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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4. CONCLUSIONSIf the CPS is going to be used fresh it should be kept chilled (≤ 0˚C) until processing <strong>and</strong>be used within 3 days. The test sample was spoiled after 3 days <strong>of</strong> storage at +2˚C. Basedon the results <strong>of</strong> this study to extend shelf-life <strong>of</strong> fresh CPS containing 1-5 % salt, it issuggested to provide pasteurized CPS for injection operation. A further study in this regardis recommended. Increasing salt to fish protein solutions had the following effects on theseproducts after 2 days <strong>of</strong> storage at +2˚C:• Viscosity (BU) decreased in samples containing 3, 5, <strong>and</strong> 10% salt (p0.05);• Rheological behaviour <strong>of</strong> samples containing 10 <strong>and</strong> 15 % salt was changed.Storage time did not change weight loss (P>0.05) <strong>and</strong> decreased viscosity in fresh samplescontaining 10 <strong>and</strong> 15% salt (P0.05). From a rheological point <strong>of</strong> view fresh samples containing1.2, 3 <strong>and</strong> 5% salt were stable within 5 days <strong>of</strong> storage at +2˚C. They had thixotropic flowbehaviour which was reversible.Adding cryoprotectants to CPS containing 1.2, 3, 5, <strong>and</strong> 15% salt had the followingsignificantly effects (p
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