Evaluation and Utilisation of Fish Protein Isolate Products

More documents

Recommendations

Info

3.2 Whiteness 423.2.1 Fresh HPI 423.2.2 Frozen HPI 433.3 Water holding capacity and weight loss 443.3.1 Fresh HPI 443.3.2 Frozen HPI 443.4 Viscosity 463.4.1 Brabender unit 463.4.1.1 Fresh HPI 463.4.1.2 Frozen HPI 463.4.2 Bohlin viscosity 483.4.2.1 Fresh HPI 483.4.2.2 Frozen HPI 483.5 Rheological Behaviour 493.5.1 Effects of pH on viscosity and flow behaviour of HPI 493.5.2 Rheological behaviour of fresh HPI 503.5.3 Rheological behaviour of frozen HPI 503.5.3.1 Haddock protein isolate free from additives 513.5.3.2 Haddock protein isolate containing 0.8% salt and 1.3% sucrose 523.5.3.3 Haddock protein isolate containing 1.3% salt and 5% sucrose 533.5.3.4 Haddock protein isolate containing 4% sucrose and 0.1% phosphate 544 Conclusions 55References 56CHAPTER 4: Effects of FPI on physical and sensorial properties of haddock mince balls 59Abstract 601 Introduction 602 Materials and Methods 612.1 Materials 612.1.1 Fish Mince 612.1.2 Fish Protein Isolates 612.1.3 Food ingredients 612.2 Methods 622.2.1 Fish balls preparation 622.2.2 Thermal processing for setting 622.2.3 pH 622.2.4 Viscosity (Brabender ® viscograph E) 622.2.5 Weight loss after thermal processing (cooking loss) 632.2.6 Sample Preparation for Sensory Evaluation 632.2.7 Sensory analysis 642.2.8 Statistical Analysis 643 Results and Discussion 653.1 Effect of isolate on forming 653.2 Flotation of fish balls during setting 653.3 Brabender Viscosity 653.4 Cook loss 653.5 Rheological effects of addition fish protein isolate to haddock mince 65VIII
3.6 Sensory evaluation of fish balls 663.6.1 Flavour 683.6.2 Texture 723.6.3 Appearances 733.6.4 Smell 734 Conclusions 75References 76CHAPTER 5: Overall Conclusions and recommendations 781 Objectives of this study 792 Main results 793 Conclusion and Recommendations 81ANNEXES 831 Work plan 842 Test samples photos 882.1 Fresh fish protein solution containing 1.2% salt and 2.97% protein 882.2 Protein denaturation after mixing fish protein solution with 20% salt 882.3 Separation of coagulated protein from solution containing 20% salt after 2 days of 882.4 Bohlin and Brabender viscometers 892.5 Receiving, dewatering, mixing with cryoprotectants and packing of Fish protein 892.6 Fish balls preparation and evaluation steps 903 Temperature log plots 914 An introduction to fish species which were used as raw materials in this thesis 924.1 Haddock 924.2 Atlantic cod 94IX
Page 1: University of IcelandFaculty of Sci
Page 4: TuáàÜtvàThe aims of the thesis
Page 10 and 11: _|áà Éy Y|zâÜxáChapter: 11. p
Page 12 and 13: _|áà Éy gtuÄxáChapter: 11. Pro
Page 14 and 15: V{tÑàxÜ DLiterature Review1. Int
Page 16: 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
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 and 84:
Mean scoresSpicy smell5045403530Day
Page 85 and 86:
3.6.2 TextureIn fresh fish balls th
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
show all

Evaluation and Utilisation of Fish Protein Isolate Products

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?