Evaluation and Utilisation of Fish Protein Isolate Products

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Frozen MinceThawingFrozen FPIIngredientsWeighingThawingMixingForming (Each piece ~ 40 grams)Boiling in hot water for 7 minutesDeep frying at 170˚C for 60 secondsCooling and packaging in PE bagsFreezing and storage at -18˚CFigure 1: Flow chart of fish balls preparation2.2.5 Weight loss after thermal processing (cook loss)Following draining of fish balls after boiling/frying, samples were put on 1 layer of papertowels to remove the excess moisture/oil and equilibrated to room temperature. Then 5 fishballs were selected randomly and weighed directly. The cook loss was calculated asfollows (Kim and Green 2007):Weight loss (%) = [(P1-P2)/P1] ×100, where:P1=Fish ball initial weight (g) and P2=fish ball weight after boiling/frying (g).2.2.6 Sample preparation for sensory evaluationFrozen fish balls were removed from the freezer and were put into a refrigerator forthawing overnight. Fresh and thawed samples were cooked for sensory evaluation by63
putting samples into a hot-air oven (Convotherm OEB/OGB, Germany) at 270 ˚C for 3minutes.2.2.7 Sensory analysisQuantitative descriptive analysis (QDA) was used for evaluation of three fish ball samples.Two sessions were organised for training of panellist at Matis ohf, Reykjavik, Iceland forscaling procedures of sensory attributes of the fish balls under study one week beforeassessment of samples. Twenty sensory characteristics (Table 3) were evaluated by 8trained panelists on a 0-100 point hedonic scale. All fish balls samples were coded withthree-digit random numbers and presented to panelists on a tray in individual booths.Orders of serving were completely randomized. Water was provided between samples tocleanse the palate.2.2.8 Statistical AnalysisFor the sensory attributes a Panel Check statistical software version V1.3.2 was used tostudy significance between samples. For these analyses 192 observations (= 8 assessors × 4time points × 3 treatments × 2 sessions of each assessment) were used.Table 3: Selected attributes for sensory evaluation of fish balls after training of panellistsAttributesDefinitionsSmellAppearancesTextureFlavourSpicyFatRancidFishFrozen storageWrinkleUneven colour (outside)Uneven colour (inside)Colour (inside)SoftnessCohesivenessJuicinessGrainyRubberySpicyFishFrozen storageRancidFatSoapyInside balls: smell of spices, onion, etc.Inside balls: smell of fat from frying.Inside balls: rancid smell can remind of cardboard, paints, nuts, etc.Inside balls: fish smell.Inside balls: smell from frozen storage, old fish, etc.Wrinkle on the surface of the balls.Surface: Nothing (even colour), Much (uneven colour)Inside balls: Nothing (even colour), Much (uneven colour)Inside balls: Is the colour light or dark?Outside & inside: Softness in the first bite.Inside balls: Little (easy to take apart with a fork), Much (the inside of balls is firm).Outside & inside when chewing: Dry (sample draws liquid from mouth), Juicy (samples gives away liquid).Inside balls: when rubbed against palate with tongue, grainy reminds of couscous or sand.Outside & inside: when chewing rubbery, springy.Outside & inside: flavour of spices or onion.Outside & inside: fish flavour.Outside & inside: flavour from long frozen storage.Outside & inside: sign of decay.Outside & inside: fat flavour from frying.Soapy, chemical flavour.64
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University of IcelandFaculty of Sci
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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
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same attributes of surimi. The resu
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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 and 74: Effects of Fish Protein Isolate on
Page 75: Table 2: Composition (%) of the thr
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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