Value added fish by-products - Nordic Innovation

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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. 34
fillets into brine after injection made the product more stable (reduced TVN). 4 days old fish was used in the experiment. It is expected that the super-chilling would have more impact if the fish had been fresher at the beginning of the experiment. Despite controlled cooling during processing, storage and transport, the shelf life of the injected fillets was not sufficient for export of fresh fish products to the market. Homogenization process Trials were executed were homogenisation was used to improve condition and properties of fish mince for injection into fish fillets. Homogenized fish proteins (HFP) were produced according to a specific continuous process. Approximately 4 parts of cold water (0-1°C) was added to 1 part of fresh or frozen mince from saithe or cod cut-offs and backbones. After infusion of water and mince, the solutions were sieved (1000 µm) to remove insoluble and undesired material. It was then homogenized at about 3000 psi by a special homogenizer and directly injected into fillets using a multi-needle injector. Minced cut-offs (fresh and frozen) and frozen mince from backbones (washed and unwashed) were homogenized and injected into fillets. Trials with different species (pollock, cod), freshness (fresh vs. frozen) and pre-treatment (fresh vs. lightly salted) were conducted. Analyses were made on chemical and physical properties of the HFP (separation, microbes, protein solubility, colour, pH, viscosity and chemical analysis) and the fillets (yield, drip loss, water holding capacity, pH, chemical analysis, microbes, TMA and TVN). Use of homogenisation to improve the properties of fish mince for injection into fish fillets gave good results. Trials indicated that by homogenising the mince, reduced particle size, more homogeneous mix and a decreased number of microbes can be achieved. If the pressure is increased enough, the number of microorganisms will be reduced significantly. In this experiment, reduction from ca. 2.700.000 cfu/g to 2.000 cfu/g was observed. Improvements in colour were also observed, the final product had much lighter appearance than the raw material. 35
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 and 44: protein loss can be reduced with ra
Page 45 and 46: The results shows that from a produ
Page 47 and 48: Figure 3.4 Water holding capacity o
Page 49: 3.2.3 Application of ingredients fr
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
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(minced cod fillet, which were kept
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atch was tested with at least four
Page 111 and 112:
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
Page 128:
Nordic Innovation Centre Stensbergg
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Value added fish by-products - Nordic Innovation

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