Abstract:

Anchovy Engraulis japonicus, a small unutilized fish, is a rich resource of fish protein and oil. The utilization of anchovy protein and oil was studied. A non-bitter fish protein hydrolysate was prepared by exhaustive hydrolysis with proteolytic enzyme. The end product gained by spray dry was a protein-rich white powder with the appropriate ratio of essential amino acids. The results of a biological evaluation on rats indicated that the hydrolysate had a high nutritive value. The product may be used as a protein supplement. Another non-bitter fish protein hydrolysate was prepared by partial hydrolysis with proteolytic enzyme. The spray-dried product with a seafood flavor may be used as seafood flavoring. Polyunsaturated fatty acid concentrates were prepared from anchovy oil by using the urea addition and molecular distillation methods.

Full text PDF

Date 1996/12/01

Abstract Hits 2731

Downloads 3036