. Commercial fisheries review. Fisheries; Fish trade. 33 process although considerable engineering modifications of the lean fish process may be needed. The only significant distinguish- ing factor among the three batches of sardines processed is the relatively high residuallipid content of the FPC made from the Portuguese and Yugoslav sardines. It was unfortunate, for the purposes of comparison, that these fish initially contained much more oil than the Moroccan sardines (perhaps a result of seasonal variation) and were not extracted in a countercurrent system as were the latter. However, pre
. Commercial fisheries review. Fisheries; Fish trade. 33 process although considerable engineering modifications of the lean fish process may be needed. The only significant distinguish- ing factor among the three batches of sardines processed is the relatively high residuallipid content of the FPC made from the Portuguese and Yugoslav sardines. It was unfortunate, for the purposes of comparison, that these fish initially contained much more oil than the Moroccan sardines (perhaps a result of seasonal variation) and were not extracted in a countercurrent system as were the latter. However, previous work in this laboratory on the countercurrent extraction of fish with initial lipid contents as high as 20 percent has shown the residual lipid of the resultant FPC to range from to percent. This experience leaves little doubt that these sar- dines would have yielded an FPC with residual lipid contents of the same order if they had been extracted by the same procedure. The nutritive values of both SONAFAP FPC and Sample Sm-5 are comparable to FPC made from red hake, and all are at least equal to that of casein. The fluoride content of Sm-5 is well below the 100 ppm. now required by the Food and Drug Administration. SUMMARY NCFPC's investigation on production of fish protein concentrate (FPC) by isopropyl alcohol extraction of Mediterranean sardines indicates that the products meet all present Food and Drug Administration require- ments on chemical composition and nutritive value. The products were made both by lab- oratoryprocedures involving combinations of cross-current and continuous batch extrac- tion, and by countercurrent extraction pro- cedures that approximate commercial pro- duction methods. It is particularly significant that, in agreement with results obtained for FPC made from other species of fatty fish in this laboratory, a satisfactory FPC can be produced from Mediterranean sardines by this prototype commercial Please note that
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