Value added fish by-products - Nordic Innovation

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demonstrate antioxidative effect in different food models. Further studies have to be done on fractionating with different separation technology and different fish proteins. • Further studies should focus on the hydrolysis process in order to get more knowledge on how different fish species and fractions of raw materials influence the properties of the hydrolysates. The health effect of bioactive peptides from fish should be documented and different fractions of the hydrolysates should be studied and analysed for bioactive properties (or content of bioactive peptides). • Develop and optimize methods for injection/fortification of fish protein in chilled fillets where shelf-life can be increased. • Research on what is need to increase the properties of fish gelatin from cold water species, and how its application can be increased in the food and pharmaceutical industry. Disseminations Project meetings: There were 6 meetings during the project period and 5 telephone meetings: • Reykjavík, Iceland, January 2006 • Torshavn, Faroe islands, June 2006 • Oslo, Norway, October 2006 • Copenhagen, Denmark, September 2007 • Akureyri, Iceland, October 2008 • Trondheim, Norway, June 2009 Telephone meetings: • December 2007 • August 2009 • September 2009 • October 2009 • November 2009 At the meetings partners have exchanged interests and information, results have been presented and discussed and next steps decided upon. An internal homepage was created for exchange of results. The project group has had a unique composition with partners from viii
academia, both university and research institutes, and from industries in the participating countries producing a range of different products. All partners have been actively engaged in the project. This has created a very good platform for further work on utilisation of fish and fish rest raw material. Presentations of the Maximum resource utilisation-Value added fish by-products project: Rasa Šližytė, Revilija Mozuraitytė, Oscar Martínez-Alvarez, Martine Fouchereau-Peron and Turid Rustad. Functional, antioxidative and bioactive properties of fish protein hydrolysates. 2 nd international congress on food and nutrition. October 24-26, 2007, Istanbul, Turkey. Rasa Šližytė, Revilija Mozuraitytė, Oscar Martínez-Alvarez, Martine Fouchereau-Peron and Turid Rustad. Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. The 37 th WEFTA Annual Meeting. September 24-27, 2007. Lisbon, Portugal. Rasa Šližytė, Turid Rustad, Revilija Mozuraitytė and Eva Falch. Fish protein hydrolysate as antioxidant in model and food systems. 3 rd TAFT conference, September 15-18 th 2009. Copenhagen, Denmark. Jonhard Eysturskard. The 9 th International Hydrocolloids Conference. June 15-19 th , 2008, Singapore. Shaviklo GR., Johansson R. and Arason S. Fish protein isolates attributes from fish byproducts. 1 st International Congress of Seafood Technology. May 18-21, 2008. Izmir, Turkey. Shaviklo G.R., Arason S. and Thorkelsson G. Effects of fish protein isolate on physical and sensorial properties of haddock mince balls. 38 th WEFTA Annual Meeting, September 17-19, 2008. Florence, Italy. Published articles 1 : Rasa Šližytė, Revilija Mozuraitytė, Oscar Martínez-Alvarez, Eva Falch, Martine Fouchereau- Peron and Turid Rustad (2009). Functional, Bioactive and Anti-oxidative Properties of 1 Status at the time of writing of the report. ix
Page 1 and 2: Maximum resource utilisation - Valu
Page 3 and 4: Title: Maximum resource utilisation
Page 5 and 6: mammalian gelatins. - Quantifying t
Page 7: • Extraction of gelatin from cold
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
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Our work also shows that it is poss
Page 63 and 64:
Sensory evaluation of lean fish pat
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Oxidation of the samples with added
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under harsher conditions. The stora
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effects on fish muscle, the gelatin
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epresents water (O-H stretching). T
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(Iceprotein), fish protein hydrolys
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Figure 3.18. Total yield 21 after c
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fillets after cooking was higher in
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and decreased water holding capacit
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Fish is a highly perishable raw mat
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4.3 Next steps One of the main focu
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Figure 4.1. The project diagram. Th
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Bibliography Adler-Nissen, J. and O
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components: Evaluation of their ant
Page 91 and 92:
Kristinsson, H. G., Theodore, A. E.
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Shahidi, F. (1994). Seafood process
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Appendix Materials and methods 79
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Table 1.1 Transverse relaxation tim
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Viscograph E enables automatic anal
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AOAC 937.18 (2000). Crude protein c
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scaling procedures of sensory attri
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2.2.2 Hydrolysis process - Function
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(minced cod fillet, which were kept
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atch was tested with at least four
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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
Page 128:
Nordic Innovation Centre Stensbergg
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Value added fish by-products - Nordic Innovation

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