Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Abstract

The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated. All hydrolysates had high essential amino acid and low biogenic amine levels, implying good raw material quality. The mackerel head-based hydrolysate was rich in ash, influencing the salty taste of the product. Hydrolysates based on viscera were significantly more taste intense and bitter compared with hydrolysates based on backbones and heads. There were only small differences in sensory intensity scores of hydrolysates based on either salmon or mackerel, with no significant difference in bitter taste.