Processing of fish protein concentrate by using saline concentrates and study some of its quality

The aim of this investigation is to process a fish protein concentrate from freshwater Tilapia zilli , the brought local Basrah market some it minced and rest dried in oven at 70 °c for 48 hr. saline solutions 1% 2% had been used hydrolyze flesh . chemical composition were 56.86 % (N× 6.25) ,19.13% fat 18.11% while processed concentrates 77.40% 85.05% ,10.58% 6.00% 5.41% 6.13% ash two respectively obtained yield was 68.55 fish. products characterized with light brown color acceptable fishy smell.