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Recovery of water‐soluble nutritional factors from fish livers
Author(s) -
Gray D. J. S.,
Novellie L.,
Shuttleworth R. G.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740020207
Subject(s) - autolysis (biology) , food science , fraction (chemistry) , chemistry , fat soluble vitamin , extraction (chemistry) , digestion (alchemy) , fish <actinopterygii> , vitamin , papain , fish oil , chromatography , biochemistry , biology , enzyme , fishery
Methods of processing hake livers whereby the protein fraction and the water‐soluble nutritional factors may be recovered in addition to the oil and oil‐soluble vitamins, have been examined. Methods involving (a) partial tissue digestion by papain, and (b) water‐extraction (under conditions involving some autolysis) have been compared. The water‐soluble fraction from process (b) has been subjected to evaporation under reduced pressure and to spray‐drying. The powder thus obtained has been analysed for nitrogenous components, glycogen, vitamins of the B group (including vitamin B12) and for fifteen inorganic elements.