This is attributed to the fact that new chemical compounds are formed.
At Nofima Ingrediens, we have studied which compounds are formed by elevated temperatures on fish powder (dried and ground fish muscle).
This provides us the opportunity to find markers which can tell us whether a product has been exposed to temperatures that can lead to the decomposition of proteins or other important nutrients.
We also get information about which decomposition processes occur at different temperatures. This can be of importance both for the product's taste and its nutritional value.
The nutritional value of protein is significantly reduced by thermal stress during processing. This led to the development of other products including low temperature fishmeal (LT fishmeal), which resulted from feeding trials (pigs, chickens, mink and salmon) and process optimisation.
Relevant issues:
- Develop a chemical analytical method to predict decomposition of protein and the biological protein quality
- Identify the decomposition products by thermal treatment of nutrients that influence the sensory quality.
- Protein-lipid interactions in foods/feed: Effects of thermal treatment
- Protein-lipid interactions in foods/feed: Effects on the biological quality
