Studies on the Preparation of Fish Protein Concentrate

Abstract

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 odourless
and almost white in colour.