Galvao J.A.,University of Sao Paulo |
Margeirsson S.,Matis ohf Icelandic Food Research |
Garate C.,Matis ohf Icelandic Food Research |
Vidarsson J.R.,Matis ohf Icelandic Food Research |
Oetterer M.,University of Sao Paulo
Food Control | Year: 2010
The objective of this research was to examine how various factors in Icelandic cod fishing can influence the quality of the raw material, using traceability systems to link these factors, and how transfer that knowledge and techniques to the Brazilian seafood industry. Data were collected in 2007 and analysed, to find a functional relationship between various quality factors. The analysis, showed, that there is a correlation between the number of parasites in the fillets and location of the fishing ground. It also showed that fishing ground and volume in haul can influence gaping, and that fillet yield differs between fishing grounds. These conclusions could only be drawn because of the ability to trace the fish from catch and all the way through processing. Recommendations drawn from this research to the Brazilian Competent Authority are to revise the countries fisheries legislation in order to enable the implementation of a traceability system that could be used as a tool to improve the quality of the raw material. © 2010 Elsevier Ltd.
The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from haddock (melanogrammus aeglefinus) [Katki Maddeleri ve Donrurarak Saklamanin Mezgitten (Melanogrammus aeglefinus) Izole Edilen Balik Proteininin Fonksiyonel Özellikleri ve Akis Davranisi Üzerine Etkisi]
Shaviklo G.R.,University of Iceland |
Thorkelsson G.,University of Iceland |
Thorkelsson G.,Matis ohf Icelandic Food Research |
Arason S.,University of Iceland |
Arason S.,Matis ohf Icelandic Food Research
Turkish Journal of Fisheries and Aquatic Sciences | Year: 2010
Fish protein isolates (FPI) were extracted from haddock (Melanogrammus aeglefinus) cut-offs using the pH-shift method. Flow behaviour and some functional properties of FPI containing 19% protein (pH 6.4) and different amounts of salt, sucrose and also polyphosphate stored 12 weeks at -18°C were studied. Additives influenced viscosity, but not flow behaviour. Adding salt and sucrose increased water holding capacity (WHC), but significantly decreased viscosity (Brabender Unit) and whiteness. Using polyphosphate and sucrose did not affect WHC, and whiteness of FPI but it decreased viscosity. Different amounts of additives and frozen storage time changed functional attributes of FPI significantly. The results suggest that the isolated proteins obtained through the pH-shift also need to be preserved against denaturation during frozen storage like surimi. © Published by Central Fisheries Research Institute (CFRI) Trabzon, Turkey.