{"id":50261,"date":"2023-08-01T14:54:38","date_gmt":"2023-08-01T14:54:38","guid":{"rendered":"https:\/\/matis.is\/?p=50261"},"modified":"2023-08-01T14:54:42","modified_gmt":"2023-08-01T14:54:42","slug":"valorisation-of-frozen-cod-gadus-morhua-heads-captured-by-trawl-and-longline-by-the-oceanic-fleet-by-enzymatic-hydrolysis-2","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/valorisation-of-frozen-cod-gadus-morhua-heads-captured-by-trawl-and-longline-by-the-oceanic-fleet-by-enzymatic-hydrolysis-2\/","title":{"rendered":"<strong>Valorisation of Frozen Cod (<\/strong><em>Gadus morhua<\/em><strong>) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis<\/strong>"},"content":{"rendered":"<p>In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. Cod heads are nutritious and a good source for the production of high-quality marine peptides. Frozen cod heads, captured by trawl or longline, were evaluated based on the lightness and redness in the neck cut to compare the quality in heads from the different fishing gears. The heads were subjected to enzymatic hydrolysis. The hydrolysates have been chemically and sensory characterized. There was no significant difference in quality or chemical and sensory characteristics based on type of fishing gear. The resulting hydrolysates were of high quality, although moderately bitter. The study demonstrates that frozen cod heads from the oceanic fleet can be an excellent source of high-quality proteins for human consumption.<\/p>","protected":false},"excerpt":{"rendered":"<p>In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. Cod heads are nutritious [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[560,2169,2168,1268,59],"class_list":["post-50261","post","type-post","status-publish","format-standard","hentry","category-greinar","tag-cod-heads","tag-enzymatic-hydrolysis","tag-fishing-gear","tag-protein-hydrolysate","tag-quality"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/valorisation-of-frozen-cod-gadus-morhua-heads-captured-by-trawl-and-longline-by-the-oceanic-fleet-by-enzymatic-hydrolysis-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. 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