Effects of Reaction Condition on Conversion of Fish Meat into Organic Acids and Amino Acids by Sub-critical Water Hydrolysis

Effects of Reaction Condition on Conversion of Fish Meat into Organic Acids and Amino Acids by Sub-critical Water Hydrolysis

Hiroyuki Yoshida*, Masaaki Terashima* and Yohei Takahashi*
* Department of Chemical Engineering, Material Science and Engineering Graduate School of Engineering, Osaka Prefecture University
+ Correspondence should be addressed to Hiroyuki Yoshida:
(1-1 Gakuen-cho, Sakai City, Osaka 599-8531 Japan)

Abstract
Sub-critical water hydrolysis of fish meat was studied at 513K (3.35MPa), 528K (4.32MPa), and 548K (5.51MPa) . Reaction conditions significantly affected the total organic carbon (TOC) distribution among aqueous, oil, and solid phases. Inorganic acid (IC) yields were much lower than TOC yields, and carbonic acid was found as the major inorganic carbon. The addition of H2O2 as an oxidant significantly affected the product composition of the reaction, suggesting that the yield of a specific product could be controlled by the addition of suitable amounts of the oxidants.

Key words: sub-critical water hydrolysis, fish meat, amino acid, organic acid, total organic carbon