Oprea Oana Bianca, Sannan Sigurd, Tolstorebrov Ignat, Claussen Ingrid Camilla, Gaceu Liviu
Faculty of Food and Tourism, Transilvania University of Brasov, Castelului 148, 500014 Brașov, Romania.
SINTEF Energi AS, Postboks 4761 Torgarden, 7465 Trondheim, Norway.
Foods. 2024 Feb 25;13(5):698. doi: 10.3390/foods13050698.
The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained were comprehensively analysed using Mixolab equipment, evaluating the nutritional, rheological, and enzymatical aspects. The results underscore the substantial potential of FPH as a high-quality protein source evidenced by its polyphenol content and antioxidant value. Moreover, the utilisation of hydrolysed proteins from fish emerges as a viable strategy for reducing the water footprint in food production. Thus, FPH flour showed a protein content of 80.21%, a polyphenol content of 1452 mg GAE/100 g, and an antioxidant activity of 294 mg TE/100 g. While the bread samples made from wheat flour mixed with FPH exhibited a satisfactory rheological behaviour, the presence of an aftertaste and the pronounced fish aroma impacted consumer acceptance. Notably, only the bread sample with 1.5% added FPH met the organoleptic preferences of the consumers, receiving a commendable total acceptability score of 6.2. Additionally, this sample demonstrated favourable results in texture analysis and exhibited an extended shelf life compared to that of the control sample.
通过在生产配方中添加不同比例（1.5%、3%、4.5%和6%）的鱼蛋白水解物（FPH）面粉，研究烘焙产品中蛋白质含量的潜在提高。使用Mixolab设备对获得的小麦粉和FPH混合物进行了全面分析，评估了营养、流变学和酶学方面。结果强调了FPH作为优质蛋白质来源的巨大潜力，这一点从其多酚含量和抗氧化价值中得到证明。此外，利用鱼的水解蛋白成为减少食品生产中水足迹的可行策略。因此，FPH面粉的蛋白质含量为80.21%，多酚含量为1452毫克GAE/100克，抗氧化活性为294毫克TE/100克。虽然由与FPH混合的小麦粉制成的面包样品表现出令人满意的流变行为，但回味和明显的鱼腥味影响了消费者的接受度。值得注意的是，只有添加1.5%FPH的面包样品符合消费者的感官偏好，获得了6.2的可观总接受度评分。此外, 该样品在质地分析中显示出良好的结果，并且与对照样品相比具有更长的保质期。
