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Published 2020

Read in Norwegian

Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-631-3

Publication type : Nofima’s reports

Contributors : Solstad, Runar Gjerp; Vang, Birthe; Gaarder, Mari Øvrum; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka Riiser; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana

Series : Nofima rapportserie 15/2020

Year : 2020

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

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