Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption

Abstract

To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption. Turning them into protein powder is a sustainable and marketable way to add value. However, more knowledge of the chemical and sensory properties of commercial fish proteins is needed to identify the challenges in developing fish derivatives. This study aimed to characterize the sensory and chemical properties of commercial fish proteins to compare their suitability for human consumption. Proximate composition, protein, polypeptide and lipid profiles, lipid oxidation, and functional properties were analyzed. The sensory profile was compiled using generic descriptive analysis, and odor-active compounds were identified with gas-chromatography–mass spectrometry-olfactometry (GC-MS/O). Results indicated significant differences in chemical and sensory properties between processing methods but not between fish species. However, the raw material had some influence in the proteins’ proximate composition. Bitterness and fishiness were the main perceived off-flavors. All samples, apart from hydrolyzed collagen, had intense flavor and odor. Differences in odor-active compounds supported the sensory evaluation results. The chemical properties revealed that the lipid oxidation, peptide profile, and raw material degradation are likely affecting the sensory properties of commercial fish proteins. Limiting lipid oxidation during processing is crucial for the development of mild-tasting and -smelling products for human consumption.

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply

“…The results agree with a past study by Partanen et al. (2023), as they identified that commercially available fish protein can have bitter and fishy attributes. Sourness can also be confused with bitterness by consumers (O'mahony, 1991) and that could explain why sour and bitter were both associated with marine collagens.…”

“…This study asked participants to consume marine collagen without being added to a food product, and this may explain why they found it to have an overall fishy characteristic. The results agree with a past study by Partanen et al (2023), as they identified that commercially available fish protein can have bitter and fishy attributes. Sourness can also be confused with bitterness by consumers (O'mahony, 1991) and that could explain why sour and bitter were both associated with marine collagens.…”

“…This may explain the differences in results. Similar to the results of the collagen‐in‐water trial, fishy negatively influenced consumer acceptance (Partanen et al., 2023). The metallic flavor detracted from the participants’ acceptance, and this is an off‐flavor that has been found in bovine collagen (Christensen et al., 2012).…”

“…When the fishy attribute was perceived by the participants, their liking decreased. As stated above, a fishy characteristic was also associated with commercial fish proteins (Partanen et al., 2023), and fishy is usually disliked by consumers (Torstensen et al., 2005). This result agrees with the hedonic scores as the participants’ liking of the aroma and taste of the marine collagen was lower than the bovine collagen (significantly lower than Bovine2; p < 0.05).…”