Evaluation and Utilisation of Fish Protein Isolate Products

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studies on physicochemical stability of fish mince in relation to ingredient effects (Ponte etal., 1985; Toro et al 1988; Yoon et al 1991; Huidobro et al 1998; Lian and others 2000)and some studies on characterization of fish mince in the finished product form withrespect to physical and sensory properties (Lee and Toledo, 1979; Lee 1997, Lee et al2007). However there is not published study on attributes of FPI products, or effects of thisingredient on sensorial attributes of final products. In developing isolate-based formulatedseafood products, attention should be given to the moisture and pH of the isolate that canaffect sensorial attributes of final products. Moisture loss is a critical factor that affects thequality and acceptability of precooked meat products. Since fish balls are usually subjectedto precooking, freezing, and later reheating, it is desirable to have their tenderness andmoistness retained through a proper formulation strategy. The present study was attemptedto develop an innovative seafood product based on mince and isolate that is acceptable todomestic and overseas markets.2. MATERIALS AND METHODS2.1 Materials2.1.1 Fish minceFrozen haddock mince was prepared by Isfiskur hf. in Kopavogur, Iceland using freshhaddock trimming within 48 hours of fishing. Haddock mince had the following chemicalcompositions presented by the producer company (Table 1).Table 1. Chemical compositions of haddock minceCompositions Moisture Protein Fat Minerals% 82.9 16.5 0.4 0.22.1.2 Fish protein isolateHaddock (Melanogrammus aeglefinus) protein isolates were extracted from cut-offs usingthe pH-shift method by MPF in Grindavik, Iceland and transferred to Matis in Reykjavikunder chilled conditions. The pH of HPI was 6.4. The moisture was adjusted by removingexcess water by using stainless steel sausage stuffer (Photo 2.5, Annex 2) . Since usingisolate with pH 6.4 for fish balls manufacturing gave soft texture to the samples, it wasadjusted to pH to7.4 by adding NaOH before preparation of samples. No additive wasadded to HPI and it was stored at -24˚C for one week.2.1.3 Food ingredientsFood ingredients (Table 2) were bought from the local market, Reykjavik, Iceland, andwere used in three different fish ball formulations; one control and two with mince andisolate.61
Table 2: Composition (%) of the three fish balls formulas (adapted from Shaviklo 2007)Ingredients Formula 1 Formula 2 Formula 3Haddock mince 70 52.5 35Haddock protein isolate 0 17.5 35Fresh onion 10 10 10Bread crumbs 8.5 8.5 8.5Wheat flour 4 4 4Skim milk powder 3 3 3Sunflower oil 2 2 2Fresh garlic 1 1 1Salt 1.5 1.5 1.5Total 100 100 1002.2 Methods2.2.1 Fish balls preparationA total of 15 Kg of fish balls of haddock mince and isolate were processed at thelaboratory of Matis ohf, Reykjavik, Iceland, for training of panellist and the sensoryevaluation study. Fish mince and isolate along with other ingredients were mixed in a foodhomogeniser (1094-Tecator, France). Forming was done manually under hygienicconditions. Fish balls were blast frozen at -18˚C after setting and cooling. Figure 1illustrates flow chart of the fish balls processing.2.2.2 Thermal processing for settingThermal processing was a combination of boiling in hot water (98.3 ± 0.2˚C) for 7 minutesfollowed by deep frying at 190±0.2˚C for 60 seconds. Core temperature of each fish ballwas 74°C ± 1°C immediately after boiling. It was 59°C ± 1°C immediately after deepfrying.2.2.3 pHThe pH of HPI was measured using Knick Portamess®913 (Electronishe Megerate GmbH&Co. Germany) a pH meter. All samples were measured at room temperature. The pHvalue was the average value of three readings.2.2.4 Viscosity (Brabender® viscograph E)The Brabender viscosity of mince and isolate was determined using a Brabender®Viscograph E coaxial viscometer (Brabender® OHG, Duisburg, Germany) based onGunnarsson JR. et al., (2005) but with some modification. Measurements were done induplicate. The ratio of mince/mince-isolate to water was 1:2.62
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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 and 72: Yataka Shimizu and Harohiko Toyohar
Page 73: Effects of Fish Protein Isolate on
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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