Evaluation and Utilisation of Fish Protein Isolate Products

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Mean scoresWrinkle453525155Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateMean scoresColour inside353025201510Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateUneven colour (inside)Uneven colour (outside)4050Mean scores3020Mean scores403010Day 1 Week 2 Week 4 Week 820Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateControl Sample with 25% isolate Sample with 50% isolateSoapy flavourFlavour from frying2535Mean scores201510Day 1 Week 2 Week 4 Week 8Storage TimeMean scores30252015Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateControl Sample with 25% isolate Sample with 50% isolateFish flavourFrozen storage flavour5020mean scores4030Mean scores1510205Day 1 Week 2 Week 4 Week 8Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateControl Sample with 25% isolate Sample with 50% isolateRancid flavourSpicy flavourMean scores3020100Day 1 Week 2 Week 4 Week 8Storage TimeControl Sample with 25% isolate Sample with 50% isolateMean scores605040302010Day 1 Week 2 Week 4 Week 8Control Sample with 25% isolate Sample with 50% isolateFigure 6: Influence of storage time at -18°C and addition of HPI on flavours and appearances of fish ballswith haddock mince.71
3.6.2 TextureIn fresh fish balls the highest score of rubbery texture was for the control followed by fishballs with 25% isolate. After 8 weeks of storage at -18˚C the highest score was for samplescontaining 50% isolate followed by the control. This attribute decreased in the samplescontaining mince and with 25% isolate and increased in the samples containing 50%isolate.Grainy texture was detected in all samples. In fresh and frozen fish balls the highest scoreof graininess was for the samples containing 50% isolate and 25% isolate respectively.Surprisingly this attribute increased in the control but decreased in isolate-added samplesafter 8 weeks of storage at -18˚C.In fresh and frozen samples the highest score of juiciness texture was for the controlfollowed by samples containing 25% isolate. This attribute increased in both these samplesbut 25% isolate type and decreased in the samples containing 50% isolate after 8 weeks ofstorage at -18˚C.The highest score of cohesiveness in fresh fish balls was for the samples containing 50%isolate followed by the control; while it was highest in control after 8 weeks of storage at -18˚C, followed by the samples containing 50% isolate. Cohesiveness of all samplesdecreased during freezer storage.In fresh fish balls the control scored highest for softness followed by samples with 25%isolate; but in frozen fish balls the samples with 25% isolate had the highest score followedby the samples containing 50% isolate. Softness increased in all samples during frozenstorage.The most important of texture attribute which can be considered as a defect in fish ballssamples is grainy texture, which was detected not only in isolate containing samples butalso in control samples (mince balls). Mince usually has a grainy texture (Reppond andBabbitt 1995). Fabricant (1998) reported that overcooking of cod can cause unpleasantlygrainy texture and make it lose its smoothness and delicate flavour. Grainy texture in soyprotein products (Endres JG, 2001), cheese (Lee et al., 2006) and other protein productshave been reported. Using high pressure and high temperature during operation, andchemical processing of food are main reasons of this defect.It seems pressure induced to fish flesh during mincing and also initial denaturation ofproteins because of increasing temperature can form protein granules in mince which wasdetected by panelists. This defect is possibly developed in FPI during solublisation andprecipitation of proteins.72
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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
Page 19 and 20:
Table 1: Protein recovery from proc
Page 21 and 22:
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 and 80: isolate, significantly affected the
Page 81 and 82: 3.6.1 FlavourSoapy taste was detect
Page 83: Mean scoresSpicy smell5045403530Day
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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