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

The purpose of this review article is to study the types of marine fish that can be processed into FPCs, methods for FPCs production, and the characteristics of marine fish FPCs known from various research in Indonesia. Based on a review of various articles and other literature, it can be concluded that the types of marine fish that can be processed into FPC are tuna, mackerel, anchovies, snapper, and rainbow runner. The method of FPCs production that can be used are reduction, whole meal, dry reduction and solvent extraction. The characteristics of the FPCs from various studies depend on the type of fish and the method of FPCs production.

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Processing of fish protein concentrate by using saline concentrates and study some of its quality

IRAQI JOURNAL OF AQUACULTURE ◽

10.21276/ijaq.2013.10.1.4 ◽

2013 ◽

Vol 10 (1) ◽

pp. 55-62

Author(s):

Ahmed Sh. Al-Hassoon

Keyword(s):

Protein Concentrate ◽

Fish Protein

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

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/53.1.3 ◽

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.

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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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