Evaluation and Utilisation of Fish Protein Isolate Products

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2.3 Frozen Protein Solutions trails (-24˚C)TrailSalt (%)CrryoprotectantsAgeSugarSorbitolPhosphate(weeks)B11.2---2B23---2B35---2B415---2B51.2110.12B63110.12B75110.12B815110.12B91.2---8B103---8B115---8B1215---8B131.2110.18B143110.18B155110.18B1615110.18B171.2---14B183---14B195---14B2015---14B211.2110.114B223110.114B235110.114B2415110.114Phase 21.2 Frozen stability of FPI; variables and levelsVariablesSalt contentSucrosePolyphosphateProtein contentStorageNo. of trialsIntended testsLevels0-0.8-1.25%0-3-4-5 %0.1%~ 20 %-18˚C, -24˚C36Colour, Viscosity, WHC, Dry matter85
2.2 Stability Assessment of Fresh and Frozen Fish Protein IsolateTrialsFPISaltSucrosePolyphosphateStorageAge(%)(%)(%)(%)temperature(weeks)C1 100 0 0 0 2˚C 2 daysC2 96.2 0.8 3 0 2˚C 2 daysC3 93.7 1.3 5 0 2˚C 2 daysC4 95.9 0 4 0.1 2˚C 2 daysC5 100 0 0 0 -18˚C 2C6 96.2 0.8 3 0 -18˚C 2C7 93.7 1.3 5 0 -18˚C 2C8 95.9 0 4 0.1 -18˚C 2C9 100 0 0 0 -24˚C 2C10 96.2 0.8 3 0 -24˚C 2C11 93.7 1.3 5 0 -24˚C 2C12 95.9 0 4 0.1 -24˚C 2C13 100 0 0 0 -18˚C 4C14 96.2 0.8 3 0 -18˚C 4C15 93.7 1.3 5 0 -18˚C 4C16 95.9 0 4 0.1 -18˚C 4C17 100 0 0 0 -24˚C 4C18 96.2 0.8 3 0 -24˚C 4C19 93.7 1.3 5 0 -24˚C 4C20 95.9 0 4 0.1 -24˚C 4C21 100 0 0 0 -18˚C 8C22 96.2 0.8 3 0 -18˚C 8C23 93.7 1.3 5 0 -18˚C 8C24 95.9 0 4 0.1 -18˚C 8C25 100 0 0 0 -24˚C 8C26 96.2 0.8 3 0 -24˚C 8C27 93.7 1.3 5 0 -24˚C 8C28 95.9 0 4 0.1 -24˚C 8C29 100 0 0 0 -18˚C 12C30 96.2 0.8 3 0 -18˚C 12C31 93.7 1.3 5 0 -18˚C 12C32 95.9 0 4 0.1 -18˚C 12C33 100 0 0 0 -24˚C 12C34 96.2 0.8 3 0 -24˚C 12C35 93.7 1.3 5 0 -24˚C 12C36 95.9 0 4 0.1 -24˚C 1286
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University of IcelandFaculty of Sci
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TuáàÜtvàThe aims of the thesis
Page 8 and 9:
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
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
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: Annex 1. Work planPhase 11.1 Fresh
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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