Value added fish by-products - Nordic Innovation
Value added fish by-products - Nordic Innovation
Value added fish by-products - Nordic Innovation
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Evaluation of chemical and functional properties of <strong>fish</strong> mince<br />
Fish mince, made from cut-offs and frames from filleting processing, is often used as raw<br />
material for <strong>fish</strong> protein ingredients. The chemical and physicochemical properties of the<br />
material are therefore important. These properties can vary between species and are<br />
influenced <strong>by</strong> the treatment the mince has been through i.e. fresh or frozen.<br />
Fresh and frozen saithe mince made from cut-offs and frames were studied. Evaluations were<br />
made on chemical composition, water holding capacity and water mobility (T2 transversal<br />
relaxation times) of the <strong>fish</strong> minces. The fresh mince had slightly higher water content than<br />
the frozen mince. The water holding capacity was significantly higher (p