“…Succinylation improves the emulsification capacity and stability of fish protein concentrate (Chen et al, 1975). A number of reagents including acetic anhydride (Means and Feeney, 1971), maleic anhydride (King and Perham, 1971), 2-methylmaleic (citraconic) anhydride (Brinegar and Kinsella, 1980), and phosphoryl chloride (Woo et al, 1982) have been used.…”