Record Details

Defatting and deodourisation of fish protein concentrate from Harpoden nehereus.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3676/
 
Title Defatting and deodourisation of fish protein concentrate from Harpoden nehereus.
 
Creator Sen, D. P.
Satyanarayana Rao, T. S.
Lahiry, N. L.
 
Subject Fish
05 Processing and Engineering
 
Description 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.
 
Date 1966
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3676/1/Journal%20of%20Food%20Science%2C%20Volume-31%283%20%281966%29%20344-350%20.pdf
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.