Evaluation and Utilisation of Fish Protein Isolate Products

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Kristinsson HG and Hultin HO. 2003 . Effect of Low and High pH Treatment on the FunctionalProperties of Cod Muscle Proteins. Journal of Agricultural and Food Chemistry, 51, 5103-5110.Lanier T, Manning PK and MacDonals GA. 1992 . Process Innovations in Surimi Manufacture,Surimi Technology. New York; Marcel Dekker.Lee CM. 1984 . Surimi process technology. Food Technol 38(11):69-80.MacDonald GA and Lanier TC. 1990 . Carbohydrates as Cryoprotectants for Meat and Surimi.Food Technol 45(3):151-9.Madsen A. 1984 . Forbedring af Processen Til Fremstilling af Frossen Fish ud Fra MindreFiskearter og Biprodukter fra Filetproduktionen, Ph.D. thesis, Akademiet for de tekniskevidenskaper, Denmark.Matsumoto JJ and Noguchi SF. 1992 . Cryostabilisation of Protein in Surimi. in Lanier and Lee,Surimi Technology. New York: Marcel Dekker Inc. p 357-88.Mewis J. 1979 . Thixotropy-A General Review. Journal of Non-Newtonian fluid, 6:1-20.Min TS, Chng NM, Fugiwara T, Kuang HK, and Hasegawa H. 1988 . Hand book on theProcessing Frozen surimi and fish jelly products in Southeast Asia. Marine ResearchDepartment,SEAFDEC. Singapore.Offer G and Knight P. 1988 . The Structural Basis of Water-holding in Meat. in Lawrie,Development in Meat Science. London: Elsevier. P: 240-243Park JW and Lin TMJ. 2005 . Surimi: Manufacturing and Evaluation. In Park, Surimi and surimiseafood. Taylor and Francis Group. USA.Park JW. 1995 . Surimi Gel Colors as Affected by Moisture Content and Physical Conditions.Journal of Food Science 60(1):15-18.Park JW, Lanier TC and Green DP. 1988 . Cryoprotective Effects of Sugars, Polyols and/orPhosphate on Alaska Pollock surimi. Journal of Food Science 53:1-3.Razavi Shirazi H. 2002 . Seafood Technology: Processing Science, Naghsh-e Mehr Publication,Tehran.Sadawsk M. and Sikorski ZE. 1977 . Evaluation of Technological Suitability of Fish Meat byRheological Measurements. Lebensm-Wiss-u- Technol.10.239-245.Steffe JF. 1996. Rheological Methods in Food Process Engineering. Second edition. Freeman PressUSA.Takayoshi K. 1977 . Relation between the Quality of Frozen Surimi (fish paste) from AlaskaPollock and Various Sugar Content. Hokusuishi Geppo 34(5):11-6.Thawornchinsombut S and Park JW. 2006 . Frozen Stability of Fish Protein Isolate under VariousStorage Conditions. Journal of Food Science 71:227-30.Yoon KS, and Lee CM. 1990 . Cryoprotectant Effects in Surimi and Surimi/mince-based ExtrudedProducts. Journal of Food Science 55:1210-6.57
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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 and 64: Time-dependent flow behaviour of HP
Page 65 and 66: 3.5.3.2 Haddock protein isolates co
Page 67 and 68: 3.5.3.4 Haddock protein isolates co
Page 69: REFERENCESArakawa T and Timasheff S
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
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