Master's lecture in food science at the Faculty of Food and Nutrition, School of Health Sciences, University of Iceland. Matís, meeting room on the first floor, Skúlagata 4, tomorrow, Tuesday 29 September at 16-17.
Magnea G. Karsdóttir gives a talk on his MS project.
„Application of additives in chilled and frozen white fish fillets- Effects on chemical and physicochemical properties“
Supervisor: Sigurjón Arason, Associate Professor of Food Processing
Co-supervisor: Guðjón Þorkelsson, Associate Professor of Food Processing
Master's Degree Committee: Sigurjón Arason, Guðjón Þorkelsson and
María Guðjónsdóttir who is an employee of Matís
Examiner: Hörður G. Kristinsson, Division Manager at Matís
The project is funded by the AVS Fisheries Research Fund, the Technology Development Fund and the Nordisk InnovationsCenter.
S amantekt - MS project.
The main objective of the project was to study the admixture of excipients, in particular fish proteins, and their effect on the chemical and physical properties of chilled and frozen fish fillets. Fresh fillets of saithe and cod and lightly salted fillets of cod were sprayed with some protein mixtures and compared with untreated fillets and fillets that were spray salted (1.5% and 4%). The fillets were then stored at + 2 ° C and -24 ° C for varying lengths of time.
The factors examined were utilization, water resistance, chemical composition and T2 transversal relaxation hours. The addition of the proteins increased the weight gain during injection compared to salt-injected fillets, but to varying degrees depending on the type of protein. The added proteins also had a significant increase in post-storage utilization and a decrease in the amount of drip compared to untreated and spray-salted fillets.
The most influential proteins were hydrolyzed fish protein (FPH) and membranous fish protein (HFP), but they also gave relatively better overall utilization of cod fillets. Mixing with proteins and / or salt, on the other hand, had little effect on the water resistance of the fillets, but it was expected that the water resistance would be better compared to untreated fillets.
The mixture that had the most positive effect on water resistance was FPH. The addition of protein to saithe and cod fillets has, on the whole, a positive effect on improving the stability and quality of the fillets, but there is a need to develop and the best blending methods with regard to the raw material.
The cod fillets showed better results compared to the saithe fillets. The saithe fillets seem to be much more sensitive to injection and freezing than the cod fillets, but loosening is a known problem with saithe fillets. The addition of fish proteins is an option that is worth exploring further with the aim of increasing the utilization and value of seafood.