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The preparation and assessment of spun fibres from fish proteins using a wet spinning process
Author(s) -
MACKIE I. M.,
THOMSON B. W.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00204.x
Subject(s) - spinning , gadus , raw material , chemistry , chromatography , whiting , fish <actinopterygii> , materials science , pulp and paper industry , fishery , biology , polymer chemistry , organic chemistry , engineering
Summary A process is described for preparing spun protein fibres from fish muscle proteins using as raw material filleting waste of cod ( Gadus morhua ) and whole blue whiting ( Micromesistius poutassou ). The flesh from these species was extracted with alkali at 0°C and the proteins, after isolation by isoelectric precipitation, were redissolved in alkali to give the spinning solution. The fibres were obtained by extrusion into an acetate precipitation bath and were analysed chemically and assessed by taste panels. The data obtained are discussed in relation to the potential application of this process as one way of upgrading fish waste and under‐utilized species.