Whey beverage with collagen hydrolysate from salmon skin and feijoa

Abstract

The article focuses on the development of a functional beverage produced from cheese whey and collagen hydrolysate being wastes of dairy and fishing industries. Fish collagen hydrolysate was hydrothermally extracted from salmon skin. Further, the sample was cooled, frozen and vacuum freeze dried. Collagen content in the obtained hydrolysate was equal to 37,5%. The hydrolysate was added to the whey beverage in the dose of 0,25%, 0,5%, 0,75% and 1%. In order to reduce the smell and taste of fish, 0,5% of feijoa puree was added to the beverage. In the beverages active acidity, titratable acidity, antioxidant activity and sensory parameters were measured. It is shown that the most rational dosage of collagen hydrolysate in beverages was 0,5%. The beverage had a clean, whey taste with a pleasant hint of feijoa, without any foreign flavours or odours. Consistency of the whey beverage was even and liquid, the colour is uniformly white, which is common for whey, with a hint of feijoa. The active and titratable acidity of the selected beverage were at 4,5 and 60 °T respectively. Total antioxidant activity of the beverage was 0,47 mg/g of dry substance

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

“…Additionally, approximately 22% of its content is made up of the fatty acids palmitic acid and oleic acid. FW is an important source of by-products (proteins and amino acids, collagen and gelatin, oil and several enzymes) used in several fields and the food industry a functional ingredients [ 164 , 165 , 166 , 167 ]. Some studies have demonstrated the use of by-products obtained from FW in beverages with functional properties such as antioxidants against superoxide, ABTS and DPPH radicals and antimicrobial activity [ 168 , 169 , 170 ].…”