PROCESSING OF FISH PROTEIN CONCENTRATE FROM DRIED FISH BY ACETIC ACID DIGESTION

This investigation is aimed at processing fish protein concentrate from dried that subjected to digestion with acetic acid pH 4. The contained 46.26% protein, 19.65% fat and 23.89% ash. processed product comprised of 69.84% 8.43% 15.58% yield was 70.15% raw materials. characterized dark brown colour, acceptable fishy smell revealed high storage stability when stored room temperature (28°C) for 60 days without noticeable changes. had low bacterial count valued 1200 CFU/gm. Coliform bacteria were not existed. Total volatile Nitrogen Bases (TNVB) 9.8 mgN/100 gm. Rancidity hadn’t developed as TBA rated 0.24 mg malonaldehyde/kg. a commercial employed separately in formulating experimental diets R1 R2 respectively. Each ration used feeding trials on carp fingerlings days. results respectively follows: 0.77 0.51 specific growth rate (SGR); 4.04 5.79 food conversion (FCR); 24.71% 17.26% Food efficiency (FCE); 16.56 12.23% deposit (PD). It can be concluded the proposed method this project successful good sensory properties.