- Page 1: University of IcelandFaculty of Sci
- Page 4: TuáàÜtvàThe aims of the thesis
- Page 9 and 10: 3.6 Sensory evaluation of fish ball
- Page 11 and 12: 6. The influence of salt, cryoprote
- Page 13 and 14: Chapter: 41. Chemical compositions
- Page 15 and 16: Literature Review1. INTRODUCTIONMan
- Page 18 and 19: around a processing plant compared
- Page 20 and 21: Table 3: Colour coordinates and whi
- Page 22 and 23: 4.3 Using as a dipping solutionFPS
- Page 24 and 25: Nolsoe H and Undeland I. 2008. The
- Page 26 and 27: Effects of Salt and Cryoprotectants
- Page 28 and 29: Feng and Hultin (2001) also reporte
- Page 30 and 31: 2.2 Methods2.2.1 Microbiological an
- Page 32 and 33: eginning of measurement. Samples vi
- Page 34 and 35: Table 5: b* values of CPS during 5
- Page 36 and 37: 3.4.2 Frozen CPSSamples containing
- Page 38 and 39: Results demonstrated that storage t
- Page 40 and 41: Table 21: Viscosity (Pa) values of
- Page 42 and 43: To study reversible phenomenon, sam
- Page 44 and 45: Frozen FPS with 1.2% salt and cryop
- Page 46 and 47: Frozen CPS with 15% saltViscosity (
- Page 48 and 49: REFERENCESAOAC. 1990 . 920.03, Nitr
- Page 50 and 51: V{tÑàxÜ FFunctional Properties a
- Page 52 and 53: surimi. Sucrose and sorbitol have b
- Page 54 and 55: 2.3.3 Water holding capacity and we
- Page 56 and 57:
Table 2: Whiteness values of HPI tr
- Page 58 and 59:
Table 4: WHC values (%) of HPI trai
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In this study no correlation was se
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without additives and the group con
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3.5.3.3 Haddock protein isolates co
- Page 68 and 69:
4. CONCLUSIONSAdding salt to fresh
- Page 70 and 71:
Kristinsson HG and Hultin HO. 2003
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V{tÑàxÜ GEffects of Fish Protein
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studies on physicochemical stabilit
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Frozen MinceThawingFrozen FPIIngred
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3. RESULTS AND DISCUSSION3.1 Effect
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Figure 3: Product significantly eff
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Table 5: Mean scores of sensory eva
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Mean scoresWrinkle453525155Day 1 We
- Page 86 and 87:
3.6.3 AppearanceInterior colour of
- Page 88 and 89:
Smell from ingredients (spices and
- Page 90 and 91:
Shaviklo, GR. 2007. Quality Assessm
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OVERAL CONCLUSIONS AND RECOMMENDATI
- Page 94 and 95:
2.9 Effect of frozen temperature on
- Page 96 and 97:
TÇÇxåxá1. Work plan2. Test samp
- Page 98 and 99:
2.3 Frozen Protein Solutions trails
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Phase 31.3 Utilisation of FPI; vari
- Page 102 and 103:
2.4 (L) Bohlin viscometer, (R) Brab
- Page 104 and 105:
Annex: 3Temperature logs, indicatin
- Page 106 and 107:
Favorites of IcelandersHaddock is t
- Page 108:
Trend in catchper unit of effort (C