Value added fish by-products - Nordic Innovation

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Abbreviations CCK Cholecystokinin CGRP Calcitonin-gene related peptide CP Collagen peptides (hydrolysed fish collagen) CPS Cod protein solution DH Degree of hydrolysis DSC Differential scanning calorimetry EEA European Economic Area FDA U.S. Food and Drug Administration Fish glue Mixture of cut-offs, water and salt FPH Fish protein hydrolysate FPI Fish protein isolate FPP Fish protein powder FT-NIR Fourier transform Near Infrared Spectroscopy GRAS Generally Recognized as Safe HFP Homogenized fish protein HMWD High molecular weight fish gelatin (hydrolysed fish collagen) HPI Haddock protein isolate LF NMR Low Field Nuclear Magnetic Resonance MRI Magnetic Resonance Imaging NMR Nuclear Magnetic Resonance PCA Principal components analysis PLSR Partial least squares regression T2 T21 T22 Transverse relaxation time TMA Trimethylamine Shorter transverse relaxation time Longer transverse relaxation time TVB-N Total volatile basic nitrogen WHC Water holding capacity xvi
1 Introduction 1.1 Why this project The term rest raw material will be used in this report, substituting the term by-products which can have a negative meaning for the consumers. The definition of rest raw materials in the fish industry varies with fish species as well as with both the harvesting and processing methods used. The general understanding of rest raw materials when considering round fish such as cod is that the main body flesh constituting the fillets will be considered to be the main product, but the head, backbones, trimmings (cut-offs), skin and guts constitute what is generally thought of as rest raw materials. Utilizing rest raw material from round fish processing is very important for the fish industry where great economic, nutritional and environmental values can be obtained by increasing the yield of raw material in fish filleting operation. Increased utilization and value of the raw material can lead to better profit of the fish processing companies. The quota system has put limits on value generation; the raw material has become more expensive and sometimes difficult to get. The fishing quotas indicate allowable quantities for harvesting from some of the most important fish species in order to control their exploitation. The quota system has influenced and changed the attitude toward utilization of all harvested fish. Both fishermen and processors have become more interested in making marketable products from raw materials previously used for fish meal or discarded as waste. The rest raw material has mainly been utilized for production of low value products such as mince, fish meal and silage, resulting in low profit. The knowledge within this field has grown and is still growing. With increased scientific understanding of the properties of proteins and fish oil, the rest raw materials may be transformed to highly valuable commodities, in some cases even higher in value than the main flesh or fish fillets. Increased knowledge gives the potential to develop and produce products with desirable quality. There are indications that isolation and modification of muscular proteins from rest raw materials can lead to their application as functional additives in food systems. The quality of marine products is very diverse. The diversity can be due to many factors such as species, season and location of catching and onboard handling procedures. The rest raw material could be used as ingredients in the final products in the round fish processing line. 1
Page 1 and 2: Maximum resource utilisation - Valu
Page 3 and 4: Title: Maximum resource utilisation
Page 5 and 6: mammalian gelatins. - Quantifying t
Page 7 and 8: • Extraction of gelatin from cold
Page 9 and 10: academia, both university and resea
Page 11 and 12: Sigurjon Arason, Magnea Karlsdottir
Page 13 and 14: 3.3 Fish protein hydrolysate ......
Page 15: 2.6.6 Emulsification properties and
Page 19 and 20: 1.2 Aim of the project The aim of t
Page 21 and 22: hydrophobicity, hydrophilicity, str
Page 23 and 24: minces of different fat content can
Page 25 and 26: Surimi is also used to make kosher
Page 27 and 28: capacity, by re-solubilisation of F
Page 29 and 30: Kristinsson & Rasco 2000a). In addi
Page 31 and 32: ioactive peptides. The activity is
Page 33 and 34: due to the strict EU regulations. T
Page 35 and 36: gelatin (326,000 tons), with pig sk
Page 37 and 38: 3 Development and evaluation of ing
Page 39 and 40: Table 3.3. Organization of the resu
Page 41 and 42: Effects of bleeding, storage time,
Page 43 and 44: protein loss can be reduced with ra
Page 45 and 46: The results shows that from a produ
Page 47 and 48: Figure 3.4 Water holding capacity o
Page 49 and 50: 3.2.3 Application of ingredients fr
Page 51 and 52: fillets into brine after injection
Page 53 and 54: Figure 3.7. Yield (%) of fresh cod
Page 55 and 56: Application of raw material and ing
Page 57 and 58: 3.3 Fish protein hydrolysate The wo
Page 59 and 60: 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
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under harsher conditions. The stora
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effects on fish muscle, the gelatin
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epresents water (O-H stretching). T
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(Iceprotein), fish protein hydrolys
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Figure 3.18. Total yield 21 after c
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fillets after cooking was higher in
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and decreased water holding capacit
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Fish is a highly perishable raw mat
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4.3 Next steps One of the main focu
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Figure 4.1. The project diagram. Th
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Bibliography Adler-Nissen, J. and O
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components: Evaluation of their ant
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Kristinsson, H. G., Theodore, A. E.
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Shahidi, F. (1994). Seafood process
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Appendix Materials and methods 79
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Table 1.1 Transverse relaxation tim
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Viscograph E enables automatic anal
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AOAC 937.18 (2000). Crude protein c
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scaling procedures of sensory attri
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2.2.2 Hydrolysis process - Function
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(minced cod fillet, which were kept
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atch was tested with at least four
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amount of 16 amino acids was estima
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[O2], µM 250 200 150 100 50 0 [A]
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Table 2.1. Ingredients for fish cak
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2.6.5.2 Fat absorption The absorpti
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Islands (collagen peptides). Fish m
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3.1.7 Water activity (aw) The water
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4.2 Comparison of the effect of inj
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4.2.2.1.3 Boiling For the boiling p
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Nordic Innovation Centre Stensbergg
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Value added fish by-products - Nordic Innovation

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