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Journal of Food Science and Technology

, Volume 50, Issue 2, pp 228–238 | Cite as

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

  • María GudjónsdóttirEmail author
  • Magnea Gudrún Karlsdóttir
  • Sigurjón Arason
  • Turid Rustad
Original Article

Abstract

Low field Nuclear Magnetic Resonance was used in comparison to yield and physicochemical measurements to assess the effects of salt and protein injection on the properties of saithe (Pollachius virens) fillets during chilled and frozen storage. Saithe fillets injected with various combinations of salt, homogenized fish proteins, gelatine and fish protein hydrolyzate, were compared to the properties of untreated fillets. Addition of salt or fish protein hydrolyzate resulted in increased yield after cooking and water holding capacity compared to other treatments. Transversal relaxation data fitting resulted in three water populations with relaxation times of 27–45 ms, 60–99 ms and 187–341 ms. Relaxation times and respective populations showed significant correlation to various physicochemical properties, that muscle water behaviour was changed by salt and protein injection and indicated protein denaturation during frozen storage. Fish protein hydrolyzate injected fillets were most stable through storage, while gelatine injected fillets were most denatured during frozen storage.

Keywords

Saithe (Pollachius virens) fillets Functional proteins Salt Low field Nuclear Magnetic Resonance (LF-NMR) Transverse relaxation times Water distribution 

Notes

Acknowledgements

The authors would like to thank Rannís Technology Development fund for support to the projects “Fast measuring techniques in food processing” (Project number 071320008) and Homogenisation-increased value of fish mince (Project number 071321007), as well as the AVS R&D Fund of Ministry of Fisheries in Iceland for funding of the latter project (Project number R 011–08). The authors would also like to thank Nordisk Innovation Center (NICe) for funding of the project “Maximum resourse utilisation—Value added by fish by-products” (Project number 04252) and FISK Seafood for provision of facilities and raw material.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • María Gudjónsdóttir
    • 1
    Email author
  • Magnea Gudrún Karlsdóttir
    • 1
  • Sigurjón Arason
    • 1
    • 2
  • Turid Rustad
    • 3
  1. 1.Matis ohf. Icelandic Food and Biotech R&D, Value Chain and ProcessingReykjavíkIceland
  2. 2.Department of Food ScienceUniversity of IcelandReykjavíkIceland
  3. 3.Department of BiotechnologyNTNU, Norwegian University of Science and TechnologyTrondheimNorway

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