Publisher: Nofima AS
Number of pages: 15
International Standard Numbers:
Open Access: none
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