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dc.contributor.authorSteinsholm, Silje
dc.contributor.authorOterhals, Åge
dc.contributor.authorThoresen, Lars
dc.contributor.authorUnderhaug, Jarl
dc.contributor.authorKousoulaki, Katerina
dc.contributor.authorAspevik, Tone
dc.date.accessioned2021-08-26T09:19:50Z
dc.date.available2021-08-26T09:19:50Z
dc.date.created2021-08-25T09:29:24Z
dc.date.issued2021
dc.identifier.citationJournal of Food Science. 2021, 1-13.
dc.identifier.issn0022-1147
dc.identifier.urihttps://hdl.handle.net/11250/2771344
dc.description.abstractEnzymatic 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.
dc.language.isoeng
dc.titleReduction in flavor-intense components in fish protein hydrolysates by membrane filtration
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-13
dc.source.journalJournal of Food Science
dc.identifier.doi10.1111/1750-3841.15855
dc.identifier.cristin1928557
dc.relation.projectNofima AS: 11889
dc.relation.projectNorges forskningsråd: 245883
dc.relation.projectNorges forskningsråd: 226244
dc.relation.projectEC/H2020/790956 BBI-JU
dc.relation.projectSparebankstiftinga Sogn og Fjordane: 509-42/16
dc.relation.projectNorges forskningsråd: 280498
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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