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Fish flour: technical developments in the United States of America
Parisher, E.R. (1962). Fish flour: technical developments in the United States of America, in: Heen, E. et al. Fish in nutrition. pp. 432-437
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.
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  • Parisher, E.R.
Abstract
    The most outstanding, independent contribution of this country until today has been the development, by the VioBin Corporation of Monticello, Illinois, of a process of azeotropic dehydration and extraction of lipids from comminuted fresh fish. Plants are in operation capable of converting large volumes of fresh fish into fish flour .There have been developed some other types of fish flour and methods of producing it, a short description of which is given in the paper, but none of these processes has been developed beyond the Pilot stage. Eminent American scientists have greatly contributed to the fish flour project by studying the nutritive values of both fish meal and flour . In 1957 UNICEF, in consultation with FAO, arranged for an investigation to be carried out by the Department of Food Technology of the Massachusetts Institute of Technology and in the course of these investigations the following processing methods were examined: vacuum drying of the comminuted fish suspended in oil; azeotropic dehydration and subsequent extraction with 95 per cent ethanol. The effect of process variables on the quality of the final product was investigated and the samples were then subjected to chemical, biological and organoleptic tests. The plans for further work concerning the development of fish flour are discussed.
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