Preparation of Functional Fish Protein Concentrate from Underutilized Fish, Pink Perch (Nemipterus japonicus)

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Authors

  • T. Mahesh
     Department of Fish Processing Technology, College of Fisheries, Hoige Bazar, Mangalore - 575 001, Karnataka ,IN
  • T. M. R. Setty
     Department of Fish Processing Technology, College of Fisheries, Hoige Bazar, Mangalore - 575 001, Karnataka ,IN
  • T. S. Shetty
     Department of Fish Processing Technology, College of Fisheries, Hoige Bazar, Mangalore - 575 001, Karnataka ,IN
  • C. N. Ravishankar
     Department of Fish Processing Technology, College of Fisheries, Hoige Bazar, Mangalore - 575 001, Karnataka ,IN

Abstract

The technology, that helps in better utilization and storage of fish, is found in the production offish protein concentrates (FPC). This technology consists of removing water from fish meat and concentrating the protein. These products lack functional properties including rehydration ability, which makes it difficult to process them with other foods. Although a method for production of FPC has been developed, it has not yet been possible to market it successfully.

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Published

1994-12-01

How to Cite

Mahesh, T., Setty, T. M. R., Shetty, T. S., & Ravishankar, C. N. (1994). Preparation of Functional Fish Protein Concentrate from Underutilized Fish, Pink Perch (<i>Nemipterus japonicus</i>). The Indian Journal of Nutrition and Dietetics, 31(12), 339–343. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7966

Issue

Volume 31, Issue 12, December 1994

Section

Original Articles

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