Quality of fish protein concentrate prepared by direct extraction of fish with various solvents.

Moorjani, M. N. and Nair, R. B. and Lahiry, N. L. (1968) Quality of fish protein concentrate prepared by direct extraction of fish with various solvents. Food Technology (Champaign), 22 (12). pp. 1557-1561.

PDF Food Technology (Champaign), Volume-22(12 (1968) 1557-1561.pdf - Published Version Restricted to Registered users only Download (242kB)

Abstract

Fish protein concentrate (FPC) was prepared by extraction with absolute ethanol, isopropanol, or acetone, of wet whole or eviscerated fish and the properties of the resulting product were examined. % water and lipid removed from the fish during successive extractions is shown. 6 extractions suffice to yield FPC with lipid content less than 1%; FPC was of light colour and free from fishy smell. FPC obtained by using ethanol of 96% by vol. was of dull colour and acquired fishy flavour on storage. Quality aspects of FPC using whole fish are discussed.

Item Type:	Article
Uncontrolled Keywords:	SOLVENTS-; Solvent extraction of fish proteins; EXTRACTION-; FISH-; PROTEINS-
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:	17 Jun 2014 06:43
Last Modified:	17 Jun 2014 06:43
URI:	http://ir.cftri.res.in/id/eprint/7419

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