Reduction in flavor?intense components in fish protein hydrolysates by membrane filtration

Abstract Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, often a limiting factor. Most of attributes, such fish flavor salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small hydrophobic peptides. In this study, head backbone residuals Atlantic salmon (Salmo salar) cod (Gadus morhua) were produced using two different enzymes. The effects micro- nanofiltration chemical composition, recovery, properties final products investigated. choice raw material enzyme had negligible effects, caused considerable reduction in metabolites, ash, intensity several attributes. increased after nanofiltration, indicating that peptides bitter taste retained by membrane. Total yield microfiltration was 24%–29%, 19%–24% recovered retentate. Practical Application included increase content, nutritional supplement and/or functional ingredient; however, unpalatable flavors limit applications. This study investigated use membrane filtration improve quality reduce content hydrolysates. Although some loss unavoidable demonstrates production >90% peptide which suitable for inclusion foods.