. Commercial fisheries review. Fisheries; Fish trade. FISH PROTEIN 'ISOLATES' ARE MODERN FOOD INGREDIENTS Wider use of fish protein concentrates as pure isolates is indicated by work of the BCF Technology Laboratory, Seattle, Washington. Believing that underutilized species of fish could be used as a basic source of protein, its scientists separated and concentrated fish proteins into isolates. These contain over 90% protein and should have wide appeal in the food industry. Fish protein concentrate (FPC) was de- veloped by BCF primarily for use as a nutri- tious protein supplement; fish protei
. Commercial fisheries review. Fisheries; Fish trade. FISH PROTEIN 'ISOLATES' ARE MODERN FOOD INGREDIENTS Wider use of fish protein concentrates as pure isolates is indicated by work of the BCF Technology Laboratory, Seattle, Washington. Believing that underutilized species of fish could be used as a basic source of protein, its scientists separated and concentrated fish proteins into isolates. These contain over 90% protein and should have wide appeal in the food industry. Fish protein concentrate (FPC) was de- veloped by BCF primarily for use as a nutri- tious protein supplement; fish protein isolates also maybe used in foods for their desirable 'functional' properties. A Food's 'Functionality' Functionality in a food is its ability to impart desirable characteristics to a proc- essed food. Egg albumin, for example, is used to make meringues, or to give spongi- ness to angel food cake. Lean meat is used to bind fats and water in processed meats such as frankfurters. Egg yolk is used for similar purposes to emulsify the water, vinegar, and oil in mayonnaise. Less familiar examples are coffee whiteners and synthetic whipped toppings, where sodium caseinate is used as a lipid emulsifier and whipping agent. In recent years, vegetable proteins have been isolated and modified to fill functions in processed foods industry, where demand for them is increasing continually. Protein iso- lates made from fish have an added advantage over vegetable proteins: they are superior nutritionally. How Lab Prepares Isolates Fish protein isolates are prepared at Seattle Technology Laboratory by extracting minced, eviscerated, and deboned fish with a mild saline solution to remove most water- soluble constituents and oil. Then, the ex- tracted muscle protein is treated with an enzyme, and the modified proteins are iso- lated, washed, and dried. The isolates are white, bland to the taste, and have good properties as moisture binders, emulsifiers, and whipping agents in processed foods. T
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