Tímarit Verkfræðingafélags Íslands - 01.12.1967, Blaðsíða 287

TlMARIT VFl 1967
285
Fish Protein Concentrate
E. R. Pariser, Supervisory Research Chemist Bureau of Commercial Fisheries
Teclmological Laboratory
College Park, Maryland 20740
Abstract
Laboratory and small-scale production studies
by scientists at the College Park Laboratory
of the Bureau of Commercial Fisheries have
demonstrated that a highly nutritious protein
concentrate suitable for human consumption can
be prepared from whole fish. The raw material
that was selected for these tests was red hake
(Urophycis chuss), caught off the coast of Rhode
Island.
The development of a feasible method for
manufacturing a fish protein concentrate is de-
scribed in this paper. The tests to which the
fish protein concentrate was submitted, in order
to determine its nutritive value, wholesomeness,
physical characteristics, and chemical composi-
tion, are also described.
The production of fish protein concentrate on
an industrial scale has a twofold and immediate
signif icance: (1) it represents a powerful weapon
in the world-wide war on protein malnutrition;
and (2) it will entail, both in the United States
and other countries, important economic benefits
to the domestic fishing industry from the fisher-
man through the processor.
It has been estimated that many millions of
pounds of fish suitable for use as raw material
for the manufacture of fish protein concentrate
can be harvested annually in many fishing
grounds.
The results summarized in this paper are of
significance only as a first landmark in the deve-
lopment of an entirely new industry that will,
it is anticipated, grow significantly and rapidly
and benefit a large number of people all over
the world.
Introduction
„... the sea holds the ultimate answer to
food for the exploding population in the world.
„Using science and technology, we must deve-
lop improved ways of taking food from the ocean.
„But catching the fish is just not enough. It
has been said that throughout history we have
been simple hunters of the sea. Man must now
leam how to farm the sea“. Lyndon B. Johnson,
July 13, 1966.
The recent establishment of departments of
oceanography in a number of Colleges and Uni-
versities, reports such as the „Effective Use of
the Sea“ by the Panel on Oceanography of the
President’s Science Advisory Committee, the
creation and first year’s work record of the
National Council on Marine Resource and Eng-
ineering Development, not to mention the U. S.
Industry interest in the seas as a means of
diversification, should be ample illustration that
effective exploitation of our oceans is receiving
extensive coverage today rather than restricted
review by yesterday’s visionaries. And, as is re-
cognized, paramoimt among the values to be
gained from our seas is food. In fact, the above
excerpts from a speech by the President at the
recent commissioning of a new research ship,
The Oceanographer, dramatically establish the
level of interest in the oceans as a source of
necessary food. The President’s remarks indicate
as well that new approaches to utilization of
our marine food potential are timely and
necessary.
The Use of Fish as Human Food
Fish spoils more rapidly than other protpin
foods such as meat, so that methods of preserv-
ing this food have always been critical. Proce-
dures that were developed to inhibit the growth
of microorganisms and the autolytic breakdown
of fish tissues have been limited in number: with
one or two important exeptions, drying, smoking,
salting, pickling, cooling, freezing, and canning
nearly complete the list. These processes have