Transforming ‘Bonito del Norte’ Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods
Adrián Honrado, Paula Ardila, Paula Leciñena, José A Beltrán, Juan B Calanche, Liliana G Fidalgo · 2023
Read Transforming ‘Bonito del Norte’ Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods by Adrián Honrado, Paula Ardila, Paula Leciñena, José A Beltrán, Juan B Calanche, Liliana G Fidalgo (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10742708.txt.
Description
Adrián Honrado and five co-authors published a 2023 food science study turning tuna processing waste into protein rich ingredients for biscuits. The fishing industry discards large volumes of by products. The team made two ingredients from them: a fish protein hydrolysate and a fishmeal, then characterized both and trialed them in cereal based biscuits, foods short on quality protein and healthy fats.
The two ingredients differed in color, and the hydrolysate lost some of its fragile healthy fats during spray drying. Both could be baked into biscuits, but taste was the hurdle. A fishy taste and rancid smell showed up, stronger in the fattier fishmeal version, matching chemical oxidation measures. The hydrolysate biscuits earned positive marks for color and flavor, a workable path to upcycled nutrition.
Catalog record
| CREATOR | Adrián Honrado, Paula Ardila, Paula Leciñena, José A Beltrán, Juan B Calanche, Liliana G Fidalgo |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |