Taste-neutral proteins from mackerel (SMELL)

Published 2021

Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-672-6

Publication type : Nofima’s reports

Contributors : Aspevik, Tone; Gaarder, Mari Øvrum; Wubshet, Sileshi Gizachew; Molesworth, Peter Patrick; Dankel, Elin Katinka Riiser; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Solstad, Runar Gjerp; Vang, Birthe; Glomm, Wilhelm; Lindberg, Diana

Series : Nofima rapportserie 8/2021

Year : 2021

Links :
ARKIV : hdl.handle.net/11250/2753969

Research areas

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

This is the second report from the project Taste-neutral proteins from mackerel (SMELL), covering WPs 2-4. SMELL has been an FHF-financed project with project partners Nofima, Pelagia and Sintef Industry, with the main aim to develop a process for producing a taste-neutral protein concentrate, preferably for human consumption. The project has developed and relied on an extensive bioanalytical and sensory platform to solve this task. This report presents results from process optimization (up- and downstream), sensory and bioanalytical data as well as sensory masking. Although we report promising results from small scale production, further work is needed to reach the main aim at an industrial scale.