chemical composition of fish protein concentrate [FPC] prepared from viscera of tilapia nilotica

ABSTRACT

This work was carried out to study the chemical composition, characteristics and nutritive value of Aswan High Ham Lake bolti [Tilapia nilotica] viscera. Bolti viscera was analyzed before and after cooking. FPC was prepared by ethanol-hexane extraction method. FPC was stored at room temperature for 6 months. the data were compared with the FAO/WHO references. High Dam lake bolti viscera had 72.51% moisture, 12.19% protein 9.89% fat, 4.52% ash, and 0.89% carbohydrates. Protein [44.34%], fat [35.98%] and ash [16.44%] constituted 96.76% of total solids indicating that bolti viscera was a good source for three mentioned nutrients. After cooking the moisture content reduced which increased other components. Yield of FPC was24.95% of fresh viscera weight. During storage of FPC at room temperature for 6 months, the changes of gross chemical composition were very slight