FPC Earliest attempts recover protein from byproducts and underutilized species use as human food Stable protein concentrate prepared from whole fish or other aquatic animals or their parts intended for human consumption ID: 1047835
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1. FISH PROTEIN CONCENTRATE(FPC)
2. Earliest attempts – recover protein from by-products and underutilized species – use as human foodStable protein concentrate – prepared from whole fish or other aquatic animals or their parts – intended for human consumptionProtein – more concentrated than in original raw material/fish – removal of water, oil, bones etc. – solvents and/or high temperature – extract and separate protein from other components viz fat
3. No resemblance to raw materialFishmeal – cheap variety of FPC – not intended for human consumptionFishmeal – unsuitable for human consumption:Not normally made under sufficiently hygienic conditions – risk of contamination by pathogens not ruled outContains rancid fat – destroys vitamins and lowers nutritive value of proteinCumulative toxic effect of rancid fat – long term
4. Types of FPC (FAO):Type A – odourless and tasteless powder having a maximum total fat content of 0.75%Type B – a powder having no specific limits as to odour or flavour, but definitely having a fishy flavour and a maximum fat content of 3%Type C – normal fish meal produced under satisfactorily hygienic conditions
5. TYPESPROTEINFATMOISTUREPROPERTIES A80%0.75%<10%Colourless, odourless, tastelessB70%0.75-3%<10%Slight odour,tasteC<70%3-10%<10%Definite odour,taste,Colour-Fishmeal under hygienic condition
6. Fat content – specified – fat when oxidised can produce a strong, often rancid, taste in the productProtein content of FPC depends on:Raw material used Extent to which water is removedNormally contains at least 65 % protein Type A FPC – up to 80 %
7. Raw material QualityFresh fish of any type or sizeStored in ice immediately after captureProcessed within at the most 48 hrs and preferably within 12 hrs of landing Storage of raw fish in ice for up to 8 days – no effect on nutritive value of FPC
8. Preparation of FPCRemoval of water, fat and fishy tasting components from raw materialOrganic solventsViobin Process:Ethylene chlorideSimultaneous dehydration and removal of lipids from ground fish
9. Ground fish suspended in ethylene chloride Heated to boiling – indirect steam Ethylene chloride – azeotropic mixture with water – boils at 71°C Azeotropic distillate separated into 2 layers on condensation Solvent layer pumped back to remove more water
10. Lipids – dissolved in residual solvent Oil-solvent solution – filtered and residue washed again with fresh solvent Heated in steam-jacketed vessel under vacuum to remove maximum solvent Vessel flushed with dry steam - remove traces of solvent Dry product – pulverized and packed
11. 2. Canadian ProcessIsopropyl alcohol2 stages Ground fish suspended in water acidified with phosphoric acid at pH 5.5 Cooked for 30 min at 70-80°C with constant stirring Cooked mass – filtered and washed repeatedly with hot water – until filtrate is odourless
12. Residue from 1st stage – suspended in isopropyl alcohol – refluxed for 15 min Solvent removed by filtration or centrifugation Residue further treated with fresh solvent – until water and oil removed completely Final product – pressed – press cake dried and pulverized Residual solvent – removed under vacuum
13. 3. Azeotropic ExtractionCIFT methodAzeotropic mixture of hexane and ethyl alcohol Ground fish – cooked in boiling water with 0.5% acetic acid for 30 min Liquid drained off – solid matter pressed well Press cake – refluxed with azeotropic mixture of hexane and ethyl alcohol – at 58.68°C for 30 min – contant stirring
14. Solvent mixture drained off and solid matter refluxed again with fresh solvent mixture Solvent drained off/distilled Extracted mass – steam-stripped under reduced pressure – remove traces of solvent Final product – dried and pulverizedFat content - <0.3%
15. Other methodsBritish process – ethyl alcoholChilean process – hexane, followed by ethyl alcoholMoroccan process – hexane, ethyl alcohol and isopropyl alcohol
16. FPC – gritty, colourless, odourless and tasteless powderProximate composition:Moisture – 8.1%Crude protein – 67.7% Available lysine – 7.9%Total lipids – 0.4%Calcium – 5.4%Phosphorus – 3.9%Ash – 24.1%Pepsin digestibility – 98%
17. FPC – nutritious product:Higher content of highly digestible, good quality proteinHigher available lysine content Higher mineral content
18. Uses of FPCOdourless, tasteless powder – not relished for consumption as such Incorporated as a protein supplement in human dietBread, biscuits, noodles, soups and stewsMacaroni products, milk shake drink, spaghetti sauce, infant foods, dietetic foods and breakfast cerealsAcceptable limit – 5-10%Recommended level of use – 35g/person/day
19. Storage Stable up to 1-2 yrs at room temperature – packed in a hermetically sealed containerProblems:Flavour reversion – product may develop a fishy, or fish mealy flavour during storageRancidity – oxidised fat – nutritionally undesirable and unacceptable because of its flavourRecovery of solvent and fat
20. Functional Properties Influenced by extraction methodSolubilityDispersability Water holding capacityEmulsifying capacityFoaming capacityFPC – good substrate for enzyme hydrolysis - FPHImproved functional properties for FPH
21. Poor functional properties of FPC : 1.High temperature 2.Solvents Severely denature fish proteinFunctionality improved by modifications inprocess parameters chemicals used
22. A significant increase in water holding capacity Lowering the extraction temperature up to 20°CAddition of NaCl Reduction of pH to 2.5 the raw fish prior to extractionAcylation of FPC with acetic or succinic anhydride SolubilityDispersability Emulsifying capacityFoaming capacity
23. Textured FPC/ Marine BeefFPC – low palatability – low rehydration ability – difficult to processFPC with improved functional properties – Textured FPCGood hydrophilic property
24. Extraction method Meat – separated from fish and washed Lean fish – light wash; Fatty fish – 0.4% NaHCO3 Excess water – removed by centrifuging or under pressure Meat mixed with 0.5-1% NaCl – pH adjusted to 7.4-7.8 – NaHCO3 Meat kneaded to a viscous paste
25. Mixed with 3 times volume of ethyl alcohol at 5-10C – stirred for 15 min Coagulated meat – extruded in the form of long strands Alcohol removed by centrifuging; residue again mixed with fresh ethyl alcohol for 15 min Alcohol removed by centrifuging – residue dried in hot air at 30-45 C - <10% moisture
26. Products with different texture and rehydration capacity:Number and length of treatment with alcoholTemperature of alcohol