Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility

ABSTRACT

Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced the best results. Soxhlet led to the highest protein content (86%), lipid extraction efficiency (92%), and protein digestibility (75%). The single stage immersion method resulted in higher amino acid bioaccessibility values (90%). Soxhlet associated with n-hexane led to an acceptance index above 70% for sensory attributes. FPC is a source of protein of high biological value and can be used by the food industry as an alternative for the preparation and/or fortification of foods.

KEYWORDS:

• Protein digestibility
• lipid extraction
• sensory test
• Colossoma macropomum

Disclosure statement

No potential conflict of interest was reported by the author(s).

Supplementary data

Supplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2024.2305966.

Additional information

Funding

The work was supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior.