Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis

In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. Cod heads are nutritious and a good source for production of high-quality marine peptides. Frozen cod heads, captured by trawl or longline, were evaluated based on the lightness and redness in...

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Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Remme, Jannicke, Tveit, Guro Møen, Bondø, Morten Steen, Slizyte, Rasa, Ólafsdóttir, Aðalheiður, Jónsdóttir, Rósa, Geirsdóttir, Margrét, Carvajal, Ana Karina
Format: Article in Journal/Newspaper
Language:English
Published: Taylor & Francis 2022
Subjects:
Cod heads
Protein hydrolysate
Enzymatic hydrolysis
Quality
Fishing gear
Gadus morhua
Online Access:https://hdl.handle.net/11250/3010361
https://doi.org/10.1080/10498850.2022.2060055
Description
Summary:In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. Cod heads are nutritious and a good source for production of high-quality marine peptides. Frozen cod heads, captured by trawl or longline, were evaluated based on the lightness and redness in the neck cut to compare the quality in heads from the different fishing gears. The heads were subjected to enzymatic hydrolysis. The hydrolysates have been chemically and sensory characterized. There was no significant difference in quality or chemical and sensory characteristics based on type of fishing gear. The resulting hydrolysates were of high quality, although moderately bitter. The study demonstrates that frozen cod heads from the oceanic fleet can be an excellent source of high-quality proteins for human consumption. publishedVersion

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