Value added fish by-products - Nordic Innovation

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Generally, the time dependent flow behaviour viscosity of the collected fish masses decreased with temperature up to 70°C (Figure 3.3). The viscosity of the fillets was rather stable with increasing temperature, up to approximately 50°C, but between 50-85°C the viscosity increased. If these results are viewed with regard to known temperatures linked to protein denaturation, than it can been seen that viscosity decreased around 45°C. Thorarinsdottir et al. (2002) found that cod muscle proteins denatured in the temperature range 39-76°C according to measurements with differential scanning calorimetry (DSC). Other studies have also shown reduction in solubility at temperature below 30°C. Figure 3.3. Time-dependent flow behaviour viscosity measured with Brabender® Viscograph E where samples were heated from 30°C to 85°C. Measurements were performed on collected material from skinning machine (0.5-2 mm) and from filleting machine (1mm). Minced fillet was also measured The amount of collected material is highly variable, depending on the type of fish, quality, time of year etc. The properties of the collected fish mass are also variable depending on which part of the fish it comes from (e.g. from loin or tail). Mass balance on dry matter collected from fresh versus thawed material showed that coarser sieve is needed for the thawed material and more material is collected. The freezing of material before processing had no negative effects on the physicochemical properties of the protein from the processing water. This occurred in spite of lower solubility of the protein in processing water from thawed material compared with processing water from fresh material. The fish mass collected from processing water of thawed material had higher water holding capacity compared to processing water of fresh material. 28 Fillet Skin. 0.5mm Skin. 1 mm Skin. 2mm Filleting 1mm
The results shows that from a production of 60.000 tons a year, 1.200 tons will be lost with the processing water. The process developed in this study can increase the yield of fish muscle for human consumption of 0.2% with regard to gutted fish, but 0.4% with regard to product quantity. However, tests on different collection/filtering methods (vibration sieve, convey band, and screw press) indicate that the recovery cost of the material in the processing water does not overcome the benefit. Furthermore, the process requires high usage of water (about 1 kg per 1 kg fillet), thus it might only be interesting in countries were water is relatively cheap. 3.2.2 Properties of ingredients produced from fillet production Aim: 29 Box 2 Evaluate influence of raw material, process conditions and/or additives on physiochemical and functional properties of mince and fish protein isolate (FPI). Outcome: • Fresh vs. frozen mince from cut-offs and frames � Fresh mince had higher water holding capacity and lower water mobility than frozen mince. • Quality of FPI made from cut-offs from cod, saithe and arctic char � Good source of protein for manufacturing products that do not need high level of gel strength such as fish burgers, fish nuggets and other ready to eat fish products. � Texture, taste and flavour could be improved • Influence of salt concentration and cryoprotectants on physical properties of cod protein solutions (CPS) and haddock protein isolate (HPI). � Stability of CPS improved by using cryoprotectants and HPI by mixture of salt and sucrose. � The most stable frozen cod protein solution contained 5% salt and cryoprotectants. � Stability of CPS during frozen storage improved adding cryoprotectants to the products at the end of the pH-shift process. � The cryoprotectants increased the water holding capacity and viscosity, decreased the weight loss and improved whiteness in CPS containing 1.2, 3, 5 and 15% salt. Challenges: • Optimise the FPI process with regard to stability, texture, taste and flavour of FPI • Extend shelf-life of fresh protein solutions containing 1-5% salt.
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 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: protein loss can be reduced with ra
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
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Value added fish by-products - Nordic Innovation

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