EFFECT OF FREEZE DRYING, SPRAY DRYING, AND STABILIZERS ON FUNCTIONAL CHARACTERISTICS OF FISH PROTEIN CONCENTRATE

1 February 1974

journal article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 37 (2) , 78-82
https://doi.org/10.4315/0022-2747-37.2.78

Abstract

A study was conducted to define some of the functional properties of IPA extracted hake FPC (fish protein concentrate). Also, we investigated possible methods of improving the functional properties of FPC by foaming a water slurry and adding stabilizers and then spray drying or freeze drying. Certain functional properties such as bulk density, pH, wettability, percent overrun, emulsion stability, emulsion capacity, water swelling index and water binding index, and suspended solids were measured. The results were compared with soy flour and soy isolate. Spray drying or freeze drying of an aqueous slurry of FPC brought about the following significant changes: (a) made a totally wettable material, (b) slightly increased water swelling index and water binding index, (c) reduced the bulk density, and (d) the stabilizer Tween 80 improved the overrun of the whipped product.

Keywords

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