Protein Isolation from Herring

3,49

MB

118

stron

3879

ID

Nordic Innovation Centre

2007

rok

Index

A. BACKGROUND1

1. State of the Art .1

1.1. Previous processing approaches.2

1.2. New possibilities 3

B. RESULTS.5

Task 1 – Raw material optimisation on lab scale.6

1. Objectives.6

2. SIK work 6

2.1. Results & Discussion .6

3. IFL work.13

3.1. Materials and Methods .13

3.2. Results 14

3.3. Discussion 17

4. Conclusions from Task 118

Task 2 - Pilot plant .19

1. Pilot plant .19

1.1. Process steps.19

1.2. Runs in the first setup of the pilot plant .23

1.3. Runs in the pilot plant – optimised layout25

2. Conclusion for Task 2 34

Task 3 – Waste water .35

3. Conclusion for Task 3 35

Task 4 – Oil/by-products36

4. Conclusion for Task 4 36

Task 5 – Protein isolate characteristics & Task 6 – Storage 37

1. Objectives.37

2. Materials and Methods .37

3. Results 38

3.1. Documentation of lipid oxidation during processing and storage38

3.2. Strategies to prevent lipid oxidation during process and storage.41

4. Conclusions for Task 5 & 647

Task 7 – Dehydration. 49

1. Production 49

2. Product properties 57

3. Conclusions for Task 7 75

Protein Isolation from Herring

Sluttrapport

Task 8 – Surimi 77

1. Introduction 77

2. Materials and methods . 78

3. Results 80

Task 9 – Ingredient 94

The protein market. 94

Conclusion for Task 9 98

Task 10 – Gel products 99

1. Objectives 99

2. Surimi market. 99

3. Conclusion from Task 10. 101

C. CONCLUSION 102

D. NOMENCLATURE 104

E. LITERATURE. 105