Extracts and Enzymic Hydrolysates from Fish Liver and Mammalian Liver

Abstract

Extracts and enzymic hydrolysates were prepared from cod, haddock, salmon, whale, seal, beef and pork livers. Extraciion was carried out with water at pH 5; enzymic hydrolysis was ellected by papain at pH 5.5 and at 65'C. followed by pancreatin at pI{ 7.5 and at 50"c. The proper digestlon times were established. Extracts, as well as hydr_olysates, were concentratei by distiilation in aacuo to the consistency of syrup and then dried at a low temperature in oacuo. The preparations were analysed for a large number of inorganic and organic constituents. Compariions of the results for preparations from fish livers with corresponding products from inammalian livers lead to thelonclusion that fish livers are useful raw materials ior the production of extracts and enzymic hydroiysates for use in foods or in medicinal preparations.