Value added fish by-products - Nordic Innovation

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production of fish cakes. The reference samples were made by substituting protein powders part by potato flour. The results showed that potato flour plays important roles for colour, texture and WHC of the final products. Compared to FPH powders addition of potato flour gave lighter and firmer fish cakes with very high water holding capacity. However, too firm (hard) and dry fish cakes would not be accepted by consumers. Addition of FPH powder enriches fish cakes with proteins (FPH contains approx. 85% protein). At the same time fish cakes made with FPH had similar frying yield 15 as fish cakes made with potato flour. Figure 3.12. Fish cakes made with addition of FPH. The different FPH tested gave variations in frying yield of fish cakes (lean model), this was however not found to be due to differences in water loss, but was due to differences in fat absorption. Fat absorption of the fish cakes was shown to be related to the emulsifying properties of the added powder. Little differences was found between FPH in respect to water holding capacity, but higher DH gave a lower WHC. The different salt content of the fish cakes, caused by different salt content of the hydrolysates, has been proven to have a crucial impact on the results for most analysis of functional properties. In order to examine how added fish powders influence adsorption of oil into the fish cakes during frying, the nuclear magnetic imaging (MRI) technique was used. The obtained images were descriptive and the adsorbed oil was clearly visualized, however, differences between the individual added powders were not large enough to define significant differences between the powders. 15 The frying yield was determined by weighing the fish patties before and after frying 46
Sensory evaluation of lean fish pate (Figure 3.13) indicated that with regard to texture, the judges were able to find differences between the pates with added FPH and the original one (no FPH added) where pate 2 (egg exchanged with FPH) judged as having the best texture. No difference was found between pate 2 and 3. Pate 2 (egg exchanged with FPH) was also judged to have the best taste. Figure 3.13. Fish pate made with different composition of ingredients. Fat fish model The FPH powders that were incorporated into the fatty food model (salmon pate) were evaluated by a trained sensory panel (n=7). The sensory attributes were divided into positive and negative attributes such as total score, fresh taste, fresh smell, off-taste, off-smell, bitterness, and rancidity. For the test were 1% addition of the different commercial products and the laboratory made FPH was evaluated, no significant differences were found between the groups. The products were different, however the evaluators did not agree on the scores due to different preferences and generally low acceptance for the products. Another reason for the low positive scores for the pate might be the low initial shelf-life of the powders. These powders, which were produced for these trials, are highly susceptible to lipid oxidation and maybe also other degradations that affect the sensory properties. The commercial products (MariPep P, C and CK) are usually sold as a liquid concentrate, which is a stable form. 47 3 (FPH) 1 (egg, potato flour, wheat flour) 2 (potato flour, wheat flour, FPH)
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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
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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 and 60: Figure 3.11. Emulsifying capacity o
Page 61: Our work also shows that it is poss
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
Page 105 and 106: 2.2.2 Hydrolysis process - Function
Page 107 and 108: (minced cod fillet, which were kept
Page 109 and 110: atch was tested with at least four
Page 111 and 112: 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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