Studies on the preparation of fish protein concentrate
The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1968
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| Subjects: | Fisheries, processing fishery products, food technology, fish protein concentrate, chemical extraction, |
| Online Access: | http://hdl.handle.net/1834/32128 |
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