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dc.contributor.authorSlizyte, Rasa
dc.contributor.authorMozuraityte, Revilija
dc.contributor.authorRemman, Tore
dc.contributor.authorRustad, Turid
dc.date.accessioned2018-12-20T07:59:52Z
dc.date.available2018-12-20T07:59:52Z
dc.date.created2018-07-26T11:18:09Z
dc.date.issued2018
dc.identifier.citationInternational journal of food science & technology. 2018, 53 (10), 2378-2385.nb_NO
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/11250/2578402
dc.description.abstractTraditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, the proteins or the oil is considered as secondary products. The proposed concept combines a gentle thermal separation of oil followed by enzymatic hydrolysis of the remaining protein‐rich fraction. The first stage, thermal treatment (40 °C) of fresh salmon backbones, separated up to 85% of the oil from the raw material and gave high‐quality oil (PV = 0.2 ± 0.0 meq kg−1, 0.16 ± 0.05% free fatty acids). Separation of a significant part of the oil gave reduced mass flow into the enzymatic stage, which then requires less enzymes and reduced energy consumption. Among the tested enzymes: Trypsin, Corolase PP and Mixture of Papain and Bromelain gave the highest yield of fish protein hydrolysates (FPH), while use of Protamex and Corolase PP resulted in FPH with the best sensory properties leading to the lowest bitterness.nb_NO
dc.language.isoengnb_NO
dc.publisherWileynb_NO
dc.titleTwo-stage processing of salmon backbones to obtain high-quality oil and proteinsnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber2378-2385nb_NO
dc.source.volume53nb_NO
dc.source.journalInternational journal of food science & technologynb_NO
dc.source.issue10nb_NO
dc.identifier.doi10.1111/ijfs.13830
dc.identifier.cristin1598717
dc.description.localcodeLocked until 5.6.2019 due to copyright restrictions. This is the peer reviewed version of an article, which has been published in final form at [https://doi.org/10.1111/ijfs.13830]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.nb_NO
cristin.unitcode194,66,15,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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