Chapter 13 -Sensory challenges and solutions in the application of bioactives from aquatic side streams

Summary

Marine bioactives derived from aquatic side streams, such as protein hydrolysates, marine lipids, collagen, minerals, carbohydrates, and pigments, offer promising health benefits. However, their complex and often challenging sensory properties present a significant barrier to broader application. Common issues include bitterness from hydrophobic peptides, fishy and rancid notes from oxidized lipids, metallic taste from minerals, and astringency from chitosan. Hydrocolloids influence texture and flavor release, while marine pigments contribute to color and, in some cases, the aroma of the products to which they are added. This chapter reviews the sensory properties of marine bioactives, the influence of raw material composition and processing conditions, and strategies to mitigate undesirable attributes. Approaches include raw material and enzyme selection and various downstream processing strategies, including membrane filtration, selective removal techniques, and masking agents for hydrolysates, as well as refining and encapsulation for marine oils. Sensory evaluation methods, ranging from analytical tools to consumer studies, are discussed as essential for product development and acceptance. By integrating sensory science, processing optimization, and consumer research, the valorization of aquatic side streams can align with sustainability goals and deliver market-ready products that combine health benefits with sensory appeal.

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DOI : doi.org/10.1016/b978-0-443-455...
NVA : hdl.handle.net/11250/5595897