SUMMARY A simple method was used to determine moisture adsorption isotherms of FPC (fish protein concentrate) made from whole fish (red hake and Gulf menhaden) by isopropyl alcohol extraction. The hake was ground to two particle sizes and either nonsteamed or steam stripped to remove residual alchol. Moisture adsorption isotherms were determined at 25°, 35° and 42°C in constant relative humidities ranging from 11–86%. Equilibrium moisture content ranged from about 5% at 11% RH to about 16% and 86% RH. Particle size of the hake‐FPC did not appear to affect the moisture adsorption. Steam‐stripped samples adsorbed slightly more moisture at low relative humidities and slightly less moisture at high relative humldities than did nonsteamed samples. Menhaden‐FPC adsorbed slightly less moisture than comparable hake‐FPC samples. This difference was due to differences in quantitative chemical composition of the two types of FPC's.

SUMMARY— Commercial and experimental packs of canned tuna were prepared from the 1965, 1966 and 1967 packs. The 1965 samples were used to train an expert panel which identified 8 distinct parameters of quality. Of the 64 objective tests or variations of test procedures, 13 were selected for further study. 1966 analyses revealed that color, flakiness, firmness and fiber could be predicted adequately (R = 0.9 +). The 4 other parameters of scorch, juiciness, odor and taste were also highly significantly correlated, but were predictable less completely (R = 0.8 – 0.9) by 1 or a combination of objective tests. 1967 samples were submitted to a consumer preference panel in addition to measurements by expert panel and objective tests. These results indicated that consumer preference is dependent approximately equally (40%) on appearance and flavor and to a lesser extent (20%) on textural characteristics. Consumer preference could be estimated objectively by determinations of Hunter L and b values, a shear test, percent fiber and PH.

No abstract

A study was conducted to define some of the functional properties of IPA extracted hake FPC (fish protein concentrate). Also, we investigated possible methods of improving the functional properties of FPC by foaming a water slurry and adding stabilizers and then spray drying or freeze drying. Certain functional properties such as bulk density, pH, wettability, percent overrun, emulsion stability, emulsion capacity, water swelling index and water binding index, and suspended solids were measured. The results were compared with soy flour and soy isolate. Spray drying or freeze drying of an aqueous slurry of FPC brought about the following significant changes: (a) made a totally wettable material, (b) slightly increased water swelling index and water binding index, (c) reduced the bulk density, and (d) the stabilizer Tween 80 improved the overrun of the whipped product.