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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Functional Properties <strong>and</strong> Rheological Behaviour <strong>of</strong> Haddock (Melanogrammusaeglefinus) <strong>Protein</strong> <strong>Isolate</strong>s under Various Storage ConditionsAbstract:<strong>Fish</strong> protein isolates (FPI) were extracted from haddock (Melanogrammus aeglefinus)cut-<strong>of</strong>fs using the pH-shift method. Fresh <strong>and</strong> frozen stability <strong>and</strong> rheological behaviour <strong>of</strong>haddock protein isolates (HPI) containing 20% protein (pH 6.4) <strong>and</strong> different amounts <strong>of</strong>salt <strong>and</strong> sucrose <strong>and</strong> also polyphosphate stored at +2, -18 <strong>and</strong> -24˚C were studied. Theresults indicated that in fresh FPIs added salt <strong>and</strong> sucrose to the test samples increasedWHC, but significantly (p0.05) but it decreased Brabender viscosity(P