By Smith, Downinig et al
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In some areas of the UK the by-products primarily end up in landfill sites. Much of the waste production is concentrated in regional processing centres. Only very few fishing vessels utilise the by-products. The non-utilised by-products generated onboard are dumped at sea. , 2004). 2 Overview The protein-rich by-product fractions include cut-offs, backbones, heads, skin, roe, milt, stomachs, viscera and blood. 2. For the industry to be able to utilise more of the by-products, data on the available amounts as well as on the chemical composition and the properties of both the protein and the lipid fractions as a function of species, season and fishing ground are needed.
The functional properties of proteins are defined as `those physical and chemical properties which affect the behaviour of proteins in food systems during processing, storage, preparation and consumption' (Kinsella, 1976). The sensory properties of foods result from interactions between several functional ingredients. The physical and chemical properties that determine protein functionality include the size and the shape of the proteins, the charge and the distribution of charge and the flexibility as well as the ratio between the hydrophobicity and the hydrophilicity.
The sensory properties of foods result from interactions between several functional ingredients. The physical and chemical properties that determine protein functionality include the size and the shape of the proteins, the charge and the distribution of charge and the flexibility as well as the ratio between the hydrophobicity and the hydrophilicity. Handling, processing and storage of the raw materials will all affect the functional properties and it is therefore important to both characterise the functional properties of the raw material and find out how the different processing steps will affect these properties.
Basic Cruising (sailboat) by Smith, Downinig et al