Table 1.
Proximate composition of salmon, cod and herring backbones and their mechanically separated meat (MSM) and protein isolates. Results are shown as mean ± SD (n = 3).
| Moisture (%) | Protein * (% dw) | Fat * (% dw) | Ash * (% dw) | ||
|---|---|---|---|---|---|
| Herring | Backbone | 72.91 ± 0.20 e | 50.82 ± 0.31 e | 34.22 ± 3.07 b | 10.24 ± 0.59 c |
| MSM | 76.58 ± 0.51 d | 58.50 ± 0.74 d | 31.62 ± 3.56 b | 5.12 ± 0.30 d | |
| Protein isolate | 80.54 ± 0.08 ab | 85.66 ± 0.98 a | 7.43 ± 0.70 e | 2.41 ± 0.03 f | |
| Salmon | Backbone | 57.95 ± 0.11 g | 34.60 ± 0.93 g | 52.03 ± 2.96 a | 28.38 ± 0.45 b |
| MSM | 68.02 ± 2.43 f | 46.78 ± 1.5 f | 43.11 ± 1.32 b | 3.70 ± 0.53 e | |
| Protein isolate | 79.69 ± 0.00 b | 72.33 ± 0.52 c | 20.58 ± 0.24 d | 2.18 ± 0.04 f | |
| Cod | Backbone | 77.77 ± 0.30 cd | 60.25 ± 1.60 d | 6.22 ± 0.38 e | 29.69 ± 0.22 a |
| MSM | 82.92 ± 0.55 a | 81.07 ± 2.68 b | 8.85 ± 1.88 e | 5.49 ± 0.30 d | |
| Protein isolate | 81.01 ± 0.20 a | 82.85 ± 0.30 b | 9.29 ± 0.58 f | 2.51 ± 0.28 f |
* Protein, fat and ash content are presented based on g/100 g of dry weight (dw). Different small letters in each column shows a significant difference (p < 0.05).