Defatting and deodourisation of fish protein concentrate from Harpoden nehereus.

In Bombay-duck (Harpoden nehereus) fish,
petroleum-ether-extractive (“true” lipids) fats,
residual fats (“bound” lipids) obtained by acid
hydrolysis, and ethanol extractives other than
“true” and “bound” lipids were found to contribute
to its odor, the last two fractions being
more important. Exhaustive extraction with
95% ethanol yielded fish protein concentrate
with no lipid or ethanol extractives but with
0.37% “bound” lipids; this concentrate was
practically without any fishy odor but developed
it on being cooked with water.