Value added fish by-products - Nordic Innovation

More documents

Recommendations

Info

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
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 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
Page 128:
Nordic Innovation Centre Stensbergg
show all

Value added fish by-products - Nordic Innovation

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?