To the best of our knowledge, there is currently no study that has analyzed the sensory profile of fish proteins using GC-MS-O in combination with sensory analysis. compared hydrolysates prepared from the heads and backbones of three fish species for their suitability in food products but did not consider functional properties and only examined peptide size as an explanatory factor for sensory evaluation results. However, the study did not investigate explanatory factors for sensory challenges, such as volatile compounds or lipid oxidation. compared the chemical, functional, and sensory properties of fish proteins that were enzymatically hydrolyzed and pH-shift isolated from two different fish species. Although several studies have been conducted about fish proteins, the information is dispersed, and the production methods and raw materials vary between studies. This is likely due to their fishy odor and taste. Limiting lipid oxidation during processing is crucial for the development of mild-tasting and -smelling products for human consumption.ĭespite fish proteins being excellent protein sources for humans, the demand is still low. The chemical properties revealed that the lipid oxidation, peptide profile, and raw material degradation are likely affecting the sensory properties of commercial fish proteins. Differences in odor-active compounds supported the sensory evaluation results. All samples, apart from hydrolyzed collagen, had intense flavor and odor. Bitterness and fishiness were the main perceived off-flavors. However, the raw material had some influence in the proteins’ proximate composition. Results indicated significant differences in chemical and sensory properties between processing methods but not between fish species. The sensory profile was compiled using generic descriptive analysis, and odor-active compounds were identified with gas-chromatography–mass spectrometry-olfactometry (GC-MS/O). Proximate composition, protein, polypeptide and lipid profiles, lipid oxidation, and functional properties were analyzed. This study aimed to characterize the sensory and chemical properties of commercial fish proteins to compare their suitability for human consumption. However, more knowledge of the chemical and sensory properties of commercial fish proteins is needed to identify the challenges in developing fish derivatives. Turning them into protein powder is a sustainable and marketable way to add value. ![]() Herring is widely used for canning and salting so the fat content is critical to produce better products.To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption. In 2012 commercial Herring landings totaled 1,5 million tonnes, most of which were caught in Norwegian waters. Disputes about access to Herring stocks started wars in medieval times and are still a problem for European Union. Herring have been salted in Europe for winter food for at least 1000 years. Common size of Herring is 20-30 cm weighing 200-400 grams respectively. Herring (Clupea harnegus) is referred to family clupenidae and is widely found in North Atlantic shoaling in large schools. ![]() HG (seafrozen), block size 15,18, 20 kg, packed in master cartons Size gradingĢ7 FAO, Norway, Iceland, Faroe islands, Russia Brief description ![]() ![]() WR, Block frozen (landfozen or seafrozen), block size 15,18, 20 kg, packed in master cartons Annual catch of Blue whiting exceeds 1,5 million metric tonnes, most of which is processed into animal food and fish oil. It is widely distributed in the North-East Atlantic and is therefore an important link in the marine food chain, feeding on plankton crustaceans and small fish and being itself prey to a wide range of predatory fish, squid and marine mammals.The most important fishing areas for blue whiting are the spawning grounds west of the British Isles – where the fishery takes place before, during and after the spawning in February-April. Blue whiting can reach a length of 47 cm, but its usual length 20-35 cm. Blue Whiting (Micromesistius poutassou) is a small pelagic fish which is referred to Cod family that lives most of its life at 200 to 600 meters depth.
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