Value added fish by-products - Nordic Innovation

3 Development and evaluation of ingredients from rest raw
materials in the processing industry
In the beginning of the project the industrial partners defined the most important quality
parameters of ingredients for application in fillet and emulsion based products (see Table 3.1).
For those companies that put emphasis on fillet processing, water holding capacity along with
shelf life, cooking yield, taste and colour were the most important. For processing of emulsion
based products (Mills) the emphasis was somewhat different; improvement of nutritional
profile and stability without negative effects on the sensory properties. Based on those
parameters, experiments were planned and executed with the companies on the ingredients
under investigation.
Table 3.1. Defined important quality parameters from the industrial partners.
Faroe Seafood Mills Brim Samherji Síldarvinnslan
Water holding capacity X (X) X X X
Emulsification properties
(capacity and stability)
Fat absorption (X)
Solubility (water) (X)
Gelling (X)
Texture X
Antioxidative properties X
Cooking yield X X X X
Taste and colour X X
Shelf life/stability X X X X X
Nutrition X
In this project both laboratories made and selected commercially available protein products
were investigated (Table 3.2). The rest raw material from processing lines of whitefish fillets
and the protein products were both investigated in vitro and in food systems (in whitefish
fillets, processed fish products and in emulsion based foods).
X
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