Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones
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 in...
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Online Access: | https://hdl.handle.net/11250/2834121 https://doi.org/10.3389/fnut.2021.695151 |
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ftnofima:oai:nofima.brage.unit.no:11250/2834121 2023-05-15T18:09:52+02:00 Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones Aspevik, Tone Steinsholm, Silje Vang, Birthe Carlehög, Mats Arnesen, Jan-Arne Kousoulaki, Katerina 2021 application/pdf https://hdl.handle.net/11250/2834121 https://doi.org/10.3389/fnut.2021.695151 eng eng Nofima AS: 12320 EU/790956 urn:issn:2296-861X https://hdl.handle.net/11250/2834121 https://doi.org/10.3389/fnut.2021.695151 cristin:1967889 8 Frontiers in Nutrition Peer reviewed Journal article 2021 ftnofima https://doi.org/10.3389/fnut.2021.695151 2022-11-18T06:51:17Z 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. publishedVersion Article in Journal/Newspaper Salmo salar Nofima Knowledge Archive (Brage) Frontiers in Nutrition 8 |
institution |
Open Polar |
collection |
Nofima Knowledge Archive (Brage) |
op_collection_id |
ftnofima |
language |
English |
description |
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. publishedVersion |
format |
Article in Journal/Newspaper |
author |
Aspevik, Tone Steinsholm, Silje Vang, Birthe Carlehög, Mats Arnesen, Jan-Arne Kousoulaki, Katerina |
spellingShingle |
Aspevik, Tone Steinsholm, Silje Vang, Birthe Carlehög, Mats Arnesen, Jan-Arne Kousoulaki, Katerina Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones |
author_facet |
Aspevik, Tone Steinsholm, Silje Vang, Birthe Carlehög, Mats Arnesen, Jan-Arne Kousoulaki, Katerina |
author_sort |
Aspevik, Tone |
title |
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones |
title_short |
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones |
title_full |
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones |
title_fullStr |
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones |
title_full_unstemmed |
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones |
title_sort |
nutritional and sensory properties of protein hydrolysates based on salmon (salmo salar), mackerel (scomber scombrus), and herring (clupea harengus) heads and backbones |
publishDate |
2021 |
url |
https://hdl.handle.net/11250/2834121 https://doi.org/10.3389/fnut.2021.695151 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
8 Frontiers in Nutrition |
op_relation |
Nofima AS: 12320 EU/790956 urn:issn:2296-861X https://hdl.handle.net/11250/2834121 https://doi.org/10.3389/fnut.2021.695151 cristin:1967889 |
op_doi |
https://doi.org/10.3389/fnut.2021.695151 |
container_title |
Frontiers in Nutrition |
container_volume |
8 |
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1766182543002959872 |