2134/32465
Najat H. Ahmad
Najat H.
Ahmad
Functional properties of enzymically hydrolysed fish waste
Loughborough University
2018
untagged
Chemical Engineering not elsewhere classified
2018-04-06 09:11:07
Thesis
https://repository.lboro.ac.uk/articles/thesis/Functional_properties_of_enzymically_hydrolysed_fish_waste/9238883
Enzymic hydrolysis of cod fish waste was investigated using two
enzymes (trypsin and bromelain). A fish protein hydrolysate (FPH)
powder and frozen flake hydrolysate were produced using a spray drier
and an ice flake machine.
Functional properties of the FPH were assessed with respect to the
molecular weight (MW) spectrum. The characteristics of solubility and
emulsification for the hydrolysate showed it to be suitable for use as
a binder compared with egg albumin (EA) and soy bean isolate (ISB) for
fish products.
Fishburgers with improved texture, succulence and reasonable cooking
losses were made successfully from cod fish mince incorporating a
vegetable oil/water emulsion stabilised by FPH. Taste panels were
carried out and overall acceptability of the fishburgers made from the
FPH emulsion was better than fishburgers containing EA and ISB
emulsions.
Economic evaluation and specification of a pilot plant were done for
both FPH powder and frozen flake hydrolysate production.
This work strongly emphasises that FPH should only be used in fish
products which need a good binder and where the flavour/taint problems
of use in other products, e.g. beverages, pasta, will not arise.