Abstract—Fish protein concentrate (FPC) is a healthy, sustainable and high nutritive product that sanitizedly produced from fishes in which, protein and other nutrients are more concentrated than in fresh fishes. The aim of this research is to study on the sustainability of FPC produced from kilka in two VP (Vacuum Packaging) and MAP (Modified Atmosphere Packaging) packages in light and darkness condition during six months. According to our results protein rate was 91.2%, lipid:0.5%, ash: 3.6%, moisture: 2.3%, TVN: 10 ml/100gr and peroxide: 5meq/kg. Amino acids includes; Alanin: 38.80,Argenine: 62.60, Aspartic: 73.20, Cysteine: 9.20, Glutamic:122.40, Glysine: 34.00, Histidine: 29.40, Isolucien: 45.20, Lucien: 75.3, Lysine: 80.60, Metionine: 32.30, Phenylalanine:69.80, Proline: 35.50, Serin: 31.70, Threonine: 43.40, Tyrosine:30.60, Valine: 52.50 (mg/g) and fatty acids includes; Arachidicacid: 1.25, Oleic acid: 40.50, Stearic acid: 5.52, Palmitoleic acid:27.95, Myristoleic acid: 0.28, Myristic acid: 2.94 (g/100g) were also determined. Amino acids and fatty acids were also determined. Lipid rate in FPC after 6 months in light conditions in VP package has changed from 0.50 to 0.43 %, in MAP package combined of 60% C02, 30 % N2 and 10% O2, was changed from 0.50 to 0.41 % which showed small decrease. Indarkness condition in VP and MAP packages has changed from0.50 to 0.49 and 0.47 % respectively that is not significant(P>0.05). It was also detected that light condition lead to more decrease in lipid content but that was not significant (P>0.05).Protein rate of FPC has changed from 91.2% to 85.40% during six months at light condition in VP Package and from 91.2% to77.40% in MAP package that is significant (P<0.05). But at darkness condition protein rates were changed from 91.2% to89.10% and 85.30% respectively in VP and MAP packages, these changes are significant (P<0.05) but more decrease in MAP package was detected again. Therefore, maintenance offish protein concentrate is recommended under darkness condition.
Index Terms—Fish protein concentrate, Kilka, Modified Atmosphere Packaging (MAP), Vacuum Packaging (VP).
Zhaleh Khoshkhoo is with the Department of Fisheries, Facuty of Natural Resources, North Tehran Branch of Islamic Azad University, Tehran, Iran(corresponding author, phone: +98-912-1574982 ; fax: +98-21-66514381;e-mail: firstname.lastname@example.org).
Abbasali Motalebi, is with Iranian Fisheries Research Organization, Tehran, Iran, P. O. Box 14155-6116. (e-mail: email@example.com).
Ali Asghar Khanipor is with the National Fish Processing Research Center, Gilan, Iran. (e-mail: firstname.lastname@example.org).
Hosseinali Karimi Firuzjaii is with Islamic Azad University of Rudehen Branch, Rudehen, Tehran, Iran. (e-mail: email@example.com).
Melika Nazemi is with Iranian Fisheries Research Organization, Tehran, Iran, P.O. Box 14155-6116. (e-mail: firstname.lastname@example.org).
Mahdad Mahdabi is with Fisheries Department, Faculty of Agriculture and Natural Resources, Science and Research Branch of Islamic Azad University, Tehran, Iran. (e-mail: email@example.com)
Cite: Zhaleh Khoshkhoo, Abbasali Motalebi, Ali Asghar Khanipour, Hosseinali Karimi Firozjaee, Melika Nazemi and Mahdad Mahdabi, "Study on Changes of Protein and Lipid of Fish Protein Concentrate (FPC) Produced form Kilkasin VP and MAP Packages at Light and Darkness condition During Six Months," International Journal of Environmental Science and Development vol. 1, no. 1, pp. 101-106, 2010.