Cristin-resultat-ID: 1967889
Sist endret: 10. januar 2022, 13:29
NVI-rapporteringsår: 2021
Resultat
Vitenskapelig artikkel
2021

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Bidragsytere:
  • Tone Aspevik
  • Silje Steinsholm
  • Birthe Vang
  • Mats Carlehög
  • Jan-Arne Arnesen og
  • Katerina Kousoulaki

Tidsskrift

Frontiers in Nutrition
ISSN 2296-861X
e-ISSN 2296-861X
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2021
Volum: 8
Sider: 1 - 11
Artikkelnummer: 695151
Open Access

Importkilder

Scopus-ID: 2-s2.0-85121877803

Beskrivelse Beskrivelse

Tittel

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Sammendrag

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.

Bidragsytere

Tone Aspevik

  • Tilknyttet:
    Forfatter
    ved Ernæring og fôrteknologi ved NOFIMA

Silje Steinsholm

  • Tilknyttet:
    Forfatter
    ved Ernæring og fôrteknologi ved NOFIMA

Birthe Vang

  • Tilknyttet:
    Forfatter
    ved Marin bioteknologi ved NOFIMA

Mats Carlehög

  • Tilknyttet:
    Forfatter
    ved Sensorikk, forbruker og innovasjon ved NOFIMA

Jan Arne Arnesen

Bidragsyterens navn vises på dette resultatet som Jan-Arne Arnesen
  • Tilknyttet:
    Forfatter
    ved Marin bioteknologi ved NOFIMA
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