Value added fish by-products - Nordic Innovation

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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). 42
Figure 3.11. Emulsifying capacity of FPH obtained after different time of hydrolysis (15, 30, 45, 60, 120 and 130 min). Comparison of the chemical composition of selection several commercial fish powders (MariPep P, C and CK (all from Danish Fish Protein), Norland HFC (hydrolyzed fish collagen), Aroma Powder (from New Zealand) and small scale produced FPH (fresh backbones from cod (Gadus morhua)) showed a relatively large variation among the samples tested. These variations affect the functional properties. The biggest difference between the powders was obtained in ash, the ash content was much higher for all MariPep (up till 20% in dw) powders compared to others (0.5-7.6% in dw) due to the high salt content in those products. The high salt content increases the stability of the powders which is desirable for the market. All the samples have rather low moisture content which might be positive for storage stability but might encourage lipid oxidation. DH of powders varied from 5 to 20% and this can also play important roles for functional and antioxidative properties. FPH made in the lab with a hydrolysis time of 50 minutes gave the highest DH of all tested powders, followed by MariPep powders and FPH with 20 minutes hydrolysis time. Norland had by far the lowest DH of the tested protein powders, but determination of molecular weight profiles by gel-filtration indicates that Aroma FPP consists of a larger amount of long peptides and fewer short ones. The molecular weight size distribution of the FPHs made in the laboratory showed some similarity to the MariPep powders, with one broad peak of quite long peptides, and some narrower peaks containing intermediate and shorter peptides. The Norland and Aroma powders also showed some similarities to each other, with one narrow peak containing a large proportion of long peptides, and one or more peaks containing some shorter peptides. Analysis of protein and peptides profiles indicated that powders consist of very different peptides and can be grouped into to three groups (based on the similarity on amount and size Oil 43 Emulsion Water
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Maximum resource utilisation - Valu
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Title: Maximum resource utilisation
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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 and 54: Figure 3.7. Yield (%) of fresh cod
Page 55 and 56: Application of raw material and ing
Page 57: 3.3 Fish protein hydrolysate The wo
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
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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
Page 107 and 108: (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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