Patent GB-664827-A (GB)
Title: Production of oil and proteins from fish
IPC: C11B1/02
Filed: 1948-06-22
Abstract: Oil and protein are recovered from oily fish material such as herrings, mackerel, and pilchards, and the offal thereof, by digesting it during storage in cold aqueous alkali and ultimately heating to about 90 DEG  C. to cause separation of oil, which is run off.  The aqueous layer is removed from the sludge of calcium phosphate &c. from bones and acidified to a pH of 4.2, whereupon from 40 to 50 per cent of the original protein of the fish material is precipitated.  This may be washed with water and extracted with acetone to give an egg albumin substitute.  The liquor from the acid precipitation may be neutralized and evaporated to a pasty product for compounding with animal feeding stuffs, or it may be evaporated to nearly one quarter of its original volume and mixed with acetone to form two layers, the upper containing acetone, water, and most of the salt and ammonium chloride, and the lower layer forming on evaporation a product which may be used as a substitute for meat extract.  The original storage may extend to months without putrefaction setting in.  If desired, the storage step may be omitted, in which case the material is heated from the start and the characteristic feature is the acetone treatment.ALSO:Oil and protein are recovered from oily fish material such as herrings, mackerel, pilchards, and the offal thereof, by digest-it during storage in cold aqueous alkali and ultimately heating to about 90 DEG C. to cause separation of oil, which is run off.  The aqueous layer is removed from the sludge of calcium phosphate &c. from bones and acidified to a pH to 4.2, whereupon from 40 to 50 per cent of the original protein of the fish material is precipitated.  This may be washed with water and extracted with acetone to give an egg albumen substitute.  The liquor from the acid precipitation may be neutralized and evaporated to a pasty product for compounding with animal feeding stuffs, or it may be evaporated to nearly one quarter of its original volume and mixed with acetone to form two layers, the upper containing acetone, water, and most of the salt and ammonium chloride, and the lower layer forming on evaporation a product which may be used as a substitute for meat extract.  The original storage may extend to months without putrefaction setting in.  If desired the storage step may be omitted, in which case the material is heated from the start and the characteristic feature is the acetone treatment.ALSO:Oil and protein are recovered from oily fish material such as herrings, mackerel, and pilchards, and the offal thereof, by digesting it during storage in cold aqueous alkali and ultimately heating to about 90 DEG C. to cause separation of oil, which is run off.  The aqueous layer is removed from the sludge of calcium phosphate &c. from bones and acidified to a pH of 4.2, whereupon from 40 to 50 per cent of the original protein of the fish material is precipitated.  This may be washed with water and extracted with acetone to give an egg albumen substitute.  The liquor from the acid precipitation may be neutralized and evaporated to a pasty product for compounding with animal feeding stuffs, or it may be evaporated to nearly one quarter of its original volume and mixed with acetone to form two layers, the upper containing acetone, water, and most of the salt and sodium ammonium chloride, and the lower layer forming on evaporation a product which may be used as a substitute for meat extract.  The original storage may extend to months with putrefaction setting in. If desired, the storage step may be omitted, in which case the material is heated from the start and the characteristic feature is the acetone treatment.