Value added fish by-products - Nordic Innovation

More documents

Recommendations

Info

2 Background Seafood processing discards and rest raw materials account for approximately three-quarter of the total weight of the catch (Shahidi 1994; Pastoriza et al. 2004). Fish processing rest raw materials are usually regarded as residuals left after filleting and when viscera is included this can represent up to 2/3 of the round cod (Mackie 1974; Slizyte et al. 2005b; Falch et al. 2006a; Falch et al. 2006b). Valuable components such as fish oil, proteins, collagen and gelatin, enzymes and minerals can be obtained from this raw material. Recent studies have identified a number of bioactive compounds from fish rest raw materials and shellfish and crustacean shells (Kim & Mendis 2006). These compounds can be extracted and purified with technologies of varying complexity. Development of new technologies to extract new bioactive compounds from marine processing rest raw materials may bring more value from what is today considered a waste. Figure 2.1. Products and rest raw materials from shore processing of cod. Proteins or other macromolecules are often added to a food to improve their quality or functional properties. One much used definition of functional properties is: “Those physical and chemical properties that influence the behaviour of proteins in food systems during processing, storage, cooking and consumption” (Kinsella 1979). A description of the properties of the proteins important for functional properties was given by Damodaran 1997: “The physico-chemical properties that influence functional behaviour of proteins in food include their size, shape, amino acid composition and sequence, net charge, distribution, 4
hydrophobicity, hydrophilicity, structures (secondary, tertiary and quaternary), molecular flexibility/rigidity in response to external environment (pH, temperature, salt concentration), or interaction with other food constituents.” Nutritional, sensory and biological values are sometimes included in the functional properties. Functional properties can be divided into several groups. Classification into 3 main groups according to mechanism of action is a common practise: i) properties related to hydration (absorption of water/oil, solubility, thickening, wettability), ii) properties related to the protein structure and rheological characteristics (viscosity, elasticity, adhesiveness, aggregation and gelification) and iii) properties related to the protein surface (emulsifying and foaming activities, formation of protein-lipid films, whippability). There is a wide variety in methods used to determine functional properties of raw materials and food products. Most of these methods are empirical and are therefore lab dependent. As part of this project an overview of methods (including full method descriptions) used for characterisation of biochemical composition and functional properties in the different laboratories was compiled. 2.1 Mince Minced fish is a comminute flesh produced by separation from skin and bones. Separation is a mechanical process (for producing minced fish) whereby the skin and bone is removed from the flesh (Codex 2005). Bone separators working on different principles are available commercially, but the separator most widely used for fish is of comparatively simple design. Figure 2.2. A simple bone separator. 5
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 and 16: 2.6.6 Emulsification properties and
Page 17 and 18: 1 Introduction 1.1 Why this project
Page 19: 1.2 Aim of the project The aim of t
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
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
Page 73 and 74:
(Iceprotein), fish protein hydrolys
Page 75 and 76:
Figure 3.18. Total yield 21 after c
Page 77 and 78:
fillets after cooking was higher in
Page 79 and 80:
and decreased water holding capacit
Page 81 and 82:
Fish is a highly perishable raw mat
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
Page 109 and 110:
atch was tested with at least four
Page 111 and 112:
amount of 16 amino acids was estima
Page 113 and 114:
[O2], µM 250 200 150 100 50 0 [A]
Page 115 and 116:
Table 2.1. Ingredients for fish cak
Page 117 and 118:
2.6.5.2 Fat absorption The absorpti
Page 119 and 120:
Islands (collagen peptides). Fish m
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
Page 128:
Nordic Innovation Centre Stensbergg
show all

Value added fish by-products - Nordic Innovation

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?