Evaluation and Utilisation of Fish Protein Isolate Products

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TÇÇxåxá1. Work plan2. Test samples photos3. Temperature log plots4.An introduction to fish species which were used as raw material in this work4.1 Haddock4.2 Atlantic cod83
Annex 1. Work planPhase 11.1 Fresh Protein Solution variables and levelsVariablesSalt contentAgeProtein contentStorageNo. of trialsIntended testsLevels1.2-3-5-10-15-20%2-5 days~ 3%+2˚C12Colour, Viscosity, WHC, Dry matter, microbial tests, TVB2.1 Fresh Protein Solutions trails (2˚C)TrailA1A2A3A4A5A6A7A8A9A10A11A12Salt (%)1.2351015201.235101520Age (days)2222225555553.1 Frozen Protein Solutions variables and levelsVariablesSalt contentAgeStorageNo. of trialsIntended testsLevels1.2-3-5-15%2-8-14 weeks-24˚C24Colour, Viscosity, WHC, Dry matter84
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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
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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
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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: 3. CONCLUSIONS AND RECOMMENDATIONSF
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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