (5.51 MPa) 0.024, 0.013, 0. 009, 0.004 meat, respectively. The extracted hexane contained useful fatty eicosapentanoic (EPA) docosahexianoic (DHA). Thus, water would be an efficient process for recovering substances from organic waste discarded market.