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

2021 ◽  
Vol 8 ◽  
Author(s):  
Tone Aspevik ◽  
Silje Steinsholm ◽  
Birthe Vang ◽  
Mats Carlehög ◽  
Jan Arne Arnesen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Salmo Salar ◽  
Protein Hydrolysates ◽  
Sensory Properties ◽  
Clupea Harengus ◽  
Raw Material ◽  
Nutritional Content ◽  
Sensory Panel ◽  
Nutritional Properties ◽  
Flavor Development

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 inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.

Sensory properties of marinated herring (Clupea harengus) processed from raw material from commercial landings

2004 ◽  
Vol 85 (1) ◽  
pp. 127-134 ◽  
Author(s):  
Durita Nielsen ◽  
Grethe Hyldig ◽  
Jette Nielsen ◽  
Henrik Hauch Nielsen
Keyword(s):  
Sensory Properties ◽  
Clupea Harengus ◽  
Raw Material

scholarly journals Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

2021 ◽  
Vol 7 (2) ◽  
pp. 138-146
Author(s):  
Pranta Das ◽  
Md Salman ◽  
Md Aminur Islam ◽  
Sharmin Suraiya ◽  
Monjurul Haq
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Nutritional Properties ◽  
Healthy Choice ◽  
Metapenaeus Monoceros

Dried shrimp has some special advantageous such as long shelf-life, high nutritional content, and ease of transportation considered as a healthy choice of food. The nutritional properties of three common and demandable dried shrimp species available in Jashore, Bangladesh were evaluated. The moisture content of dried Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus was determined 19.7±0.40%, 20.5±0.25% and 24.9±0.21%, respectively. The protein content was found 57.46±5.88%, 62.5±1.98%, and 55.5±1.85% in Palaemon karnafuliensis, Metapenaeus Monoceros, and Ferapenaeus indicus, respectively. The ash and fat content of Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus were observed 12.20±0.90% and 1.90±0.15%, 10.20±0.39% and 1.48±0.32%, 8.57±1.43%, and 1.08±0.21%, respectively. Total saturated fatty acids content was found 31.56%, 29.21%, 38.59 in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. The polyunsaturated fatty acids was found 42.60%, 42.29%, and 37.80% in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. There were nine non-essential and eight essential amino acids found in the dried shrimp products. Glutamine, proline, glycine and alanine were dominated among the non-essential amino acid. Lysine was found a significant amount in the study. All the three dried shrimp products were considered as highly nutritive and less fat value which is considered healthy for the consumers. Asian J. Med. Biol. Res. 2021, 7 (2), 138-146

Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110847
Author(s):  
Saionara Sartor ◽  
Vívian Maria Burin ◽  
Vinícius Caliari ◽  
Marilde T. Bordignon-Luiz
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Properties

Compensation of the requirement for protein in parenteral diet choice of the solutions of crystalline amino acids and protein hydrolysates

1993 ◽  
Vol 74 (5) ◽  
pp. 334-338
Author(s):  
E. I. Ustinov
Keyword(s):  
Amino Acids ◽  
Protein Hydrolysates ◽  
Utilization Rate ◽  
Mathematical Treatment ◽  
Diet Choice ◽  
Volume Calculation ◽  
Crystalline Amino Acids ◽  
Qualitative Estimation

The formula of volume calculation of all the solutions of crystalline amino acids and some protein hydrolysates to compensate the necessary requirements of a patient for protein is given. The mathematical treatment of this formula with regard to the utilization rate and maximum doses of amino acids is made, the method of quantitative and qualitative estimation of the available preparations of crystalline amino acids and protein hydrolysates allowing to make a justified choice of the preparations is proposed. The article is illustrated by the tables with necessary information of the preparations for parenteral diet, their potential possibilities of protein compensation as well as a dosage of the preparations of crystalline amino acids and protein hydrolysates to compensate the necessary require# ments for protein.

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