Evaluation and Utilisation of Fish Protein Isolate Products

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Table 5: Mean scores of sensory evaluation of fish balls made from haddock mince and isolateSmellAppearanceTextureFlavourAgeSpicesFatRancidFishFrozenstorageWrinkleUneven colouroutsideUneven colourinsideColour insideSoftnessCohesivenessJuicyGrainyRubberySpicesFishFrozenstorageRancidFatSoapyFish balls made from 100% haddock mince (M100)Day 141.2301226.28.831.334.323.722.851.456.34432.530.444.837.57.61128.216.4Week 24326.611.628.79.933.243282346.954.243.63926.54534.411.210.727.416.6Week 437.421.69.429.810.929.640.834.626.848.342.949.542.133.348.637.710.96.325.416.4Week 839.534.211.338.18.733.839.525.722.759.649.045.135.126.049.139.810.67.026.913.1Fish balls made from 75% haddock mince and 25% haddock isolate (M75)Day 14231.713.428.2923.837.419.419.5505342452646.539.714.213.333.318.8Week 2432512.427.31027363123.54157.64048.630.642.134.212.9303023.4Week 440.120.1833.610.229.528.734.8304952.348.440.128.65038.49.86.922.616.2Week 844.434.56.836.38.429.338.817.016.463.344.945.736.417.644.242.69.38.229.612.9Fish balls made from 50% haddock mince and 50% haddock isolate (M50)Day 141.627.812.830.69.616.734.621.719.941.759.237542445.439.315.813.429.723.5Week 241.52212.82611.221.33721.31955.455.339.44126.6452917.417.12518Week 442.321.98.938.69.135.446.620.224.959.748.147.942.72347.841.514.51420.415.2Week 836.830.910.436.09.518.626.620.619.360.346.131.550.230.648.643.412.410.428.718.769
Mean scoresSpicy smell5045403530Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateMean scoresSme ll from frying40302010Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateMean scoresRancid smell15105Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateMean scoresFish smell4035302520Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateMean scoresMean scoresGrainy Texture6050403020Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateFrozen storage smell15105Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateMean scoresMean Mean scores scoresSoftness7060504030Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateRubbery Juicy texture6035504025302015 Day 1 Week 2 Week 4 Week 8Day 1 Week 2Storage Time Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateCohesivenessRubbery textureMean scores65554535Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateMean scores352515Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateFigure 5: Influence of storage time at -18°C and addition of HPI on smell and textures of fish balls withhaddock mince.
Page 1:
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 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 and 80: isolate, significantly affected the
Page 81: 3.6.1 FlavourSoapy taste was detect
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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