Studies on the preparation of fish protein concentrate
Data(s) |
1968
|
---|---|
Resumo |
The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color. |
Formato |
application/pdf |
Identificador |
http://aquaticcommons.org/16294/1/FT5.1_053.pdf Ismail, P.K. and Madhavan, P. and Pillai, V.K. (1968) Studies on the preparation of fish protein concentrate. Fishery Technology, 5(1), pp. 53-59. |
Idioma(s) |
en |
Relação |
http://aquaticcommons.org/16294/ |
Palavras-Chave | #Fisheries |
Tipo |
Article NonPeerReviewed |