Evaluation and Utilisation of Fish Protein Isolate Products

3.2 Whiteness 423.2.1 Fresh HPI 423.2.2 Frozen HPI 433.3 Water holding capacity and weight loss 443.3.1 Fresh HPI 443.3.2 Frozen HPI 443.4 Viscosity 463.4.1 Brabender unit 463.4.1.1 Fresh HPI 463.4.1.2 Frozen HPI 463.4.2 Bohlin viscosity 483.4.2.1 Fresh HPI 483.4.2.2 Frozen HPI 483.5 Rheological Behaviour 493.5.1 Effects of pH on viscosity and flow behaviour of HPI 493.5.2 Rheological behaviour of fresh HPI 503.5.3 Rheological behaviour of frozen HPI 503.5.3.1 Haddock protein isolate free from additives 513.5.3.2 Haddock protein isolate containing 0.8% salt and 1.3% sucrose 523.5.3.3 Haddock protein isolate containing 1.3% salt and 5% sucrose 533.5.3.4 Haddock protein isolate containing 4% sucrose and 0.1% phosphate 544 Conclusions 55References 56CHAPTER 4: Effects of FPI on physical and sensorial properties of haddock mince balls 59Abstract 601 Introduction 602 Materials and Methods 612.1 Materials 612.1.1 Fish Mince 612.1.2 Fish Protein Isolates 612.1.3 Food ingredients 612.2 Methods 622.2.1 Fish balls preparation 622.2.2 Thermal processing for setting 622.2.3 pH 622.2.4 Viscosity (Brabender ® viscograph E) 622.2.5 Weight loss after thermal processing (cooking loss) 632.2.6 Sample Preparation for Sensory Evaluation 632.2.7 Sensory analysis 642.2.8 Statistical Analysis 643 Results and Discussion 653.1 Effect of isolate on forming 653.2 Flotation of fish balls during setting 653.3 Brabender Viscosity 653.4 Cook loss 653.5 Rheological effects of addition fish protein isolate to haddock mince 65VIII