Reports

A brief summary of processing fish proteins

Published:

01/11/2008

Authors:

Arnljótur B. Bergsson, Margrét Geirsdóttir, Rósa Jónsdóttir, Þóra Valsdóttir, Hörður G. Kristinsson, Guðjón Þorkelsson

Supported by:

Rannís Technology Development Fund

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

A brief summary of processing fish proteins

Oxidation is an important issue in protein processing. The report is a summary with a selection of processing parameters and properties of fish proteins and at the end of the report you can find suggestions regarding the effect of processing variables on the properties of the proteins. The report contains a draft risk factor analysis with the quality factors of protein, isolate and hydrolyzate processing.

Oxidation is high profile topic in protein processing. This report is a summary on the influence of process and a selection of process parameters and properties, quality and yield of fish proteins, isolates and hydrolysates and it includes suggestions regarding the effect of processing parameters on these protein properties. The report lists up a draft for hazard analysis of quality parameters in protein, isolate, and hydrolyzate processing.

The report is closed for 2 years

View report
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