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Appendix Materials and methods 79
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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
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capacity, by re-solubilisation of F
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Kristinsson & Rasco 2000a). In addi
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ioactive peptides. The activity is
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due to the strict EU regulations. T
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gelatin (326,000 tons), with pig sk
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3 Development and evaluation of ing
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Table 3.3. Organization of the resu
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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: Shahidi, F. (1994). Seafood process
- 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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