Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH‐15). The DSFH‐15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross‐sectional images showed that DSFH‐15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.

中文翻译：

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脱盐鲑鱼（Salmo salar）骨架水解产物强化的饼干的特性和营养价值

研究了各种水平（0、5、10、15、20和25 g / 100 g）的去味鲑鱼骨架水解产物（DSFH）对饼干的理化，质地，感官和营养特性的影响。使用25 g / 100 g DSFH的样品获得了最高厚度（P  <0.05）。所有饼干样品的直径均无差异（P  > 0.05）。添加了DSFH的样品的重量，水分活度和水分含量均低于对照品（CONT，无DSFH）（P <0.05）。15 g / 100 g的DSFH对所得饼干（DSFH-15）的感官特性无不利影响。DSFH-15饼干的切削力和破碎性降低。扫描电子显微镜和横截面图像显示，与CONT相比，DSFH-15饼干具有更多的多孔结构。与CONT相比，以15 g / 100 g DSFH强化的饼干具有更高的蛋白质含量，但能量值，脂肪和碳水化合物含量却更低。