Biotechnological composition and its application at a stick water evaporation plant during the fish meal and oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate

Abstract

A biotechnological composition, more specifically, a composition and its specific application at a Stick water Evaporation Plant during the fish meal & oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate is disclosed.

Claims

1. A biotechnological composition to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate during fish meal & oil production, wherein comprises: Between 100,000 to 150,000 U/g of one enzyme; Between 32 to 35% w/v of a first acetate salt, and between 3 to 5% w/v of a second carbonate salt; Between 10 to 12% w/v of an organic acid; Between 10 to 12% w/v of a first inorganic strong base, and between 5 to 8% w/v of a second inorganic strong base; and 100% qs water where the composition has a pH between 10 to 14; and where the composition has a density between 1.2 to 1.5 g/mL.

2. The composition, according to the claim 1, wherein the enzyme is selected from Filo Ascomycota.

3. The composition, according to claim 1, wherein the enzyme is selected from Class Eurotiomycetes.

4. The composition, according to claim 1, wherein the enzyme is selected from Order Eurotiales.

5. The composition, according to claim 1, wherein the enzyme is selected from the Family Trichocomaceae.

6. The composition, according to claim 1, wherein the enzyme is selected from genus Aspergillus.

7. The composition, according to claim 1, wherein the enzyme is a protease.

8. The composition, according to claim 1, wherein the enzyme is a protease from Aspergillus spp.

9. The composition, according to claim 1, wherein the enzyme is a native enzyme or recombinant enzyme.

10. The composition, according to claim 1, wherein the enzyme may be a none purified extract or a purified enzyme.

11. The composition, according to claim 1, wherein the first acetate salt is selected from the group consisting of sodium acetate, potassium acetate, calcium acetate, magnesium acetate, manganese acetate, and combinations thereof.

12. The composition, according to claim 1, wherein the second carbonate salt is selected from the group consisting of sodium carbonate, potassium carbonate, calcium carbonate, magnesium carbonate, manganese carbonate, and combinations thereof.

13. The composition, according to claim 1, wherein the organic acid is selected from the group consisting of acetic acid, adipic acid, ascorbic acid, citric acid, lactic acid, phosphoric acid, fumaric acid, malic acid sorbic acid and/or tartaric acid.

14. The composition, according to claim 1, wherein the first inorganic strong base is selected from the group consisting of potassium hydroxide and sodium hydroxide.

15. The composition, according to claim 1, wherein the second inorganic strong base is selected from the group consisting of sodium hydroxide and potassium hydroxide.

16. A process to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate during fish meal & oil production, wherein it comprises the following stages: i. providing a biotechnological composition—during fish meal & oil production—according to claim 1; ii. adding between 0.1% to 0.4% v/v of the biotechnological composition, at the Stick water Evaporation Plant; iii. reducing the concentration of nitrogen volatile compounds and—at the same time—to reduce the viscosity of stick water concentrate.

Description

BRIEF DESCRIPTION OF THE FIGURES

(1) FIG. 1 displays the variation curve of nitrogen volatile compounds (TBVN), measured in a scale of mgN/100 g. Samples were taken at 9.5° Brix and a 32° Brix. These samples were not treated. Other samples were treated with the biotechnological composition of this invention.

(2) FIG. 2 displays the viscosity of stick water concentrate, measured with the Centipoise Scale (cP). Samples were taken at 9.5° Brix and at 32° Brix. These samples were tested with no treatment. Other samples were treated with the biotechnological composition used for this invention.

COMPREHENSIVE DESCRIPTION OF THIS INVENTION

(3) This invention is related with a biotechnological composition aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate during fish meal & oil production; application of such biotechnological composition at a Stick water Evaporation Plant in the fish meal & oil manufacturing process. In a modality of this invention, such biotechnological composition has a pH between 10 to 14 and a density between 1.2 and 15 g/mL, where its components are selected among the following reagents: Between 100.000 a 150.000 U/g of one enzyme; Between 32 to 35% v/w of a first acetate salt, and between 3-5% v/w of a second carbonate salt; Between 10 to 12% v/w of an organic acid; Between 10 to 12% v/w of a first inorganic strong base, and between 5 to 8% v/w of a second inorganic strong base; and 100% qs water

(4) In a modality of this invention, the enzyme has a fungal origin, selected from the Filo Ascomycota, selected from Eurotiomycetes, of the Order Eurotiales, more specifically the Family Trichocomaceae. With no further aim to limit the scope of this invention, such enzyme may be selected from microscope fungi of the Gender Aspergillus, particularly from the species Aspergillus spp. Such enzyme is a food grade protease, obtained from the controlled fermentation, from a strain of Aspergillus spp., which effectively hydrolyzes non soluble proteins. In addition, the enzyme has extremophilic properties, allowing it to withstand varying concentrations of pH, both strong acid solutions and strong basic solutions. Such enzyme may be one native/recombinant enzyme, obtained from a none purified extract or from one purified enzyme. As this enzymatic system has both endopeptidase and exopeptidase, it allows to release polypeptides and amino acids, thus increasing the soluble protein, and it allows to have a more effective evaporation process and a more hydrolyzed concentrate improving flour quality, thus allowing to get flour with a lower TBVN content and a better homogenization thereof.

(5) In a modality of this invention, the first acetate salt is selected among sodium acetate, potassium acetate, calcium acetate, magnesium acetate, manganese acetate, or combinations thereof. The second carbonate salt is selected among sodium carbonate, potassium carbonate, calcium carbonate, magnesium carbonate, manganese carbonate, or combinations thereof. The first acetate salt has a concentration between 32 to 35% v/w. The second carbonate salt has a concentration between 3 to 5% v/w.

(6) In a modality of this invention, the biotechnological composition comprises between 10 to 12% v/w of an organic acid, which is selected among acetic acid, adipic acid, ascorbic acid, citric acid, lactic acid, phosphoric acid, fumaric acid, malic acid, sorbic acid and/or tartaric acid, preferably acetic acid.

(7) In a modality of this invention, the biotechnological composition comprises a first inorganic strong base selected between potassium hydroxide and sodium hydroxide, preferably potassium hydroxide. The second inorganic strong base is selected between sodium hydroxide and potassium hydroxide, preferably sodium hydroxide. The first inorganic strong base comprises a concentration between 10 to 12% v/w. The second inorganic strong base comprises a concentration between 5 to 8% v/w.

(8) The biotechnological composition is preferably liquid and is added at the Stick water Evaporation Plant during the production of fish meal & oil. The studied dosage is at 0.1% v/v and at 0.4% v/v which allows to reduce the concentration of basic volatile nitrogens (TBVN) from 30%. The viscosity of the stick water concentrate is reduced as well, thus obtaining values between 200 to 300 cp against 3000-5000 cp of the none treated product. The low viscosity facilitates evaporation, heat transmission and agitation, which generates lower energy consumption.

(9) Additionally, the application of this biotechnological composition at the Stick water Evaporation Plant during fish meal & oil production is described, and aimed to avoid increase of nitrogen volatile compounds and reducing the viscosity of stick water concentrate, which comprises the following stages:

(10) i. To provide a biotechnological composition during fish meal & oil production, according to Claim #1;

(11) ii. To add, between 0.1% to 0.4% v/v of the biotechnological composition at the Stick water Evaporation Plant;

(12) iii. To reduce the concentration of nitrogen volatile compounds and—at the same time—to reduce the viscosity of stick water concentrate.

(13) Finally, use of biotechnological composition of this invention is described, which is aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate during fish meal & oil production.

EXAMPLES

Example #1: Assessment Protocol

(14) 1. Samples of 500 mL of stick water coming from fish meal & oil production processes were taken.

(15) 2. The samples were put into five beakers, with 100 ml of stick water each.

(16) 3. Various concentrations of the biotechnological composition of this invention were added to the samples obtained from the stick water. Control samples were tested with no treatment.

(17) 4. Initial concentration of nitrogen volatile compounds, solids % and viscosity were measured.

(18) 5. The samples were boiled between 25 to 30 minutes.

(19) 6. At 60° C. the samples were concentrated 4 times by means of vacuum evaporation.

(20) 7. Finally, concentration of nitrogen volatile compounds, solids % and viscosity were measured.

(21) For calculating nitrogen volatile compounds, the following formulas were used:

(22) $\Delta {\mathrm{TBVN}}_{\mathrm{control}}=\left({\mathrm{TBVN}}_{\mathrm{final}}-{\mathrm{TBVN}}_{\mathrm{initial}}\right)$$\Delta {\mathrm{TBVN}}_{\mathrm{treatment}}=\left({\mathrm{TBVN}}_{\mathrm{final}}-{\mathrm{TBVN}}_{\mathrm{initial}}\right)$$\%=\left\{1\left[\frac{\Delta {\mathrm{TBVN}}_{\mathrm{Treatment}}}{\Delta {\mathrm{TBVN}}_{\mathrm{control}}}\right]\right\}100$

Example 2: Reduction of Nitrogen Volatile Compounds

(23) The tests were designed to prove reduction of TBVN which is obtained by applying the biotechnological composition of this invention. In order to do so, the initial TBVN concentration—for each portion of the product of interest—was analyzed in a 100 mL stick water sample. The samples were concentrated 4 times by means of vacuum evaporation, at 60° C. After this, a dosage of 0.1% v/v of the biotechnological composition of this invention was added. The Table #1 displays lab results.

(24) TABLE-US-00001 TABLE #1 Values of nitrogen volatile compounds in the stick water TBVN (mgN/100 g) TBVN (mgN/100 g) Degrees ° Brix Treatment Initial Final Initial Final Blank 73.15 273.35 9.5 32 Composition 69.65 165.20 9.5 32 (0.1% v/v)

(25) These results proved that biotechnological composition of this invention reduced the concentration of nitrogen volatile compounds, during the stick water concentration process when comparing such values with a blank sample with no product that resembles normal increase in the evaporators when TBVN is not controlled. These results show that the percentage of nitrogen volatile compounds dropped 30% when applying the biotechnological composition of this invention, against treatment control, thus proving high its effectiveness.

Example 3: Reduction of Stick Water Concentrate Viscosity

(26) Tests were designed to prove that viscosity drop is obtained by applying the biotechnological composition of this invention. In order to do so, the initial viscosity was analyzed in one sample of 100 mL containing stick water for each portion of the tested product. The samples were concentrated 4 times by means of vacuum evaporation, at 60° C. After this, a dosage of 0.1% v/v of the biotechnological composition of this invention was added. FIG. 2, shows the results—The viscosity of stick water concentrate was reduced, obtaining values between 200 to 300 cp against 3000 to 3500 cp from the none treated product. The low viscosity facilitates evaporation, heat transmission and agitation, thus causing lower energy consumption. These results prove that viscosity was reduced 70% when applying the biotechnological composition of this invention, against treatment control, thus proving its high effectiveness.

(27) While this invention has been described under the foregoing modalities, it would be apparent that other alternatives, modifications or variations would provide the same results. Consequently, the modalities of this invention mean to be self-explanatory, but not constricting. Several changes can be made without leaving the spirit and scope of this invention, just as defined in the following Claims. All patents, patents application, scientific articles and other public documents that—according to the Applicant—represent the State of the Art, have been properly quoted in this application.