PRODUCTION PROCESS By Product (70-80 % Moisture) COOKER (Protein coagulation) Cooked cake (2-3% Moisture) PRESS (Liquid and fat release) FILTER Pressed cake Meat meal Meat meal (sale) Fat with suspended liquids Water Sludge from tricanter Water residue (Treatment and disposal) TRICANTER (centrifugation) Transformation in category II Oil Oil (Sale)
Meat by-product BACTERIA FLORA Time Particle size Temperature Water activity Free fatty acids HIGH ENZYMATIC ACTIVITY (decarboxylase) Biogenic Amines Ammonia Analytical values High Oleic acidity High Histamine level High TVN Level EVOLUTION OF MEAT MEAL STABILITY Bacteria load
DIFFERENT CATEGORIES OF BIOGENIC AMINES HistamineTryptamine TryptophaneHistidine Hetero Cyclic Tyraminephenylethylamine PhenylalanineTyrosine Cyclic PutrescineCadaverine Lysine OrnithineArginine Diamine Spermine Spermidine Polyamine
MEAT by-product Time Particle size Temperature Bacteria load Free fatty acids Biogenic Amines Ammonia BACTERIA FLORA LOW ENZYMATIC ACTIVITY Organic acid environment Reduction of bacterial flora development Reduction of enzymatic activity Analytical values Low Oleic acidity level Low Histamine level Low TVN Level EVOLUTION OF MEAT MEAL STABILITY Water activity
Softacid Aqua Slaughterhouse´s byproducts have a perfect nutritional and microbiological quality for the manufacture of meat meal. Until they reach the factory of meat meal they are degrading. Factors: temperature, humidity, etc. Slow down this process: COLD: PRESENT. Theorically in the slaughterhouse ACID: FUTURE. Perfect preservations from 6 months – 1 year.
SOLUTION IN NORWAY SILAGE (MILLING* of by- products with acid) from slaughterhouse by-products of salmon and trout. The product will be preserved during more than one month. (*) Silage needs an important investment
SOLUTION IN CHILE SILAGE (MILLING* of by-products with acid) from dead fishes. The product can be preserved during more than six months. (*) Silage needs an important investment
WE OFFER A NEW SOLUTION Development since 2011 with many trials in different factories Preservation of solid by-products from fish, meat and food industries Without cold Without milling
TRIAL IN SPAIN / MARCH-JULY 2011 SLAUGHTERHOUSE Nº 1 (Data obtained from dry matter) WITH Softacid AquaWITHOUT ACID pH 3.495.74 TVN (mg N/100 g échantillon) 0.020.19 OLEIC ACIDITY(%) 9.453.6 PUTRESCINE (ppm) 43849 CADAVERINE (ppm) 161.062 HISTAMINE (ppm) 18683 ENTEROBACTERS (ufc/g) < 10 3 2.1 x 10 8 Applying acids for the preservation of byproducts. We poured an acid almost at the same time that the production of byproducts in the silo. Comparative between two samples of 300 g of poultry intestines taken from the silo and analysed 20 hours later in the laboratory
Sampling Days 14-april05-may12-may19-may26-may02-june Acid dose (Kg/t) 10 55 pH at the reception in factory (Higienizo result.) (*1) 5,195,375,275,64,3 (*4) pH at the reception in factory (customer result) (*1) 5,135,55,36,14,8 pH in laboratory (*1) 6,15,685,945,76,164,1 Oleic Acidity (%) (* 1) 30,312,76974,386,512,4 Oleic Acidity (%) (* 2) 444,453,77 (*3) TVN (g N2/100 g) 0.2900,160,220,250,430,059 Peroxids (meq/Kg) 0,4490,126,420 Formic Acid(%) 0,240,150,340,25-0,89 Putrescine (ppm) 1167 136056104691142 Cadaverine (ppm) 13331330150663194775258 Histamine (ppm) 14514923629030073 Enterobacters (ufc/g) 3,5 x 10 7 3,5 x 10 6 1,65 x 10 8 3,5 x 10 7 9,5 x 10 5 (* 1) – fresh matter in truck. (* 2) – Fat obtained after the manufacturing process of meat meal. (* 3) – Power stop during the manufacturing process of meat meal. (*4) – Lower pH due to retention of exudate
TRIAL IN PORTUGAL (February 2013) 2 batches of by-products from poultry slaughterhouses. Temperature 10-15 ºC: Intervalle collect/ Processing (hours) Oleic acidy Control53.55 10Kg/T Softacid Aqua242.9
TRIAL IN PORTUGAL (May-June 2013) SLAUGHTER HOUSE C SLAUGHTER HOUSE A1 SLAUGHTER HOUSE A2 SLAUGHTER HOUSE A3 SLAUGHTER HOUSE B1 SLAUGHTER HOUSE B2 SLAUGHTER HOUSE B3 TRUCK A Acidification 25 T/day20 T/day25 T/day TRUCK B No acidification 20 T Acidified 25 T Non Acidified 8.33 T/day 65% acidified 8.33 T/day 35% non acidified Acidified by layer in the truckAcidified in the mass
Remark: Acid application problem in Slaughterhouse C begin end of Friday 5 and during Monday 8 and Tuesday 9 (valve was broken down) Good control with 65% of treated by-product but not sufficient with only 35% After the trial, Truck B also equiped to tread the by products of Slaugher houses B1 B2 and B3 (30-40 ºC at noon) TRIAL IN PORTUGAL (May-June 2013) AcidificationDay Daily Average Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Monday 1 6,4 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Tuesday 2 4,4 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Wednesday 3 4,9 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Thursday 4 4,6 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Friday 5 6,8 AcidificationDay Daily Average Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Monday 8 11,1 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Tuesday 9 9,3 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Wednesday 10 5,2 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Thursday 11 5,1 Slaughter Houses B1 B2 B3 Slaughter house A1 A2 A3 Truck A Slaughter House C Friday 12 5,7
Resullts on Oleic acidity during the 4 summer months JuneJulyAugustSeptember 20122013201220132012201320122013 Monthly average9,95,89,76,19,57,38,16,4 First week9,26,813,75,110,66,59,56,2 Second Week10,74,67,67,4 *12,98,087,1 Third Week8,85,99,85,38,6 **-8,45,9 Fourth Week11,95,77,65,37,2 **7,2-- * This value is the average value of the offal Monday-Tuesday ** The offals of this week was rejected as unacceptable
TRIALS IN MOROCCO (A - January 2013) 120 T of fish by products on thursday Processing on monday morning (84-107h) Time elapsed untill the fish was processed was 84-107 hours. Histamine ppm Control1700 Softacid Aqua 3.5 Kg920
TRIALS IN MOROCCO (A – February 2013) 163 tons of fish and around 12 tons of byproducts. Acid application on Sunday and the by products were delivered to the meal factory during an average tranportation time (10-11 hours). Fishes and fish byproducts were processed the following day. Histamine ppmIncrease vs Frozen No acidification1000X 10.5 Softacid Aqua10 Kg/T295X 3.1 Frozen fish (Control)950
TRIALS IN CHILE A. November 2012 A test took place applying acid over trout fishery sludge in order TO ELIMINATE THE BAD ODOURS. The composition of the sludge was about 50% faeces, 25% water, 15% undigested feed and 10% fat. Average temperature of the test was 20-25 ºC.
Samples of 100 Kg0 days60 days90 days NON acidified samples5,46.0 Acidified samples (35 l/ton)3,3 3.3 3.4 Samples of 1000 Kg0 days60 days90 days NON acidified samples 5,46,5 Acidified samples (35 l/ton) 3,3 3,5 In both acidified samples the smell dissapeared in less than 60 seconds. (As close as 30 cm from the sample, no odour is detected) TRIALS IN CHILE A. November 2012
B. TEST IN SALMON SLAUGHTERHOUSE, OVER SALMON INTESTINES (50 Kg cu) Batch 1: 50 Kg of salmon guts WITH NO ACIDS Batch 2: 50 Kg of salmon guts ACIDIFIED with 10 Kg/Tm of Softacid Aqua. Results Sample identificationHistamineCadaverinePutrescineOleic acidity % TVN mg N/100g pH %T 0 % With treatment Time 0 Without treatment Time 0 68 24 713 35 72 34 5,70 2,89 14,68 13,30 6,49 3,26 15,2 16,5 With treatment Time 6 Without treatment Time 6 101 19 737 23 123 27 7,71 3,17 31,23 11,53 6,25 3,46 17,6 16,5 With treatment Time 12 Without treatment Time 12 111 17 858 25 303 26 8,49 2,99 44,06 13,53 6,29 3,63 19,9 18,4 With treatment Time 18 Without treatment Time 18 146 18 942 33 423 26 9,78 3,14 56,98 13,36 6,26 3,78 19,9 18,5
SOFTACID AQUA APPLICATION IN THE SLAUGHTERING HOUSE Spraying system in factory
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