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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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 scores<strong>Fish</strong> 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 scoresS<strong>of</strong>tness7060504030Day 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 <strong>of</strong> storage time at -18°C <strong>and</strong> addition <strong>of</strong> HPI on smell <strong>and</strong> textures <strong>of</strong> fish balls withhaddock mince.
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