[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of certain proteins on the stabilisation of fish oil.

Sen, D. P. and Padival, R. A. (1970) Effect of certain proteins on the stabilisation of fish oil. Journal of Food Science and Technology, 7 (3). pp. 153-158. ISSN 0022-1155

[img] PDF
JFST_1970_7_3_153-158.pdf - Published Version
Restricted to Registered users only

Download (433kB)


In model experiments, groundnut protein isolate (GNP), defeated and deodourised fish protein concentrate (FPC) from oil-sardine (Sardinella longiceps) fish and leaf protein (LP) were found to have certain stablishing effect on sardine oil. The effect of FPC and GNP was primarily due to proteins; with LP it was partly due to proteins and partly due to petroleum ether-soluble factor(s). Nature of stablising effect observed with these materials was different from that with butylated hydroxy anisole (BHA). The effect of these proteins was to prolong the induction period and no effect was observed in more rapid phase of oxidation. BHA had inhibitory effect in both the stages.

Item Type: Article
Uncontrolled Keywords: groundnut protein isolate, fish protein concentrate, stablishing effect
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 04:51
Last Modified: 17 May 2012 04:51
URI: http://ir.cftri.com/id/eprint/3851

Actions (login required)

View Item View Item