Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
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TuáàÜtvàThe aims <strong>of</strong> the thesis were to evaluate functional properties <strong>of</strong> fish protein solutions <strong>and</strong> fishprotein isolates <strong>and</strong> develop a ready to eat food product containing fish protein isolate. Theobjectives were as follows:1. to study the effects <strong>of</strong> salt concentration, cryoprotectants <strong>and</strong> chill <strong>and</strong> frozen storageson viscosity, colour <strong>and</strong> water holding capacity/weight loss <strong>of</strong> solutions <strong>of</strong> cod proteinisolate;2. to determine the effects <strong>of</strong> cryoprotectants on the functional properties <strong>of</strong> the haddockprotein isolates;3. to study if Brabender® viscograph E can be useful in studying rheological behaviour <strong>of</strong>fish protein solutions <strong>and</strong> fish protein isolates, <strong>and</strong>4. to develop cooked fish balls based on mince <strong>and</strong> isolate.Added 3 <strong>and</strong> 5% salt to cod protein solutions with 3% protein decreased Brabender viscositybut adding 10 <strong>and</strong> 15% salt decreased it significantly(P
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