PROTEIN FROM BLANCH LIQUOR
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Authors
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V VENUGOPALAN
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P K CHAKRABORTY
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M ARUL JAMES
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T K GOVJNDAN
Abstract
A pr.ocess is described for isolation of edible protein from
blanch liquor, which is discarded as a waste at present from prawn
canning factories. The protein isolated is colourless and odourless
and contains an appreciable amount of salt from the brine used for
blanching prawns. It is comparable to fish protein concentrate in
amino acid composition.
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Submitted
2016-08-18
Published
2025-06-06
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
VENUGOPALAN, V., CHAKRABORTY, P. K., JAMES, M. A., & GOVJNDAN, T. K. (2025). PROTEIN FROM BLANCH LIQUOR. Fishery Technology, 7(2). https://doi.org/10.56093/ft.v7i2.60933
