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Defatting and deodourisation of fish protein concentrate from Harpoden nehereus.

Sen, D. P. and Satyanarayana Rao, T. S. and Lahiry, N. L. (1966) Defatting and deodourisation of fish protein concentrate from Harpoden nehereus. Journal of Food Science, 31 (3). pp. 344-350.

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Abstract

In Bombay-duck (Harpoden nehereus) fish, petroleum-ether-extractive (“true” lipids) fats, residual fats (“bound” lipids) obtained by acid hydrolysis, and ethanol extractives other than “true” and “bound” lipids were found to contribute to its odor, the last two fractions being more important. Exhaustive extraction with 95% ethanol yielded fish protein concentrate with no lipid or ethanol extractives but with 0.37% “bound” lipids; this concentrate was practically without any fishy odor but developed it on being cooked with water.

Item Type: Article
Uncontrolled Keywords: Bombay duck, harpoden nehereus, fish, deodorization
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 08:02
Last Modified: 24 May 2016 08:02
URI: http://ir.cftri.com/id/eprint/3676

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