Value added fish by-products - Nordic Innovation

scaling procedures of sensory attributes of the fish balls under study one week before
assessment of samples. Twenty sensory characteristics were evaluated by 8 trained panellists
on 0-100 point hedonic scale. All fish balls samples were coded with three-digit random
numbers and presented to panellists on tray in individual booths. Orders of serving were
completely randomized. Water was provided between samples to cleanse the palate
2 Fish protein hydrolysates
For the first study, backbones from farmed Atlantic cod (Gadus morhua) obtained from a fish
farm located in Central Norway were used for experiments. Weight and length of the fish was
2.7±0.4 kg and 57.5±2.8 cm. After hand filleting, one part of the bones after post rigor
filleting were frozen (-20°C) and stored for approx. 1 month (Part A), while fresh backbones
were used for the other part of the experiment (Part B). Frozen backbones were thawed
overnight in a cold room, placed in plastic bags or were cut into 1-2 cm pieces with a knife
and placed in plastic bags. For the second part of the experiment (Part B) fresh backbones
from pre-rigor and post-rigor filleted fish were used. In order to have more uniform cutting of
backbones it was decided to mince backbones in a HOBART mincer (model AE 200) using
large (10mm diameter) holes.
For the second and the third study, fish protein hydrolysates were made from fresh backbone
of cod. The backbones were purchased at Ravnkloa Fisk & Skalldyr AS, where the cod had
been manually filleted. The fish was caught in the middle of April of the coast of Helgeland,
Norway. Hydrolysis of the backbones was performed in the end of April, within four days of
the cod’s capture. The backbones were stored chilled on ice but not frozen, pending
preparation to hydrolysis. Backbones were minced in a HOBART mincer (model AE 200)
using large (10mm diameter) holes.
The fourth part on the study evaluated how time of hydrolysis influence emulsifying
properties of hydrolysates from cod backbones. Sensory evaluation of lean fish (cod) pate
with added FPH was performed. For this part Backbones from farmed Atlantic cod (Gadus
morhua) obtained from Norcod fish farm located in Fosen (central Norway) were used for
experiments. After hand filleting, backbones were packed in plastic bags and were frozen (-
20 o C) and stored for approx. 15 weeks.
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