Whey beverage with collagen hydrolysate from salmon skin and feijoa
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. Co...
Saved in:
Published in | IOP conference series. Earth and environmental science Vol. 421; no. 3; pp. 32017 - 32022 |
---|---|
Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Bristol
IOP Publishing
01.01.2020
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | 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 |
---|---|
AbstractList | Abstract
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 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 |
Author | Krasnova, I S Ionova, I I Volokitina, Z V |
Author_xml | – sequence: 1 givenname: Z V surname: Volokitina fullname: Volokitina, Z V organization: Department of technology and biotechnology of animal food, Moscow State University of food production , Russia – sequence: 2 givenname: I I surname: Ionova fullname: Ionova, I I email: ira3891@mail.ru organization: Department of technology and biotechnology of animal food, Moscow State University of food production , Russia – sequence: 3 givenname: I S surname: Krasnova fullname: Krasnova, I S organization: Department of technology and biotechnology of animal food, Moscow State University of food production , Russia |
BookMark | eNqFkN9LwzAQx4NMcJv-CxLwxZfaXNM06aOM-QMGPqj4GNI0cZ1dU5NO6X9vR2UiCD7dHfe578FnhiaNawxC50CugAgRA2csAgosThOIaUxoQoAfoelhMTn0hJ-gWQgbQjKe0nyKFi9r0-PCfBivXg3-rLo11q6uh6HB6770ru6D6gy23m1xUPXWNTi8VQ1WTYmtqTZOnaJjq-pgzr7rHD3fLJ8Wd9Hq4fZ-cb2KdJqmXVQYxQXTeZGWOtXacm6pLvIEslJAZhhRVNC8MFCCZomwItfUKl5qATnTrKRzdDHmtt6970zo5MbtfDO8lAljDIBlGQxUNlLauxC8sbL11Vb5XgKRe2Fy70LuvchBmKRyFDYcXo6HlWt_kpfLx1-YbEs7oMkf6D_5X6lMe6U |
CitedBy_id | crossref_primary_10_46845_1997_3071_2022_64_81_94 crossref_primary_10_3390_foods12081583 |
Cites_doi | 10.13005/bbra/1786 10.1111/j.1750-3841.2007.00429.x 10.1007/s10311-005-0108-9 10.1080/10408690091189266 10.3168/jds.S0022-0302(98)75613-9 10.1080/07315724.2007.10719651 |
ContentType | Journal Article |
Copyright | Published under licence by IOP Publishing Ltd 2020. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. |
Copyright_xml | – notice: Published under licence by IOP Publishing Ltd – notice: 2020. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. |
DBID | O3W TSCCA AAYXX CITATION ABUWG AFKRA ATCPS AZQEC BENPR BHPHI CCPQU DWQXO GNUQQ HCIFZ PATMY PIMPY PQEST PQQKQ PQUKI PRINS PYCSY |
DOI | 10.1088/1755-1315/421/3/032017 |
DatabaseName | Institute of Physics - IOP eJournals - Open Access IOPscience (Open Access) CrossRef ProQuest Central (Alumni) ProQuest Central ProQuest Agricultural & Environmental Science ProQuest Central Essentials AUTh Library subscriptions: ProQuest Central ProQuest Natural Science Collection ProQuest One Community College ProQuest Central Korea ProQuest Central Student SciTech Premium Collection (Proquest) (PQ_SDU_P3) Environmental Science Database Publicly Available Content Database ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Academic ProQuest One Academic UKI Edition ProQuest Central China Environmental Science Collection |
DatabaseTitle | CrossRef Publicly Available Content Database ProQuest Central Student ProQuest Central Essentials ProQuest One Academic Eastern Edition ProQuest Central (Alumni Edition) SciTech Premium Collection ProQuest One Community College ProQuest Central China ProQuest Central Environmental Science Collection ProQuest One Academic UKI Edition Natural Science Collection ProQuest Central Korea Agricultural & Environmental Science Collection Environmental Science Database ProQuest One Academic |
DatabaseTitleList | CrossRef Publicly Available Content Database |
Database_xml | – sequence: 1 dbid: O3W name: Institute of Physics - IOP eJournals - Open Access url: http://iopscience.iop.org/ sourceTypes: Enrichment Source Publisher – sequence: 2 dbid: BENPR name: AUTh Library subscriptions: ProQuest Central url: https://www.proquest.com/central sourceTypes: Aggregation Database |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Geology |
DocumentTitleAlternate | Whey beverage with collagen hydrolysate from salmon skin and feijoa |
EISSN | 1755-1315 |
ExternalDocumentID | 10_1088_1755_1315_421_3_032017 EES_421_3_032017 |
GroupedDBID | 1JI 2WC 4.4 5B3 5GY 5VS AAFWJ AAJIO AAJKP ABHWH ACAFW ACHIP AEFHF AEJGL AFKRA AFYNE AHSEE AIYBF AKPSB ALMA_UNASSIGNED_HOLDINGS ASPBG ATCPS ATQHT AVWKF AZFZN BENPR BHPHI CCPQU CEBXE CJUJL CRLBU CS3 DU5 EDWGO EQZZN HCIFZ IJHAN IOP IZVLO KNG KQ8 N5L O3W OK1 PATMY PIMPY PJBAE PYCSY RIN SY9 T37 TR2 TSCCA W28 AAYXX CITATION ABUWG AZQEC DWQXO GNUQQ PQEST PQQKQ PQUKI PRINS |
ID | FETCH-LOGICAL-c444t-bea785c9b4dc4ccf77f3cb9216d816e50a3839be1d1c528f89c3fa7dc8195c5d3 |
IEDL.DBID | O3W |
ISSN | 1755-1307 |
IngestDate | Fri Sep 13 03:23:13 EDT 2024 Fri Aug 23 01:30:36 EDT 2024 Thu Jan 07 13:50:40 EST 2021 Wed Aug 21 03:32:17 EDT 2024 |
IsDoiOpenAccess | true |
IsOpenAccess | true |
IsPeerReviewed | true |
IsScholarly | true |
Issue | 3 |
Language | English |
License | Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI. |
LinkModel | DirectLink |
MergedId | FETCHMERGED-LOGICAL-c444t-bea785c9b4dc4ccf77f3cb9216d816e50a3839be1d1c528f89c3fa7dc8195c5d3 |
OpenAccessLink | https://iopscience.iop.org/article/10.1088/1755-1315/421/3/032017 |
PQID | 2555115661 |
PQPubID | 4998669 |
PageCount | 6 |
ParticipantIDs | proquest_journals_2555115661 crossref_primary_10_1088_1755_1315_421_3_032017 iop_journals_10_1088_1755_1315_421_3_032017 |
PublicationCentury | 2000 |
PublicationDate | 2020-01-01 |
PublicationDateYYYYMMDD | 2020-01-01 |
PublicationDate_xml | – month: 01 year: 2020 text: 2020-01-01 day: 01 |
PublicationDecade | 2020 |
PublicationPlace | Bristol |
PublicationPlace_xml | – name: Bristol |
PublicationTitle | IOP conference series. Earth and environmental science |
PublicationTitleAlternate | IOP Conf. Ser.: Earth Environ. Sci |
PublicationYear | 2020 |
Publisher | IOP Publishing |
Publisher_xml | – name: IOP Publishing |
References | Sripriya (EES_421_3_032017bib8) 2015; 6 Childs (EES_421_3_032017bib5) 2007; 72 Solak (EES_421_3_032017bib3) 2012; 2 Semenov (EES_421_3_032017bib11) 2015; 12 Luhovyy (EES_421_3_032017bib4); 26 Ostojic (EES_421_3_032017bib6) 2005; 3 Kristinsson (EES_421_3_032017bib9) 2000; 40 De Wit (EES_421_3_032017bib1) 1998; 81 Heleng (EES_421_3_032017bib7) 2015; 38 Titov (EES_421_3_032017bib10) 2018; 18 Martinchik (EES_421_3_032017bib2) 2002 |
References_xml | – volume: 12 start-page: 1311 year: 2015 ident: EES_421_3_032017bib11 publication-title: Biosci. Biotech. Res. Asia doi: 10.13005/bbra/1786 contributor: fullname: Semenov – volume: 18 start-page: 791 year: 2018 ident: EES_421_3_032017bib10 contributor: fullname: Titov – start-page: 576 year: 2002 ident: EES_421_3_032017bib2 contributor: fullname: Martinchik – volume: 72 start-page: 425 year: 2007 ident: EES_421_3_032017bib5 publication-title: J. of Food Sci doi: 10.1111/j.1750-3841.2007.00429.x contributor: fullname: Childs – volume: 6 start-page: 11 year: 2015 ident: EES_421_3_032017bib8 publication-title: Food and Nutr. Sci. contributor: fullname: Sripriya – volume: 3 start-page: 29 year: 2005 ident: EES_421_3_032017bib6 publication-title: Environ Chem Lett doi: 10.1007/s10311-005-0108-9 contributor: fullname: Ostojic – volume: 40 start-page: 43 year: 2000 ident: EES_421_3_032017bib9 article-title: Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties publication-title: Crit. Rev. in Food Sci. and Nutr. doi: 10.1080/10408690091189266 contributor: fullname: Kristinsson – volume: 81 start-page: 597 year: 1998 ident: EES_421_3_032017bib1 article-title: Nutritional and functional characteristics of whey proteins in food products publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(98)75613-9 contributor: fullname: De Wit – volume: 2 start-page: 129 year: 2012 ident: EES_421_3_032017bib3 publication-title: J of Food Sci. and Eng. contributor: fullname: Solak – volume: 38 start-page: 83 year: 2015 ident: EES_421_3_032017bib7 publication-title: Izv. KGTU contributor: fullname: Heleng – volume: 26 start-page: 704 ident: EES_421_3_032017bib4 article-title: Whey proteins in the regulation of food intake and satiety publication-title: J. American College Nutr. doi: 10.1080/07315724.2007.10719651 contributor: fullname: Luhovyy |
SSID | ssj0067439 |
Score | 2.1673493 |
Snippet | The article focuses on the development of a functional beverage produced from cheese whey and collagen hydrolysate being wastes of dairy and fishing... Abstract The article focuses on the development of a functional beverage produced from cheese whey and collagen hydrolysate being wastes of dairy and fishing... |
SourceID | proquest crossref iop |
SourceType | Aggregation Database Enrichment Source Publisher |
StartPage | 32017 |
SubjectTerms | Acidity Antioxidants Beverages Collagen Dairy wastes Dosage Fishing Flavors Hydrolysates Odors Olfaction Salmon Skin Smell Taste Whey |
SummonAdditionalLinks | – databaseName: AUTh Library subscriptions: ProQuest Central dbid: BENPR link: http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwhV1bS-QwFA5eWPBFvC2ONyL4JqWTNGmTJ1EZHQRFvIBvIVd2dqUdnfFh_r0nmZZBhPW1OSn0y-mXc8nJQeiEcxcKY3gmNQMHJZh-pqs-y0DalUJYTdOVQrd35fCZ3bzwlyU07Gph4rHKjhMTUbvGxhh5DqYv2AZgfJBcmxgFsNP8bPyWxf5RMc_aNtNYRquUsJiwXb0Y3N0_dKwcz9rLVBzJeQa8XXXVwuAAts8IzxkleZHHnuKpgdlio1oeNeNvbJ22oKsNtN7ajvh8vtibaMnXW-jXderNO9tGl0CsM2w8KCeQBI4RVpyWGXQE_5m59-Z1NgHTEseSEjzRr_AhePJvVGNdOxz86G-jd9Dz1eDpcpi1PRIyyxibZsbrSnArDXOWWRuqKhTWSEpKJ0jpeV-DCyqNJ45YTkUQ0hZBV87G_JnlrviNVuqm9rsI-4JaWbigKYDVL62spIAXEQGzS0dtD-UdIGo8vwpDpRS2ECpCqCKECiBUhZpD2EOngJtq_4rJj9LHX6QHg8cv42rsQg8ddGuwEFyoxt7_h_fRGo3ucoqgHKCV6fuHPwSbYmqOWnX5BL8ZxKU priority: 102 providerName: ProQuest |
Title | Whey beverage with collagen hydrolysate from salmon skin and feijoa |
URI | https://iopscience.iop.org/article/10.1088/1755-1315/421/3/032017 https://www.proquest.com/docview/2555115661/abstract/ |
Volume | 421 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwlV1Ja9wwFBaZhEIvJW1aOk0yqNBbcW1ttnRswqRpIQtZaG9CK9nwDJnJYf59n2SbMJRSejP4yRafnt4ivQWhT0L4yKwVhTIcHJRoq8I0FS-A2tdSOkNzSaGT0_r4mv_4JYZowpwLM5v3ov8LPHaFgjsI-4A4WYLCEwVhRJSckpKVqQU4aUZoC3QvTVF9Z-znIIxTiL3KOZF5TNUMScJ__c6afhrBHP4Q0lnzHG2jV73JiL92E3yNNkL7Br34llvyrnbQIcjTFbYBeBJkA04HqzivLrAGvln5x9nDagEWJU6ZJHhhHoDx8OL-tsWm9TiG27uZeYuuj6ZXh8dF3xqhcJzzZWGDaaRwynLvuHOxaSJzVlFSe0nqICoDnqeygXjiBJVRKseiabxL12ZOePYObbazNrxHODDqFPPRUACrqp1qFOAIfgeMrj11Y1QOgOh5VwFD55trKXWCUCcINUCome4gHKPPgJvuN8Pin9Qf16in08u193ru4xjtDWvwTAjOEFiLYI6SD__1w130kianOZ-j7KHN5eNT2AfLYmknaOtgenp-MUGj72fnk8xJvwGDgsHw |
link.rule.ids | 315,786,790,21416,27957,27958,33779,38900,38925,43840,53877,53903 |
linkProvider | IOP Publishing |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwhV3db9MwED-xTgheJj5FxwAj8YaiNLGd2E_TNnUU2CoEm7Q3y59aYUq6pTz0v-fsJqomJHiNz5Hyu8vPd2efD-AD5y5QY3gmNcMAJZhJpusJy1DaVUJYXaYrhc7n1eySfbniV33CreuPVQ6cmIjatTbmyHN0fdE3QOejOFzeZrFrVNxd7Vto7MAuoxiqjGD3eDr_9n3g4njCXqaSSM4zZOt6qBHGsK9_VvCclUVO89hJPLUt2y5PO4t2-RdHp4Xn9Ans9R4jOdqo-Ck88M0zePgpdeRdP4cTpNM1MR5NEqmBxLwqScpFyyDXa3fX3qw7dChJLCQhnb7BDyHdr0VDdONI8IufrX4Bl6fTi5NZ1ndGyCxjbJUZr2vBrTTMWWZtqOtArZFlUTlRVJ5PNAae0vjCFZaXIghpadC1s3HXzHJHX8KoaRv_CoinpZXUBV0iWJPKyloKfFEhcHblSjuGfABELTcXYKi0cS2EihCqCKFCCBVVGwjH8BFxU_2_0P1X-v096en0x71xtXRhDAeDDraCW4PY__fwO3g0uzg_U2ef519fw-MyBswph3IAo9Xdb_8GvYqVedubzh8ffMPY |
linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwlV1Lb9QwEB71IRAXRHmoW1pqJG4oJI7txD6idrctj4IEFb1ZfopClV11t4f994ydLGiFEOotUsaO9c1kHrZnBuCVED4ya0WhDMcAJdqqMG3FC6T2jZTO1Lmk0Mfz5vSCv7sUlxsw_p0LM50Nqv8NPvaFgnsIhwtxskSDJwrKqCh5TUtWphbgtC1nPm7CtsAYPon7J_ZtpZDTNXuV8yLzuKpdJQr_c641G7WJ6_hLUWfrM3kEDwe3kbztF7kDG6F7DPdOclve5RM4Qp26JDagXKJ-IGlzlWQOo3iQ70t_M71eztGrJCmbhMzNNQofmf-86ojpPInh6sfUPIWLyfjr0WkxtEcoHOd8UdhgWimcstw77lxs28icVTVtvKRNEJXB6FPZQD11opZRKseiab1LR2dOePYMtrppF3aBBFY7xXw0NYJVNU61SuJEVOLoxtduBOUKED3rq2DofHotpU4Q6gShRgg10z2EI3iNuOnhh5j_l_rlGvV4_GXtvUbmjmB_xYM_hBgQoceILindu9MHD-H-5-OJ_nB2_v45PKhTDJ23VfZha3FzGw7Q0VjYF1mMfgESvsNB |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Whey+beverage+with+collagen+hydrolysate+from+salmon+skin+and+feijoa&rft.jtitle=IOP+conference+series.+Earth+and+environmental+science&rft.au=Volokitina%2C+Z+V&rft.au=Ionova%2C+I+I&rft.au=Krasnova%2C+I+S&rft.date=2020-01-01&rft.pub=IOP+Publishing&rft.issn=1755-1307&rft.eissn=1755-1315&rft.volume=421&rft.issue=3&rft_id=info:doi/10.1088%2F1755-1315%2F421%2F3%2F032017&rft.externalDocID=EES_421_3_032017 |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1755-1307&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1755-1307&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1755-1307&client=summon |