Publisher: Nofima AS
Number of pages: 17
International Standard Numbers:
Open Access: green
In 2016 Myre Havbruk and Nofima developed a protein powder from cod backs and heads, and seeing the product was well received with different stakeholders, it has been desirable to continue this work. A further development is required to find the best possible structure to ensure maximal exploitation and earnings from whitefish side streams. It is particularly important to see if different quality of side-stream gives measurable variations in the final product. In this project several analyses has been performed on side streams and end products to conclude that quality has an effect on taste, where fresh and well treated side streams yield product with better taste than products from side streams stored frozen for 10 months. The protein powder has been well received from potentially clients.