Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(2021) YTHL01 20211Food Technology and Nutrition (M.Sc.)
Food Science
- Abstract (Swedish)
- Musslor bidrar till en god havsmiljö genom att äta havsplankton och på så sätt minska algblomningen. Idag konsumeras finare musslor av människor i olika rätter, däremot går andrasorteringen ofta till djurfoder eller till gödning. Genom att hitta fler tillämpningar för de proteinrika musslorna skapas en högre efterfrågan på musslor som i sin tur gör att mer musslor odlas och på så sätt ger oss friskare hav. I detta examensarbete studeras hur musselpulver från torkade musslor kan användas i någon livsmedelsapplikation. Först analyserades de funktionella egenskaperna hos musselpulvret avseende vattenhållningsförmåga (WHC), löslighet, pH och partikelstorlek. Ett större fokus låg på proteinerna i musselpulvret eftersom de bidrar mycket till de... (More)
- Musslor bidrar till en god havsmiljö genom att äta havsplankton och på så sätt minska algblomningen. Idag konsumeras finare musslor av människor i olika rätter, däremot går andrasorteringen ofta till djurfoder eller till gödning. Genom att hitta fler tillämpningar för de proteinrika musslorna skapas en högre efterfrågan på musslor som i sin tur gör att mer musslor odlas och på så sätt ger oss friskare hav. I detta examensarbete studeras hur musselpulver från torkade musslor kan användas i någon livsmedelsapplikation. Först analyserades de funktionella egenskaperna hos musselpulvret avseende vattenhållningsförmåga (WHC), löslighet, pH och partikelstorlek. Ett större fokus låg på proteinerna i musselpulvret eftersom de bidrar mycket till de funktionella egenskaperna. WHC mättes med hjälp av en approximativ metod som kallas AACC-88-04 och påverkan av uppvärmning analyserades (i intervaller 40℃ - 90 ℃ och 1 minut - 10 minuter). pH mättes med pH-papper och löslighet testades i olja och vatten genom att bara hälla i pulver och röra runt. För partikelstorleken användes en partikelstorleksmätare med laserdiffraktion för prover som värmebehandlats olika mycket (i intervaller 40℃ - 90 ℃ och 1 minut - 10 minuter). Vidare studerades de sensoriska egenskaperna hos musselpulvret genom smaktest, både av pulvret själv och i kombination med kryddor som antas ge en god upplevelse. Slutligen tillagades även två rätter med musselpulver som ingrediens, musselbiffar och mussel- och fiskbiffar. Resultatet av examensarbetet visade på att musselpulvret har en WHC på lite drygt sin egen vikt ouppvärmt. Vid uppvärmning ökar WHC till 1,4 gånger sin egen vikt. Denna signifikanta (P<0.05) förändring skedde redan vid 40 ℃. Musselpulvret verkade inte vara lösligt i vare sig olja eller vatten utan sjönk till botten. Partikelstorleken ökade vid uppvärmning och vid 40 ℃ observerades en signifikant (P<0.05) dubblering i partikelstorlek jämfört med utan uppvärmning. Den sensoriska analysen visade på en intensiv smak hos musselpulvret som behöver kombineras med starkare kryddor. Det hjälper också att förstärka umamismaken med hjälp av umamijästextrakt. Denna kryddning har potential för någon livsmedelsapplikation. Att tillaga musselbiffar av bara musselpulver anses bli för kompakt, istället föreslås en kombination av exempelvis fisk och musselpulver i biffar. Mussel- och fiskbiffarna fick en trevlig textur och kryddningen gav en god smak där musselsmaken kom fram som eftersmak och den intensiva inledande musselsmaken från musselpulvret dämpades. En annan bra tillämpning för musselpulvret kan vara som delkomponent i någon form av buljong eller soppa, gärna tillsammans med en kryddning som förstärker umami och har de traditionella musselkryddningarna med lite extra hetta. (Less)
- Abstract
- Mussels contribute to a good marine environment by eating sea plankton and thus reducing the eutrophication. Today, high quality mussels are consumed by humans in different dishes, however, the second quality is often used as animal feed or as fertilizers in agriculture. By finding more applications for the protein rich mussels, a higher demand for mussels is created which in turn means that more mussels will be farmed resulting in healthier oceans. This thesis studied how powder from dried mussels may be used in food applications. First, functional properties of the mussel powder were analyzed, such as water holding capacity (WHC), solubility, pH and particle size distribution. Focus was on the proteins as they contribute most to the... (More)
- Mussels contribute to a good marine environment by eating sea plankton and thus reducing the eutrophication. Today, high quality mussels are consumed by humans in different dishes, however, the second quality is often used as animal feed or as fertilizers in agriculture. By finding more applications for the protein rich mussels, a higher demand for mussels is created which in turn means that more mussels will be farmed resulting in healthier oceans. This thesis studied how powder from dried mussels may be used in food applications. First, functional properties of the mussel powder were analyzed, such as water holding capacity (WHC), solubility, pH and particle size distribution. Focus was on the proteins as they contribute most to the functional properties. WHC is measured using an approximate method, AACC-88-04 and the impact of heating was determined (ranges 40 ℃ - 90 ℃ and 1 minute - 10 minutes). pH was measured with pH-paper. Solubility in oil and water by simply putting in some powder and stirring was observed. The particle size is measured using laser diffraction on heat treated test samples (ranges 40 ℃ - 90 ℃ and 1 minute - 10 minutes). Furthermore, the sensory properties of the mussel powder are studied by taste-testing, both the powder itself and the powder in combination with spices assumed giving a good taste experience. Finally, two dishes with mussel powder as ingredient are prepared, mussel burger and mussel- and fish burger. The thesis shows that the unheated mussel powder has a WHC of roughly its own weight. At heat-treatment, the WHC increases significantly (P<0,05) to 1,4 times its own weight already at 40 ℃. The mussel powder does not appear to be soluble in either oil or water and sinks to the bottom. The particle sizes increase with heating and at 40 ℃ a significant (P<0,05) doubling of the particle size is observed compared to the unheated samples. The sensory analysis indicates an intense taste and smell of the mussel powder that needs to be compensated by using more tasteful and stronger spices. It also helps to enhance the umami taste by use of umami yeast extract. This kind of flavoring has potential in food applications. Mussel burgers made of mussel powder only was considered too compact. Instead, a mix from fish and mussel powder was suggested giving a nice texture. The flavoring gave the burgers a good taste where the mussel flavor was brought out as a nice aftertaste while the intense initial mussel taste was suppressed. Another good application of the mussel powder was suggested to be as a sub-component in a broth or soup, preferably together with a flavoring that strengthens umami and has the traditional mussel flavorings with a little extra heat added. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9053415
- author
- Adler, Jenny LU and Lavin, Johanna LU
- supervisor
- organization
- course
- YTHL01 20211
- year
- 2021
- type
- M1 - University Diploma
- subject
- keywords
- Mussels, Water Holding Capacity, Solubility, Particle size, Sensory properties, Functional properties, WHC, Food Application, Food technology
- language
- Swedish
- id
- 9053415
- date added to LUP
- 2021-06-16 15:21:24
- date last changed
- 2021-06-16 15:21:24
@misc{9053415,
abstract = {{Mussels contribute to a good marine environment by eating sea plankton and thus reducing the eutrophication. Today, high quality mussels are consumed by humans in different dishes, however, the second quality is often used as animal feed or as fertilizers in agriculture. By finding more applications for the protein rich mussels, a higher demand for mussels is created which in turn means that more mussels will be farmed resulting in healthier oceans. This thesis studied how powder from dried mussels may be used in food applications. First, functional properties of the mussel powder were analyzed, such as water holding capacity (WHC), solubility, pH and particle size distribution. Focus was on the proteins as they contribute most to the functional properties. WHC is measured using an approximate method, AACC-88-04 and the impact of heating was determined (ranges 40 ℃ - 90 ℃ and 1 minute - 10 minutes). pH was measured with pH-paper. Solubility in oil and water by simply putting in some powder and stirring was observed. The particle size is measured using laser diffraction on heat treated test samples (ranges 40 ℃ - 90 ℃ and 1 minute - 10 minutes). Furthermore, the sensory properties of the mussel powder are studied by taste-testing, both the powder itself and the powder in combination with spices assumed giving a good taste experience. Finally, two dishes with mussel powder as ingredient are prepared, mussel burger and mussel- and fish burger. The thesis shows that the unheated mussel powder has a WHC of roughly its own weight. At heat-treatment, the WHC increases significantly (P<0,05) to 1,4 times its own weight already at 40 ℃. The mussel powder does not appear to be soluble in either oil or water and sinks to the bottom. The particle sizes increase with heating and at 40 ℃ a significant (P<0,05) doubling of the particle size is observed compared to the unheated samples. The sensory analysis indicates an intense taste and smell of the mussel powder that needs to be compensated by using more tasteful and stronger spices. It also helps to enhance the umami taste by use of umami yeast extract. This kind of flavoring has potential in food applications. Mussel burgers made of mussel powder only was considered too compact. Instead, a mix from fish and mussel powder was suggested giving a nice texture. The flavoring gave the burgers a good taste where the mussel flavor was brought out as a nice aftertaste while the intense initial mussel taste was suppressed. Another good application of the mussel powder was suggested to be as a sub-component in a broth or soup, preferably together with a flavoring that strengthens umami and has the traditional mussel flavorings with a little extra heat added.}},
author = {{Adler, Jenny and Lavin, Johanna}},
language = {{swe}},
note = {{Student Paper}},
title = {{Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel}},
year = {{2021}},
}