The fish protein concentrate story. IX. Efforts in India.

Moorjani, M. N. and Lahiry, N. H. (1970) The fish protein concentrate story. IX. Efforts in India. Food Technology, 24 (1). 56-59, 22 ref..

PDF Food Tech 24(1) 1970 56.pdf - Published Version Restricted to Registered users only Download (222kB)

Abstract

Deodorized and defatted FPC, bland in taste, light in colour, free from reversion of flavour and of uniform nutritional quality could be obtained by ethanol extraction of quality fish. Difficulties encountered in starting commercial production and distribution are presented. Nutritional aspects, acceptability and use of FPC in regional dishes are indicated. [For part 8 see FSTA (1969) 1 5R149].

Item Type:	Article
Uncontrolled Keywords:	FISH-; Fish protein concentrate in India; PROTEINS-(ANIMAL); INDIA-; DEODORIZATION-; /Deodorization of fish for manufacture of protein concentrate; FATS-(ANIMAL); /defatting of fish for manufacture of protein concentrate; ETHYL-ALCOHOL; /ethanol extraction of/ fish for manufacture of protein concentrate; EXTRACTION-; FLAVOUR-; /Flavour/ of fish protein concentrate; COLOUR-; /colour/ of fish protein concentrate; NUTRITION-; /nutritional value/ of fish protein concentrate
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:	20 Mar 2014 04:59
Last Modified:	20 Mar 2014 04:59
URI:	http://ir.cftri.res.in/id/eprint/7367

Actions (login required)

View Item