Evaluation and Utilisation of Fish Protein Isolate Products

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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
REFERENCESEndres JG. 2001 . Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization. TheAmerican Oil Chemists Society, P: 37.Fabricant F. 1998 . FOOD; The Winter Kitchen Offers Fish Staples. The New York Times.Published: January 17, 1988.Gunnarsson JR, Gudmundsdottir G, Thorarinsdottir K, Arason S and Gislason J. 2005 . FunctionalProperties of Protein Hydrolysates from Fish By-products, Project report to the EU, IcelandicFisheries Laboratory. December 2005.Huidobro A, Alvlrez C and Tejada M.1998. Hake Muscle Altered by Frozen Storages Affected byAdded Ingredients. Journal of Food Science, 63(4):638–43.Huss HH. 1995 .Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper 348,chapter 5.Kim JM and Green B. 2007. Colour, Cooking Loss and Textural Properties of Patties Affected byCatfish Belly Flap Mince Size and Cooking Method. Journal of Aquatic Food Product Technology,Vol. 16(1) 2007.Kok TN and Park JW. 2006 . Elucidating Factors Affecting Floatation of Fish Ball. Journal ofFood Science, Vol.71, Nr.6,E 297-302.Kristinsson HG and Rasco BA. 2000 . Biochemical and Functional Properties of Atlantic Salmon(salmo salar) Muscle Protein Hydrolyed with Various Alkaline Proteases. Journal of Agric FoodChemistry 48:657-66.Lee W, Clarks S and Swanson BG. 2006 . Low Fat Process Cheese Food Containing UltrahighPressure-treated Whey Protein . Journal of food processing and preservation , vol. 30, No.2, 164-179.Lee CM. 1997 . Technical Strategies for Development of Formulated Seafood Products From FishMince.in Shahidi, Jones and Kitts, Seafood safety, processing and biotechnology. Lancaster, Pa.:Technomic Publishing Co. Chapter 13, 119–29.Lee CM, Lian PZ. 2002 . Cryostabilization of Unwashed Fish Mince. Journal of Fish Science68:1355–8.Lee CM and Toledo RT. 1979 . Processing and Ingredient Influences on Texture of CookedComminuted Fish Muscle. Journal of Food Science,44(6):1615–8.Lee KH. Joaquin H and Lee CM. 2007. Improvement of Moistness and Texture of High Omega-3Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients, Journal of FoodScience, Vol. 72, Nr. 2.Lian PZ, Lee CM and Hufnagel L. 2000 . Physicochemical Properties of Frozen Red Hake(Urophycis chuss) Mince as Affected by Cryoprotective Ingredients. Journal of Food Science,65(7):1117– 23.Ponte DJB, Roozen JP and PilnikW. 1985 . Effects of Additives on the Stability of Frozen StoredMinced Fillets of Whiting. I. Various anionic hydrocolloids. Journal of Food Quality 8(1):51–68.Reppond KD and Babbitt JK. 1995 . Frozen Storage Stability of Fillets, Mince, and MixedBlocks Prepared from Unfrozen and Previously Frozen Pink Salmon (Onchorhynchus Gorbuscha)U.S. Dept Commerce/NOAA/NMFS/NWFSC.76
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University of IcelandFaculty of Sci
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TuáàÜtvàThe aims of the thesis
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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
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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
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est period the material, thixotropi
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after 20 seconds of operating instr
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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 and 86: 3.6.2 TextureIn fresh fish balls th
Page 87: Figure 7: Spider plot of sensory at
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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