The preparation and assessment of spun fibres from fish proteins using a wet spinning process

• Published in: International Journal of Food Science & Technology
• Main Authors: MACKIE, I. M., THOMSON, B. W.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1982
• Subjects: Gadus morhua
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00204.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1982.tb00204.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00204.x/fullpdf

Summary A process is described for preparing spun protein fibres from fish muscle proteins using as raw material filleting waste of cod ( Gadus morhua ) and whole blue whiting ( Micromesistius poutassou ). The flesh from these species was extracted with alkali at 0°C and the proteins, after isolation by isoelectric precipitation, were redissolved in alkali to give the spinning solution. The fibres were obtained by extrusion into an acetate precipitation bath and were analysed chemically and assessed by taste panels. The data obtained are discussed in relation to the potential application of this process as one way of upgrading fish waste and under‐utilized species.