Comprehensive Utilization For Ctenopharyngodon Idellus Viscera Resources

With the increase in the production of fresh water fish and its products processing the development and production day by day, a large number of water fish processing wastes to be addressed. In recent years, we only uesed fresh water fish heads, tails etc., the viscera which contain highly protein and fat has not been rational and effective used. It is not only waste of resources, but also pollute of the environment. The topic is aimed to abundance the theory and methods of further processing of high-value byproduct. It would open up new paths to comprehend processing and utilizing fresh water fish.The research topics includeing extracttion oil Ctenopharyngodon idellus viscera, refinement the oil, election best antioxidants for refined viscera fish oil; preparation protein hydrolysis from Ctenopharyngodon idellus viscera, decolorization and deodorization for FVPH, determination the function of FVPH,extracttion peptone comparing to commercial peptone.The best methods of extraction crude oil from Ctenopharyngodon idellus viscera is vacuum potassium method, optimum conditions are as follows: temperature 60℃for 45min in water without oxygen; the time of salting out is 15min,the amount being added was 4% oil amount.Crude oil refining in the best parameters: use 50% of the phosphate degumming, adding amount to 1% to 6 o Bédeacidification of sodium hydroxide, adding amount of 1.5% with activated carbon and activated clay bleaching, dosage ratio of 1:20, adding amount is 2.1 percent; vacuum deodorizer, and the vacuum of 0.085kPa, 60min. Comparison POV values and TBARS values from different samples. The capability of antioxidation is:0.01%PG﹥0.02%BHT﹥0.1%VE﹥0.2%VE﹥0.2%Vc﹥black.Aftrer the single factor analysis and response surface analysis, it gained he best FVPH extraction process parameters: time2.2h, [E]65u/g, pH9, temperature 47.5℃. The recovery rate of fish viscera is 85.97%.Yeast deordorizing from the optimum parameters: Yeast is added 2%, temperature 32℃for 1h at first; then powered activated carbon from deordorizing and decolorizing optimum parameters: pH3.0, 1.0% in the amount of activated carbon, 60℃with 60min. The best result is: decolorization rate 45.4%, amino acid content 82.5%, the value of flavor -2.8.Determination of three different soluble protein samples functional properties. No.3 has best solubility, emulsifiability, emulsion stability and foamability, are 99.8%, 73%, 75.9%, 162.8%.Cultivation Bacillus subtilis and Escherichia coli with different media, the best growth of the bacteria is No.3 The sample is FVPH after deordorizing and decolorizing.