Value added fish by-products - Nordic Innovation

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4 Conclusions 4.1 Main outcome of the project In this project, analysis and improvement of protein ingredients derived from rest raw materials from the processing industry was emphasised. The rest raw materials from the processing industry, such as the head, backbones, trimmings (cut-offs), skin and guts, have different properties and are thus basis for different ingredients and applications. A large market for ingredients from rest raw materials is within the fish industry itself. The focus was therefore on ingredient properties important for utilization in processing lines of whitefish fillets and emulsion based foods. In addition to looking at the general raw material properties and application, special emphasis was put on properties and production of fish protein isolates (FPI), fish protein hydrolysates (FPH), homogenized fish protein (HFP) and fish gelatin. Production of high quality ingredients can only be achieved by selection and good handling, storage and processing of the raw material. Results from the project showed that frozen backbones and cut-offs of saithe were unstable, salt soluble proteins were rapidly dissoluble and lipid oxidation, especially in dark muscles, was pronounced. Cut-offs from saithe were more susceptible to lipid oxidation than cut-offs from cod which can be explained by the higher fat content. To reduce the rate of oxidation, cut-offs should be kept in oxygen tight bags, i.e. vacuum bags, during storage and should preferably be kept at -24°C or lower. Raw material properties and storage/processing have a significant influence on the properties of FPH. Use of fresh raw material (backbones from cod) gave higher yield of FPH (as dried powder), lighter powders with better emulsification properties compared to frozen material. Only small differences in properties were however observed between pre- and post-rigor backbones. Bioactive (gastrin/CCK- and CGRP-like peptides) molecules were obtained in the hydrolysates from cod backbones and by using pre-rigor backbones, the amount of gastrin/CCK like molecules was increased. Time of hydrolysis is an important factor for the properties of FPH. Longer time of hydrolysis increased the yield (amount of FPH), increased the degree of hydrolysis (smaller peptides) 62
and decreased water holding capacity (WHC) of the powders. Moderate time of hydrolysis (15 to 45 min) yielded FPH with the best emulsifying properties. Despite growing knowledge, there are still many challenges facing production and application of FPHs. Among those are collection and preservation of raw material before hydrolysis and optimisation of the hydrolysis process with regard to desired properties (taste and stability of the powders during storage, content of bioactive peptides etc.). Before FPH can be marketed on a wider scale, further standardization and documentation of the process and properties of the FPH, both functional and health beneficial properties, is needed. Production of mince is a common first step in processing of rest raw materials of fillet production such as cut-offs and frames. Fresh mince has many applications but is in itself a rather unstable product. It is therefore common practice to freeze it as quickly as possible. However, freezing the mince reduces the water holding capacity which is an important property when the mince is applied as an ingredient in fillet processing (injection). By homogenizing the mince, its quality (including stability) as an ingredient could be improved. Properties such as gel strength, gel forming ability and colour of FPI made from cut-offs are significantly different from conventional Surimi and FPI made from fillets. Such FPI are however still a good source of protein for manufacturing products which do not need high level of gel strength, such as fish burgers, fish nuggets and other ready to eat fish products. Addition of salt and sucrose improved the stability of the FPI. Further optimisation of the FPI process is however needed for improved stability, texture, taste and flavour of FPI. Extraction of gelatin from cold water fish species can take place at room temperature. As the weight average molecular weight of gelatin increases, the dynamic storage modulus and Bloom value increases. The Bloom values for gelatin from haddock, saithe, and cod were determined to be 200, 150 and 100 g. By removing low molecular weight molecules from a gelatin sample, the mechanical properties, i.e. the strength, of the resulting gel increased. Two linear relationships between the mechanical properties and the molecular weight distributions were established, one for cold water fish gelatin and one for mammalian gelatin. The protein ingredients studied in this project (FPH, FPI, HFP and gelatin) have different properties and thus are best suited to specific applications. Viscosity was higher in FPI than in 63
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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
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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 and 76: Figure 3.18. Total yield 21 after c
Page 77: fillets after cooking was higher in
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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