Pure muscle proteins from fish




Ragnar Jóhannsson, Sjöfn Sigurgísladóttir, Guðjón Þorkelsson, Arnljótur B. Bergsson

Supported by:

AVS, Technology Development Fund


Guðjón Þorkelsson

Strategic Scientist

Pure muscle proteins from fish

Extensive research was carried out into the physical properties of muscle proteins from fish, especially cod. The project Pure muscle protein from fish proved to be another main support for the operations of Iceprotein ehf. during the company's formative years. The report describes the main results in the production process of refined muscle proteins from cuts and blueberries for use in fillets and ready-made products and the development that took place at Iceprotein ehf. when scaling up. The company Iceprotein is almost the result of the work that was put into the project. Fishballs were produced that were later eaten and evaluated and came out well in various ways, fishballs with isolated proteins as well as minced fish deteriorated less during cooking than fishballs that did not contain isolated proteins.

Great effort was used in viscoelastic measurements of cod muscle proteins. The project Pure muscle protein from fish proved to be one of the main pillars in the operations of Iceprotein ehf. in the offset of the company. In this report main results of the scale-up process at Iceprotein are followed through. The company Iceprotein basically spun off from the work done in this project. Fish balls from fish mince and fish protein isolates were prepared cooked, consumed and analyzed, fish balls containing FPI showed less weight loss in cooking than fish balls that did not contain FPI.

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