Taste-neutral proteins from mackerel (SMELL)
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-673-3
Publication type : Nofima’s reports
Series : Nofima rapportserie 9/2021
Year : 2021
Links
:
ARKIV
:
hdl.handle.net/11250/2760503
Research areas
Bioprocessing
Product development
Raw material knowledge
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 end report of project Taste-neutral proteins from mackerel (SMELL). This has been an FHF-financed project with project partners Nofima, Pelagia and SINTEF, with the main aim to develop a process for producing a sensory neutral protein concentrate, preferably for human consumption. The project has developed and relied on an extensive analytical platform to solve this aim, where results from NMR and GC-MS have been combined with sensory attributes through advanced statistical methods. The tasks involved e.g. protease selection, process optimization, membrane filtration and sensory masking. Although we have promising results from small scale production, further work is needed to reach the aim on an industrial scale.
