{"refrec":{"BRefID":10756,"RR":"<b>Fougère, H.</b> (1962). Fish flour: technical developments in Canada, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 413-415","BEntID":10756,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 413-415","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Fougère, H.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Fougère, H.","Englishabstract":"Fish flour investigations in Canada were initiated at the Halifax Technological Station of the Fisheries Research Board of Canada in 1955. Two objectives were in sight: a product of high quality protein for human consumption and the efficient utilization of fish offal resulting from filleting plant operations. Other countries as well have developed processes for manufacturing fish flour, the basic principle being the same, namely solvent extraction 1. The isopropanol process involves: (a) Acid treatment of offal with polyphosphoric acid at pH 5.5 to hydrolyse the collagens. (b) Solvent extraction of the presscake. 2. Studies of solvent extraction-experimental procedure and data. Systematic investigations of the efficiency of acetone and isopro- panol as solvents are reported, ethyl alcohol and trichlorethylene being also considered. It was subsequently observed that the acid treatment of offal presented the disadvantages of removing water soluble proteins and thus reduced the yield of the final product. Guttmann (Halifax) undertook to demonstrate this fact by presenting data on the loss of protein nitrogen as well as of the individual amino acids. Furthermore, this investigation led to a simplified process, giving a higher yield, and a method for preserving the raw material for subsequent processing. 3. Nutritional. It has been demonstrated that fish flour (isopropanol process) is equally as good as egg albumin and is nutritionally more complete than casein.4. Utilization. Although fish flour is not manufactured commercially in Canada some home economists are experimenting with it by adding it to wheat flour in baking bread, biscuits and fortifying cereals. It was thought that cereal flours, of which Canada has yearly surpluses, when mixed with fish offal, might have some merit. One product in particular, 30 per cent protein, was obtained. It is easily prepared, dries easily, requires no solvent extraction and its taste and odour are quite acceptable. In addition, apple presscake, a by-product of the apple juice industry in Nova Scotia, when added to fish offal with vegetable flour has the property of masking fishy tastes and odours. A suggestion follows that dry pineapple presscake which should be abundant in countries close to those where the need for more protein is emphasized, could serve a similar useful purpose.","AbstractOtherLang":"Au Canada, des recherches sur la farine alimentaire de poisson ont été entreprises en 1955 a la Station technologique d'Halifax, du Fisheries Research Board of Canada. On visait deux objectifs: un produit d'une haute valeur en protéines pour la consommation humaine et l'utilisation efficace des déchets de poisson résultant des opérations dans les usines de filetage. D'autres pays ont aussi développé des procédés pour la fabrication de farine de poisson sur les mêmes principes de base, c'est-à-dire l'extraction aux solvants. 1. La méthode à l'isopropanol comprend: (a) le traitement à l'acide des déchets avec de l'acide polyphosphorique au pH 5,5 pour hydrolyser les collagènes. (b) l'extraction au solvant du gateau de presse. 2. Etudes de l'extraction au solvant-méthode expérimentale et données. Une recherche systématique sur l'efficacité de l'acétone et de l'isopropanol comme solvants a été effectuée, l'alcool éthylique et le trichloréthylene étant pris aussi en considération. On a observé par la suite que le traitement à l'acide des déchets présentait l'inconvénient d'enlever les protéines solubles dans l'eau, réduisant ainsi le rendement du produit final. Guttmann (Halifax) a entrepris de démontrer ce fait en présentant des données sur la perte de l'azote protéique ainsi que des acides aminés individuels. En outre, ces recherches ont abouti à un <i>procédé simplifié</i>, donnant un rendement plus élevé, et à une <i>méthode de préservation</i> de la matière brute pour un traitement ultérieur. 3. Valeur nutritionnelle. On a démontré que la farine alimentaire de poisson (méthode a l'isopropanol) est à égalité avec l'albumine de l'œuf et, du point de vue nutritionnel, est plus complète que la caséine. 4. Utilisation. Bien que la farine alimentaire de poisson ne soit pas fabriquée industriellement au Canada, des spécialistes de l'économie domestique procèdent actuellement à des expériences en l'incorporant à de la farine de blé pour la fabrication du pain, de biscuits et de céréales fortifiantes. On avait pensé que les farines de céréales, dont le Canada a des surplus annuels, pourraient être avantageusement mélangées à des déchets de poisson. On a obtenu, en particulier, un produit contenant 30 % de protéines. Sa préparation est facile, il sêche rapidement, n'exige pas d'extraction au solvant et présente un goût et une odeur très acceptables. De plus, quand du gâteau de presse, sous-produit de l'industrie du jus de pomme en Nouvelle-Ecosse, est ajouté à des déchets de poisson avec de la farine de légumineuses, il à la propriété de masquer les goûts et odeurs caractéristiques de poisson. On pense que le gâteau de presse de l'ananas séché, pouvant exister en abondance dans les pays proches de ceux où le besoin d'un supplément en protéines est indéniable, serait susceptible de rendre le même service.","BibLvlCode":"AM","StandardTitle":"Fish flour: technical developments in Canada","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-11-14","DateCreate":"2001-06-07","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10756,"PubliDate":1962,"Pagination":"413-415","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. 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