Process for the preparation of fish protein powder with soft bones

Abstract

A process for the preparation of highly nutritious fish protein powder with soft bones, retaining natural nutrients intact from abundantly available, economical, small underutilized fish species like red vit, sardines, "mullet (Boi)", ancovy, mackerel, croakers . the present process comprises eviscerating, deheading, removing fins I scales and cleaning of fresh whole fish "mullet Boi, treating the above mentioned dressed fish with salt mixture comprised of preservatives e.g. potassium sorbate and sodium benzoate, salts e.g. sodium bicorbnate, citric acid, mono sodium glutamate (MSG) and antioxidants e.g. butylated hydroxy toulene (BHT), butylated hydroxy anisole (BHA) and propyl gallate, dissolved in papaya juice kept at 60 C for 20 minutes then steaming the fish for 30 minutes at 95 - 100°C and autoclaving for 60 minutes at 15 psi, drying the product at low temperature at 70°C in air circulating oven till moisture content up to 3.0% ±, 1.0%, the dried fish was subjected to dry mill disintegrator and finally ground to 100μ, equivalent to 30 mesh particle size (yield 10% of starting material).