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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3.6.1 FlavourSoapy taste was detected in all samples. <strong>Fish</strong> balls containing isolate had the highest score<strong>of</strong> this attribute. The more isolate in the product the more soapy flavour was detected. Thisattribute decreased in all samples after 8 weeks <strong>of</strong> storage at -18˚C.Frying flavour was detected in all samples. <strong>Fish</strong> balls containing isolate had the highestscore <strong>of</strong> this attribute. The highest score was for fish balls containing 25% isolate. Thisattribute decreased in all samples after 8 weeks <strong>of</strong> storage at -18˚C.<strong>Fish</strong> balls containing isolate had the highest score <strong>of</strong> Rancidity flavour. The more isolatethe more rancidity flavour. This attribute decreased in all samples after 8 weeks <strong>of</strong> storageat -18˚C.The highest score <strong>of</strong> 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 <strong>of</strong>storage at -18˚C it increased in the control samples (containing only mince) <strong>and</strong> decreasedin samples with isolates.The highest score <strong>of</strong> <strong>Fish</strong> flavor in fresh fish balls was for the control; while after 8 weeks<strong>of</strong> 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 <strong>of</strong> storage at -18˚C.Frozen storage flavor was also detected in all samples. The highest score <strong>of</strong> this attributein fresh fish balls was for samples containing isolates (the highest score was for fish ballscontaining 50% isolate); while after 8 weeks <strong>of</strong> storage at -18˚C it increased in samplecontrol sample (containing mince) <strong>and</strong> decreased in samples with isolates.All samples had fish flavour. The highest score <strong>of</strong> this attribute in fresh fish balls was forcontrol sample; while after 8 weeks <strong>of</strong> 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 <strong>of</strong> storage at -18˚C.In fresh fish balls the highest score <strong>of</strong> Flavour from ingredients (spices <strong>and</strong> onion) was forfish balls containing isolate. <strong>Fish</strong> balls with 25% isolate had the highest score. But after 8weeks <strong>of</strong> storage at -18˚C the highest score was for the control followed by the type with50% isolate. This attribute increased the control <strong>and</strong> type with with 50% isolate <strong>and</strong>decreased in the type with 25% isolate after 8 weeks <strong>of</strong> storage at -18˚C.The most important <strong>of</strong> flavour attributes which can be considered a defect in fish ballssamples were frozen storage flavour <strong>and</strong> soapy taste. Huss (1995) reported that postharvest activities can change sensory quality <strong>of</strong> fish. Meanwhile oxidation <strong>of</strong> free fattyacids may cause a "soapy" <strong>of</strong>f-flavour. It seems using chemicals in FPI processing canaffect flavour <strong>of</strong> FPI-based products. In this study fish balls containing 50% isolate hadhighest soapy score.68
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