Value added fish by-products - Nordic Innovation

Table 3.1. Mince samples with dry addition of the gelatin powders. (CP=Collagen peptide).
Group/marking Gelatin addition Gelatin concentration Storage
C None 0% Freezing
F1 CP 0.5% Freezing
F2 CP 1.5% Freezing
F3 CP 3.0% Freezing
3.1.10.1 Determination of water holding capacity and transverse relaxation time T2
For determination of water holding capacity and measurements of transverse relaxation times
were carried out as described above, paragraphs 1.1.1.1 and 1.1.1.2, respectively.
3.1.10.2 Texture
Textural properties of the thawed mince samples with added gelatin were measured in respect
to hardness (kg) by using TA-XT2 (TA-XT2 Texture Analyser, Stable Microsystems, Surrey,
UK). The mince samples were put into a box, 3.0 cm high and 3.5 cm in diameter before
measuring. The samples were pressed downwards at constant speed of 1 mm s -1 into the
samples until it had reached 50% of the samples height. The data processing was done in a
program called Texture Expert Exceed, version 2.64.
4 Comparison between protein ingredients for injection in fillets
4.1 Comparison of properties of protein solutions for injection
In order to examine chemical- and physicochemical characteristics, and other properties of the
protein products, specific measurements were performed on the protein products.
Weight loss, viscosity, colour (whiteness) and chemical content of the protein solutions were
evaluated according to methods described above, paragraphs 1.1.2.2.4, 1.1.2.2.5, 1.1.2.2.6 and
1.1.2.2.3 respectively. Protein patterns of the protein products were analysed using sodium
dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) according to the method of
Laemmli (1970), using 10% separating gel and 4% stacking gel (Laemmli 1970), as described
above in paragraph 3.1.4 on page 103.
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