Evaluation and Utilisation of Fish Protein Isolate Products

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2.9 Effect of frozen temperature on functional properties of HPIThere were no significant differences between groups stored at -18 and -24˚C after 12weeks of storage (P>0.05) suggesting that FPI can be stored commercially at -18˚C.2.10 Rheological behaviour of CPS and HPICryoprotectants, frozen storage and storage time affected rheological behaviour of CPS.The most stable frozen cod protein solution was with 5% salt and cryoprotectants followedby solutions with 3% salt and cryoprotectants. They had thixotropic flow behaviour whichwas reversible after 14 weeks of storage at -24˚C. In reversible food solutions, the networkis rebuilt and the gel state re-obtained.Apart from the viscosity, fresh and frozen haddock protein isolate with different amount ofadditives had the same flow behaviours. All isolates showed thixotropic flow which itseemed reversible.From the results it can be concluded that Brabender Viscograph E could discriminateviscosity of protein solutions and protein isolates with different amount of protein andadditives. It is very useful to study interaction of fish protein to additives and the effects ofadditives on flow behaviour of samples by Brabender viscograph because it easily allowsthe protein solution to be subjected to intended force and time. Studying the rheology ofmixtures of fish proteins to discriminate similarities and differences between them forproduct manufacturing can be another application of this instrument.2.11 Changing viscosity of isolated added haddock minceAdding haddock protein isolate to haddock mince in different proportions (50:50, 25:75)decreased viscosity linearly (P0.05) suggesting that addition of HPI did not affect waterholding capacity of the products.2.13 Effect of isolate on sensory attributes of haddock mince ballsAdded isolate to mince influenced sensory attributes of final product. Significantdifference was seen for graininess and softness, colour and frozen storage flavour duringsensory evaluation of sample within 8 weeks of storage at -18 ˚C. They depend onproportion of isolate to mince and also freshness level of mince. Using high quality minceand applying an appropriate amount of isolate, soy proteins, spices and other ingredients isrecommended for quality improvement of fish protein isolate-based products.81
3. CONCLUSIONS AND RECOMMENDATIONSFuture aim of the pH-shift technology is applying isolated protein to food products. Betterunderstanding of the quality properties of fish protein isolates made from different rawmaterials could contribute to the improvement of the products and optimal utilisation offish protein resources. Hence this new industry needs more research in different fields ofstudy. Based on the results of this work the following issues are recommended for futureresearch and development.1. Extending shelf life of fish protein solution containing 3-5% protein throughthermal processing (pasteurization);2. Process control for removing/decreasing soapy taste in FPI; washing precipitatedproteins with potable water before final centrifugation;3. Process improvement for eliminating/decreasing grainy texture in FPI;4. Standardisation of process for adjusting water content, pH and cryoprotectants infinal FPI product;5. Studying effects of FPI on sensorial and textural properties of mince and surimibasedproducts (fish burgers, fish nuggets, etc.);6. Introducing FPI-based products to food industry thought product development;7. Further study for frozen storage stability of fish protein isolate;8. Shelf life study of FPI and FPI-based products.82
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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
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_|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
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Table 1: Protein recovery from proc
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same attributes of surimi. The resu
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REFERENCESBatista I. 1999. Recovery
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V{tÑàxÜ EEffects of Salt and Cry
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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
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Table 9: a* values of CPS trails du
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Table 15: WL values (%)of frozen CP
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3.5.2 Bohlin viscosity3.5.2.1 Fresh
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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: 2.3 Effects of storage time on fres
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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