title: Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements.
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.
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Value Chain and Processing, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
authors.forename: María
authors.initials: M
authors.lastname: Gudjónsdóttir
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Value Chain and Processing, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
authors.forename: Magnea Gudrún
authors.initials: MG
authors.lastname: Karlsdóttir
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Value Chain and Processing, Vinlandsleid 12, IS-113 Reykjavík, Iceland ; Department of Food Science, University of Iceland, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
authors.forename: Sigurjón
authors.initials: S
authors.lastname: Arason
authors.affiliation: Department of Biotechnology, NTNU, Norwegian University of Science and Technology, 7491 Trondheim, Norway.
authors.forename: Turid
authors.initials: T
authors.lastname: Rustad
keywords: Functional proteins; Low field Nuclear Magnetic Resonance (LF-NMR); Saithe (Pollachius virens) fillets; Salt; Transverse relaxation times; Water distribution