Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated. All hydrolysates had high essential amino acid and low biogenic amine levels, implying good raw material quality. The mackerel...

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Bibliographic Details
Published inJournal of aquatic food product technology Vol. 30; no. 2; pp. 176 - 187
Main Authors Aspevik, Tone, Thoresen, Lars, Steinsholm, Silje, Carlehög, Mats, Kousoulaki, Katerina
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 07.02.2021
Taylor & Francis Ltd
Subjects
Amines
Amino acids
Bitter taste
Chemical properties
Chemicophysical properties
enzymatic hydrolysis
Flavour
Freshwater fishes
Hydrolysates
Mackerel
Marine fishes
Proteins
Quality management
Raw materials
Salmo salar
Salmon
Salty taste
Sensory evaluation
Sensory properties
Side stream materials
Taste
Viscera
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Summary:The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated. All hydrolysates had high essential amino acid and low biogenic amine levels, implying good raw material quality. The mackerel head-based hydrolysate was rich in ash, influencing the salty taste of the product. Hydrolysates based on viscera were significantly more taste intense and bitter compared with hydrolysates based on backbones and heads. There were only small differences in sensory intensity scores of hydrolysates based on either salmon or mackerel, with no significant difference in bitter taste.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2020.1868644