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ISOBUTANOL AS SOLVENT FOR FPC PRODUCTION
Author(s) -
HEVIA PATRICIO,
ACEVEDO FERNANDO,
KAISER SERGIO
Publication year - 1971
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.1365-2621.1971.tb15167.x
Subject(s) - isobutanol , chemistry , chromatography , solvent , distillation , raw material , food science , ethanol , organic chemistry
SUMMARY Use of isobutanol in the manufacture of FPC from Chilean hake (Marluccius gayi) was suggested since it will soon be produced in Chile and would be advantageous compared with imported solvents. The process used consists of washing the whole raw fish with fresh water, comminuting it, extracting with isobutanol for 30 min at room temperature and for 4 hr at 90°C, with continuous extraction of water and volatiles by azeotropic distillation, then washing with pure solvent and drying at 25 mm Hg, 60–65°C for 18 hr. The flour was than finely ground. The resulting product was light in color, with practically no odor and only a slight fishy taste, while containing 0.3% fat, 80% protein and 4% volatile matter. The PER value was 2.9, identical to the value obtained in the control test with casein. The digestibility with pepsin was over 97% and the available lysine 7.5%. Results indicate that isobutanol is a promising solvent for this process but economics of the process should be determined in the future.