Addition of collagen to heavy salted and lightly salted, chilled and ...

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Objectives The main objective of this study was to investigate if and how gelatine produced from by‐products of cold water fish species could be used for injection to fish products. The gelatine was injected into cod fillets and the effects on weight and quality of chilled, frozen and salted cod fillets investigated in relation to following questions: • Does the addition of gelatine increase weight yields? • Are influences on chemical composition significant? • How is the shelf life and quality affected (microbial and chemical analysis)? • Are there visual differences in the appearance of the products? The aim was to use the results described in this report to identify possibilities in utilisation of the gelatine for processing of commercial fish products, with regard to potential buyers, prices and markets. 1
Material and methods Experimental design Fillets were injected with brine without (salt) and with addition of gelatine (salt+gelatine). The fillets were then stored as chilled, frozen and heavy salted (Figure 1). Figure 1. Experimental plan, fillets were injected with salt or with brine containing both salt and gelatine. After that different preservation methods were applied, chilling, freezing and further salting. Parameters evaluated in fillets treated by different methods are listed in Table 2. Microbial growth was evaluated under aerobic and anaerobic conditions. Table 1. Parameters evaluated in the experiments Parameters Chilled Frozen Salted Weight changes during processing and storage x x x Cooking yield x x Fat content (Soxhlet, Bligh and Dyer), PV, TBA x c Microbial growth (TVC, H 2 S), TVB, TMA x 2
Page 1 and 2: Addition of collagen to heavy salte
Page 3: Contents Objectives ...............
Page 7 and 8: Chilled fillets: The fillets were p
Page 9 and 10: Analysis of TVBN and TMA Total vo
Page 11 and 12: 3.3-3.6% and 3.9‐4.3%, in Salt +
Page 13 and 14: The brine used for injection of fil
Page 15 and 16: Frozen fillets Fillets injected wit
Page 17 and 18: Table 5. Chemical composition and w
Page 19 and 20: References AOAC 2000. 17th ed no.97
Page 21 and 22: Objectives The main objective of th
Page 23 and 24: Raw material Cod (Gadus morhua) was
Page 25 and 26: Salted fillets: The weight was reco
Page 27 and 28: Results and discussion Raw fillets
Page 29 and 30: not clear. It is possible that some
Page 31 and 32: The pH values were in good conformi
Page 33 and 34: Salted fillets Higher uptake was ob
Page 35 and 36: Conclusion In this experiment, the

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