鱼类填料侧流上循环获得的鱼类可溶物的感官特性和化学成分

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI:10.1080/10498850.2023.2217165

Tone Aspevik, T. A. Samuelsen, Mari Øvrum Gaarder, Å. Oterhals

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引用次数: 0

摘要

摘要白鱼加工行业产生了大量的食品级副产品，包括辅料、头骨皮和内脏。几艘工厂渔船都有鱼粉厂来利用船上加工鱼类后的残留物，但目前，富含蛋白质的可溶性物质被丢弃了。在这项研究中，通过烹饪、机械脱水、离心和膜过滤，以鳕鱼、赛思鱼、黑线鳕和金红鱼的支流为基础生产了鱼类可溶物。所有产品都具有较高的风味强度，并且在感官属性上观察到不同鱼类之间只有微小的差异，这表明其作为肉汤和增味剂的潜在应用。

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Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams

ABSTRACT The whitefish processing industry generates 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.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.