Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams
Publikasjonsdetaljer
Tidsskrift : Journal of Aquatic Food Product Technology , vol. 32 , p. 336–348–12 , 2023
Utgiver : Haworth Press
Internasjonale standardnummer
:
Trykt
:
1049-8850
Elektronisk
:
1547-0636
Publikasjonstype : Vitenskapelig artikkel
Sak : 3
Lenker
:
ARKIV
:
hdl.handle.net/11250/3069440
DOI
:
doi.org/10.1080/10498850.2023....
Forskningsområder
Bioprosessering
Kvalitet og målemetoder
Sensorikk
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The whitefish processing industry igenerates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the residues after onboard processing of the fish, however, at present, the protein-rich solubles is discarded. . In this study, fish solubles based on side streams from cod, saithe, haddock, and golden redfish were produced based on cooking, mechanical dewatering, centrifugation, and membrane filtration. All products had high flavor intensity, and only minor differences between fish species on sensory attributes were observed, suggesting a potential application as broth and flavor enhancer.
