Whey beverage with collagen hydrolysate from salmon skin and feijoa

• Published in: IOP conference series. Earth and environmental science Vol. 421; no. 3; pp. 32017 - 32022
• Main Authors: Volokitina, Z V, Ionova, I I, Krasnova, I S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.01.2020
• Subjects: Acidity; Antioxidants; Beverages; Collagen; Dairy wastes; Dosage; Fishing; Flavors; Hydrolysates; Odors; Olfaction; Salmon; Skin; Smell; Taste; Whey
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/421/3/032017

The article focuses on the development of a functional beverage produced from cheese whey and collagen hydrolysate being wastes of dairy and fishing industries. Fish collagen hydrolysate was hydrothermally extracted from salmon skin. Further, the sample was cooled, frozen and vacuum freeze dried. Collagen content in the obtained hydrolysate was equal to 37,5%. The hydrolysate was added to the whey beverage in the dose of 0,25%, 0,5%, 0,75% and 1%. In order to reduce the smell and taste of fish, 0,5% of feijoa puree was added to the beverage. In the beverages active acidity, titratable acidity, antioxidant activity and sensory parameters were measured. It is shown that the most rational dosage of collagen hydrolysate in beverages was 0,5%. The beverage had a clean, whey taste with a pleasant hint of feijoa, without any foreign flavours or odours. Consistency of the whey beverage was even and liquid, the colour is uniformly white, which is common for whey, with a hint of feijoa. The active and titratable acidity of the selected beverage were at 4,5 and 60 °T respectively. Total antioxidant activity of the beverage was 0,47 mg/g of dry substance