Studies on the preparation of fish protein concentrate
Studies on the preparation of fish protein concentrate
| dc.contributor.author | Ismail, P.K. | |
| dc.contributor.author | Madhavan, P. | |
| dc.contributor.author | Pillai, V.K. | |
| dc.date.accessioned | 2013-06-18T09:18:15Z | |
| dc.date.available | 2013-06-18T09:18:15Z | |
| dc.date.issued | 1969 | |
| dc.description.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. | en_US |
| dc.identifier.citation | Fishery Technology1969:5(1), 53-59 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/238 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.subject | fish protein | en_US |
| dc.subject | fish | en_US |
| dc.subject | alcohol | en_US |
| dc.title | Studies on the preparation of fish protein concentrate | en_US |
| dc.type | Article | en_US |
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