Value added fish by-products - Nordic Innovation

capacity, by re-solubilisation of FPI powder and injection into fish fillets has been reported
(Nolsøe & Undeland 2009).
FPI can be used as a dipping solution in battering and breading process to reduce absorption
of oil in fried products. Kim et al. (2006) reported that when protein solutions (mixture of
homogenized isolated fish protein and water (1:3)) were applied as a dipping solution for fish
finger and patties before battering or breading, the quantity of oil absorbed in fried products
was significantly reduced. Fish protein may form a protein film and act as fat blocker
(Kelleher 2005). Thorkelsson et al (2008) reported however that applying FPI to reduce fat in
deep-fried battered and breaded cod and saithe did not have the desired effects in the final
product.
Emulsion based fish products are processed by mixing fish protein (surimi/minced fish) with
different ingredients such as vegetable proteins, starches, wheat flour, spices etc. and forming
fish paste into intended product shapes. Fish mince can be difficult material to work with due
to varying quality (lack of standardisation and stability). FPI can be used in this case as fish
protein ingredient or even replacer of whole or part of mince and surimi in the formula. It
seems that a variety of emulsion based fish products can be processed by using FPI, however
few studies have been published.
2.4 Fish protein hydrolysate
Use of fish protein hydrolysates (FPH) with well expressed functional and antioxidant
properties in food are a subject of interest due to their ability to make products with desirable
physical and sensory properties, and to produce protein enriched and oxidative stable seafood.
11