Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products.

The aim of this study was to develop a chilled, texture-modified salmon product for dysphagia patients, enriched with dairy and fish hydrolysate proteins. The challenge was to create a product with appealing sensory qualities and texture that meets level 5 (minced & moist) of the IDDSI framework. Atlantic salmon () was heat-treated (95 °C/15 min), blended, and reconstructed by adding texture modifiers, casein and whey protein, and enzymatically derived fish hydrolysate.

The shelf life of farmed turbot (Scophthalmus maximus).

A total of 18 farmed turbot (Scophthalmus maximus) were slaughtered over 4 successive weeks in November 2012 and stored in polystyrene boxes with ice until analyzed. The fish were stored between 1 and 22 d and presented to a taste panel and further analyzed for quality index method (QIM), microbiological analysis by real-time quantitative PCR (qPCR), taste, pH, color by computer imaging, protein denaturation with differential scanner calorimeter (DSC), texture hardness, and shear force. Results show small, but significant changes in physical and visual attributes such as texture and color.