Characterization of Oyster Shucking Liquid Wastes and Their Utilization as Oyster Soup

Abstract

ABSTRACT Liquid wastes including shell liquor, bled liquor, original liquid and wash water were collected from laboratory and commercial oyster shucking operations and were characterized physically and chemically. These liquid wastes contained 0.01 to 0.36% nonprotein‐N components, 0.03 to 0.44% total‐N, 0.13 to 1.64% salt and an identical protein profile with molecular weights around 20kD to 25kD as major proteins. Total solids could be used to predict the levels of total‐N, nonprotein‐N, ash, salt, total suspended solids and COD. Steam‐jacketed kettle heating was an easy method to concentrate liquid wastes for production of oyster soup. Chemical, physical and sensory properties of processed oyster soup were analyzed and compared with a commercial product.