Evaluation and Utilisation of Fish Protein Isolate Products

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V{tÑàxÜ GEffects of Fish Protein Isolate on Physical and Sensorial Properties ofHaddock (Melanogrammus aeglefinus) Mince BallsAbstract1. Introduction2. Material and methods3. Results and discussion3.1 Effect of isolate on forming3.2 Floatation of fish balls during setting3.3 Brabender viscosity3.4 Cook loss3.5 Rheological effects of addition fish protein isolate to haddock mince3.6 Sensory evaluation of fish balls4. ConclusionsReferences59
Effects of Fish Protein Isolate on Physical and Sensorial Properties ofHaddock (Melanogrammus aeglefinus) Mince BallsAbstractFish protein isolate (FPI) made from haddock (Melanogrammus aeglefinus ) cut-offs bythe pH-shift process was added to haddock mince in two different proportions (50:50,25:75) with the goal to manufacture two types of fried fish balls. A minced fish ballproduct was also prepared as a control. The products were assessed for physicalproperties and sensory changes within a period of 8 weeks of freezer storage at -18˚C. Therheological properties of fish minced with and without isolate were investigated by using aBrabender® Viscometer from 5˚ to 45˚ to 5˚C in order to study viscosity and flowbehaviour of minced and mixtures of minced and HPI. Cook loss of samples was measuredand sensory analysis of fried products was carried out. The viscosity of mince decreasedsignificantly (P0.05). A significant difference (P
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 and 70: REFERENCESArakawa T and Timasheff S
Page 71: Yataka Shimizu and Harohiko Toyohar
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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Evaluation and Utilisation of Fish Protein Isolate Products

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