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PROTEIN CONCENTRATE FROM CAPELIN ( MALLOTUS VILLOSUS ) BY SPRAY DRYING PROCESS and ITS PROPERTIES
Author(s) -
VENUGOPAL V.,
MARTIN A.M.,
OMAR S.,
PATEL T.R.
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00272.x
Subject(s) - capelin , mallotus , chemistry , chromatography , food science , spray drying , viscosity , aqueous solution , materials science , fishery , fish <actinopterygii> , biology , organic chemistry , composite material , paleontology , predation
A process is described for preparing protein powder from washed capelin meat. Whole capelin was subjected to mechanical deboning, and the mince obtained was submitted to a three‐step washing procedure using cold aqueous solutions of 0.5% NaCl and 0.5% NaHCO 3 and, finally, cold water. the washed mince was homogenized in an equal quantity of cold water, heated to 70C to reduce viscosity, and centrifuged at 1160 x g for 15 min to remove traces of sediments. the supernatant, containing more than 90% of the washed mince, was spray dried to obtain a powder with a protein content of 85% and having appreciable functional properties.