Fish Protein Concentrate Research Articles

Relative Utilization of Casein, Fish Protein Concentrate and Isolated Soybean Protein for Growth and Pancreatic Enzyme Regeneration of the Protein-Calorie Malnourished Baby Pig

Relative Utilization of Casein, Fish Protein Concentrate and Isolated Soybean Protein for Growth and Pancreatic Enzyme Regeneration of the Protein-Calorie Malnourished Baby Pig

Fish protein concentrate: a new source of dietary protein.

AbstractThe concept of fish protein concentrate (FPC) is based on the more efficient use of our fishery resource by converting under‐utilized fish to acceptable products for human consumption. FPC is not a single product. It is rather a family of products produced by different processes. Each member in the family of products has different characteristics and can be used for different purposes. Although a variety of processes has been developed, most have been based on solvent extraction of whole fish to remove lipids and water. FPC produced by solvent extraction of fish of several different species contains between 75% and 95% protein, which is particularly high in quality. This type of product can be used in foods to improve markedly their nutritional quality without significantly changing their other characteristics. FPC produced by some solvent extraction methods, however, has limited functional properties. New processes are being developed which use enzymes, various solvents, or a combination of enzymes and solvents. Products from some of these processes have improved functional properties and these FPCs appear to be particularly promising for use in foods for their functional attributes. Several problems still remain to be solved and research is needed to determine how FPCs can be produced and utilized most efficiently and effectively. There is, however, a commercial industry emerging and indications are that FPCs will find a significant place in the market.

MOISTURE ADSORPTION OF FISH PROTEIN CONCENTRATE AT VARIOUS RELATIVE HUMIDITIES AND TEMPERATURES

SUMMARY A simple method was used to determine moisture adsorption isotherms of FPC (fish protein concentrate) made from whole fish (red hake and Gulf menhaden) by isopropyl alcohol extraction. The hake was ground to two particle sizes and either nonsteamed or steam stripped to remove residual alchol. Moisture adsorption isotherms were determined at 25°, 35° and 42°C in constant relative humidities ranging from 11–86%. Equilibrium moisture content ranged from about 5% at 11% RH to about 16% and 86% RH. Particle size of the hake‐FPC did not appear to affect the moisture adsorption. Steam‐stripped samples adsorbed slightly more moisture at low relative humidities and slightly less moisture at high relative humldities than did nonsteamed samples. Menhaden‐FPC adsorbed slightly less moisture than comparable hake‐FPC samples. This difference was due to differences in quantitative chemical composition of the two types of FPC's.

Effect of Histidine and Methionine Supplementation on the Nutritional Quality of Commercially Prepared Fish Protein Concentrate in Rat Diets

The nutritive value of several commercially available fish protein concentrates (FPC) was studied. Diets containing isopropanol-extracted Atlantic herring cake (Clupea harengus) (IP-FPC-A) were superior to casein, isopropanol-extracted whole red hake (Urophycis chuss) (IP-FPC-BCF), 1,2-dichloroethane-extracted whole red hake (DCE-FPC) and ethanol-refluxed DCE-FPC (DCE-FPC-ETOH). The IP-FCP-A had a higher essential amino acid content than the other three FPC. When L-histidine (0.075%) was added to IP-FPC-A, DCE-FPC and DCE-FPC-ETOH, increased growth and feed intakes were noted (P < 0.05). No benefit was observed from increasing histidine above 0.075%. In a further experiment, 0.075% L-histidine and 0.20% L-methionine, alone or in combination were added to IP-FPC-A, DCE-FPC, and DCE-FPC-ETOH. Improved growth resulted with added histidine or methionine. Histidine plus methionine produced additive effects on growth. Amino acid supplementation resulted in parallel increases in growth and feed intake for all FPC. Thus, the difference of nutritional quality between the FPC could not be overcome by supplementation of histidine or methionine or both. Plasma total essential amino acid levels were markedly reduced in rats fed the supplemented FPC diets giving the highest growth response. Histidine and methionine were limiting in IP-FPC-A, DCE-FPC and DCE-FPC-ETOH despite their relative differences in nutritional quality.

The wholesomeness of Fish Protein Concentrate: A new approach to the evaluation of food safety

Evaluation of the safety of new foods or of traditional foods treated by new processes is limited by the degree to which their level in the diet of experimental animals can be exaggerated without introducing nutritional complications. This difficulty can be overcome by preparing extracts of the food and studying the toxicity of these extracts. Application of such an approach to Fish Protein Concentrate (FPC) using successive extraction with hexane, chloroform, ethanol, and water and feeding the extracts to rats and mice at levels equivalent to some 500% FPC in the diet failed to uncover any toxic principles. For general application of the method to be practical, a suitable extraction plant would have to be available.

Availability of Fluoride from Fish Protein Concentrate and from Sodium Fluoride in Man

Studies were performed in adult man under strictly controlled dietary conditions on the availability of fluoride from fish protein concentrate (FPC). The results obtained were compared with the availability of fluoride given as sodium fluoride to the same subjects. Metabolic balances of fluoride were determined in control studies, during the intake of the FPC-supplemented diet and during the intake of similar amounts of fluoride given as NaF. The intake of fluoride and the urinary and fecal excretions of fluoride were determined in each study phase. In the control study, the fluoride intake averaged 4.4 mg/day and the fluoride balance +1.9 mg/day. During the intake of FPC the fluoride intake averaged 12 mg/day, and the fluoride balance +4.7 mg/day. The fecal fluoride excretion was somewhat higher in the FPC study than in the NaF study, averaging 1.43 mg vs. 0.88 mg per day, and the fluoride balances were slightly lower during the intake of FPC than of NaF, +4.7 and +5.4 mg/day, respectively. The excretion and balance data indicate that fluoride is readily available from FPC. The net absorption of fluoride given as FPC and as sodium fluoride was very high and averaged 88% during the intake of FPC and 94% during the intake of sodium fluoride. Although the net absorption of fluoride from FPC differed significantly from the net absorption of fluoride given as sodium fluoride, this difference is small and does not appear to be of physiological importance.

Fish protein for human foods

Fish contributes significantly to the world protein supply. The present fish catch, its losses in processing, and its consequent protein contribution to world needs are reviewed. Present protein losses are estimated to be considerable. The amount of fish protein reaching consumers can be increased by increasing the catch, by the development of fish cultivation, and by improving the efficiency of using the resource. Most of the recent work directed to this objective has concerned the manufacture of fish protein concentrate (FPC). Various forms of FPC, their preparation, safety, composition, nutritive value, acceptance, clinical application, and uses are reviewed. The potential for large‐scale development of FPC, both as a protein supplement and as a functional protein ingredient in sophisticated food formulation, is discussed.

Assessment of the Nutritive Value of Heated Fish Protein Concentrates (FPC) by a Simple In Vitro Pepsin Digestion Procedure

Abstract A simple in vitro pepsin digestion procedure with capacity for large numbers of samples has been developed for assessing the nutritive value of FPC in quality control laboratories. In vitro dry matter digestibility (DMD) of autoclaved FPC was significantly correlated with in vivo DMD of the same FPC fed as supplements to wheat gluten diets for rats. Reduced nutritive value caused by autoclaving was not reflected in animal growth until after 4 hr of autoclaving, when the diet contained 4% FPC. Blood plasma and fecal concentrations of lysine and methionine and digestibility data showed that nutritive value of FPC was reduced after shorter periods of autoclaving than was suggested by growth. Reduction of the FPC supplement to 2.5% of diet resulted in nutritive value decreases becoming apparent after shorter autoclaving periods and in the attainment of a significant correlation between in vitro DMD and animal growth criteria.

EFFECT OF HEAT ON THE CHEMICAL AND NUTRITIVE STABILITY OF FISH PROTEIN CONCENTRATE (FPC)

SUMMARYExperiments were conducted to determine the heat stability of FPC (fish protein concentrate). FPC was subjected to one of two forms of heat: (1) dry air (oven/ and (2) moist (autoclave). Temperatures of dry heat were 100°C, 120°C, or 150°C. Temperatures of 100°C or 120°C were used for autoclaving. Exposure times for both treatments were 0, 30, 60, 120, or 240 min. Proximate composition, amino acids and pH were determined. NPN was also determined in autoclaved samples. PER values were obtained for protein quality. Results of dry heat showed little change to occur in samples heated to 120°C for up to 4 hr. Samples heated to 150°C for 60 min or longer showed a decrease in lysine, arginine, available lysine and PER. Moist heating produced an increase in NPN, a decrease in pH and little change in amino acid concentration. The protein quality was decreased after 4 hr at 120°C.

STUDIES WITH MICE ON THE NUTRITIONAL VALUE OF PEA PROTEIN CONCENTRATE

A protein concentrate containing 60% protein was obtained from field peas (Pisum sativum) by stirring pulverized peas in dilute aqueous CaO solution at pH 9.3 and room temperature for 15 min, followed by centrifuging off the starch and drum drying the protein-rich supernatant fraction. Feeding experiments with mice showed that the protein and energy yielding fractions of pea protein concentrate (PPC) were less digestible than those of egg, fish protein concentrate (FPC) or casein. The digestion coefficients for energy in PPC, egg, FPC and casein were 80, 89, 89 and 90%, and for protein were 88, 91, 91, and 93%, respectively. Biological value of PPC protein was markedly inferior to the other proteins because of methionine deficiency, when the test protein constituted the only dietary source of protein. Supplementation with methionine in PPC diets containing 15% protein produced growth rates and biological values equal to those with egg, FPC, or methionine-supplemented casein.

Fluoride Content of Fish Protein Concentrate

Fluoride Content of Fish Protein Concentrate

The Development of Fish Protein Concentrate—A Story of Research versus Politics

The Development of Fish Protein Concentrate—A Story of Research versus Politics

A Feeding Trial of Fish Protein Concentrate with Preschool Children

A Feeding Trial of Fish Protein Concentrate with Preschool Children

Biological Availability of the Fluoride of Fish Protein Concentrate in the Rat

The purpose of this study is to compare the availability of fluoride of fish protein concentrate (FPC) with that of sodium fluoride added to casein diets in the rat. The FPC in this study was prepared by isopropyl alcohol extraction of red hake (Urophycis chuss) and it contained 84% protein, 276 ppm fluoride, and 13% ash. Three diets contained approximately 20, 50, and 80 ppm fluoride furnished by the incorporation of approximately 10%, 20% and 30% FPC in the diet, and three other diets contained similar amounts of fluoride as sodium fluoride and protein from casein. The 10% casein diet without added fluoride acted as the control. At the end of 28 days, femurs, mandibles, molars and incisors of five animals were analyzed for fluoride. The individual carcasses of the remaining five rats of each group were also analyzed for fluoride. The fluoride in the diets containing 20, 50 and 80 ppm fluoride as FPC was 42 to 52%, 39 to 49% and 25 to 35% as available as similar concentrations of fluoride added to the casein diets in the form of sodium fluoride. No incisor striations were seen in any of the groups.

Adaptation of the AOAC Fluorine Method for Determining Fluoride in Fish Protein Concentrate

Abstract The AOAC official method, 24.029–24.035, for the determination of fluorine in foods was modified slightly to o btain quantitative recoveries of fluorine from samples of fish protein concentrate (FPC). The most important alterations include the use of steam distillation, the addition of finely ground silica sand in the distillation, a decrease in the distillation temperature, and the utilization of direct titration. Recoveries of fluoride added to FPC before ashing, using this modified method, averaged 96.0 ± 3.0%. Our results are in agreement with those of several other analysts who used a variety of methods.

Use of Fish Protein Concentrate in the Diets of Weanling Infants: A Study of 88 Infants from a Low Socioeconomic Population, Casablanca, Morocco

Use of Fish Protein Concentrate in the Diets of Weanling Infants: A Study of 88 Infants from a Low Socioeconomic Population, Casablanca, Morocco

Beneficial effects of fish protein concentrate on the survival time of thyrotoxic rats.

Beneficial effects of fish protein concentrate on the survival time of thyrotoxic rats.

Isopropanol–Water Azeotrope as Solvent in the Production of Fish Protein Concentrate from Herring (Clupea harengus)

In the process of the production of fish protein concentrate (FPC) the isopropanol is recovered, most economically, in the form of an aqueous azeotrope. It has been demonstrated that the azeotrope can be used effectively for processing FPC avoiding the necessity of dehydration.

Nutritive Value of 1, 2‐Dichloroethane‐Extracted Fish Protein Concentrate

SUMMARY—Studies were conducted on the nutritive value of fish protein concentrate (FPC) preparations produced by extracting cod fillet with 1, 2‐dichloroethane (DCE). These were fed to immature rats at either a 20% dietary protein level or at a 10% protein level in conjunction with 10% casein protein. Findings were compared to those from immature rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing 10 or 20% casein protein. Nutritive value of the FPC preparations was dependent on the temperature and length of time at which extraction occurred. Rats fed diets containing FPC extracted at 65°± 2°C or 40°± 2°C for 24 hr or at a temperature of 83°C for 6 hr or 3 hr and vacuum dried without steaming were normal in appearance and exhibited increments in body weight and feed efficiency comparable to those of rats fed similar diets containing 20% casein protein. FPC prepared under similar conditions except that it was extracted for 24 hr at 83°C without replacing evaporated solvent during the last 6 hr of extraction was toxic. Subjecting the latter to vacuum steaming for 45 min at 10 in. of vacuum eliminated its toxic properties as determined in a 7‐day feeding test, although some impairment of its nutritional value was still manifest. Cod fillet prepared by the same procedure as the toxic material except that evaporated solvent was replaced at 2‐3 hr intevals throughout the entire 24‐hr period of extraction was non‐toxic in a 7‐day feeding test and differed only slightly from casein in nutritive value.

Fish-Protein Concentrate and Sunflower Presscake Meal as Protein Sources for Human Consumption

Chemical composition, biological quality of the protein, and toxicity were determined for FPC, SPM, FPC-enriched food, and mixtures based on these concentrates. Acceptability and tolerance were tested in human trials. The FPC improved the biological quality of cereal-based foods. When fed as the only source of protein, FPC produced normal growth in infants. Mixtures containing FPC and SPM showed a high net protein utilization in the rat and produced normal growth in children when they supplied 70% of the total daily dietary protein.