Published 2023

Read in Norwegian

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

Contributors : Aspevik, Tone; Samuelsen, Tor Andreas; Gaarder, Mari Øvrum; Oterhals, Åge

Issue : 3

Research areas

Quality and measurement methods

Sensory sciences


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

Kjetil Aune
Chief Librarian


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.


Topics associated with the publication