Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Abstract

The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated. All hydrolysates had high essential amino acid and low biogenic amine levels, implying good raw material quality. The mackerel head-based hydrolysate was rich in ash, influencing the salty taste of the product. Hydrolysates based on viscera were significantly more taste intense and bitter compared with hydrolysates based on backbones and heads. There were only small differences in sensory intensity scores of hydrolysates based on either salmon or mackerel, with no significant difference in bitter taste.

Salmon (Salmo salar) Side Streams as a Bioresource to Obtain Potential Antioxidant Peptides after Applying Pressurized Liquid Extraction (PLE)

“…Therefore, a large amount of discards are available to develop high-added-value products, including those intended for human consumption. In this context, the nutritional characterization of several salmon processing side streams revealed that they are rich in protein (10-20%) and fat (20-30%) [5,6], which 2 of 21 make them candidate substrates for protein and oil recovery. Salmon side streams also showed relevant levels of essential amino acids (21-35%) as well as oleic acid (39-42%) and omega-3 fatty acids (19-21%) [5,6].…”

“…In this context, the nutritional characterization of several salmon processing side streams revealed that they are rich in protein (10-20%) and fat (20-30%) [5,6], which 2 of 21 make them candidate substrates for protein and oil recovery. Salmon side streams also showed relevant levels of essential amino acids (21-35%) as well as oleic acid (39-42%) and omega-3 fatty acids (19-21%) [5,6]. In addition, peptides with functional and bioactive properties are also found in several marine side streams [7][8][9].…”

Cytoprotective Effects of Fish Protein Hydrolysates against H2O2-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells

“…This could be as collagen evidenced the highest bacterial content of all hydrolysates analyzed (data not shown), which may be related with conditions of the degradation, or breakdown, of the fish. Furthermore, collagen evidenced higher levels of trimethylamine-N (TMA; 66 mg N/100 g) [ 42 ], which is an indicator of poor product quality. This could explain the fact that a co-exposure of collagen with T-2 decreased the viability, as the collagen did not have the necessary quality parameters to protect the cell against this damage.…”

“…Enzymatic protein hydrolysates based on mackerel heads (HMH), mackerel backbones (HMB), mackerel viscera (HMV), salmon heads (HSH), salmon backbones (HSB), salmon viscera (HSV), and herring viscera (HHV) were produced according to Aspevik et al [ 42 ]. In brief, the raw materials were mixed with tap water (1:1) and subjected to enzymatic hydrolysis for 50 min at 55 °C using the protease Food Pro PNL (DuPont Wilmington, DE).…”

“…After thermal inactivation of the enzyme (>90 °C, 10 min), the water phase (hydrolysate) was separated from the insoluble fraction and lipids and further purified using a 0.1 µm ceramic membrane filter before spray drying to a light-yellow powder. The chemical properties of protein hydrolysates of mackerel and salmon are shown in Aspevik et al [ 42 ]. Flounder skin collagen was kindly provided by Seagarden (Karmøy, Norway).…”