Studies on the preparation and utilization of filefish protein concentrate (FPC), 1: the preparation and properties
1983
Yang, H.C. | Son, H.S. | Im, S.T. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
The optimal conditions for the production of filefish protein preparations and definition of the functional properties of protein products were investigated. Among the solvents tested, isopropyl alcohol appeared to be the most effective for the extraction of lipid and also for trimethylamine from the fish muscle. The optimal extraction time showed to be 20 min with thyl or isopropyl alcohol at 65-70 deg C with adequate mixing. The protein contents of the protein isolate from whole filefish were 81.08% and 87.41%, and the lipid contents of the 2 protein preparations were 0.43% and 0.45% respectively. Higher Ca content was found in the protein concentrate rather than in the protein isolate
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