Research and development work on fish-enriched protein foods from inexpensive varieties of fish.

Moorjani, M. N. (1982) Research and development work on fish-enriched protein foods from inexpensive varieties of fish. Food and Nutrition Bulletin, 4 (4). 46-49, 7 ref..

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Abstract

This review describes efforts to produce and use different types of acceptable fish protein concentrates (FPC) from inexpensive var. of fish (by-catch), e.g. deodorized and defatted FPC (approx. 80% protein) in chapaties at a ratio of wheat and low-fat peanut flour, Bengal gram flour and FPC of 2:1:1, in bread and biscuits at 2.5%; soluble FPC in beverages; fish-enriched farinaceous products, e.g. fish wafers (20% protein) made from 1:1 ratio of 60% moisture cassava starch:fish or partly shrimp meat; fish noodles; and fricola (35% protein containing 9% available lysine) made from minced fish muscle with cooked rice at a ratio of 3:1, with 4% shredded coconut, DM basis.

Item Type:	Article
Uncontrolled Keywords:	FOODS-ENRICHMENT; foods, manufacture of by-catch FPC enriched, Review; FISH-PROTEIN-CONCENTRATES; BY-PRODUCTS-; REVIEWS-; foods, manufacture of by-catch FPC enriched
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Aug 2021 04:48
Last Modified:	24 Aug 2021 04:48
URI:	http://ir.cftri.res.in/id/eprint/6732

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