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

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.

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EFFECT OF HYDROGEN PEROXIDE ON THE COLOR, COMPOSITION AND NUTRITIVE QUALITY OF FPC (FISH PROTEIN CONCENTRATE)

Journal of Food Science ◽

10.1111/j.1365-2621.1972.tb02654.x ◽

1972 ◽

Vol 37 (3) ◽

pp. 423-425 ◽

Cited By ~ 16

Author(s):

J. RASEKH ◽

B. R. STILLINGS ◽

V. SIDWELL

Keyword(s):

Hydrogen Peroxide ◽

Protein Concentrate ◽

Fish Protein ◽

Nutritive Quality ◽

Color Composition

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Reduction in mercury content of fish protein concentrate by enzymic digestion

Journal of Agricultural and Food Chemistry ◽

10.1021/jf60190a025 ◽

1973 ◽

Vol 21 (6) ◽

pp. 1116-1117 ◽

Cited By ~ 1

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

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Mercury Removal from Fish Protein Concentrate

Journal of the Fisheries Research Board of Canada ◽

10.1139/f72-283 ◽

1972 ◽

Vol 29 (12) ◽

pp. 1777-1779 ◽

Cited By ~ 1

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.

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