Fish protein concentrate: A new source of dietary protein

1971 ◽  
Vol 48 (8) ◽  
pp. 412-414 ◽  
Author(s):  
B. R. Stillings ◽  
G. M. Knobl
Keyword(s):  
Dietary Protein ◽  
Protein Concentrate ◽  
Fish Protein

Developed method for producing fish protein concentrate from marine fish tongue sole Cynoglossus bilineatus

2010 ◽  
Vol 7 (1) ◽  
pp. 55-64
Author(s):  
Ahmed Shihab Al-Hassoon ◽  
Nawres AbdulGhany Al-Faiez Qusay Hamid Al-Hamdany
Keyword(s):  
Marine Fish ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Tongue Sole

Adaptation of the AOAC Fluorine Method for Determining Fluoride in Fish Protein Concentrate

1970 ◽  
Vol 53 (1) ◽  
pp. 3-6
Author(s):  
R. Bruce Klemm ◽  
Mary E. Ambrose Klemm
Keyword(s):  
Steam Distillation ◽  
Silica Sand ◽  
Official Method ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Direct Titration ◽  
Modified Method ◽  
Aoac Official ◽  
Aoac Official Method

Abstract The AOAC official method, 24.029–24.035, for the determination of fluorine in foods was modified slightly to o btain quantitative recoveries of fluorine from samples of fish protein concentrate (FPC). The most important alterations include the use of steam distillation, the addition of finely ground silica sand in the distillation, a decrease in the distillation temperature, and the utilization of direct titration. Recoveries of fluoride added to FPC before ashing, using this modified method, averaged 96.0 ± 3.0%. Our results are in agreement with those of several other analysts who used a variety of methods.

Reduction in mercury content of fish protein concentrate by enzymic digestion

1973 ◽  
Vol 21 (6) ◽  
pp. 1116-1117 ◽  
Author(s):  
Michael C. Archer ◽  
Bruce R. Stillings ◽  
Steven R. Tannenbaum ◽  
Daniel I. C. Wang
Keyword(s):  
Mercury Content ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Enzymic Digestion

THE INVOLVEMENT OF DIETARY PROTEIN SOURCE AND CHILLING IN THE ETIOLOGY OF DIARRHEA IN NEWLY WEANED PIGS

1982 ◽  
Vol 62 (4) ◽  
pp. 1199-1209 ◽  
Author(s):  
V. A. POUTEAUX ◽  
G. I. CHRISTISON ◽  
C. S. RHODES
Keyword(s):  
Transit Time ◽  
Dietary Protein ◽  
The Other ◽  
Protein Source ◽  
Coliform Bacteria ◽  
Protein Concentrate ◽  
Feeding Trial ◽  
Short Term ◽  
Buttermilk Powder ◽  
Dietary Protein Source

Two experiments were conducted to evaluate the involvement of dietary protein and short-term chilling on the incidence of diarrhea and on transit time of digesta in pigs weaned at 3–4 wk of age. The three protein sources used were buttermilk powder (BMP), soybean meal (SBM) or pea protein concentrate (PPC), which provided 85% of the dietary protein. In exp. 1, 72 pigs were exposed to a 16 °C decrease in ambient temperature for 8 h on day 4 of a 9-day feeding trial; 72 pigs were not chilled. The pigs on the PPC diet gained less (539 g) (P < 0.05) than pigs on BMP (1183 g) or SBM (952 g) although intakes were similar. Neither diet nor chilling affected fecal moisture content or the incidence of diarrhea. The PPC ration increased (P < 0.05) transit time (slowed rate of passage) on day 8. Chilling on day 4 decreased (P < 0.05) transit time (18.7 vs. 25.6 h) on that day. Neither protein source nor chilling caused differences in total or coliform bacteria isolated from fecal samples on blood agar or MacConkey's agar. In exp. 2, eight chilled and nine control pigs were euthanized and the quantity of three markers in six segments of the gastrointestinal tract was determined. The PPC diet passed more slowly than the other diets. In chilled pigs, the chromic oxide front was closer to the anus, indicating an increased rate of passage. It was concluded that the severity of the cold exposure was not suffficient to induce diarrhea and that there was no interaction between the effects of chilling and of dietary protein. There was, however, a tendency for chilling to increase the rate of passage of digesta which could have an additive effect on the severity of nutritional diarrhea. Key words: Pigs, weaning, diarrhea, protein, cold, transit time.

Mercury Removal from Fish Protein Concentrate

1972 ◽  
Vol 29 (12) ◽  
pp. 1777-1779 ◽  
Author(s):  
L. W. Regier
Keyword(s):  
Hydrochloric Acid ◽  
Acid Concentration ◽  
Extraction Procedure ◽  
Extraction Process ◽  
Alcohol Concentration ◽  
Mercury Removal ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Proteinaceous Food

The potential reclamation of mercury contaminated proteinaceous food by an extraction procedure such as employed in making fish protein concentrate was investigated. The addition of hydrochloric acid to the isopropanol extractant was found to give removals as high as 93% from dry swordfish protein concentrate. The normal Halifax isopropanol extraction process did not effect any significant removal of the mercury.Preliminary studies of the variables indicated acid concentration, kind of alcohol (ethanol and isopropanol), alcohol concentration, extractant volume, and number of extractions were important in the extraction.

Factors influencing the nutritive value of 1,2-dichloroethane-extracted fish protein concentrate in rat diets

1971 ◽  
Vol 24 (12) ◽  
pp. 1384-1389 ◽  
Author(s):  
Dhirajlal Makdani ◽  
Werner G. Bergen ◽  
O. Mickelsen ◽  
John T. Huber
Keyword(s):  
Nutritive Value ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Factors Influencing

Meat Textured Fish Protein Concentrate from Minced Cod (Gadus Morhua)

1984 ◽  
Vol 17 (4) ◽  
pp. 274-277 ◽  
Author(s):  
Parsons Caroline ◽  
Thi Pham Anh Thu ◽  
N.F. Haard
Keyword(s):  
Gadus Morhua ◽  
Protein Concentrate ◽  
Fish Protein

Supplementation of Arabic and Indian breads with fish protein concentrate

1976 ◽  
Vol 24 (6) ◽  
pp. 1144-1147 ◽  
Author(s):  
Eeva M. Nikkila ◽  
Spiros M. Constantinides ◽  
Thomas L. Meade
Keyword(s):  
Protein Concentrate ◽  
Fish Protein
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