FISHERY BULLETIN, VOL. 59, NO. I 



the isopropanol concentration normally used in 

 the preparation of FPC. The preparation of FPC 

 made from autolyzing hake showed that the 

 yield bore a close inverse relation to the degree 

 of autolysis. 



The autolysis rates in Pacific herring and 

 hake were related to pH and temperature, the 

 rates showing an increase with increasing tem- 

 perature and a decreasing pH. Maximum ac- 

 tivity was reached at about 50° C. Inactivation 

 of the enzymic systems occurred when temper- 

 atures exceeded 70° C. 



Since the economic success of any method that 

 is used for the preparation of FPC is largely de- 

 pendent on the yield of finished product obtained 

 from a given amount of raw material, autolysis 

 rates are a process parameter that should be 

 closely controlled. 



LITERATURE CITED 



Dambergs, N. 



1969. Isopropanol-water mixtures for the pro- 

 duction of fi.sh protein concentrate from Atlantic 

 herring (Clu.i>ea hnrengns). J. Fish. Res. Bd. 

 Can. 26(7) : 1919-1926. 



Dassow, John A., Max Patashnik, and Barbara J. 



KOURY. 



1970. Characteristics of Pacific hake (Merluccius 

 productuts) that effect its suitability for food. 

 In Pacific hake, p. 127-136. U.S. Fish Wildl. 

 Serv., Circ. 332. 



DuBRow, David L., Norman L. Brovi'N, E. R. Pariser, 

 Harry Miller, Jr., V. D. Sidwell, and Mary E. 

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1971. Efl'ect of ice storage on the chemical and 

 nutritive properties of solvent-extracted whole 

 fish — red hake, Urophycis chuss. Fish. Bull. 69 

 (1) : 145-150. 

 DuBROw, David, and Olivia Hammerle. 



1969. Holding raw fish (red hake) in isopropyl 

 alcohol for FPC production. Food Technol. 23 (2) : 

 254-256. 

 Knobl, George M., Jr. 



1967. The fish protein concentrate story. Food 

 Technol. 21(8) : 1108-1111. 



LowRY, Oliver H., Nira J. Rosebrough, A. Lewis Fakr, 



AND Rose J. Randall. 

 1951. Protein measurement with the folin phenol 



reagent. J. Biol. Chem. 193(1): 265-275. 

 Sen, D. p., T. S. Sayanarayana Rao, S. B. Kadkol, 



M. A. Krishnaswamy, S. Venkata Rao, an-d 



N. L. Lahiry. 

 1969. Fish protein concentrate from Bombay-duck 



(Harpoden nehereus) fish: Effect of processing 



variables on the nutritional and organoleptic 



qualities. Food Technol. 23(5): 683-688. 



SlEBERT, G. 



1962. Enzymes of marine fish muscle and their role 

 in fish spoilage. In Eirek Heen and Rudolf 

 Kreuzer, Fish in nutrition, p. 80-82. Fishing News 

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 Ting, Chao-titin, M. W. Montgomery, and A. F. 

 Anglemeier. 



1968. Partial purification of salmon muscle cath- 

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Whaley, Wilson M. 



1966. Production of fish proteins. U.S. Patent 

 No. 3,252,962. 



246 



