Evaluation and Utilisation of Fish Protein Isolate Products

More documents

Recommendations

Info

without additives and the group containing additives. It seems that storage temperaturedoes not change flow behavior of samples. From the results it can be concluded that frozenstorage did not change flow behavior of haddock protein isolate during the period of study.3.5.3.1 Haddock protein isolate free from additives (control group)Storage time increased viscosity. Increasing viscosity was greater when samples werestoring at -24˚C compare to storing them at -18˚C (Figures 3 and 4). During flowbahaviour measurement viscosity decreased by increasing temperature. The lowestviscosity was at 45˚C. Viscosity gradually increased as temperature was reduced. Theflow was thixotropic even after 12 weeks of frozen storage, indicating that freezing andfrozen storage did not change flow behaviour of haddock protein isolates. Fluctuation offlow for samples stored at -24˚C was lower than samples stored at -18˚C.HPI free from any additive after 12 weeks storage at -18 ˚CViscosity (BU)160140120100806040200504030201001 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)Week 2 Week 4 Week 8 Week 12 Temperature rangeTemperature ˚CFigure 3: The influence of storage time and temperature on time-dependent flow behaviours of frozenhaddock protein isolates free from additives stored at -18˚C.HPI free from any additive after 12 weeks storage at -24 ˚CViscosity (BU)16012080400504030201001 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)Week 2 Week 4 Week 8 Week 12 Temperature rangeTemperature ˚CFigure 4: The influence of storage time and temperature on time-dependent flow behaviours of frozenhaddock protein isolates free from additives stored at -24˚C.51
3.5.3.2 Haddock protein isolates containing 0.8% salt and 3% sucroseAs mentioned before added 0.8% salt and 3% sucrose decreased viscosity of haddockprotein isolates, but storage time increased the viscosity within 12 weeks of frozen storage(Figures 5 and 6). The fluctuation of viscosity was greater when samples was stored at -24˚C. The flow behaviour did not change still had thixotropic flow. It seems storingsamples at -24˚C had the lowest effect on flow behavior of haddock protein isolates.HPI containing 0.8% salt and 3% sucrose after 12 weeks storage at -18 ˚CViscosity (BU)80706050403020100504030201001 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)Week 2 Week 4 Week 8 Week 12 Temperature rangeTemperature ˚CFigure 5: The influence of salt, cryoprotectants and storage time and temperature on time-dependent flowbehaviours of frozen haddock protein isolates with 0.8% salt and 3% sucrose stored at -18 ˚C.HPI containing 0.8% salt and 3% sucrose after 12 weeks storage at -24 ˚CViscosity (BU)80706050403020100504030201001 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)Week 2 Week 4 Week 8 Week 12 Temperature rangeTemperature ˚CFigure 6: The influence of salt, cryoprotectants and storage time and temperature on time-dependent flowbehaviours of frozen haddock protein isolates with 0.8% salt and 3% sucrose stored at -18 ˚C.52
Page 1:
University of IcelandFaculty of Sci
Page 4:
TuáàÜtvàThe aims of the thesis
Page 8 and 9:
3.2 Whiteness 423.2.1 Fresh HPI 423
Page 10 and 11:
_|áà Éy Y|zâÜxáChapter: 11. p
Page 12 and 13:
_|áà Éy gtuÄxáChapter: 11. Pro
Page 14 and 15: V{tÑàxÜ DLiterature Review1. Int
Page 16: Fish fleshSolubilisation in alkali
Page 19 and 20: Table 1: Protein recovery from proc
Page 21 and 22: same attributes of surimi. The resu
Page 23 and 24: REFERENCESBatista I. 1999. Recovery
Page 25 and 26: V{tÑàxÜ EEffects of Salt and Cry
Page 27 and 28: 1. INTRODUCTIONA fish protein solut
Page 29 and 30: est period the material, thixotropi
Page 31 and 32: after 20 seconds of operating instr
Page 33 and 34: 1 and 3 days of storage at +2˚C we
Page 35 and 36: Table 9: a* values of CPS trails du
Page 37 and 38: Table 15: WL values (%)of frozen CP
Page 39 and 40: 3.5.2 Bohlin viscosity3.5.2.1 Fresh
Page 41 and 42: Fresh CPS with 3% saltViscosity (BU
Page 43 and 44: Fresh CPS with 20% saltViscosity (B
Page 45 and 46: Samples containing 5% salt with or
Page 47 and 48: 4. CONCLUSIONSIf the CPS is going t
Page 49 and 50: Kristbergsson K and Sigfusson H. 20
Page 51 and 52: Functional Properties and Rheologic
Page 53 and 54: 2. MATERIAL AND METHODS2.1 Haddock
Page 55 and 56: 2.3.6 Colour measurementsColour of
Page 57 and 58: denaturation and oxidisation of hae
Page 59: Table 7: WL values (%) of HPI trail
Page 63: Time-dependent flow behaviour of HP
Page 67 and 68: 3.5.3.4 Haddock protein isolates co
Page 69 and 70: REFERENCESArakawa T and Timasheff S
Page 71 and 72: Yataka Shimizu and Harohiko Toyohar
Page 73 and 74: Effects of Fish Protein Isolate on
Page 75 and 76: Table 2: Composition (%) of the thr
Page 77 and 78: putting samples into a hot-air oven
Page 79 and 80: isolate, significantly affected the
Page 81 and 82: 3.6.1 FlavourSoapy taste was detect
Page 83 and 84: Mean scoresSpicy smell5045403530Day
Page 85 and 86: 3.6.2 TextureIn fresh fish balls th
Page 87 and 88: Figure 7: Spider plot of sensory at
Page 89 and 90: REFERENCESEndres JG. 2001 . Soy Pro
Page 91 and 92: V{tÑàxÜ HOverall Conclusions and
Page 93 and 94: 2.3 Effects of storage time on fres
Page 95 and 96: 3. CONCLUSIONS AND RECOMMENDATIONSF
Page 97 and 98: Annex 1. Work planPhase 11.1 Fresh
Page 99 and 100: 2.2 Stability Assessment of Fresh a
Page 101 and 102: Annexe: 2Test samples photos2.1 Fre
Page 103 and 104: 2.6 Fish balls preparation and step
Page 105 and 106: Annex: 4An Introduction to fish spe
Page 107 and 108: 4.2 ATLANTICCOD(Gadus morhua)Cod is
show all

Evaluation and Utilisation of Fish Protein Isolate Products

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?