Value added fish by-products - Nordic Innovation

ottom. Thawing was carried out at +2°C for approximately 36 h. Each fillet was identified
with a numbered plastic tag and weighed before and after injection, frozen, after thawing and
after chilling. Before analysis, fillets were skinned by hand and minced in a mixer (Braun
Electronic, type 4262, Kronberg, Germany).
1.2.1 Yield after storage and cooking, drip and total yield
The fillets were weighed raw, after injection and after storage (+2°C and -24°C). The yield of
the chilled or thawed fillets was calculated with respect to the weight of the raw fillets. Values
less than 100% indicated that fillets had lost weight; while values over 100% indicate that
fillets had gained weight.
Evaluation of yield after cooking was determined by steam cooking the chilled or thawed
fillets at 95°C to 100°C for 8 min in a Convostar oven (Convotherm, Elektrogeräte GmbH,
Eglfing, Germany). After the cooking period, the fillets were cooled down to room
temperature (25°C) for 15 min before weighing for cooking yield determination. The yield
after cooking (%) was calculated as the weight of the cooked fillets in contrast with the
weight before cooking.
Evaluation of total yield after cooking was determined by multiplying the yield after storage
and the cooking yield.
Thaw drip (%) was determined as the loss in weight during thawing after approx. 24 h at
+2°C. Fillets were weighed frozen and again after thawing.
1.3 Application of raw material and ingredients form fillet productions in
consumer products
1.3.1 Formed products
1.3.1.1 Chemical composition
The water content (g/100 g) was calculated as the loss in weight during drying at 102-104 °C
for 4 h (ISO, 1983). Salt content was determined by the method of Volhard according to
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