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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3.5.3.4 Haddock protein isolates containing 4% sucrose <strong>and</strong> 0.1% polyphosphatesAs described before, added sucrose <strong>and</strong> polyphosphate to haddock protein isolatedecreased viscosity. Frozen storage increased the viscosity <strong>and</strong> did not affect the flowbehavior <strong>of</strong> haddock protein isolate. As shown in figures 9 <strong>and</strong> 10 storing samples at-24˚C had the least effect on flow behavior <strong>of</strong> haddock protein isolates.HPI containing 4% sucrose <strong>and</strong> 0.1% polyphosphate after 12 weeks storage at -18 ˚CViscosity (BU)60504030201001 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33Time (minute)50403020100Temperature ˚CWeek 2 Week 4 Week 8 Week 12 Temperature rangeFigure 9: The influence <strong>of</strong> salt, cryoprotectants <strong>and</strong> storage time <strong>and</strong> temperature on time-dependent flow behaviours <strong>of</strong>frozen haddock protein isolates with 4%sucrose <strong>and</strong> 0.1% phosphate stored at -18 ˚C.HPI containing 4% sucrose <strong>and</strong> 0.1% polyphosphate after 12 weeks storage at -24˚CViscosity (BU)6050403020100504030201001 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 10: The influence <strong>of</strong> salt, cryoprotectants <strong>and</strong> storage time <strong>and</strong> temperature on time-dependent flow behaviours <strong>of</strong>frozen haddock protein isolates with 4%sucrose <strong>and</strong> 0.1% phosphate stored at -24 ˚C.54
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