Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

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 in...

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Detalles Bibliográficos
Autores principales: Aspevik, Tone, Steinsholm, Silje, Vang, Birthe, Carlehög, Mats, Arnesen, Jan Arne, Kousoulaki, Katerina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8703218/
https://www.ncbi.nlm.nih.gov/pubmed/34957173
http://dx.doi.org/10.3389/fnut.2021.695151

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8703218/
https://www.ncbi.nlm.nih.gov/pubmed/34957173
http://dx.doi.org/10.3389/fnut.2021.695151

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