Evaluation and Utilisation of Fish Protein Isolate Products

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Results demonstrated that storage time did not change viscosity of samples containing1.2,3 and 5% salt (P>0.05). The highest viscosity after 5 days of storage at +2˚C was forsample with 1.2% salt and the lowest for samples with 3,5 and 20% salt (P
3.5.2 Bohlin viscosity3.5.2.1 Fresh CPSAfter 2 days of storage at +2˚C (Table 19) sample with 15% salt had the highest viscosity(Pa) among all samples followed by sample with 10% salt (P
Page 1: University of IcelandFaculty of Sci
Page 4: TuáàÜtvàThe aims of the thesis
Page 8 and 9: 3.2 Whiteness 423.2.1 Fresh HPI 423
Page 10 and 11: _|áà Éy Y|zâÜxáChapter: 11. p
Page 12 and 13: _|áà Éy gtuÄxáChapter: 11. Pro
Page 14 and 15: V{tÑàxÜ DLiterature Review1. Int
Page 16: Fish fleshSolubilisation in alkali
Page 19 and 20: Table 1: Protein recovery from proc
Page 21 and 22: same attributes of surimi. The resu
Page 23 and 24: REFERENCESBatista I. 1999. Recovery
Page 25 and 26: V{tÑàxÜ EEffects of Salt and Cry
Page 27 and 28: 1. INTRODUCTIONA fish protein solut
Page 29 and 30: est period the material, thixotropi
Page 31 and 32: after 20 seconds of operating instr
Page 33 and 34: 1 and 3 days of storage at +2˚C we
Page 35 and 36: Table 9: a* values of CPS trails du
Page 37: Table 15: WL values (%)of frozen CP
Page 41 and 42: Fresh CPS with 3% saltViscosity (BU
Page 43 and 44: Fresh CPS with 20% saltViscosity (B
Page 45 and 46: Samples containing 5% salt with or
Page 47 and 48: 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 and 100:
2.2 Stability Assessment of Fresh a
Page 101 and 102:
Annexe: 2Test samples photos2.1 Fre
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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