Publisher : Nofima AS
International Standard Numbers
Printed : 978-82-8296-631-3
Publication type : Nofima’s reports
Series : Nofima rapportserie 15/2020
Year : 2020
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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