Value added fish by-products - Nordic Innovation

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Effects of fish protein solutions on heat-profiles and cooking yield of fresh and lightly salted cod fillets The objective of this study was to investigate the effects of salt and added fish proteins on heat profiles and cooking yield of cod loins. Conventional (steam cooking, boiling and baking) and microwave heating were compared. Microwave heating gave a different rate of heating. Salt had a major influence on the heat profiles by decreasing the rate of heating compared to untreated fillets, i.e. fresh fillets took shorter time to cook (reach >72°C). This difference is considered to be due to the fact that salt binds to water molecules which leads to fewer water molecules to generate heat. Adding protein to the fillets generally did not affect the heat profiles of fresh products. Addition of fish protein solutions to lightly salted cod fillets resulted in shorter cooking time (reach >72°C) compared to the control group. Boiling the loins generally gave higher cooking yield in all the groups compared to other cooking methods. On the other hand, microwave heating and baking gave considerably lower cooking yield. Addition of fish protein solutions increased the yield after cooking when boiled and baked, but had no effect on the fillets when heated in microwave. Effects of FPH, HFP and Gelatin on chilled and frozen saithe fillets The objective of this research was to study the effects of added proteins on yield (total yield and cooking yield), stability (drip, water yield), functional properties (WHC, T2 transversal relaxation time) and chemical composition of fresh and frozen saithe fillets. The aim was to maintain or increase yield and improve water holding capacity (WHC) of the fillets and thereby increase quality. The effects of homogenized fish protein (HFP), fish protein hydrolysate (FPH: MariPep C), hydrolysed fish gelatin and salt were evaluated. The fillets were stored at +4°C for 4 days and at -24°C for 1 week and 1 month, respectively. Addition of fish protein solution increased the yield of fresh and frozen saithe fillets. Using gelatin, combined with other protein solutions, did not influence the yield. Total yield of the 60
fillets after cooking was higher in fresh fillets than in frozen. Addition of protein solutions increased drip in the fillets compared to control. FPH gave less increase in drip loss than the other protein solutions. Addition of protein solutions and/or salt resulted in higher water content and water yield in fresh fillets compared to control fillets. Freezing and the frozen storage significantly decreased the quality of all the fillets. Least deterioration in yield and water holding capacity during frozen storage was found in fillets with added FPH. Figure 3.19. Total yield 22 (%) after cooking after chilled and frozen (1 week and 1 month) storage. (H1=Control; H2=salt injection; H3=Salt and HFPI(1) injection; H4=4% salt and gelatin injection; H5=4% salt and HFP(1)+gelatin injection; H6=4% salt and HFP(2) injection; H7=FPH injection). 22 Evaluation of total yield was determined by multiplying the yield after storage (chilling, freezing (thawing)) and the cooking yield. 61
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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
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1.2 Aim of the project The aim of t
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hydrophobicity, hydrophilicity, str
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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 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: Figure 3.18. Total yield 21 after c
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
Page 121 and 122: 3.1.7 Water activity (aw) The water
Page 123 and 124: 4.2 Comparison of the effect of inj
Page 125 and 126: 4.2.2.1.3 Boiling For the boiling p
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Nordic Innovation Centre Stensbergg
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