Fish protein concentrate: A new source of dietary protein

The concept of fish protein concentrate (FPC) is based on the more efficient use of our fishery resource by converting under-utilized fish to acceptable products for human consumption. FPC is not a single product. It is rather a family of products produced by different processes. Each member in the family of products has different characteristics and can be used for different purposes. Although a variety of processes has been developed, most have been based on solvent extraction of whole fish to remove lipids and water. FPC produced by solvent extraction of fish of several different species contains between 75% and 95% protein, which is particularly high in quality. This type of product can be used in foods to improve markedly their nutritional quality without significantly changing their other characteristics. FPC produced by some solvent extraction methods, however, has limited functional properties. New processes are being developed which use enzymes, various solvents, or a combination of enzymes and solvents. Products from some of these processes have improved functional properties and these FPCs appear to be particularly promising for use in foods for their functional attributes. Several problems still remain to be solved and research is needed to determine how FPCs can be produced and utilized most efficiently and effectively. There is, however, a commercial industry emerging and indications are that FPCs will find a significant place in the market. One of 16 papers being published from the Symposium, “Oilseed Processors Challenged by World Protein Needs,” presented at the ISF-AOCS World Congress, Chicago, September 1970. National Marine Fisheries Service, National Oceanic and Atmospheric Administration, U.S. Department of Commerce.