SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE

  1. GHOLAM REZA SHAVIKLO1,*,
  2. SIGURJON ARASON1,2,
  3. GUDJON THORKELSSON1,2,
  4. KOLBRUN SVEINSDOTTIR2,
  5. EMILIA MARTINSDOTTIR2

Article first published online: 27 JAN 2010

DOI: 10.1111/j.1745-459X.2009.00260.x

Issue

Journal of Sensory Studies

Journal of Sensory Studies

Volume 25, Issue 3, pages 316–331, June 2010

Additional Information

How to Cite

SHAVIKLO, G. R., ARASON, S., THORKELSSON, G., SVEINSDOTTIR, K. and MARTINSDOTTIR, E. (2010), SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE. Journal of Sensory Studies, 25: 316–331. doi: 10.1111/j.1745-459X.2009.00260.x

Author Information

  1. 1

    Faculty of Food Science and Human Nutrition University of Iceland Sæmundargötu 2, 101, Reyljavik, Iceland

  2. 2

    Matis Food Research Company Skulagata 4, 101, Reyljavik, Iceland

* G.R. Shaviklo, Marine Research Institute, UNU-FTP, PO Box 1390, Skulagata 4, 121, Reykjavik, Iceland. TEL: +354-5520240; FAX: +354-5623790; EMAIL: shaviklo@gmail.com

Publication History

  1. Issue published online: 7 JUN 2010
  2. Article first published online: 27 JAN 2010
  3. Accepted for Publication July 24, 2009

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ABSTRACT

Fish protein isolate (FPI) made from haddock (Melanogrammus aeglefinus) cut-offs by the pH-shift process was added to haddock mince to make two groups of fried fish balls. The proportions (%) of mince to isolate were 100:0 (control group), 75:25 and 50:50. All groups were air packed and kept frozen at −18C. The sample groups were evaluated by sensory evaluation 1 day after processing and after 2, 4 and 8 weeks of storage at −18C. The results indicated that added FPI to mince and frozen storage affected the odor, flavor, texture and appearance of fish balls significantly, possibly because of chemical and biochemical changes of all groups. This study also revealed that most negative features are attributed to the groups containing 50% mince and 50% isolate. The results can be considered for product development of FPI.

PRACTICAL APPLICATIONS

Fish protein isolate from by-products is a new source of fish protein to produce ready-to-eat or value-added products. Little information has been published on product development about fish protein isolate and quality and sensory attributes of such products. Therefore, the results of this study could be useful for applying fish protein isolate to food systems.

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