Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis. Issue 5 (28th May 2022)

• Record Type: Journal Article
• Authors: Remme, Jannicke Fugledal; Tveit, Guro Møen; Bondø, Morten; Slizyte, Rasa; Ólafsdóttir, Aðalheiður; Jónsdóttir, Rósa; Geirsdóttir, Margrét; Carvajal, Ana Karina
• Is Part Of: Journal of aquatic food product technology. Volume 31:Issue 5(2022)
• Page Start: 483
• Page End: 495
• Publication Date: 2022-05-28
• Subjects: Fishing gear -- Quality -- Enzymatic hydrolysis -- Protein hydrolysate -- Cod heads; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2022.2060055
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. Cod heads are nutritious and a good source for production of high-quality marine peptides. Frozen cod heads, captured by trawl or longline, were evaluated based on the lightness and redness in the neck cut to compare the quality in heads from the different fishing gears. The heads were subjected to enzymatic hydrolysis. The hydrolysates have been chemically and sensory characterized. There was no significant difference in quality or chemical and sensory characteristics based on type of fishing gear. The resulting hydrolysates were of high quality, although moderately bitter. The study demonstrates that frozen cod heads from the oceanic fleet can be an excellent source of high-quality proteins for human consumption.