Value added fish by-products - Nordic Innovation

mammalian gelatins. - Quantifying the effect of the fractions of alpha- and beta-chains as
well as the high and low molecular weight components
• Involving and educating several students (both national and international) resulting in
student theses and recruitment to the industry.
• Good interaction between the industry and academia (meeting, workshops and
conferences).
Method/implementation
The project was executed in five phases:
• The 1 st phase of the project focused on defining what products and properties the industry
is interested in, sharing knowledge between industry and researchers and setting the
framework of the project. Based on this, experiments were planned.
• The 2 nd phase included characterisation of existing products on the market by testing
properties in laboratories and in industry.
• The 3 rd phase involved optimisation of products from rest raw material.
• The 4 th phase included verification of improved ingredients by testing properties in
laboratories and in industry.
• The 5 th phase focused on optimisation of processes.
Different methods were used to analyse both the properties of the raw material and the protein
ingredients. Further, the effects of protein ingredients on different processed products and
emulsion based foods were analysed. The following parameters were evaluated with the
methods and materials used described in more details in Appendix.
Analyses of the raw materials:
• Chemical composition (Fat, water, protein, salt, free fatty acids)
• Physicochemical properties (pH, WHC, NMR, viscosity, colour, yield)
• Lipid and protein oxidation; protein solubility
Analyses of the protein ingredients:
• Chemical composition (Fat, water, protein, salt and protein)
• Molecular weight distribution
• Antioxidative properties
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