Reinterpretation of Isopropyl Alcohol Retention in Fish Protein Concentrate

1968 ◽  
Vol 25 (4) ◽  
pp. 805-806 ◽  
Author(s):  
R. G. Ackman ◽  
P. H. Odense
Keyword(s):  
Isopropyl Alcohol ◽  
Protein Concentrate ◽  
Fish Protein

not available

scholarly journals Extraction, Characterization and Utilization of Fish Protein Concentrate

10.4194/afs47 ◽  
2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Mahesh C. Phadtare ◽  
Rahul C. Ranveer ◽  
Nikheel B. Rathod ◽  
Shrikant T. Sharangdhar ◽  
Shrikant B. Swami ◽  
...  
Keyword(s):  
Isopropyl Alcohol ◽  
Protein Solubility ◽  
Value Added ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Fishy Odor ◽  
Novel Foods ◽  
Fish Meat ◽  
Emulsification Capacity ◽  
Water Holding

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<0.05) highest protein, lowest moisture and fat content. Significantly (P<0.05) superior viscosity (118.37 cP), Protein solubility (84.40%), Emulsification capacity (68.53%), Emulsification stability (60.92%), Foaming capacity (140.01%), Foaming stability (121.70%) and Water holding capacity (25.35 mL/g) for isopropyl alcohol compared with other solvents. Due to typical fishy odor fish meat replaced with FPC (0, 5, 10, 15 and 20 %) in fish finger formulation with FPC incorporation at 10% levels were most acceptable. Strong linearity (R2) for changes biochemical values (R2>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.

CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate

Determination of Isopropyl Alcohol in Fish Protein Concentrate by Solvent Extraction and Gas–Liquid Chromatography

1967 ◽  
Vol 24 (7) ◽  
pp. 1521-1529 ◽  
Author(s):  
R. G. Ackman ◽  
H. J. Hingley ◽  
H. E. Power
Keyword(s):  
Chromatographic Analysis ◽  
Methyl Acetate ◽  
Isopropyl Alcohol ◽  
Gas Liquid Chromatography ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Protein Concentrates ◽  
Liquid Chromatographic Analysis ◽  
Liquid Chromatographic

The isopropyl alcohol residues in fish protein concentrates prepared with this solvent can be determined by a hot extraction technique employing methyl acetate as the solvent and gas–liquid chromatographic analysis of the extract. Studies on vacuum stripping of fish protein concentrates and analysis of various samples suggest that the isopropyl alcohol is trapped mechanically inside particles because of formation of an impervious shell during drying.

scholarly journals CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

<p>By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids.</p> <p>Keywords: extraction, fish roe skipjack, roe protein concentrate</p>

Preservation of Raw Material for Fish Protein Concentrate with Isopropyl Alcohol

1967 ◽  
Vol 24 (4) ◽  
pp. 895-896 ◽  
Author(s):  
A. Guttmann ◽  
N. Dambergs ◽  
P. M. Jangaard
Keyword(s):  
Isopropyl Alcohol ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein

not available

Developed method for producing fish protein concentrate from marine fish tongue sole Cynoglossus bilineatus

2010 ◽  
Vol 7 (1) ◽  
pp. 55-64
Author(s):  
Ahmed Shihab Al-Hassoon ◽  
Nawres AbdulGhany Al-Faiez Qusay Hamid Al-Hamdany
Keyword(s):  
Marine Fish ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Tongue Sole
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