Evaluation and Utilisation of Fish Protein Isolate Products

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Annex: 3Temperature logs, indicating temperature fluctuations of freezers during storageof test samples at -18 and -24 ˚C0-5-10-15-20-25-3003/03/200810/03/200817/03/200824/03/200831/03/200807/04/200814/04/200821/04/2008Time28/04/200805/05/200812/05/2008TemperatureTemperatureLogLog0-5Temp. ˚C-10-15-20-25-3018/02/200825/02/200803/03/200810/03/200817/03/200824/03/200831/03/2008Time07/04/200814/04/200821/04/200828/04/200805/05/2008TemperatureTemperatureLogLog91
Annex: 4An Introduction to fish species which were used as raw material in this work4.1 HADDOCK(Melanogrammus aeglefinus)Haddock, a member of the Cod family is a marine fish found on both sides of the North Atlantic.Haddock is most commonly found at depths of 40m to 133m, but has a range as deep as 300m. Itthrives in temperatures of 2°C to 10°C (36°F to 50°F). Juveniles prefer shallower waters and largeradults deeper water. The most important spawning grounds are in the waters off middle Norwaynear southwest Iceland, and Georges Bank. An average-sized female produces approximately850,000 eggs, and larger females are capable of producing up to 3 million eggs each year. Haddockis not usually available beyond 3.5kg. The flesh is not as white as Cod, and is not as flaky, but hasa slightly sweeter taste, which is why Haddock is the best whitefish for smoking.Haddock is caught all around Iceland and throughout the year. The best grounds are off thewest coast of Iceland and fishing is presently best in the winter months. Haddock spawnsin April/May, mainly off the south, southwest and west coast after which the mature fishdisperse for feeding. Haddock is mainly caught by bottom trawl, longline and gillnet.Haddock is a bottom feeder and is usually caught at depths of 10 - 200 m. The mostcommon age of the catch is 4 - 6 years weighing 1 - 2 kg.The total fishable stock (3 yearsand older) was at the beginning of 2007 estimated at 300,000 tonnes and the spawningstock at 164,000 tonnes. Recruitment to the haddock stock tends to show great fluctuationsbut has been strong in most of the recent years.Historically, haddock catches have variedfrom 40,000 - 85,000 tonnes annually in thelast 30 years, with an average of close to50,000 tonnes. The total haddock catch byIcelandic vessels in Icelandic waters was97,000 tonnes in the calendar year 2006,which was the highest for 40 years. TAC setfor the fishing year 2006/2007 was 105,000tonnes. For the 2007/08 fishing year the TACis 100,000 tonnes, close to recommendations.The diagram shows the development of theannual haddock catch since 2001 togetherwith the recommendations of the MRI and theset TAC.92
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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
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Kristbergsson K and Sigfusson H. 20
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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 and 100: 2.2 Stability Assessment of Fresh a
Page 101 and 102: Annexe: 2Test samples photos2.1 Fre
Page 103: 2.6 Fish balls preparation and step
Page 107 and 108: 4.2 ATLANTICCOD(Gadus morhua)Cod is
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