Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions

TUFAN B., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.30, ss.954-967, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1080/10498850.2021.1960452
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: 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
  • Sayfa Sayıları: ss.954-967
  • Anahtar Kelimeler: Canned salmon soup, filleting by-products, nutritional value, consumer acceptance, FATTY-ACID-COMPOSITION, SHELF-LIFE ASSESSMENT
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

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.