Evaluation and Utilisation of Fish Protein Isolate Products

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3.6.3 AppearanceInterior colour of fish balls was evaluated by panelist after cutting each fish ball into 2parts. Out of the fresh samples the control had the lightest colour. Samples with isolate hadapproximately the same score of lightness. After 8 weeks of storage the interior colourscored highest followed by the samples containing 50% isolate. This attribute decreased inthe 25% isolate containing samples but did not change in other samples.The highest score of uneven colour inside fresh and frozen products was for the controlfollowed by the samples containing 50% isolate. This attribute increased in the controlsample and decreased in the isolate samples after 8 weeks of storage at -18˚C.The highest score of uneven external colour fresh products was for samples containing25% isolate followed by the samples containing 50% isolate. After 8 weeks of storage thecontrol scored highest followed by the samples containing 25% isolate. This attributeincreased in the control and the samples containing 25% isolate and decreased in thesamples containing 50% isolate after 8 weeks of storage at -18˚.Wrinkles were detected in all samples. In both fresh and frozen samples the highest scorefor wrinkles was for the control sample and samples containing 25% isolate. Theyincreased in all samples after 8 weeks of storage at -18˚C.No important defects were detected for fish balls appearance. Colour of the productsdepends on the colour of raw material and ingredients. It can be formulated according toconsumer's preferences. Thermal processing can affect the appearance of seafood products.3.6.4 SmellIn fresh fish balls the highest score of smell from frozen storage was of fish balls with50% isolate followed by fish balls with 25% isolate. After 8 weeks of frozen storage it wasagain highest of fish balls with 50% isolate followed by the control. This smell did notchange during frozen storage in not changed the control sample and the fish balls with 50%isolate but it decreased for fish balls with 25% isolate.Fish balls containing 50% isolate had the highest score of Fish smell followed bycontaining 25% isolate; but it was highest in the control followed by fish balls with 25%isolate after 8 weeks of freezer storage. This smell increased during freezer storage in allsamples.In fresh samples fish balls containing 25% isolate had the highest score of Rancidity smellfollowed by fish balls containing 50% isolate; but it was highest in the control followed byfish balls with 50% isolate after 8 weeks of freezer storage. This smell decreased duringfrozen storage in all samples.Balls with 25% isolate scored highest in smell from frying both for fresh and frozensamples followed by the control. This smell decreased during freezer storage in allsamples.73
Figure 7: Spider plot of sensory attributes of fish balls showing changingg of sensory scores during 12 weeksof frozen storage. [ C: control, A:sample with 50% isolate, B: sample with 25% isolate,D: day, W: week]Figure 8: Bi-plot of sensory scores of fish balls indicating similarities and differences between fish ballsamples and under study attributes. [C: control, A: sample with 50% isolate, B: samplewith 25% isolate, D:day, W: week]74
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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
Page 12 and 13:
_|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
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
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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 and 84: Mean scoresSpicy smell5045403530Day
Page 85: 3.6.2 TextureIn fresh fish balls th
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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