ArticleFrontiers in nutrition2021
Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 22 citations in OpenAlex.
- Article
- Salmon protein hydrolysates and upcycled oil as functional ingredients for hybrid oat okara spreads: a circular marine by-product valorization approach.Frontiers in nutrition · 2026Article
- Effect of Cold Plasma on the Microbial Safety and Physicochemical Properties of Functional Supplement Powder.Food science & nutrition · 2025Article
- Enzymatic valorization of fishery by-products: harnessing cold-adapted marine proteases for sustainable production of bioactive peptides.Archives of microbiology · 2025Review
- Ultrasonicated Atlantic herring side streams as source of multifunctional bioactive and bioavailable peptides.NPJ science of food · 2025Article
- Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products.Foods (Basel, Switzerland) · 2025Article
- Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.International journal of food science · 2025Article
- Protein hydrolysates fromTranslational animal science · 2025Article
- Article
- Maximizing Use of Pelagic Capture Fisheries for Global Protein Supply: Potential and Caveats Associated with Fish and Co-Product Conversion into Value-Add Ingredients.Global challenges (Hoboken, NJ) · 2023Review
- Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.
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Registered trials
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