Value added fish by-products - Nordic Innovation

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Looking at the international market there are some commercial fish protein products that are linked to health claims (Table 2.3). These are highly isolated products operating mainly in the health supplement market but some of them could also be potential food ingredients. Table 2.3. Different commercial marine derived protein products with health claims Thorkelsson et al. 2009. Product name Claims References Hydrolysed dried bonito bowel Peptide ACE 3000 Vasotensin PeptACE TM Levenorm Peptides from sardines Lapis Support Collagen Peptides Bifidus & Collagen Hydrolysed whitefish Seacure Protizen AntiStress 24 Fortidium Nutripeptin Lowers blood pressure Lowers blood pressure Lowers blood pressure Lowers blood pressure Lower blood pressure Beautifies the skin Improves gastrointestinal health Relaxing Relaxing Against oxidative stress Lowers glycaemic index 16 www.nippon-sapuri.com www.metagenics.com http://us.naturalfactors.com www.onc.ca www.tokiwayakuhin.jp www.kagome.co.jp www.propernutrition.com www.copalis.fr www.fortepharma.com./fr/index.html www.biothalassol.com www.nutrimarine.com For FPH to be used in food products the ingredient should contribute to extended shelf life and/or increased healthiness. FPH have been shown to affect specific functional and bioactive properties in food systems. Several studies have evaluated functional properties (such as water holding capacity, water binding, fat binding and texture), antioxidative properties and bioactivity (Table 2.1 and Table 2.2). All the functional properties mentioned in table 2.1 and 2.2 have great perspective for the Nordic fish industry for improving their competition and claiming advantages in their products. A very interesting property for the food industry is the possible antioxidative effect of the FPH, particularly when applied to fish products that are highly susceptible to lipid oxidation. The main quantity of FPH produced in the Nordic countries today goes into the feed and pet- food industry, however there are companies, such as Marinova, that are producing food grade FPH for the food industry. As far as the product group knows there are no food in the Nordic countries that are enriched with FPH to increase the healthiness of the food product probably
due to the strict EU regulations. There are developments towards a higher focus on the bioactive properties of the FPH and also an increased refinement of FPH in order to increase the bioactivity. In this project both different commercial FPH and laboratory prepared FPH have been evaluated as ingredients in lean and fatty food products. 2.5 Fish gelatin Gelatin is derived from collagen, which is the principal constituent of connective tissues and bones. Covalent cross-linking organizes collagen molecules into a three-dimensional structure while each collagen triple helix is stabilized by hydrogen bonds between three left-handed helices called α-chains. Gelatin is mainly produced from collagen sources like bovine and porcine skins, and bovine bones. Although fish gelatin has been extracted from fish skins, which is a major rest raw material of the fish filleting industry, since 1960, only small commercial volumes are available (Veis 1964; Balian & Bowes 1977; Ledward 1986; Norland 1990; Schrieber & Gareis 2007). However, the outbreak of bovine spongiform encephalopathy (BSE) in Europe during the 1990s has generated a greater focus on gelatin from cold and warm water fish as a possible alternative to mammalian gelatins. Gelatin has been extracted from several fish species including cod (Guðmundsson & Hafsteinsson 1997), hake (Montero et al. 1999), megrim (Montero & Gómez-Guilén 2000), black tilapia and red tilapia (Jamilah & Harvinder 2002), brown-stripe red snapper and big-eye snapper (Jongjareonrak et al. 2006), Alaska pollock (Zhou & Regenstein 2005), Atlantic salmon (Arnesen & Gildberg 2007), channel catfish (Yang et al. 2007), horse mackerel (Badii & Howell 2006) and Nile perch (Muyonga et al. 2004). Although fish gelatin in contrast to bovine gelatin, is not associated with the risk of Bovine Spongiform Encephalopathy and contrary to porcine gelatin it is acceptable for Islam, Judaism and Hinduism, the commercial interest in cold water fish gelatin has been relatively low due to its suboptimal physical properties. Gelatin from cold water fish species exhibits lower gel strength, as well as lower gelling and melting temperatures compared to mammalian gelatin and gelatin from warm water fish species. This is due to a lower content of the imino acids, proline and hydroxyproline (Piez & Gross 1960; Norland 1990; Leuenberger 1991; Guðmundsson 2002; Haug et al. 2004). 17
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 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: ioactive peptides. The activity is
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
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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
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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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