@article{oai:ir.kagoshima-u.ac.jp:00000735,
 author = {OOSHIRO, Zentaro and 大城, 善太郎 and MARIO, Perez Won and AOU, Shunji and 粟生, 俊治 and HAYASHI, Seiichi and 林, 征一 and ITAKURA, Takao and 板倉, 隆夫},
 journal = {鹿児島大学水産学部紀要, Memoirs of Faculty of Fisheries Kagoshima University},
 month = {Dec},
 note = {FPC like product from sardine (Sardinops melanosticta) was prepared using ethanol and n-hexane
by low temperature treatment. Results showed nice protein content (85%), low water
content (4%), and 1.18% of residual lipids in prepared FPC. Amino acid profile was similar
to casein and egg. Protein digestibility and amino acid index were higher than casein. Protein
efficiency ratio was 2.83.
No content of lysinoalanine was detected in prepared FPC. FPC samples showed very nice
functional properties, high emulsifying and hydration capacities. Equilibrium moisture
content ranged from 1.25% at 5% RH (relative humidity) to about 19% at 85% RH. After
10 months of storage at room temperature (vacuum packing with nitrogen) only a slight change
in specific activity of actomyosin Ca^<+2>-ATPase was detected and total activity expresed as actomysin
as total Ca^<+2>-ATPase activity was preserved in 26.25%. Thiobarbituric acid number
(TBA N) was increased during storage.},
 pages = {357--368},
 title = {Low Temperature Alcohol Treatment of Oily Fish (Sardine) in View to Produce Fish Protein Concentrate (FPC) like Product},
 volume = {30},
 year = {1981}
}