Value added fish by-products - Nordic Innovation

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Table 3.6. Viscosity of the fish gelatin solutions measured with Brabender and Bohlin equipments (CP=collagen peptide; HNWD=high molecular weight fish gelatin). Viscosity Viscosity Sample (BU) 16 54 (Pascal) 17 HMWD (6.67% w/v) Very strong gel Very strong gel HMWD (3.0% w/v) 283 ± 4.24 0.041 ± 0.003 CP (6.67% w/v) NO viscosity NO viscosity CP (10.0% w/v) NO viscosity NO viscosity CP (15.0% w/v) NO viscosity NO viscosity The CP had lower water content and higher protein (nitrogen) and salt content than HMWD. The protein patterns of HMWD and CP were, as anticipated, very different. The molecular weight of the HMWD covered the range from 212-61 kD while CP was from 66-2 kDa. The CP is therefore more degraded (smaller protein units) which can be associated with the low viscosity and low melting point. Figure 3.17. Average FT-NIR spectra of the dried gelatin (Intensity (log(1/T)) vs. Wavelength (nm)). Red=HMWD (high molecular weight fish gelatin); Blue=CP (collagen peptides). The average FT-NIR spectra of the dried gelatins are shown in Figure 3.17. Similar spectra were observed for the dried gelatins, but the bands for the HMWD showed higher intensity compared to the CP. Assigning of peaks was done by referring to overtone reference tables (Osborne et al. 1993). The peak at 1945 nm is very distinct between the gelatins but it 16 At +5°C (measured with Brabender®) 17 At +5°C to +7°C (measured with Bohlin)
epresents water (O-H stretching). This peak showed much higher intensity for HMWD, compared to CP, which could perhaps be correlated to higher water content in HMWD. Because of very different physical properties, only CP was added to fish mince samples to study the effects on fish muscle, where the HMWD would not be useable for addition into fish fillets. Increased concentration of gelatin added to mince samples resulted in less drip loss and concentration above 1.5% (w/v) had the most impact. There was no significant difference in WHC, texture and T2 transversal relaxation times between samples with various gelatin concentrations. Addition of the fish gelatin increased the water yield 18 in all the treated groups compared with the control sample 18 Water yield = (water% in thawed mince samples / water% in raw material) x yield after storage 55
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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
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Sigurjon Arason, Magnea Karlsdottir
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3.3 Fish protein hydrolysate ......
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2.6.6 Emulsification properties and
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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 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: effects on fish muscle, the gelatin
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
Page 113 and 114: [O2], µM 250 200 150 100 50 0 [A]
Page 115 and 116: Table 2.1. Ingredients for fish cak
Page 117 and 118: 2.6.5.2 Fat absorption The absorpti
Page 119 and 120: 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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