Comparative study of deodorization of Tilapia fish protein enzymatic hydrolysis by microfiltration, diatomite and perlite process

The technology of deodorization of tilapia enzymatic hydrolysis was investigated in this paper. The deodorization, clarification and decolorization, protein preserving rate and content of amino acids by microfiltration, 500#diatomite 25g /100mL and perlite 9g /100mL was compared.It was evident that the effect of deodorization by perlite process was similar to microfiltration. Of the three methods, the protein preserving rate by microfiltration reached the biggest rate of 94.52%, the loss rate of acid amino was 19.41%.While the protein preserving rate and the loss rate of acid amino by perlite processing was 90.72% and 24.57%.The proportion of amino acids with bitter was decreased after perlite process. Conclusively, the perlite 9g /100mL was chosen for the best option for deodorization.