Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
- No tags were found...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Phase 31.3 <strong>Utilisation</strong> <strong>of</strong> FPI; variables <strong>and</strong> levelsVariables<strong>Fish</strong> <strong>Protein</strong> <strong>Isolate</strong>Frozen mince<strong>Protein</strong> contentAdditivesNo. <strong>of</strong> trialsIntended testsLevels0-25-50 %100-75-50%~ 20%The same for all trails (except fish)12Sensorial test, cook loss, viscosity2.3 <strong>Fish</strong> balls manufacturing trailsSample<strong>Fish</strong> <strong>Protein</strong><strong>Isolate</strong> (%)FrozenMince (%)AgeStorageTemperatureD10100Day10-4˚CD25050Day10-4˚CD32575Day10-4˚CD40100Week 2-18˚CD55050Week 2-18˚CD62575Week 2-18˚CD70100Week 4-18˚CD85050Week 4-18˚CD92575Week 4-18˚CD100100Week 8-18˚CD115050Week 4-18˚CD122575Week 4-18˚C3.3 <strong>Fish</strong> balls recipe:3.3.1 Recipe for all samples:Recipe %<strong>Fish</strong> 70Fresh onion 10Bread crumbs 8.5Wheat flour 4Skim milk powder 3Sunflower oil 2Fresh garlic 1Salt 1.5Total 10087