Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration
Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste,...
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ftunivbergen:oai:bora.uib.no:11250/2771289 2023-05-15T15:27:43+02:00 Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration Steinsholm, Silje Oterhals, Åge Thoresen, Lars Underhaug, Jarl Kousoulaki, Katerina Aspevik, Tone 2021 application/pdf https://hdl.handle.net/11250/2771289 https://doi.org/10.1111/1750-3841.15855 eng eng Wiley Nofima AS: 11889 Norges forskningsråd: 245883 Norges forskningsråd: 226244 EC/H2020/790956 BBI-JU Sparebankstiftinga Sogn og Fjordane: 509-42/16 Norges forskningsråd: 280498 urn:issn:0022-1147 https://hdl.handle.net/11250/2771289 https://doi.org/10.1111/1750-3841.15855 cristin:1928557 Journal of Food Science, 2021. Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no Copyright 2021 The Authors Journal of Food Science Journal article Peer reviewed 2021 ftunivbergen https://doi.org/10.1111/1750-3841.15855 2023-03-14T17:39:23Z Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small hydrophobic peptides. In this study, protein hydrolysates based on head and backbone residuals from Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were produced using two different enzymes. The effects of micro- and nanofiltration on the chemical composition, protein recovery, and sensory properties of the final products were investigated. The choice of raw material and enzyme had negligible effects, whereas nanofiltration caused a considerable reduction in metabolites, ash, and the intensity of several sensory attributes. The intensity of bitterness increased after nanofiltration, indicating that small peptides associated with bitter taste were retained by the membrane. Total protein yield after microfiltration was 24%–29%, whereas 19%–24% were recovered in the nanofiltration retentate. Practical Application Enzymatic protein hydrolysates can be included in food products to increase the protein content, and as a nutritional supplement and/or functional ingredient; however, unpalatable and intense flavors limit applications. This study investigated the use of membrane filtration to improve flavor quality and reduce salt content in fish protein hydrolysates. Although some protein loss is unavoidable in micro- and nanofiltration, this study demonstrates the production of fish protein hydrolysates with >90% protein and peptide content, which is suitable for inclusion in foods. publishedVersion Article in Journal/Newspaper atlantic cod Atlantic salmon Gadus morhua Salmo salar University of Bergen: Bergen Open Research Archive (BORA-UiB) Journal of Food Science 86 9 3855 3867 |
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Open Polar |
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University of Bergen: Bergen Open Research Archive (BORA-UiB) |
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ftunivbergen |
language |
English |
description |
Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small hydrophobic peptides. In this study, protein hydrolysates based on head and backbone residuals from Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were produced using two different enzymes. The effects of micro- and nanofiltration on the chemical composition, protein recovery, and sensory properties of the final products were investigated. The choice of raw material and enzyme had negligible effects, whereas nanofiltration caused a considerable reduction in metabolites, ash, and the intensity of several sensory attributes. The intensity of bitterness increased after nanofiltration, indicating that small peptides associated with bitter taste were retained by the membrane. Total protein yield after microfiltration was 24%–29%, whereas 19%–24% were recovered in the nanofiltration retentate. Practical Application Enzymatic protein hydrolysates can be included in food products to increase the protein content, and as a nutritional supplement and/or functional ingredient; however, unpalatable and intense flavors limit applications. This study investigated the use of membrane filtration to improve flavor quality and reduce salt content in fish protein hydrolysates. Although some protein loss is unavoidable in micro- and nanofiltration, this study demonstrates the production of fish protein hydrolysates with >90% protein and peptide content, which is suitable for inclusion in foods. publishedVersion |
format |
Article in Journal/Newspaper |
author |
Steinsholm, Silje Oterhals, Åge Thoresen, Lars Underhaug, Jarl Kousoulaki, Katerina Aspevik, Tone |
spellingShingle |
Steinsholm, Silje Oterhals, Åge Thoresen, Lars Underhaug, Jarl Kousoulaki, Katerina Aspevik, Tone Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration |
author_facet |
Steinsholm, Silje Oterhals, Åge Thoresen, Lars Underhaug, Jarl Kousoulaki, Katerina Aspevik, Tone |
author_sort |
Steinsholm, Silje |
title |
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration |
title_short |
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration |
title_full |
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration |
title_fullStr |
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration |
title_full_unstemmed |
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration |
title_sort |
reduction in flavor-intense components in fish protein hydrolysates by membrane filtration |
publisher |
Wiley |
publishDate |
2021 |
url |
https://hdl.handle.net/11250/2771289 https://doi.org/10.1111/1750-3841.15855 |
genre |
atlantic cod Atlantic salmon Gadus morhua Salmo salar |
genre_facet |
atlantic cod Atlantic salmon Gadus morhua Salmo salar |
op_source |
Journal of Food Science |
op_relation |
Nofima AS: 11889 Norges forskningsråd: 245883 Norges forskningsråd: 226244 EC/H2020/790956 BBI-JU Sparebankstiftinga Sogn og Fjordane: 509-42/16 Norges forskningsråd: 280498 urn:issn:0022-1147 https://hdl.handle.net/11250/2771289 https://doi.org/10.1111/1750-3841.15855 cristin:1928557 Journal of Food Science, 2021. |
op_rights |
Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no Copyright 2021 The Authors |
op_doi |
https://doi.org/10.1111/1750-3841.15855 |
container_title |
Journal of Food Science |
container_volume |
86 |
container_issue |
9 |
container_start_page |
3855 |
op_container_end_page |
3867 |
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1766358138673430528 |