Preliminary studies on the preparation of fish protein concentrate from lizard fish / Regina S.J. Napugan, Victoria G. Alcalen and Virginia L. Panganiban

By:

Napugan, Regina S.J

Contributor(s):

Material type: Article

ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1971Content type:

text

Media type:

computer

Carrier type:

online resource

ISSN:

2672-2836 (Online)

Subject(s):

Online resources:

https://nfrdi.da.gov.ph/tpjf/vol10/Preliminary%20Studies%20on%20the%20Preparation%20of%20Fish%20Protein%20Concentrate%20from%20Lizard%20Fish.pdf Open Access

In: Philippines. The Philippine Journal of Fisheries Volume 10, Issue no. 1 & 2 (1971), page 132-138Abstract: A high quality fish protein concentrate was prepared from Lizard fish, locally known as Kalaso (Saurida tumbil), a species of fish with low commercial value. The laboratory process for its preparation was from the meat portion only, utilizing isoprophyl alcohol as solvent. The chemical composition of the product are as follows: moisture content, 5.81%; crude protein (N x 6.25) 91.31%; ash 2.35%; and fat 0.5%; while the yield of the fish protein concentrate was 18.56%.

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Holdings
Item type	Current library	Collection	Call number	Vol info	Status	Date due	Barcode
Journal Article	NFRDI Central Office NFRDI KMRC Indexed Materials Collection	Electronic		Volume 10, Issue no. 1 & 2 (1971), page 132-138	Available		IMC000085
Journal	NFRDI Central Office NFRDI KMRC Institutional Repository Collection	Electronic	SH 1 .B9524 1972 vol. 10 no. 1 & 2 (Browse shelf(Opens below))	Volume 10, No. 1 & 2 (January - December 1972)	Available		IRC00015

Includes bibliographical references

A high quality fish protein concentrate was prepared from Lizard fish, locally known as Kalaso (Saurida tumbil), a species of fish with low commercial value. The laboratory process for its preparation was from the meat portion only, utilizing isoprophyl alcohol as solvent. The chemical composition of the product are as follows: moisture content, 5.81%; crude protein (N x 6.25) 91.31%; ash 2.35%; and fat 0.5%; while the yield of the fish protein concentrate was 18.56%.

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