REGENERATION OF WASTE SAUCE FROM CONGER E EL, ASTROCONGER MYRIASTER PROCESSING

Conger eel (Astroconger myriaster) is prepared with a seasoning sauce prior to broiling or boiling. The sauce is discarded due to contaminat ion by foreign materials and microbiological populations. Plant scale regeneration of the waste sauce was attempted by the combination of pa steurization, hydrolysis, concentration, centrifugation and filtration . Suspended proteins and meat particles were hydrolyzed with proteases to nitrogenous substances and amino acids. Unhydrolyzed solids were r emoved by centrifugation and filtration. Bacterial and fungal populati ons were decreased by pasteurization. Microorganism growth was suppres sed by concentrating the dry matter to 45% along with the addition of sodium chloride up to a final concentration of 15% by weight, Recyclin g of waste sauce provided a regenerated seasoning sauce acceptable for conger eel processing and a reduction in the burden of waste water tr eatment.