Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams
Publication details
Journal : Journal of Aquatic Food Product Technology , vol. 32 , p. 336–348–12 , 2023
Publisher : Haworth Press
International Standard Numbers
:
Printed
:
1049-8850
Electronic
:
1547-0636
Publication type : Academic article
Issue : 3
Links
:
ARKIV
:
hdl.handle.net/11250/3069440
DOI
:
doi.org/10.1080/10498850.2023....
Research areas
Quality and measurement methods
Sensory sciences
Bioprocessing
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
The whitefish processing industry igenerates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the residues after onboard processing of the fish, however, at present, the protein-rich solubles is discarded. . In this study, fish solubles based on side streams from cod, saithe, haddock, and golden redfish were produced based on cooking, mechanical dewatering, centrifugation, and membrane filtration. All products had high flavor intensity, and only minor differences between fish species on sensory attributes were observed, suggesting a potential application as broth and flavor enhancer.
