Fish protein concentrate: A new source of dietary protein

Stillings, Bruce R.; Knobl, George M.

doi:10.1007/bf02637364

Cited by 9 publications

(5 citation statements)

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“…When prepared from lean fish, such as hake, the colour of the product is light gray to yellowish brown. The colour of solvent extracted fish protein prepared from fatty species like anchovy and herring, however, tends to be of a darker gray (Stillings and Knobl 1970). This characteristic is not desirable and limits the use of solvent extracted fish protein in certain foods (Venugopal 2006).…”

Section: Solvent Extraction Methodsmentioning

confidence: 99%

Development of fish protein powder as an ingredient for food applications: a review

Shaviklo¹

2013

J Food Sci Technol

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The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The fat content of the FPP is a critical issue because when it is oxidized a strong and often rancid flavour is produced. Protein content of FPP depends on the raw materials, amount of additives and moisture content, but it contains at least 65 % proteins. FPP is used in the food industry for developing re-structured and ready-to-eat food products. The FPP maintains its properties for 6 months at 5°C but loses them rapidly at 30°C. Deterioration of the FPP during storage is prevented by lowering the moisture content of the product and eliminating of oxygen from the package. The FPP can be applied as a functional ingredient for developing formulated ready-to-eat products. This article reviews methods for extracting fish proteins, drying methods, characteristics and applications of FPP and factors affecting FPP quality.

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Section: Solvent Extraction Methodsmentioning

confidence: 99%

Development of fish protein powder as an ingredient for food applications: a review

Shaviklo¹

2013

J Food Sci Technol

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“…When FPC is prepared from lean fish, such as hake, its color is light gray to yellowish brown. Meanwhile, the color of FPC prepared from fatty fish species, such as anchovy and herring is usually of a darker gray [19]. Hence, this unpleasant appearance potentially hinders the use of FPC in specific food products [15].…”

Section: Organic Solvents Extractionmentioning

confidence: 99%

Progress on the Methods for Preparation of Fish Protein Concentrate from Underutilized Fish Residue: A Short Review

Kumoro,

Kusworo,

Wardhani

et al. 2024

E3S Web Conf.

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Due to higher cost and existence of various allergens in plant, low-cost proteins derived from animal sources are becoming more attractive to consumers. Currently, there are several methods used for the preparation of fish protein concentrate from underutilized sources. This review elaborates the progress of methods used for the preparation of fish protein concentrate (FPC) from underutilized fish residue. Basically, FPC manufacturing processes involve either the dissolution and precipitation of soluble protein fractions or segregation of undesirable components, namely lipids, water and carbohydrates. The combination of physical and chemical methods has been developed with low investment and operational cost to obtain high product yield and high-quality FPC. In addition, the demand for environmentally friendly process has also encouraged the use of effective and generally regarded as safe solvents. As a conclusion, the preferred FPC preparation method should facilitate the use of green solvents, low investment, energy and operational cost, and the achievement of a high FPC yield with premium product quality.

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“…Bream fish (Abramis brama) is one of the species that has an economic value and has been commonly used for its good taste [5] . Fish Protein Concentrate (FPC) is also a white powder, odorless and flavorless from fish that contains 80 to 90% of the protein with a good quality [6,7] . For the first time in the late 60s, it was recognized as the most fruitful way to overcome global malnutrition [8] .…”

Section: Introductionmentioning

confidence: 99%

Evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama at ambient temperature

Moosavi¹,

Khanipour²

2018

Int. J. Adv. Biochem. Res.

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In recent decades, because of the increased population and the importance of animal protein, the production of high value added products from marine resources has attracted much attention. On the other hand, protein deficiency-induced nutrition is one of the most important problems in most developing countries. Therefore, the addition of controlled amounts of FPC to daily food intake can solve this problem. The perpose of present study is evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama (FPC) at ambient temperature. In this study, FPC (type A) was prepared from bream fish by chemical method. Then the fish patty produced in 4 groups of control, 5%, 10% and 20% FPC were packed and kept at ambient temperature. Chemical parameters such as pH, peroxide value and total volatile base nitrogen and sensory evaluation (taste, smell, color and texture) of fish patty were studied by trained members for a period of 30 days. Chemical results of the samples showed that the pH value was low in all treatments during storage, but TVB-N and PV values increased significantly in all treatments during storage (P<0.05). Nonetheless, fish patty unenriched (control) and enriched with 5% and 10% FPC in terms of TBA content and fish patty contain 5% FPC in terms of PV content were in an acceptable range until the end of storage period. Reduction of sensory factors (flavor and odor) was also observed in all treatments, but no significant difference was observed between control and other treatments (P>0.05). Decrease in color factor was not significant. The color factor was not significantly decreased (P>0.05), and 10% FPC and control were better than other treatments at the end of storage period. Regarding the tissue parameter, fish patty containing 10% FPC in 10 and 30 days of storage compared to the control treatment showed a significant difference (P<0.05) and also had a better rating than other treatments. In general, 5 and 10% FPC treatments were considered as superior formulations and equal to control treatments. Therefore, 5% FPC treatment was proposed for final production.

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Fish protein concentrate: A new source of dietary protein

Cited by 9 publications

References 0 publications

Development of fish protein powder as an ingredient for food applications: a review

Development of fish protein powder as an ingredient for food applications: a review

Progress on the Methods for Preparation of Fish Protein Concentrate from Underutilized Fish Residue: A Short Review

Evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama at ambient temperature

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