Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
- No tags were found...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
3.5.3.3 Haddock protein isolates containing 1.3% salt <strong>and</strong> 5% sucroseIncreasing amount <strong>of</strong> added salt <strong>and</strong> sucrose in haddock protein isolates decreasedviscosity, but storage time increased viscosity (Figures 7 <strong>and</strong> 8). The fluctuation <strong>of</strong>viscosity was greater when samples were stored at -18˚C. It seems storing samples at -18˚Chad the least effect on flow behavior <strong>of</strong> haddock protein isolates, although both flowsappear thixotropic.HPI containing 1.3% salt <strong>and</strong> 5% sucrose after 12 weeks storage at -18 ˚CViscosity (BU)100806040205040302010Temperature ˚C01 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)0Week 2 Week 4 Week 8 Week 12 Temperature rangeFigure 7: The influence <strong>of</strong> salt, sucrose <strong>and</strong> storage time <strong>and</strong> temperature on time-dependent flow behaviours<strong>of</strong> frozen haddock protein isolates with 1.3% salt <strong>and</strong> 5% sucrose stored at -18 ˚C.HPI containing 1.3% salt <strong>and</strong> 5% sucrose after 12 weeks storage at -24 ˚CViscosity (BU)100806040205040302010Temperature ˚C01 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)0Week 2 Week 4 Week 8 Week 12 Temperature rangeFigure 8: The influence <strong>of</strong> salt, sucrose <strong>and</strong> storage time <strong>and</strong> temperature on time-dependent flow behaviours<strong>of</strong> frozen haddock protein isolates with 1.3% salt <strong>and</strong> 5% sucrose stored at -24 ˚C.53
Change language