ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Flounder frame was used as a raw material for the preparation of protein product. Processing parameters were evaluated using both fresh and frozen ground frames. The results indicate the following optima: (1) pH of extraction medium, ii; (2) extraction time, 60 min; (3) volume to weight ratio, 10: 1; (4) extraction temperature, 23°C. Isoelectric precipitation was conducted at pH 5 using KCI or H3PO4. Results indicate that NaOH was more effective than Ca(OH)2 in solubilizing frame protein at pH 11. Ground frozen flounder frames gave a 10% decrease in protein extractability when compared to fresh frames using NaOH as the extractant and a 22% decrease when Ca(OH)2 was employed as the extractant. Approximately 70% of the protein is recovered using the NaOH-HCI system.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13699.x
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