Value added fish by-products - Nordic Innovation

FPH obtained from cod backbones are powders with a light yellow colour (Figure 3.10), a
fishy odour and desirable functional (e.g. emulsification, water holding properties),
antioxidative and bioactive properties.
Figure 3.10. Dried FPH powders.
A series of hydrolysis trials have been carried out using backbones from cod that were
initially fresh or frozen. In this study it was analysed how the state (fresh vs. frozen, pre-rigor
vs. post-rigor filleted, whole vs. cut) of raw material and the time of hydrolysis influence the
properties of fish protein hydrolysates obtained from cod (Gadus morhua) backbones.
Hydrolysis of fresh raw material significantly increases yield of dry FPH and gives lighter
powders with better emulsification properties compared to frozen raw material. Longer time
of hydrolysis increases the amount of FPH, increases DH and decrease WHC of the powders.
A short time of hydrolysis: 15 and 30 min (when hydrolysis times from 15 till 130 min were
compared) and 25 and 45 min (when hydrolysis times from 10 till 60 min were compared)
gave FPH with the best emulsifying properties (Figure 3.11).
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