Protein from blanch liquor
A process is described for isolation of edible protein from blanch liquor, which is discarded as a waste at present from prawn canning factories. The protein isolated is colourless and odourless and contains an appreciable amount of salt from the brine used for blanching prawns. It is comparable to fish protein concentrate in amino acid composition.
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| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1970
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| Subjects: | Fisheries, edible proteins, canned prawns, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/32315 |
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