Abstract
ABSTRACT Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced the best results. Soxhlet led to the highest protein content (86%), lipid extraction efficiency (92%), and protein digestibility (75%). The single stage immersion method resulted in higher amino acid bioaccessibility values (90%). Soxhlet associated with n-hexane led to an acceptance index above 70% for sensory attributes. FPC is a source of protein of high biological value and can be used by the food industry as an alternative for the preparation and/or fortification of foods.
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