Extraction of protein from hoki and barracouta fish heads for utilisation as functional ingredients : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand

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Title

Extraction of protein from hoki and barracouta fish heads for utilisation as functional ingredients : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand

Content partner

Massey University

Collection

Massey Research Online

Description

Fish heads contain a good amount of protein which can be extracted and used as a functional ingredient in fish products. Like other muscle proteins, fish head protein is composed of the myofibrillar proteins of myosin, actin, tropomyosin and others. Under favourable conditions these proteins, mostly myosin, form a gel network, which is important for a product texture. Hoki and barracouta are abundant in New Zealand. Hoki has great commercial value, but barracouta has a limited use as a fish p...

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Format

Research paper

Research format

Thesis

Thesis level

Masters

Date created

2014

Creator

Saha, Sumon

URL

https://hdl.handle.net/10179/6792

Related subjects

Fisheries / Fish / By-products / Fish protein concentrate / Hoki / Barracudas / Barracouta / Thyrsites atun / Macruronus novaezelandiae / Mangā

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