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Isopropyl alcohol extraction of oil and lipids in the production of fish protein concentrate from herring
Author(s) -
Drozdowski B.,
Ackman R. G.
Publication year - 1969
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636868
Subject(s) - herring , fish oil , extraction (chemistry) , isopropyl alcohol , food science , chemistry , fish <actinopterygii> , triglyceride , fatty acid , alcohol , chromatography , biochemistry , biology , fishery , cholesterol , organic chemistry
The extraction of lipid from fatty fish (herring) by the Halifax process for producing fish protein concentrate, using isopropyl alcohol (IPA), is virtually complete. The largest portion of the lipid is found in the first extract and high quality triglyceride oil is readily recovered by cooling this extract; under certain circum‐stances it can also be recovered from the second extract. The phospholipids are extracted without obvious degradation and together with free fatty acids are found mostly in the IPA‐rich phase from the first extraction. Residual lipid in fish protein concentrate resembles the starting lipid of the fish. Detailed fatty acid compositions are given for various materials.