Shaviklo, G.R. 2008, Evaluation of <strong>fish</strong> protein isolate <strong>products</strong>. M.Sc. thesis. Dep. Food science and nutrition, University of Iceland. Úlfarsson, H. 2008. The use of microwaves in food research. B.Sc. thesis. Dep. Food science and nutrition, University of Iceland. 70
Bibliography Adler-Nissen, J. and Olsen, H. S. (1979). The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein. In Functionality and protein structure. Pour-El, A. Anonymus (1998). Novo nordisk. Protamex tm. Product sheet. B 716d-gb. Anonymus (2003). Novozymes, a/s. Fish processing – <strong>fish</strong> fillet. Fish flavour and <strong>fish</strong>meal production. Application sheet. No. 2003-32152-02. Aoac (1990). Official methods of analysis. Washington. DC. USA, Association of Official Analytic Chemists. Arnesen, J. A. and Gildberg, A. (2007). "Extraction and characterisation of gelatine from atlantic salmon (salmo salar) skin." Bioresource Technology 98: 53-57. Badii, F. and Howell, N. K. (2006). "Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins." Food Hydrocolloids 20: 630-640. Balian, G. and Bowes, J. H. (1977). The structure and properties of collagen. In The science and technology of gelatin. Ward, A. G. and Courts, A. London, Academic Press: pp.1- 27. Bligh, E. G. and Dyer, W. J. (1959). "A rapid method of total lipid extraction and purification." Can J Biochem Physiol 37(8): 911-7. Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y. and Nasri, M. (2009). "Antioxidant and free radical-scavening activites of smooth hound (mustelus mustelus) muscle protein hydrolysates obtained <strong>by</strong> gastrointestinal properties." Food Chemistry 114(4): 1198-1205. Cancre, I., Ravallec, R., Van Wormhoudt, A., E, S., Gildberg, A. and Le Gal, Y. (1999). "Secretagogues and growth factors in <strong>fish</strong> and crustacean protein hydrolysates." Marine Biotechnology 1(5): 489-494. Choi, Y. J. and J.W, P. (2002). "Acid-aided protein recovery from enzyme-rich pacific whiting." Journal of food Science 67: 2962-2967. Chuang, W.-E., Pan, B. S. and Shoutsai, J. (2000). "Inhibition of lipoxygenase and blood thinning effects of mackerel protein hydrolysate." Journal of Food Biochemistry 24(4): 333-343. Cinq-Mars, C. D., Hu, C., Kitts, D. D. and Li-Chan, E. C. Y. (2008). "Investigations into inhibitor type and mode, simulated gastrointestinal digestion, and cell transport of the angiotensin i-converting enzyme-inhibitory peptides in pacific hake (merluccius <strong>products</strong>) fillet hydrolysate." Journal of Agricultural and Food Chemistry 56(2): 410- 419. Damodaran, S. (1997). Food proteins: An overview. In Food proteins and their applications. Damodaran, S. and Paraf, A. New York, Marcel Dekker Inc: pp.1-24. Dauksas, E., Falch, E., Slizyte, R. and Rustad, T. (2005). "Composition of fatty acid and lipid classes in bulk <strong>products</strong> generated during enzymic hydrolysis of cod (gadus morhua) <strong>by</strong>-<strong>products</strong>." Process Chemistry 40(8): 2659-2670. Dauksas, E., Slizyte, R., Rustad, T. and Storrö, I. (2004). "Bitterness in <strong>fish</strong> protein hydrolysates and methods for removal." Journal of Aquatic Food Product Technology 13(2): 101-114. Docmar (2006). "Http://www.Rubin.No/files/documents/4608_peptid_sluttrapport_.Pdf." Dong, Y. L., Sheng, G. Y., Fu, J. M. and Wen, K. W. (2005). "Chemical characterization and anti-anaemia activity of <strong>fish</strong> protein hydrolysate from saurida elongate." Journal of the science of food and agriculture 85(12): 2033-2039. 71
- 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 and 8:
• Extraction of gelatin from cold
- Page 9 and 10:
academia, both university and resea
- 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
- 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 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: Figure 4.1. The project diagram. Th
- 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
- Page 128: Nordic Innovation Centre Stensbergg