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dc.contributor.authorUlleberg, Didrik
dc.contributor.authorSletten, Ingrid Bøe
dc.contributor.authorJakobsen, Anita Nordeng
dc.contributor.authorSvenning, Jon Brage
dc.contributor.authorLerfall, Jørgen
dc.date.accessioned2023-04-11T11:24:45Z
dc.date.available2023-04-11T11:24:45Z
dc.date.issued2023-03-20
dc.description.abstractThe present study impacts the growing knowledge about co-products obtained from the primary processing of Atlantic salmon (Salmo Salar L.) as food ingredients by highlighting their microbial and chemical composition and stability. The proximate composition varied between the co-products from the fatty belly-flap (34% lipid, 15% protein) to the leaner deboned meat (10% fat, 22% protein) (p < 0.001), whereas no differences were observed between the superior and production qualities (p > 0.31). However, the co-products from the processing of production quality salmon had a higher microbial load of psychotropic aerobic-, H2S-producing- and Pseudomonas spp. bacteria than those of superior quality salmon origin (4.0, 5.2, and 4.3 log CFU/g units higher, respectively). Fatty co-products, such as the belly flap, were especially susceptible to ATP degradation, giving higher Hx concentrations after 7/10 days of ice-storage than leaner fractions (p < 0.001). Moreover, a positive correlation between the lipid level and degradation of ATP was observed (r = 0.62, p = 0.006). To conclude, coproducts from superior and production quality salmon contain valuable nutrients suitable for human consumption. However, the co-products are vulnerable to microbial and chemical deterioration, presumably due to disruption of biological membranes during processing, and should be handled accordingly.en_US
dc.identifier.citationUlleberg D, Sletten IB, Jakobsen A, Svenning JB, Lerfall J. Co-products from the Atlantic salmon filleting industry – Their properties, stability and potential as human food ingredients. Lebensmittel-Wissenschaft + Technologie. 2023;180en_US
dc.identifier.cristinIDFRIDAID 2139800
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2023.114673
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://hdl.handle.net/10037/28946
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalLebensmittel-Wissenschaft + Technologie
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2023 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_US
dc.rightsAttribution 4.0 International (CC BY 4.0)en_US
dc.titleCo-products from the Atlantic salmon filleting industry – Their properties, stability and potential as human food ingredientsen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution 4.0 International (CC BY 4.0)
Except where otherwise noted, this item's license is described as Attribution 4.0 International (CC BY 4.0)