Title: Quality assessment of fish protein isolates using surimi standard methods

Author(s): Amir Reza Shaviklo
Final project
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Fish protein isolate (FPI); protein isolate (PI); surimi; gel strength; cod; saithe, Arctic charr; gel forming ability; whiteness.


Fish protein isolate is a kind of protein ingredient which is prepared from different kinds of raw material, without retaining the original shape of the muscle. It is generally not consumed directly and is used as raw material for production of value added products. In this study, the quality attributes of fish protein isolates (FPI) made from raw material of filleting processes of cod (Gadus morhua), saithe (Theragra chalcogramma), and Arctic charr (Salvelinus alpinus) were determined based on the Codex Code of Practice for frozen surimi (FAO/WHO 2005). The results were compared to the attributes of conventional surimi and other fish protein isolates made from fish fillets. The results indicated that although quality attributes of these products, such as: gel strength, gel forming ability and whiteness were different to conventional surimi, or FPI made from fresh fillets, it is still a good source of protein for the production of ready to eat fish products. The texture, taste and flavour of FPI products, which were produced in this study, were acceptable but they could be improved by adjusting different ingredients and spices according to the target market.



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