Removing fishy flavours
In her doctoral project, Dr. Silje Steinholm used NMR spectroscopy to identify which chemical substances produce specific flavours in protein hydrolysates from fish filleting offcuts. The results of this research are very important for the AQUABIOPRO-FIT project that is seeking to create nutritional value from marine side streams. One of the reasons that large amounts residual raw material from the fish industry goes to waste is due to the presence of disagreeable flavours. This makes it difficult for the food industry to create ingredients and products that are attractive for consumers.
In this research, the proteins in fish cut-offs were made accessible through the process of enzymatic hydrolysis. For the protein-rich powder acquired from this process to have multiple applications in the food industry, it is important to ensure that the taste is neutral. The NMR spectroscopy, also known as a magnetic tongue, was used to identify what caused unpalatable flavours. A majority of these offending molecules were subsequently removed through nanofiltration.
By increasing the proportion of raw fish material that can be used for human consumption, this research provides useful findings for the food industry and contributes to the circular bioeconomy. To find out more, please read the full article on the Nofima website.
Dr. Silje Steinsholm conducted her doctoral research ‘Sensory and physicochemical properties of enzymatic protein hydrolysates’ at Nofima and the University of Bergen. The doctoral degree was included as part of Nofima’s self-financed project PEPTEK but was also linked to the EU project AQUABIOPRO-FIT (financed by BBI-JU (Horizon 2020)) and the RCN project WHITEFISH.
Photo: Helge Skodvin © Nofima.
Relative project terms
Clinical tests , Communication , Fish side stream bioactives , Marine elixir development , Model studies - documentation , Training , Tunicates
Category: Scientific activities