A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Optimization of protein recovery from Atlantic salmon (Salmo salar) head and backbone by response surface methodology and characterization of functional properties and nutritional value
Tekijät: Pap, Nora; Mäkinen, Sari; Nurmi, Markus; Marnila, Pertti; Hopia, Anu; Rotola-Pukkila, Minna; Sandell, Mari; Mäkinen, Jarkko; Kankaanpää, Santeri; Pihlanto, Anne
Kustantaja: SPRINGER INDIA
Kustannuspaikka: NEW DELHI
Julkaisuvuosi: 2025
Journal: Journal of Food Science and Technology
Tietokannassa oleva lehden nimi: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Lehden akronyymi: J FOOD SCI TECH MYS
Sivujen määrä: 11
ISSN: 0022-1155
eISSN: 0975-8402
DOI: https://doi.org/10.1007/s13197-025-06239-6
Verkko-osoite: https://link.springer.com/article/10.1007/s13197-025-06239-6
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/491356400
Atlantic salmon (Salmo salar) head and backbone by-products were hydrolysed using non-commercial protease enzyme (ERM 1) to produce protein. Response surface methodology was used to optimise conditions, including hydrolysis time, hydromodule and enzyme-substrate (E:S) ratio for maximum protein recovery. Highest protein recovery was obtained after 4 h hydrolysis, 1 L/kg hydromodule, and 0.39% of E:S ratio for the salmon head. Similarly, 3.75 h of hydrolysis time, 2.67 L/kg of hydromodule and 0.499% of E:S were found optimal for the salmon backbone. Total amino acid (TAA) composition revealed the presence of all essential amino acids in both hydrolysates. The sum of 16 TAAs was approximately both in salmon head and backbone samples 70 g/100 g, while FAAs were much higher in salmon head (13.4 g/100 g) then in the salmon backbone (8.8 g/100 g). The hydrolysates prevented the growth of E. coli K-12, but no significant effect on Listeria innocua (ATTC 33090) growth was seen. Fish hydrolysates showed nitrogen solubility indices above 90% at pH 5-8, with one exception of the salmon head hydrolysate at pH 5 with a value of 67.8%. Samples formed gels at 5 and 10% protein concentration. Gels were weak compared to gelatine gels.
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Open access funding provided by Natural Resources Institute Finland. We are grateful for Business Finland for funding this research work. Hätälä Ltd. is greatly acknowledged for providing salmon by-products for this research.
