Nofima reports

Taste-neutral proteins from mackerel (SMELL)

Solstad, Runar Gjerp; Vang, Birthe; Gaarder, Mari Øvrum; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana

Publication details

Publisher: Nofima AS

Issue: 15/2020

Number of pages: 15

International Standard Numbers:
Printed: 978-82-8296-631-3

Open Access: none

Links:
FULLTEKST

In the FHF-financed project Taste-neutral proteins from mackerel (SMELL), the goal is to develop a method to produce a taste-neutral protein powder from mackerel by-products for human consumption and petfood. Results from the first work package shows that
• In protein hydrolysis of mackerel backbones, the choice of protease influences bitterness, and use of the correct protease results in protein hydrolysates exhibiting low bitterness.
• Membrane filtration has the potential to reduce negative sensory attributes
• The method choice for mixing taste-masking compounds with hydrolysates was successful, but choice of protease will influence yield