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, vol.30, pp.954-967, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 30
  • Publication Date: 2021
  • Doi Number: 10.1080/10498850.2021.1960452
  • Title of Journal : JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Page Numbers: pp.954-967
  • Keywords: Canned salmon soup, filleting by-products, nutritional value, consumer acceptance, FATTY-ACID-COMPOSITION, SHELF-LIFE ASSESSMENT

Abstract

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.