The isopropyl alcohol residues in fish protein concentrates prepared with this solvent can be determined by a hot extraction technique employing methyl acetate as the solvent and gas–liquid chromatographic analysis of the extract. Studies on vacuum stripping of fish protein concentrates and analysis of various samples suggest that the isopropyl alcohol is trapped mechanically inside particles because of formation of an impervious shell during drying.
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Ackman et al. (1967) studied this question.
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