Evaluation and Utilisation of Fish Protein Isolate Products

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Figure 3: Product significantly effects on grainy and softness texture anduneven colour inside the fish ballsFigure 4: Assessor product interaction on fish ball attributes67
3.6.1 FlavourSoapy taste was detected in all samples. Fish balls containing isolate had the highest scoreof this attribute. The more isolate in the product the more soapy flavour was detected. Thisattribute decreased in all samples after 8 weeks of storage at -18˚C.Frying flavour was detected in all samples. Fish balls containing isolate had the highestscore of this attribute. The highest score was for fish balls containing 25% isolate. Thisattribute decreased in all samples after 8 weeks of storage at -18˚C.Fish balls containing isolate had the highest score of Rancidity flavour. The more isolatethe more rancidity flavour. This attribute decreased in all samples after 8 weeks of storageat -18˚C.The highest score of Frozen storage flavour in fresh fish balls was in samples containingisolates (the highest score was for fish balls containing 50% isolate); while after 8 weeks ofstorage at -18˚C it increased in the control samples (containing only mince) and decreasedin samples with isolates.The highest score of Fish flavor in fresh fish balls was for the control; while after 8 weeksof storage at -18˚C samples containing isolate had the highest fish flavour (the moreisolate the more fish flavour in samples). This attribute increased in all samples after 8weeks of storage at -18˚C.Frozen storage flavor was also detected in all samples. The highest score of this attributein fresh fish balls was for samples containing isolates (the highest score was for fish ballscontaining 50% isolate); while after 8 weeks of storage at -18˚C it increased in samplecontrol sample (containing mince) and decreased in samples with isolates.All samples had fish flavour. The highest score of this attribute in fresh fish balls was forcontrol sample; while after 8 weeks of storage at -18˚C samples containing isolates hadthe highest fish flavour (the more isolate the more fish flavour in samples). This attributeincreased in all samples after 8 weeks of storage at -18˚C.In fresh fish balls the highest score of Flavour from ingredients (spices and onion) was forfish balls containing isolate. Fish balls with 25% isolate had the highest score. But after 8weeks of storage at -18˚C the highest score was for the control followed by the type with50% isolate. This attribute increased the control and type with with 50% isolate anddecreased in the type with 25% isolate after 8 weeks of storage at -18˚C.The most important of flavour attributes which can be considered a defect in fish ballssamples were frozen storage flavour and soapy taste. Huss (1995) reported that postharvest activities can change sensory quality of fish. Meanwhile oxidation of free fattyacids may cause a "soapy" off-flavour. It seems using chemicals in FPI processing canaffect flavour of FPI-based products. In this study fish balls containing 50% isolate hadhighest soapy score.68
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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
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_|áà Éy gtuÄxáChapter: 11. Pro
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V{tÑàxÜ DLiterature Review1. Int
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Fish fleshSolubilisation in alkali
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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 and 76: Table 2: Composition (%) of the thr
Page 77 and 78: putting samples into a hot-air oven
Page 79: isolate, significantly affected the
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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