Value added fish by-products - Nordic Innovation

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of peptides): 1. Powders with relatively large peptides (Aroma and Norland powders); 2. All MariPep powders; 3. Hydrolysates produced in the lab. Fish protein hydrolysates have the potential to enhance product stability by preventing oxidative deterioration. Generally, all fish powders tested showed an anti-oxidative activity (Table 3.5). The DPPH scavenging activity showed that antioxidative activity could be due to the ability to scavenge lipid radicals. Increased degree of DH resulted in slightly increased DPPH radical scavenging activity. Iron and haemoglobin (Hb), which are two of the most important pro-oxidants in food, were used as inducers of oxidation in the model system. The different products showed different kinetic behaviour for iron chelating ability which was related to protein and peptide size. Antioxidative activity of the fish protein hydrolysates towards iron induced oxidation was observed to be pH dependent. A reduction of Hb induced oxidation was observed, however, the peptides were more effective against iron induced oxidation. Differences in radical scavenging ability were found among the products tested. Table 3.5. Antioxidative properties of lab made and several selected commercial fish protein powders. “+” indicates the best antioxidative properties among the tested samples, while “-“ the poorest. Fe3+ and Hb (haemoglobin) were used as prooxidant at different pH. FPH 20 FPH 50 MariPep P MariPep C MariPep CK Norland DPPH radical scavenging activity ++ + - - - Iron chelating ability + ++ - Fe3+ (pH 4.5) - + Fe3+ (pH 5.5) ++ + - Fe3+ (pH 6.5) + - - - Hb (pH 4.5) + ++ + - Hb (pH 5.5) + - Hb (pH 6.5) + - Ranging 2 1 4 3 5 6 44
Our work also shows that it is possible to obtain bioactive molecules from cod backbones by protein hydrolysis. The obtained molecules (gastrin/CCK- and CGRP-like peptides) could make the cod hydrolysates useful for incorporation in functional foods. 3.3.2 Application of FPH in food Aim: Examination of functional, antioxidative and sensory properties of FPH when fortified into respectively a lean food model (fish cakes made from cod muscle) and fatty food model (salmon pate) Outcome: 3.3.2.1 Food model studies Lab produced and commercially available powders were tested in food models. Physical and functional properties of added powders were tested both in lean fish cakes (Figure 3.12) and cod pate (Figure 3.13) and “fatty” (salmon) pate (Figure 3.14). Lean fish model The lab made powders were used as an ingredient in two lean fish products. For the first part fish cakes were made together with potato flour, which is a common ingredient used for the 45 Box 6 • Cod pate with FPH added was judged as having the best texture and cod pate where egg was exchanged with FPH was judged to have the best taste. • Fat uptake of fish cakes varies depended on powder added and can depend on emulsification properties of hydrolysates. • No significant differences were found in sensory acceptance among the salmon pate fortified with lab-made and different commercial powders (1% w/w). • Concentration test: � 3% (w/w) addition of FPH into the salmon pate was less appreciated by the sensory panel compared to addition of 0.5 and 1%. (The usual level of addition is 1%). • Relatively short storage of commercial products (as powder) had impact on the taste properties of fortified salmon pate Challenges: • Reduce or remove bitter taste and/or by-taste of the peptides • Bioactive and health effect needs to be documented by in vivo trials • Demonstrate antioxidative effect in different food models
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Maximum resource utilisation - Valu
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Title: Maximum resource utilisation
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mammalian gelatins. - Quantifying t
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• 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 and 58: 3.3 Fish protein hydrolysate The wo
Page 59: Figure 3.11. Emulsifying capacity o
Page 63 and 64: Sensory evaluation of lean fish pat
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Page 67 and 68: under harsher conditions. The stora
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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 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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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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Value added fish by-products - Nordic Innovation

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