Value added fish by-products - Nordic Innovation

Table 1.1 Transverse relaxation time settings
NS 16
RD [s] 10
RG [dB] 70
DS 0
Detection mode Magnitude
Bandwidth Narrow
τ [ms] 0.25
N 8100
1.1.2 Fish protein isolate
1.1.2.1 Evaluation on the quality of FPI
The quality of FPI made from rest raw materials of filleting process of cod (Gadus morhua),
saithe (Pollachius virens), and Arctic char (Salvelinus alpinus) were determined based on the
Codex Code of Practice for frozen surimi (FAO/WHO 2005).
1.1.2.2 Influence of variation in salt concentration, cryoprotectants and chilled and frozen
storage on physical properties of cod protein solutions and haddock protein isolate
Atlantic cod (Gadus morhua) protein solutions (CPS) were extracted from cut-offs using pH-
shift process at Iceprotein ehf. in Iceland. It was stored at +2°C until used. Three samples
were taken for microbial tests (total count) under hygienic conditions.
1.1.2.2.1 Preparation of test samples
36 samples of CPS were prepared as follows:
• 12 fresh samples containing 1.2, 3, 5, 10, 15 and 20% salt, stored at +2°C, 5 days.
• 12 frozen samples containing 1.2, 3, 5 and 15% salt, stored at -24°C for 14 weeks.
• 12 frozen samples with 1.2, 3, 5, and 15% salt, and cryoprotectants (sucrose, sorbitol
and polyphosphate with 1.1 and 0.1% respectively), stored at -24°C for 14 weeks.
36 samples of HPI were prepared as follows:
• 9 samples without any additives
• 9 samples containing 0.8% salt and 3% sucrose
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