The Liquefaction of British Columbia Herring by Ensilage, Proteolytic Enzymes and Acid Hydrolysis

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Abstract
Nearly all the herring landed on the British Columbia coast during the past 10 years has been converted by the wet reduction process to animal feed, the bulk of which was in the dry form. While the final products of the wet reduction process have proven to be of a high nutritive value, in the dry form they have the disadvantage in the amount of handling required during transit. A liquid product would not only reduce handling costs but also it would act as a binder in otherwise dry feed rations.Three methods have been tested to liquefy the whole herring: ensilage, high pressure steam liquefaction and proteolytic enzyme solubilization. In the ensilage process the liquefaction of the whole fish in an acid medium was achieved in 72 hours at 37 °C. The liquefaction of the fish was shown to be due to proteolysis by the natural occurring enzymes present both in the viscera and in the flesh of the fish and was not caused by the action of bacteria. While up to 70% of the whole fish was solubilized by autoclaving the fish in an acid medium, the resulting free oil was high in free fatty acid content and the liquid concentrate dark in colour. Of the commercial proteolytic enzymes tested, pepsin achieved the highest maximum solubilization, followed by bromelin and Rhozyme B-6. An oil–protein emulsion stable at 100 °C and to salting, however, was formed in the digest of each enzyme tested.Liquid fish products were prepared under pilot-plant conditions for future nutritional assay.

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