Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
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<strong>Fish</strong> fleshSolubilisation in alkali or acidCentrifugationSediment(Membranes, insolubleproteins, bones, skin)Supernatant(Soluble protein)PrecipitationUpper layer(Lipids)Centrifuge<strong>Protein</strong> <strong>Isolate</strong>Soluble impuritiesFigure 1: pH-shifts process for production fish protein isolate(Adopted from Hultin et al. 2005).Figure 2: A frozen block <strong>of</strong> fish protein isolate (Shaviklo 2007)One <strong>of</strong> the most important technical issues in pH-shift method according to Kristinssonet al., (2006) is that undesirable materials like skin, bones, microorganisms, cholesterol,membrane lipids, <strong>and</strong> other contaminants are removed during the first centrifugation stage,although the bones may be removed during mechanical deboning.3
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