Solimanm, Noha G . <br/><br/>
Production and characteristics of carp and shark fish protein concentrate  [electronic resource]. 
 إنتاج وخواص مركز بروتين سمك المبروك والقرش. 

 - p.283-294. 
<br/><br/>Includes references. 
<br/><br/> This work was performed for the production of fish protein concentrate (FPC) from underutilized fish species (shark and carp fish). Results showed that FPC is a dehydrated product with high protein content having up to (88%) and low-fat. FPC is virtually odourless and tasteless powder. Also, it is an excellent• source of highly digestible amino acids. This protein concentrate was stored at room temperature for six months to evaluate its stability. FPC was free of any biogenic amines due to freshly fish and therefore it is a safe for human healthy and high in nutritional value. FPC samples showed very good functional properties, high emulsifying and water holding capacity. Water holding capacity of minced carp and shark were 390 and 391% at zero time and increasing to 400 and 405% after processing carp and shark fish protein concentrate, respectively. Protein solubility--~of carp and shark fish were 55.14 and 60.64% and decreased to 34 and 37% after processing of carp FPC and shark FPC. Emulsifying capacity of carp and shark fish were 38.19 and 48.12 g oil/g protein and decreased to 18 and 20 g oil/ g protein after processing of carp and shark FPC. It can be concluded that, fish proteins may be used as functional ingredients. Shark and carp fish protein concentrate (FPC) that contain an excellent amino acid composition in which lysine is particularly high, together with good level of other essential amino acid. This indicate that the protein of shark and carp fish protein concentrate could be considered as a rich source for essential amino acids. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fish industry<br/>Fish protein concentrate.<br/>Carp<br/>Sharks.