Published 2021

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Publication details

Journal : Journal of Aquatic Food Product Technology , vol. 30 , p. 176–187 , 2021

Publisher : Haworth Press

International Standard Numbers :
Printed : 1049-8850
Electronic : 1547-0636

Publication type : Academic article

Contributors : Aspevik, Tone; Thoresen, Lars; Steinsholm, Silje; Carlehøg, Mats; Kousoulaki, Aikaterina

Issue : 2

Research areas

Sensory sciences


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Kjetil Aune
Chief Librarian


The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated. All hydrolysates had high essential amino acid and low biogenic amine levels, implying good raw material quality. The mackerel head-based hydrolysate was rich in ash, influencing the salty taste of the product. Hydrolysates based on viscera were significantly more taste intense and bitter compared with hydrolysates based on backbones and heads. There were only small differences in sensory intensity scores of hydrolysates based on either salmon or mackerel, with no significant difference in bitter taste.


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