Value added fish by-products - Nordic Innovation

SUSPENTEC®/Cozzini process
The SUSPENTEC® process is a method for reducing meat, poultry or fish trimmings into
micro-sized particles and incorporating them into traditional brines or marinades. This
"suspension" is then injected into the muscle product. The process is conducted under
controlled temperature to ensure efficient protein binding and complete dispersion of
suspension into the product. The trim/brine suspension is automatically processed in a
continuous system.
The aim of the experiments was to evaluate the application of injecting proteins by
SUSPENTEC® process into cod fillets for fresh storage. Comparison was done between FPI,
mince and surimi as protein ingredients.
Fresh cod fillets were injected with different brines produced through the SUSPENTEC®
process (with FPI, mince, surimi or no protein ingredient). Super-chilling during storage was
applied in one test to evaluate its effect on the quality and physiochemical properties of the
fillets. Products were stored fresh and analysed for yield (total yield, cooking yield), stability
(microorganisms, TVN, sensory) and functional properties (WHC).
The total yield 11 of fillets increased with injection of salt brine containing FPI, mince or
surimi compared to injection with salt brine without proteins or no injection (untreated fillets).
No significant difference was found in yield of fillets injected with different brines. Injection
of mince and FPI improved cooking yield compared to fillets injected only with salt. Surimi
did however not improve cooking yield. Injection increased number of microorganisms and
formation of volatile nitrogen bases (TVN), thus reducing shelf life. Significant difference
was found in sensory parameters between the characteristics of injected and untreated fillets.
The injected groups lost their freshness earlier than the unprocessed control group.
Application of super-chilling during storage (comparison between FPI and mince as
ingredients in the brine) resulted in reduced growth of microorganisms and formation of
volatile nitrogen bases (TVN), thus increasing shelf life. Fresh fillets were stored up to 9 days
at -2 and -4°C. The fillets did not freeze at - 2°C , but started to freeze at -4°C. Dipping the
11 Total yield is the difference between fillet weight before injection and after storage.
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