Effects of reaction condition on conversion of fish meat into organic acids and amino acids by sub-critical water hydrolysis

摘要

Sub-critical water hydrolysis of fish meat was studied at 513 K (3.35 MPa), 528 K (4.32 MPa), and 548 K (5.51 MPa). 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 H{sub}2O{sub}2 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.