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

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...

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Bibliographic Details
Main Authors: Leena Prabhu, Aase Vorre Skuland, Paula Varela, Jan Thomas Rosnes
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
salmon
texture modified
IDDSI
protein enriched
fish protein hydrolysate
upcycled food
Online Access:https://www.mdpi.com/2304-8158/14/2/162
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