Preservation of Raw Material for Fish Protein Concentrate with Isopropyl Alcohol

1967 ◽  
Vol 24 (4) ◽  
pp. 895-896 ◽  
Author(s):  
A. Guttmann ◽  
N. Dambergs ◽  
P. M. Jangaard
Keyword(s):  
Isopropyl Alcohol ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein

not available

CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate

scholarly journals CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

<p>By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids.</p> <p>Keywords: extraction, fish roe skipjack, roe protein concentrate</p>

scholarly journals Health Food Supplements (“Health Food”) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

2016 ◽  
Vol 19 (3) ◽  
pp. 251
Author(s):  
Syahrul Syahrul ◽  
Dewita Dewita
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Essential Fatty Acids ◽  
Food Supplements ◽  
Raw Material ◽  
Food Sources ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Health Food ◽  
Food Ingredient

The utilization of microalgae as a food ingredient considered effective, because in addition to alternative<br />food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae<br />rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides<br />these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and<br />antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of<br />health food supplements. Currently the health food supplements have become a necessity for people to<br />maintain their health in order to remain vibrant. This study aims to produce high nutritious health food<br />supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method<br />used in the manufacture of high nutritious health food supplement is a method of microencapsulation with<br />different formulations. The results showed that the best formulations based on the profile of amino acids,<br />fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B<br />(chlorella 2%, 1% fish oil and fish protein concentrate 1%.<br />

scholarly journals Extraction, Characterization and Utilization of Fish Protein Concentrate

10.4194/afs47 ◽  
2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Mahesh C. Phadtare ◽  
Rahul C. Ranveer ◽  
Nikheel B. Rathod ◽  
Shrikant T. Sharangdhar ◽  
Shrikant B. Swami ◽  
...  
Keyword(s):  
Isopropyl Alcohol ◽  
Protein Solubility ◽  
Value Added ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Fishy Odor ◽  
Novel Foods ◽  
Fish Meat ◽  
Emulsification Capacity ◽  
Water Holding

Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by isopropyl alcohol was superior with significantly (P<0.05) highest protein, lowest moisture and fat content. Significantly (P<0.05) superior viscosity (118.37 cP), Protein solubility (84.40%), Emulsification capacity (68.53%), Emulsification stability (60.92%), Foaming capacity (140.01%), Foaming stability (121.70%) and Water holding capacity (25.35 mL/g) for isopropyl alcohol compared with other solvents. Due to typical fishy odor fish meat replaced with FPC (0, 5, 10, 15 and 20 %) in fish finger formulation with FPC incorporation at 10% levels were most acceptable. Strong linearity (R2) for changes biochemical values (R2>0.96) and microbiological values (R2=0.9705) were found. Sensory evaluation had a negative correlation (R2>0.814) during storage suggesting shelf life of 11 days. Suggesting utilization of low value fishes for extraction of high quality proteins and their application for development of novel foods.

Characteristics and Nutritional Value of Various Fish Protein Concentrates

1964 ◽  
Vol 21 (6) ◽  
pp. 1489-1504 ◽  
Author(s):  
H. E. Power
Keyword(s):  
Nutritional Value ◽  
Press Cake ◽  
Raw Materials ◽  
Raw Material ◽  
Water Mixture ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Efficiency Ratio ◽  
Protein Concentrates ◽  
Available Lysine

Excellent quality fish protein concentrate can be prepared from a variety of raw materials. In this study, the use of whole cod, headed, eviscerated cod, cod trimmings, cod press cake and whole herring was studied as a source of raw material for the production of fish protein concentrate. The process previously described by Power for use with cod fillets was satisfactory for use with all material studied with the exception of herring. Final fat contents were between 0.018–0.056%. For use with herring a modification to the process was required to increase the efficiency of the second extraction. The second extraction, which used a 70:30 isopropanol + water mixture was changed to 99% isopropanol. With this modification a final fat content of 0.17% was achieved. The corrected Protein Efficiency Ratio values for all fish protein concentrates, with the exception of those produced from cod trimming press cake, were higher than that for casein. Lysine values, determined microbiologically were between 9.1 and 15.03% of the protein. The available lysine values were between 6.1 and 10.4% of the protein.

Sign in / Sign up

Export Citation Format

Share Document