Published 2021

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Publication details

Journal : Frontiers in Nutrition , vol. 8 , p. 1–11 , 2021

International Standard Numbers :
Electronic : 2296-861X

Publication type : Academic article

Contributors : Aspevik, Tone; Steinsholm, Silje; Vang, Birthe; Carlehøg, Mats; Arnesen, Jan Arne; Kousoulaki, Katerina

Research areas

Quality and measurement methods

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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.

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