Taste-neutral proteins from mackerel (SMELL)
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-631-3
Publication type : Nofima’s reports
Series : Nofima rapportserie 15/2020
Year : 2020
Links
:
ARKIV
:
hdl.handle.net/11250/2655998
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
In the FHF-financed project Taste-neutral proteins from mackerel (SMELL), the goal is to develop a method to produce a taste-neutral protein powder from mackerel by-products for human consumption and petfood. Results from the first work package shows that • In protein hydrolysis of mackerel backbones, the choice of protease influences bitterness, and use of the correct protease results in protein hydrolysates exhibiting low bitterness. • Membrane filtration has the potential to reduce negative sensory attributes • The method choice for mixing taste-masking compounds with hydrolysates was successful, but choice of protease will influence yield
