ABSTRACT
Thermostable water-soluble proteins were prepared from a number of under-utilized aquatic species namely capelin, herring and mackerel. A simple sequential washing process of minced meats using water, 0.5% Nail and 0.5% NaHCO3 was employed and the resultant washed meats were suspended in equal amounts of water, in some cases along with a small quantity of acetic acid. The protein solution so prepared was thermostable and could be used as a milk substitute. Upon dehydration, a protein was produced which was readily soluble in water and possessed interesting functionality.
