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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Fresh CPS with 3% saltViscosity (BU)201510501 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)Day 2 Day 5 Temperature range50403020100Temperature ˚CFigure 4: Time-dependent flow behaviour viscosity <strong>of</strong> CPS containing 3% salt during 5 days <strong>of</strong> storage at +2 ˚CFresh CPS with 5% saltViscosity (BU)201510501 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)Day 2 Day 5 Temperature range50403020100Temperature ˚CFigure 5: Time-dependent flow behaviour viscosity <strong>of</strong> CPS containing 5% salt during 5 days <strong>of</strong> storage at +2 ˚CRe-heated Fresh CPS with 1.2% saltViscosity (BU)504030201001 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)Fresh FPS Re-heated FPS Temperature range50403020100Temperature ˚CFigure 6: Temperature-dependent flow behaviour viscosity <strong>of</strong> CPS containing 1.2% salt before <strong>and</strong> after heating28