Value added fish by-products - Nordic Innovation

Table 3.2. Selected commercially and lab made protein products under investigation in food systems and in vitro.
Ingredient Producers Investigation in food systems
Surimi Faroe Seafood Ingredient in processing lines of whitefish
22
fillets (injection).
Washed mince Faroe Seafood Raw material for homogenized fish protein.
Unwashed mince Faroe Seafood/Síldarvinnslan Raw material for homogenized fish protein,
fish balls and formed fish products.
Homogenized fish protein Síldarvinnslan/Lab made Ingredient in processing lines of fillets
(injection).
Fish protein isolate Iceprotein and lab made Raw material for fish balls and as ingredient in
Fish protein hydrolysates Højmarklaboratoriet 6 and lab
made
processing lines of whitefish fillets (injection).
Ingredient in emulsion based foods (fish cakes
and paté) and in processing lines of whitefish
fillets (injection).
Hydrolysed fish collagen Faroe Marine Biotech 7 Ingredient in processing lines of whitefish
fillets (injection).
Hydrolysed fish collagen Norland 8 and lab made (Only in vitro)
Fish protein powder Aroma 9 (Only in vitro)
3.1 The layout of the results chapter
The results chapter is divided according to the raw material and ingredients used in the
project. At the beginning of each paragraph is a blue box where the aims, essential findings
and challenges for further investigations are listed. Below the boxes, the trials and their results
are explained in more detail. The organization of the boxes can be viewed in Table 3.3.
6 MariPep P, C and CK
7 Dried low molecular weight fish gelatin – specie not known
8 Dried high molecular weight gelatin from fish skin (cod, haddock, and pollock).
9 Type not known (bigger peptides).