Equalization - increased quality and improved properties of fish mince / Homogenization - increased value of fish mince
The aim of the project was to develop a new production method for marrow mixture for injection into fish products based on leveling. The process gave good results in terms of stability, water resistance, appearance and sprayability of the mixture. The effects on micro-organisms varied according to the processes used and the raw materials, but they were not in all cases noticeable. The utilization and stability of the injected products increased significantly compared to untreated fillets and fillets injected with pure brine. Freezing significantly reduced the water resistance of the muscle. However, the benefit of the injection was in terms of total weight changes from processing until after thawing on the one hand and welding on the other. The report is a summary of experiments in the project "Membrane explosion - increased quality and improved properties of marrow".
The aim of the project was to develop a process for homogenization of fish mince in solution for injection in fish products. The process was well suited for preparing a solution which had the right particle size, viscosity, water holding properties and stability for injection. The yield and stability of the protein injected fillets was increased compared to untreated fillets and fillets injected with pure salt brine. Freezing reduced water holding capacity but the yield was still higher than of untreated fillets, both after thawing and cooking.