01758naa a2200337 a 450000100080000000500110000800800410001902400550006010000180011524501840013326000090031752006820032665000250100865000200103365000150105365000130106865300230108165300290110465300210113365300260115465300170118070000230119770000250122070000170124570000160126270000210127870000200129970000240131970000230134377300540136621616042024-05-23       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1080/10498850.2024.23059662DOI1 aCASSOL, G. Z.  aInfluence of delipidification on protein concentrate extracted from fish by-productsbtechnical process, nutritional value, and amino acid bioaccessibility.h[electronic resource]  c2024  aFish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced the best results. Soxhlet led to the highest protein content (86%), lipid extraction efficiency (92%), and protein digestibility (75%). The single stage immersion method resulted in higher amino acid bioaccessibility values (90%). Soxhlet associated with n-hexane led to an acceptance index above 70% for sensory attributes. FPC is a source of protein of high biological value and can be used by the food industry as an alternative for the preparation and/or fortification of foods.  aColossoma Macropomum  aDigestibilidade  aExtração  aLipídio  aAnálise sensorial  aDigestibilidade proteica  aLipid extraction  aProtein digestibility  aSensory test1 aSOUZA, J. H. R. DE1 aFOGACA, F. H. dos S.1 aSILVA, C. M.1 aPACHECO, S.1 aPÉREZ, J. L. R.1 aMORZELLE, M. C.1 aSAMPAIO NETO, O. Z.1 aSILVA, L. K. S. DA  tJournal of Aquatic Food Product Technology, 2024.