Studies on the preparation of fish protein concentrate
Studies on the preparation of fish protein concentrate
Date
1969
Authors
Ismail, P.K.
Madhavan, P.
Pillai, V.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
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 odourless
and almost white in colour.
Description
Keywords
fish protein, fish, alcohol
Citation
Fishery Technology1969:5(1), 53-59