FISHERIES RESEARCH INSTITUTE,MOA,TAIWAN

There was no significant difference in proximate composition between the sardines and shrimp stickwaters, but the content of taste compounds in the shrimp stickwater was considerably higher than those in the stickwaters of sardines. The major taste compounds in the stickwaters of sardines were taurine, histidine and IMP, while glycine, arginine, taurine, histidine, alanine, proline, IMP and AMP in shrimp stickwater. The salted stickwaters of round herring and shrimp were used for desalting by using electrodialysis. A AC- 110 (MW＜100) and AC-220 (MW＜300) membrane with different pore size was conducted at 5 mA/cm2 of current density for 150 and 100 minutes, respectively. It was found that less than 1 % of salt and less than 20% of VBN substances was retained for all the treatments. The loss of free amins acids and ATP- related compounds was lower in AC-110 than in AC-220. However, the treatment of AC-110 took longer processing time and needed more energy than that of AC-220.