Open AccessExtraction, Characterization and Utilization of Fish Protein Concentrate
Author(s) -
Mahesh C. Phadtare,
R. C. Ranveer,
Nikheel Bhojraj Rathod,
S. T. Sharangdhar,
Shrikant Baslingappa Swami,
Vivek Rohidas Vartak,
J. M. Koli,
Surendra B. Patange
Publication year - 2021
Publication title -
aquatic food studies
Language(s) - English
Resource type - Journals
ISSN - 2757-8577
DOI - 10.4194/afs47
Subject(s) - isopropyl alcohol , chemistry , food science , extraction (chemistry) , acetone , solubility , hexane , alcohol , chromatography , ethanol , fish <actinopterygii> , biochemistry , fishery , biology , organic chemistry
Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by isopropyl alcohol was superior with significantly (P 0.96) and microbiological values (R2=0.9705) were found. Sensory evaluation had a negative correlation (R2>0.814) during storage suggesting shelf life of 11 days. Suggesting utilization of low value fishes for extraction of high quality proteins and their application for development of novel foods.