Development of a Process for Preparing a Fish Protein Concentrate With Rehydration and Emulsifying Capacities

A hot‐solvent extraction process for preparing fish protein concentrate (FPC) with rehydration and emulsifying capacities is described. The process employed extraction at pH 2.5 in order to prevent protein‐protein interaction. Equal volumes of ethanol and hexane at reflux temperatures were employed as the extracting medium. Gel formation was controlled by the addition of NaCl. The FPC produced by this method had an amino acid spectrum similar to that of the fish, formed gels when added to water and emulsions when the rehydrated material was blended with vegetable oils. Both emulsification and rehydration capacities of the FPC were pH dependent with minimum uptake of water and oil in the range of pH 5–8.