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Sprautun og pæklun tilapíuflaka / Injection and brining of tilapia fillets

Author(s):

Kristín Anna Þórarinsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Irek Klonowski, Aðalheiður Ólafsdóttir, Hannes Magnússon, Arnljótur Bjarki Bergsson, Ragnar Jóhannsson, Emilía Martinsdóttir

Funded by:

Tækniþróunarsjóður Rannís / Technology Development Fund, RANNIS ‐ Icelandic Centre for Research

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Sprautun og pæklun tilapíuflaka / Injection and brining of tilapia fillets

Markmið verkefnisins var að kanna áhrif sprautunar og pæklunar á nýtingu, geymsluþol og eiginleika tilapiuflaka. Framleiddir voru þrír afurðaflokkar: kældar afurðir, frystar afurðir (með óverulegum breytingum á saltinnihaldi) og léttsaltaðar, frystar afurðir. Við vinnslu kældra afurða voru flök með roði sprautuð með daufum pækli (1% salt) sem innihélt smækkaðan þorskmarning (2% prótein í pækli). Léttsöltuð flök voru í upphafi sprautuð með 4% saltpækli, síðan pækluð yfir nótt. Hluti flaka var frystur eftir pæklun en sambærilegt magn sprautað með próteinlausninni eftir pæklun. Nýting jókst við sprautun og pæklun, verulegur munur var þyngdarbreytingum á frystum flökum og léttsöltuðum flökum vegna mismunar í saltinnihaldi þessara tveggja afurðaflokka. Vatnsheldni flaka var lakari eftir frystingu heldur en eftir geymslu í kæli. Geymsluþol afurða var stutt og eru mögulegar ástæður fyrir því ræddar í skýrslunni. Örveruvöxtur og niðurbrotsferlar voru að mestu óháð sprautun og pæklun.

The objective of the project was to study effect of injection and brining on the yield, storage life and characteristics of tilapia fillets. Three different product groups were produced: chilled. Frozen (with small salt changes) and lightly salted products. During processing of chilled products fillets with skin were injected with brine containing minced cod (2%) protein in brine. Lightly brined fillets were at the beginning injected with 4% brine and then brined overnight. A part of the fillets was frozen after brining but similar part was injected with protein solution after brining. The yield increased with injection and brining, distinct difference was in the weight changes of frozen and lightly salted fillets because of the difference of the salt content of these two product groups. Water holding capacity of the frozen fillets was lower than for chilled fillets and the storage life was very short. Microbial growth was mostly not depending on the injection and brining.

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