Value added fish by-products - Nordic Innovation

FPH and gelatin. All tested FPH showed an antioxidative activity, but differences in radical
scavenging ability, different kinetic behaviour for iron chelating ability, reduction of Hb and
iron induced oxidation were observed among the products. Generally, addition of FPH would
extend shelf life of products by acting as an antioxidant against haemoglobin (Hb) and iron
induced oxidation.
Fish protein injection is believed to enhance the yield and improve the frozen stability of fish
fillet. Injection of HFP, FPI, FPH and gelatin increased the yield of fillets. Among those, the
FPH was found to have the most positive influence on the fillets (colour, WHC). Two
methods were evaluated for preparation of several ingredients before injection, the Suspentec
process and the homogenization process. Incorporation of FPI, mince or surimi in salt brine
for injection by the Suspentec process increased the total yield of fillets. Shelf life of the
injected fillets was however not sufficient for exporting fresh fish products to the market,
despite application of super-chilling during storage. By homogenization of mince before
injection a more homogenous mix and a decreased number of microbes was achieved. The
total yield of injected fillets was also increased. Thus, homogenization resulted in decreased
number of microbes in the fillets and longer storage life.
Rest raw materials can be used to improve the properties of consumer products. Mixing cut-
offs with brine can create “fish-glue” which can be used to improve the texture of formed
products. By using “fish-glue”, pressure at forming could be reduced, keeping more of the
natural muscle structure intact in the final product. Products became more uniform, coherence
improved, drip and cooking loss was reduced. Addition of FPI into fish balls improved
shaping and setting as well as influencing the texture.
Addition of FPH to a lean food model (cod pate) had a positive effect on texture and taste.
Concentration of the added FPH was important for sensory properties, with 3% (w/w) being
less appreciated compared to addition of 0.5 and 1%. No significant differences were found in
sensory acceptance among the salmon pate fortified with laboratory-made and different
commercial powders (1% w/w). Relatively short storage of commercial products (as powder)
had impact on the taste properties of enriched salmon pate. The bitter taste of the peptides had
a negative influence on the acceptance of the product, a crucial factor to overcome in food
applications. However, adding FPH (1% w/w) improved the freezing stability and juiciness of
food. The effect was not as strong as by using phosphate but was still significant.
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