Value added fish by-products - Nordic Innovation

Figure 3.7. Yield (%) of fresh cod fillets as function of storage time at +2°C. (Control=untreated fillets; 1.5%
Salt=fillets injected with 1.5% salt brine; HFP=homogenized fish protein).
Total yield of the lightly salted fillets (Figure 3.8) was increased by injecting them with fish
mince after brining compared to non-injected fillets. The improvements were in the form of
higher weight gain after injection, lower drip loss during storage and higher cooking yield.
HFP had more positive effects on the lightly salted cod fillets than on the fresh fillets after
frozen storage. Using cod mince from fresh cut-offs resulted in less drip from the fillet
compared to using mince from frozen cut-offs.
Figure 3.8. Total yield 14 (%) of lightly salted cod fillets after 1 month of frozen storage. Control=untreated fillets;
Fresh mince=Fillets injected with HFP made from fresh mince; Frozen mince=Fillets injected with HFP made from
frozen mince.
Magnetic resonance imaging (MRI) of fillets injected with FPH
Advanced analytical (and non-destructive) methods (Magnetic Resonance Imaging) were used
to study how the ingredients were distributed in the fish fillet after injection of FPH (Figure
14 Evaluation of total yield was determined by multiplying the yield after storage (chilling, freezing (thawing)) and the
cooking yield.
37