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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Effects <strong>of</strong> <strong>Fish</strong> <strong>Protein</strong> <strong>Isolate</strong> on Physical <strong>and</strong> Sensorial Properties <strong>of</strong>Haddock (Melanogrammus aeglefinus) Mince BallsAbstract<strong>Fish</strong> protein isolate (FPI) made from haddock (Melanogrammus aeglefinus ) cut-<strong>of</strong>fs bythe pH-shift process was added to haddock mince in two different proportions (50:50,25:75) with the goal to manufacture two types <strong>of</strong> fried fish balls. A minced fish ballproduct was also prepared as a control. The products were assessed for physicalproperties <strong>and</strong> sensory changes within a period <strong>of</strong> 8 weeks <strong>of</strong> freezer storage at -18˚C. Therheological properties <strong>of</strong> fish minced with <strong>and</strong> without isolate were investigated by using aBrabender® Viscometer from 5˚ to 45˚ to 5˚C in order to study viscosity <strong>and</strong> flowbehaviour <strong>of</strong> minced <strong>and</strong> mixtures <strong>of</strong> minced <strong>and</strong> HPI. Cook loss <strong>of</strong> samples was measured<strong>and</strong> sensory analysis <strong>of</strong> fried products was carried out. The viscosity <strong>of</strong> mince decreasedsignificantly (P0.05). A significant difference (P
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