Addition of collagen to heavy salted and lightly salted, chilled and ...
Addition of collagen to heavy salted and lightly salted, chilled and ...
Addition of collagen to heavy salted and lightly salted, chilled and ...
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Objectives<br />
The main objective <strong>of</strong> this study was <strong>to</strong> investigate if <strong>and</strong> how gelatine produced from by‐products <strong>of</strong><br />
cold water fish species could be used for injection <strong>to</strong> fish products. The gelatine was injected in<strong>to</strong><br />
cod fillets <strong>and</strong> the effects on weight <strong>and</strong> quality <strong>of</strong> <strong>chilled</strong>, frozen <strong>and</strong> <strong>salted</strong> cod fillets investigated in<br />
relation <strong>to</strong> following questions:<br />
• Does the addition <strong>of</strong> gelatine increase weight yields?<br />
• Are influences on chemical composition significant?<br />
• How is the shelf life <strong>and</strong> quality affected (microbial <strong>and</strong> chemical analysis)?<br />
• Are there visual differences in the appearance <strong>of</strong> the products?<br />
The aim was <strong>to</strong> use the results described in this report <strong>to</strong> identify possibilities in utilisation <strong>of</strong> the<br />
gelatine for processing <strong>of</strong> commercial fish products, with regard <strong>to</strong> potential buyers, prices <strong>and</strong><br />
markets.<br />
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