Enzymic hydrolysis of cod fish waste was investigated using two
enzymes (trypsin and bromelain). A fish protein hydrolysate (FPH)
powder and frozen flake hydrolysate were produced using a spray drier
and an ice flake machine.
Functional properties of the FPH were assessed with respect to the
molecular weight (MW) spectrum. The characteristics of solubility and
emulsification for the hydrolysate showed it to be suitable for use as
a binder compared with egg albumin (EA) and soy bean isolate (ISB) for
Fishburgers with improved texture, succulence and reasonable cooking
losses were made successfully from cod fish mince incorporating a
vegetable oil/water emulsion stabilised by FPH. Taste panels were
carried out and overall acceptability of the fishburgers made from the
FPH emulsion was better than fishburgers containing EA and ISB
Economic evaluation and specification of a pilot plant were done for
both FPH powder and frozen flake hydrolysate production.
This work strongly emphasises that FPH should only be used in fish
products which need a good binder and where the flavour/taint problems
of use in other products, e.g. beverages, pasta, will not arise.
A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.