Evaluation and Utilisation of Fish Protein Isolate Products

Smell from ingredients (spices and onion) was detected in all samples. In fresh fish ballsthe highest scores were for fish balls containing isolate. Fish balls with 25% isolate had thehighest score. After 8 weeks of storage at -18˚C the highest score was also for fish ballswith 25% isolate followed by the control. This smell increased in the control and fish ballscontaining 25% isolate and decreased in fish balls with 50% isolate after 8 weeks ofstorage at -18˚C.No important smell defects were detected in the fish balls. Smell of the products dependson the freshness of raw material and ingredients. Sensory evaluation of fresh and frozenhaddock balls with/without isolate during 8 weeks of frozen storage showed that the smellof haddock balls was not significantly affected by addition of isolate (p>0.05).The sensory scores, like graininess and softness were increased in all samples and otherscores like rancidity smell and flavour, cohesiveness, fat flavour from frying and soapytaste declined significantly throughout the eight weeks of frozen storage (p < 0.05).However, each group remained quite fresh after the storage period.Although applying HPI to mince affected mince balls attributes significantly (p < 0.05) itcan be concluded from the sensory results that there is not a big deference betweenattributes of control sample and fish balls containing 25% isolate. This idea that soapy tasteand grainy texture are exclusive attributes of FPI was rejected by sensory results of thisstudy because they were detected also in control sample containing 100% mince. Therange of these defects in all types is not considerable indicating the products hadsimilarities which is positive point for applying FPI for developing mince-based products.4. CONCLUSIONSThere were significant differences (p