JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.30, pp.954-967, 2021 (SCI-Expanded)
Article / Article
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
Canned salmon soup, filleting by-products, nutritional value, consumer acceptance, FATTY-ACID-COMPOSITION, SHELF-LIFE ASSESSMENT
Karadeniz Technical University Affiliated:
This study provides utilization of salmon fillet by-products as canned soup at plant scale conditions and evaluation of nutritional value and consumer acceptance. The final product tested proved to be microbiologically sterile and had high consumer acceptance. The canned salmon soup contained 87.11% moisture, 7.32% protein, 2.89% fat, and 0.08% ash. Fatty acids results demonstrated that a portion of the soup would well cover daily recommended n-3 poly-unsaturated fatty acid intake. The values for vitamins, minerals, and amino acids indicate a good contribution to its nutritional value. Therefore, it was concluded that salmon fillet waste has a high potential to become raw material for health-preserving soup.