Protein Concentrate from Shark

Abstract

A simple method of leaching the minced muscle with water repeatedly followed
by cooking, pressing, drying the cake and powdering has been described
for the preparation of :fish protein concentrate (FPC) from shark without the use
of solvents. The FPC thus prepared had a high protein content and was
completely free of urea. It contained all the essential amino acids in a
balanced proportion with a high lysine content and had a storage life upto
12 months. This product can be used for the fortification of bread, biscuits and
'chappathis' respectively at 10, 5 and 2% levels.