Evaluation and Utilisation of Fish Protein Isolate Products

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Phase 31.3 Utilisation of FPI; variables and levelsVariablesFish Protein IsolateFrozen minceProtein contentAdditivesNo. of trialsIntended testsLevels0-25-50 %100-75-50%~ 20%The same for all trails (except fish)12Sensorial test, cook loss, viscosity2.3 Fish balls manufacturing trailsSampleFish ProteinIsolate (%)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 Fish balls recipe:3.3.1 Recipe for all samples:Recipe %Fish 70Fresh onion 10Bread crumbs 8.5Wheat flour 4Skim milk powder 3Sunflower oil 2Fresh garlic 1Salt 1.5Total 10087
Annexe: 2Test samples photos2.1 Fresh cod protein solution containing 1.2% salt and 2.97% protein2. 2 Protein clots after mixing fish protein solution with 20% salt2.3 Separation of protein clots from solution containing 20% salt after 2 days of storage at +2˚C88
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University of IcelandFaculty of Sci
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TuáàÜtvàThe aims of the thesis
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3.2 Whiteness 423.2.1 Fresh HPI 423
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_|áà Éy Y|zâÜxáChapter: 11. p
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_|áà Éy gtuÄxáChapter: 11. Pro
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V{tÑàxÜ DLiterature Review1. Int
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Fish fleshSolubilisation in alkali
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Table 1: Protein recovery from proc
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same attributes of surimi. The resu
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REFERENCESBatista I. 1999. Recovery
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V{tÑàxÜ EEffects of Salt and Cry
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1. INTRODUCTIONA fish protein solut
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est period the material, thixotropi
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after 20 seconds of operating instr
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1 and 3 days of storage at +2˚C we
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Table 9: a* values of CPS trails du
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Table 15: WL values (%)of frozen CP
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3.5.2 Bohlin viscosity3.5.2.1 Fresh
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Fresh CPS with 3% saltViscosity (BU
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Fresh CPS with 20% saltViscosity (B
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Samples containing 5% salt with or
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4. CONCLUSIONSIf the CPS is going t
Page 49 and 50: Kristbergsson K and Sigfusson H. 20
Page 51 and 52: Functional Properties and Rheologic
Page 53 and 54: 2. MATERIAL AND METHODS2.1 Haddock
Page 55 and 56: 2.3.6 Colour measurementsColour of
Page 57 and 58: denaturation and oxidisation of hae
Page 59: Table 7: WL values (%) of HPI trail
Page 63 and 64: Time-dependent flow behaviour of HP
Page 65 and 66: 3.5.3.2 Haddock protein isolates co
Page 67 and 68: 3.5.3.4 Haddock protein isolates co
Page 69 and 70: REFERENCESArakawa T and Timasheff S
Page 71 and 72: Yataka Shimizu and Harohiko Toyohar
Page 73 and 74: Effects of Fish Protein Isolate on
Page 75 and 76: Table 2: Composition (%) of the thr
Page 77 and 78: putting samples into a hot-air oven
Page 79 and 80: isolate, significantly affected the
Page 81 and 82: 3.6.1 FlavourSoapy taste was detect
Page 83 and 84: Mean scoresSpicy smell5045403530Day
Page 85 and 86: 3.6.2 TextureIn fresh fish balls th
Page 87 and 88: Figure 7: Spider plot of sensory at
Page 89 and 90: REFERENCESEndres JG. 2001 . Soy Pro
Page 91 and 92: V{tÑàxÜ HOverall Conclusions and
Page 93 and 94: 2.3 Effects of storage time on fres
Page 95 and 96: 3. CONCLUSIONS AND RECOMMENDATIONSF
Page 97 and 98: Annex 1. Work planPhase 11.1 Fresh
Page 99: 2.2 Stability Assessment of Fresh a
Page 103 and 104: 2.6 Fish balls preparation and step
Page 105 and 106: Annex: 4An Introduction to fish spe
Page 107 and 108: 4.2 ATLANTICCOD(Gadus morhua)Cod is
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Evaluation and Utilisation of Fish Protein Isolate Products

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