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Defatting and Deodorization of Fish Protein Concentrate from Harpoden Nehereus
Author(s) -
SEN D. P.,
RAO T. S. SATYANARAYANA,
LAHIRY N. L.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00504.x
Subject(s) - defatting , chemistry , food science , petroleum ether , odor , ethanol , fish <actinopterygii> , hydrolysis , fish oil , extraction (chemistry) , chromatography , biochemistry , organic chemistry , biology , fishery
SUMMARY In Bombay‐duck ( Harpoden nehereus ) fish, petroleum‐ether‐extractive (“true” lipids) fats, residual fats (“bound” lipids) obtained by acid hydrolysis, and ethanol extractives other than “true” and “bound” lipids were found to contribute to its odor, the last two fractions being more important. Exhaustive extraction with 95% ethanol yielded fish protein concentrate with no lipid or ethanol extractives but with 0.37%“bound” lipids; this concentrate was practically without any fishy odor but developed it on being cooked with water.