Value added fish by-products - Nordic Innovation

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2.5.4 Antioxidative activity of fish proteins in liposome system The antioxidant activity of proteins was determined using cod roe phospholipids liposomes that were made as described by Slizyte et al. (2009). Lipid oxidation was performed in a liposome assay containing 6 mg/ml phospholipids. Fe 3+ and bovine haemoglobin (hemoglobin from bovine blood (lyophilized powder), Sigma-Aldrich) (Hb), was used to catalyse lipid oxidation. The consumption of dissolved oxygen by liposomes in a closed, stirred, water jacketed cell was used as a measure of lipid oxidation. The concentration of dissolved oxygen was measured continuously by a polarographic oxygen electrode (Hansatech Instrument Ltd., Norfolk, UK). The antioxidative activity of proteins against Fe 3+ (15µM) induced oxidation was studied as described by Slizyte et al. (2009). The antioxidant behaviour of proteins was studied by analysing the effectiveness in reducing oxygen uptake induced by iron. Hb induced oxidation led to non-linear oxygen uptake by liposomes (Figure 2.1, A). Due to this, protein solution was injected to liposome solution before addition of Hb solution as shown in Figure 2.1, B. The antioxidative activity of proteins (4mg/ml) against Hb (0.05 mg/ml) induced oxidation was calculated following: I(%) = 100 – (rprotein/rHb)×100, where: rprotein - oxygen uptake by liposomes after injection of protein and Hb solutions; rHb - oxygen uptake by liposomes after injection only Hb solutions (control for protein effect). The influence of pH on protein antioxidative activity both on iron and Hb induced oxidation was performed by making protein solution with different pH. The pH of the liposome solution was adjusted by replacing some of the MES buffer that was used to dilute the 30 mg/ml liposome solution with different concentration of NaOH and HCl solution. Fe 3+ solution used to catalyse oxidation was with pH 2 for all experiment. Hb solution used to initiate oxidation was made with the same pH as liposome solution. The pH of experiment was verified after the oxidation experiment. Oxidation experiments were performed in triplicates. 96
[O2], µM 250 200 150 100 50 0 [A] prooxidant [O 2], µM Fe 3+ 250 200 150 100 50 Hb 0 5 10 15 20 25 min Protein 97 Hb [B] 0 0 5 10 15 20 Figure 2.1. Oxygen uptake induced by iron and haemoglobin in cod roe phospholipids liposomes. 2.6 Application of FPH in food 2.6.1 Preparation of fish cakes 2.6.1.1 Preparation of fish cakes (with hydrolysates from first study hydrolysis) 1 kg Pollack (sei) 20 g FK spices 100 g cream powder 250 ml milk (H melk) + FPH powder + Potato flour In order to evaluate how addition of fish protein hydrolysates (FPH) influences the properties of fish cakes during frying and as a final product it was decided to replace part of potato flour (which is usual ingredient in fish cakes production) with FPH. As a reference sample No 1 fish cakes were fried with addition of commercial FPH (MariPep powder). As a reference sample No 2 fish cakes were fried without addition of any powder. The following FPH powders and proportions were used: min
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Maximum resource utilisation - Valu
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Title: Maximum resource utilisation
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mammalian gelatins. - Quantifying t
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• Extraction of gelatin from cold
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academia, both university and resea
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Sigurjon Arason, Magnea Karlsdottir
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3.3 Fish protein hydrolysate ......
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2.6.6 Emulsification properties and
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1 Introduction 1.1 Why this project
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1.2 Aim of the project The aim of t
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hydrophobicity, hydrophilicity, str
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minces of different fat content can
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Surimi is also used to make kosher
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capacity, by re-solubilisation of F
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Kristinsson & Rasco 2000a). In addi
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ioactive peptides. The activity is
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due to the strict EU regulations. T
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gelatin (326,000 tons), with pig sk
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3 Development and evaluation of ing
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Table 3.3. Organization of the resu
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Effects of bleeding, storage time,
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protein loss can be reduced with ra
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The results shows that from a produ
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Figure 3.4 Water holding capacity o
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3.2.3 Application of ingredients fr
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fillets into brine after injection
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Figure 3.7. Yield (%) of fresh cod
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Application of raw material and ing
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3.3 Fish protein hydrolysate The wo
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Figure 3.11. Emulsifying capacity o
Page 61 and 62: Our work also shows that it is poss
Page 63 and 64: Sensory evaluation of lean fish pat
Page 65 and 66: Oxidation of the samples with added
Page 67 and 68: under harsher conditions. The stora
Page 69 and 70: effects on fish muscle, the gelatin
Page 71 and 72: epresents water (O-H stretching). T
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Page 75 and 76: Figure 3.18. Total yield 21 after c
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Page 83 and 84: 4.3 Next steps One of the main focu
Page 85 and 86: Figure 4.1. The project diagram. Th
Page 87 and 88: Bibliography Adler-Nissen, J. and O
Page 89 and 90: components: Evaluation of their ant
Page 91 and 92: Kristinsson, H. G., Theodore, A. E.
Page 93 and 94: Shahidi, F. (1994). Seafood process
Page 95 and 96: Appendix Materials and methods 79
Page 97 and 98: Table 1.1 Transverse relaxation tim
Page 99 and 100: Viscograph E enables automatic anal
Page 101 and 102: AOAC 937.18 (2000). Crude protein c
Page 103 and 104: scaling procedures of sensory attri
Page 105 and 106: 2.2.2 Hydrolysis process - Function
Page 107 and 108: (minced cod fillet, which were kept
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Page 115 and 116: Table 2.1. Ingredients for fish cak
Page 117 and 118: 2.6.5.2 Fat absorption The absorpti
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Page 121 and 122: 3.1.7 Water activity (aw) The water
Page 123 and 124: 4.2 Comparison of the effect of inj
Page 125 and 126: 4.2.2.1.3 Boiling For the boiling p
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Value added fish by-products - Nordic Innovation

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