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8458672 
Journal Article 
Nutritional Characteristics of a Peruvian Anchovy (Engraulis ringens) Protein Concentrate 
Pariona-Velarde, D; Maza-Ramirez, S; Ayala Galdos, M; , 
2020 
Yes 
Journal of Aquatic Food Product Technology
ISSN: 1049-8850
EISSN: 1547-0636 
TAYLOR & FRANCIS INC 
PHILADELPHIA 
707-719 
WOS:000547734500001 
The aim of the present study is to present a new anchovy protein concentrate and compare it to other similar fishery products. A 76.4% protein concentrate was prepared from fresh Peruvian anchoveta (Engraulis ringens) (APC) by means of acid treatment with 1% citric acid, solubilization with 1% sodium chloride, and isoelectric precipitation processes. Remaining fat was 5.2%, and 0.51 A(w)indicates good stability. When APC was rehydrated for 10 minutes, it had a 3.5 initial weight increase. It provided 17.8% protein of very high nutritional quality, with only histidine content deficient for children 1-2 years old. Fat content in APC offered 33.4% EPA+DHA. No changes in the essential/non-essential amino acids (EAA/non-EAA), polyunsaturated/saturated fatty acids (PUFA/SFA), or w6/w3 ratios were observed as a result of the process in the raw material. Because of the high sodium content, a 25 g portion is recommended to fulfill nutritional FAO recommendations. APC can be considered as an important source of calcium (30% adults and 35% children requirements), phosphorous (30% adults and 52% children requirements), and iron content (approximately 20% adults and children needs). APC is an important high-quality protein, providing w-3 fatty acids, calcium, phosphorous, and iron.