Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption.
chemical characterization
fish by-products
functional properties
generic descriptive analysis
lipid oxidation
nutritional value
volatile compounds
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
24 Feb 2023
24 Feb 2023
Historique:
received:
31
01
2023
revised:
20
02
2023
accepted:
22
02
2023
entrez:
11
3
2023
pubmed:
12
3
2023
medline:
12
3
2023
Statut:
epublish
Résumé
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. Turning them into protein powder is a sustainable and marketable way to add value. However, more knowledge of the chemical and sensory properties of commercial fish proteins is needed to identify the challenges in developing fish derivatives. This study aimed to characterize the sensory and chemical properties of commercial fish proteins to compare their suitability for human consumption. Proximate composition, protein, polypeptide and lipid profiles, lipid oxidation, and functional properties were analyzed. The sensory profile was compiled using generic descriptive analysis, and odor-active compounds were identified with gas-chromatography-mass spectrometry-olfactometry (GC-MS/O). Results indicated significant differences in chemical and sensory properties between processing methods but not between fish species. However, the raw material had some influence in the proteins' proximate composition. Bitterness and fishiness were the main perceived off-flavors. All samples, apart from hydrolyzed collagen, had intense flavor and odor. Differences in odor-active compounds supported the sensory evaluation results. The chemical properties revealed that the lipid oxidation, peptide profile, and raw material degradation are likely affecting the sensory properties of commercial fish proteins. Limiting lipid oxidation during processing is crucial for the development of mild-tasting and -smelling products for human consumption.
Identifiants
pubmed: 36900483
pii: foods12050966
doi: 10.3390/foods12050966
pmc: PMC10000493
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : the Finnish Operational Programme of the European Maritime and Fisheries Fund
ID : 33338
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