Effect of storage on lipids of fish protein concentrate

Fish protein concentrates (FPC) made from pout, alewife and Gulf menhaden were stored for 6 months at temperatures of 37 C and 50 C with no attempt to control humidity. When the amount of extractable lipid was 0.1% or less there were small changes in the lipid pattern: a small decrease in the amount of neutral lipid‐free fatty acid fraction and larger decreases in the long chain, unsaturated fatty acids (C20:5, C22:6 for pout and C20:5 for alewife). In the FPC sample containing residual lipid of about 0.5% there were decreases in the amount of lipid extractable after 6 months, appreciable in the 37 C sample, and greater in the sample stored at 50 C. These samples also showed decreases in the neutral lipid plus free fatty acid fractions and decreases in the long chain, unsaturated fatty acids C20:5 and C22:6.