Value added fish by-products - Nordic Innovation

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3.9). It was possible to see the pressure induced pockets in the fillets, however the injected proteins were difficult to distinguish from the proteins in the fillets without pre-treatment (e.g. labelling) of the injected FPH. This means that pre-treatment of the proteins is needed to document the distribution of them. Distinction can perhaps been made between injected fillets and non-injected, however to detect if proteins have been injected can be more difficult. Figure 3.9. Experimental set up for injection studies of FPH in fish fillets by MRI and images from injected fillets 38
Application of raw material and ingredients from fillet productions in consumer products Formed products The aim of the experiments was to develop a process to produce formed fillet products with “fish-glue” or binding agent by using low value rest raw materials from fish processing such as cut-offs and mince. The main aim by using “fish-glue” was to reduce the pressure on forming and thus maintain more of the natural muscle structure in the final product (Manuxe 2003). Aim: Evaluate the application of raw material and ingredients from fillet production in couple of consumer products. The investigated products were breaded (formed) products and fish balls. Outcome: Mix of rest raw material (cut-offs), salt and water was used as glue for forming fish-cuts into formed fillet products. Comparison was made with formed products without “fish glue”. The products were breaded. Products were stored frozen and analysed on yield (total yield, cooking yield), stability (TVN, TBA, sensory), chemical (salt, water, pH) and functional properties (texture, colour). 39 Box 4 • “Fish glue” made from cut-offs and mince in formed products � By using “fish-glue” pressure at forming could be reduced, keeping more of the natural muscle structure intact in the final product � Products became more uniform, coherence improved, drip and cooking loss reduced. • Comparison between fried fish balls containing FPI and/or mince. � Adding fish protein isolate to mince improved shaping and setting. � FPI was found to have influence on the texture of the fish balls. � Texture, taste and flavour of the FPI products produced were acceptable. Challenges: • Study effects of FPI on sensorial and textural properties of mince and surimi-based products (fish burgers, fish nuggets, etc.). • Introduction of FPI-based products to food industry • Further study shelf life of FPI and FPI-based products
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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 and 50: 3.2.3 Application of ingredients fr
Page 51 and 52: fillets into brine after injection
Page 53: Figure 3.7. Yield (%) of fresh cod
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
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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
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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
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Nordic Innovation Centre Stensbergg
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Value added fish by-products - Nordic Innovation

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