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• W2022528400 abstract "Journal of Food ScienceVolume 38, Issue 6 p. 1012-1015 EFFECT OF TEMPERATURE ON LIPID EXTRACTION AND FUNCTIONAL PROPERTIES OF FISH PROTEIN CONCENTRATE (FPC) D. L. DUBROW, D. L. DUBROW College Park Fishery Products Technology Lab., National Marine Fisheries Service USDC National Oceanic & Atmospheric Administration, College Park, MD 20740Search for more papers by this authorA. KRAMER, A. KRAMER Dept. of Horticulture, University of Maryland, College Park, MD 20740Search for more papers by this authorA. D. McPHEE, A. D. McPHEE College Park Fishery Products Technology Lab., National Marine Fisheries Service USDC National Oceanic & Atmospheric Administration, College Park, MD 20740Search for more papers by this author D. L. DUBROW, D. L. DUBROW College Park Fishery Products Technology Lab., National Marine Fisheries Service USDC National Oceanic & Atmospheric Administration, College Park, MD 20740Search for more papers by this authorA. KRAMER, A. KRAMER Dept. of Horticulture, University of Maryland, College Park, MD 20740Search for more papers by this authorA. D. McPHEE, A. D. McPHEE College Park Fishery Products Technology Lab., National Marine Fisheries Service USDC National Oceanic & Atmospheric Administration, College Park, MD 20740Search for more papers by this author First published: September 1973 https://doi.org/10.1111/j.1365-2621.1973.tb02136.xCitations: 17AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References AOAC. 1965. “ Official Methods of Analysis,” 10th ed. Association of Official Agricultural Chemists, Washington , D.C. Beckman, DL-78-Ml. Accurate color measurement, matching and specifications with Beckman DK, DU and DB Spectrophotometers. Beckman Laboratory Instrumentation, Fullerton, Calif. Brown, N.L. and Miller, H. 1969. Experimental production of fish protein concentrate (FPC) from Mediterranean sardines. Comm. Fish. Rev. 31(10): 30. Bureau of Commercial Fisheries. 1966. Marine Protein Concentrate. Fishery Leaflet 584. Carpenter, J.A. and Saffle, R.L. 1965. Some physical and chemical factors affecting the emulsifying capacity of meat protein extracts. Food Technol. 19: 1567. Dambergs, N. 1969. Isopropanol-water azeotrope as solvent in the production of fish protein concentrate from herring (C. harengus). J. Fish. Res. Bd. Canada 26(7): 1919. Donnelly, T.H., Rongey, E.H. and Barsuko, V.J. 1966. Protein composition and functional properties of meat. Agr. Food Chem. 14(3): 196. Dubrow, D.L. 1971. Effect of processing variables on lipid extraction and functional properties of fish protein concentrate (FPC). Ph.D. thesis, University of Maryland, College Park, Md. Federal Register. 1967. Whole fish protein concentrate. Fed. Reg. (Washington, D.C.) 32(22): 1173. Finch, R. and Liston, J. 1970. Fish protein for human foods. CRC Critical Rev. in Food Technol. 1: 519. Haer, F.C. 1969. “ An Introduction to Chromatography on Impregnated Glass Fiber.” Ann Arbor Science Publishers. Inc., Ann Arbor , Mich . Hamm, R. 1966. Heating of muscle systems. In “ Physiology and Biochemistry of Muscle as Food.” Ed. E. Briskey University of Wisconsin Press, Madison , Wise . Henderson, L. and Dubrow, D.L. 1972. Contribution of heme pigment to the color of FPC. In preparation. Johnson, D.W. 1970. Oilseed proteins-Properties and applications. Food Products Develop., Dec.-Jan., p. 78. Library of Congress. 1970. Fish protein concentrate-A comprehensive bibliography, Clearinghouse for Federal Scientific & Technical Information, U.S. Dept. of Commerce, Springfield, Va. McPhee, A.D. and Brown, N.L. 1971. Power consumption to solid-liquid slurries. I & EC Process Design & Dev. 10: 456. Medwadowski, B.F., Van Der Veen, J. and Olcott, H.S. 1967. Nature of residual lipids in FPC. J. Food Sci. 32(4): 361. Paul, P.C., Buchter, L. and Wierenga, A. 1966. Solubility of rabbit muscle proteins after various time-temperature treatments. J. Agr. Food Chem. 14(5): 490. Power, H.E. 1964:. Characteristics and nutritional value of various FPC's. J. Fish. Res. Rd. Canada 21(6): 1489. Rasekh, J.G. and Stillings, B.R. 1972. Unpublished data. Natl. Marine Fisheries Service. NOAA, College Park , Md . Ravesi, E.M. and Anderson, M.L. 1969. Effect of varying the extraction procedure on the protein extractability of frozen-stored fish muscle. Fish. Indus. Res. 5(4): 175. Smith, P., Ambrose, M. and Knobl, G. 1964. Improved rapid method for determining total lipids in fish meal. Comm. Fish. Rev. 26(7): 1. Snow, J.M. 1950a. Proteins in fish muscle. 2. Calorimetric estimation of fish muscle protein. J. Fish. Res. Bd. Canada 7(10): 596. Snow, J.M. 1950b. Proteins in fish muscle. 3. Denaturation of myosin by freezing. J. Fish. Res. Bd. Canada 7(10): 599. Stillings, B.R. and Knobl, G. 1971. Fish protein concentrate: A new source of dietary protein. J. Amer. Oil. Chem. Soc. 48(8): 412. Toledo, R.T. 1970. Protein concentrate production by continuous countercurrent solvent extraction at low temperatures. J. Food Sci. In press. Vadehra, D.V. and Baker, R.C. 1970. The mechanism of beat initiated binding of poultry meat. Food Technol. 24: 766. Citing Literature Volume38, Issue6September 1973Pages 1012-1015 ReferencesRelatedInformation" @default.
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