Value added fish by-products - Nordic Innovation

1.2.1 Yield after storage and cooking, drip and total yield ......................................... 84
1.3 Application of raw material and ingredients form fillet productions in consumer
products ................................................................................................................................ 84
1.3.1 Formed products ................................................................................................. 84
1.3.2 Fish balls ............................................................................................................ 85
2 Fish protein hydrolysates ................................................................................................. 87
2.1 Enzyme and chemicals .............................................................................................. 88
2.2 Hydrolysis process ..................................................................................................... 88
2.2.1 Hydrolysis process – fresh vs. frozen raw material ........................................... 88
2.2.2 Hydrolysis process – Functional and antioxidative properties ........................... 89
2.2.3 Hydrolysis process – FPH as antioxidants in model and food systems ............. 89
2.3 Functional, bioactive and antioxidative properties of hydrolysates obtained from cod
(Gadus morhua) backbones .................................................................................................. 89
2.3.1 Chemical and functional properties .................................................................... 89
2.4 Comparison of chemical and functional properties of lab made and commercial
available fish powders .......................................................................................................... 94
2.4.1 All chemical and functional analysis as described above. ................................. 94
2.4.2 Molecular weight distribution ............................................................................ 94
2.4.3 Amount and composition of free amino acids ................................................... 94
2.4.4 Amount and composition of total amino acids ................................................... 94
2.5 Antioxidative properties of fish powders .................................................................. 95
2.5.1 All chemical and functional properties analysis as described before. ................ 95
2.5.2 Metal chelating ability ........................................................................................ 95
2.5.3 2,2-Diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity .................. 95
2.5.4 Antioxidative activity of fish proteins in liposome system ................................ 96
2.6 Application of FPH in food ....................................................................................... 97
2.6.1 Preparation of fish cakes .................................................................................... 97
2.6.2 Preparation of salmon pate ................................................................................. 99
2.6.3 Preparation of fish pate ...................................................................................... 99
2.6.4 Properties of fish cakes with added fish powders ............................................ 100
2.6.5 Analysis of fish cakes ....................................................................................... 100
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