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Fish protein concentrate from bombay-duck (Harpoden nehereus) fish: effect of processing variables on the nutritional and organoleptic qualities.
Sen, D. P. and Rao, T. S. S. and Kadkol, S. B. and Krishnaswamy, M. A. and Rao, S. V. and Lahiry, N. L. (1969) Fish protein concentrate from bombay-duck (Harpoden nehereus) fish: effect of processing variables on the nutritional and organoleptic qualities. Food Technology (Champaign), 23 (5). pp. 683-688.
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Abstract
The effect of certain processing variables on nutritional, bacteriological and organoleptic quality of fish-protein concentrate (FPC) prepared from bombay-duck fish was studied. Protein efficiency ratio (PER) of FPC samples from whole fish or dressed (eviscerated and beheaded) fish and samples from raw dried fish or cooked pressed dried meal showed no significant differences. Cooking in acidified water (pH 5.5) resulted in a FPC sample of high PER (3.93) and with min. fishy odour. Extraction with hexane had no deleterious effect. There was little difference in amino acid (lysine, methionine, cystine and tryptophan) content between experimental samples of FPC. From organoleptic considerations or for the purpose of blending with wheat flour to prepare puree or chapati, FPC from whole fish or from raw dried fish containing a higher percentage of bound lipids; ethanol and petroleum ether extractives and ash was inferior to other samples. Puree and chapati containing 5% FPC were readily acceptable and gave no fishy odour and flavour. At 10% level, FPC samples from raw dried fish containing more ethanol extractives, etc imparted fishy odour and flavour to purees and chapatis.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | NUTRITION-; Effect of processing on /nutrition/ of bombay-duck fish proteins; ORGANOLEPTIC-PROPERTIES; Effect of processing on /organoleptic properties/ of bombay-duck fish proteins; BOMBAY-DUCK-; Effect of processing on /nutrition; organoleptic properties/ of bombay-duck fish proteins; FISH-; PROTEINS- |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Feb 2022 09:56 |
| Last Modified: | 03 Feb 2022 09:56 |
| URI: | http://ir.cftri.res.in/id/eprint/7397 |
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