Value added fish by-products - Nordic Innovation

Our work also shows that it is possible to obtain bioactive molecules from cod backbones by
protein hydrolysis. The obtained molecules (gastrin/CCK- and CGRP-like peptides) could
make the cod hydrolysates useful for incorporation in functional foods.
3.3.2 Application of FPH in food
Aim:
Examination of functional, antioxidative and sensory properties of FPH when fortified into respectively a lean food model (fish
cakes made from cod muscle) and fatty food model (salmon pate)
Outcome:
3.3.2.1 Food model studies
Lab produced and commercially available powders were tested in food models. Physical and
functional properties of added powders were tested both in lean fish cakes (Figure 3.12) and
cod pate (Figure 3.13) and “fatty” (salmon) pate (Figure 3.14).
Lean fish model
The lab made powders were used as an ingredient in two lean fish products. For the first part
fish cakes were made together with potato flour, which is a common ingredient used for the
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• Cod pate with FPH added was judged as having the best texture and cod pate where egg was exchanged with FPH was
judged to have the best taste.
• Fat uptake of fish cakes varies depended on powder added and can depend on emulsification properties of hydrolysates.
• No significant differences were found in sensory acceptance among the salmon pate fortified with lab-made and different
commercial powders (1% w/w).
• Concentration test:
� 3% (w/w) addition of FPH into the salmon pate was less appreciated by the sensory panel compared to addition
of 0.5 and 1%. (The usual level of addition is 1%).
• Relatively short storage of commercial products (as powder) had impact on the taste properties of fortified salmon pate
Challenges:
• Reduce or remove bitter taste and/or by-taste of the peptides
• Bioactive and health effect needs to be documented by in vivo trials
• Demonstrate antioxidative effect in different food models