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American Journal of Clinical Nutrition, Vol 24, 1384-1389, Copyright © 1971 by The American Society for Clinical Nutrition, Inc.

Factors influencing the nutritive value of 1,2-dichloroethane-extracted fish protein concentrate in rat diets

Dhirajlal Makdani Ph.D.1, Werner G. Bergen Ph.D.2, O. Mickelsen Ph.D.3, and John T. Huber Ph.D.4

1 Present address: College of Agriculture, Navsari, Gujarat, India
2 Assistant Professor, Department of Animal Husbandry, Michigan State University, East Lansing, Michigan 48823
3 Professor, Department of Food Science and Human Nutrition, Michigan State University
4 Associate Professor, Department of Dairy Science, Michigan State University

The nutritional value and safety of various commercial FPC for human consumption was studied with rats. Although we found evidence that certain factor(s) depressed the nutritional quality of DCE-FPC, the presence of specific toxicants as causative agents of depressed growth could not be demonstrated. It appears that the method of fish processing and solvent extraction can have profound effects on the nutritional quality of FPC. Isopropanol extraction of fish resulted in a more nutritious FPC than DCE extraction. Further processing of DCE-FPC did not negate this nutritional inferiority. Species differences of fish are not the main reason for nutritional differences between IP- and DCE-extracted FPC (8, 17). These studies suggest that the more desirable FPC for human use would be that extracted with isopropanol.






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Copyright © 1971 by The American Society for Nutrition