Value added fish by-products - Nordic Innovation

needed with regard to desired properties. There is an increasing interest in the fish processing
industry to use fish proteins to improve yield, quality and other beneficial effects of the
products.
Fish fillet and minced fish in Europe and surimi in Japan and South East Asian countries have
been used for manufacturing value added fish products for many years. Ingredients which are
used for manufacturing these products are very important from a health and technological
point of view. FPI and FPH are good sources of food ingredients that can be added to the
product for value addition and improving functional properties.
In order to be used as a food ingredient, fish proteins should add a desirable property to the
food. For the health food sector of the food industry, bioactive ingredients with an effect on
obesity and blood pressure regulation should be highly appreciated. These effects are usually
higher the more refined the products are, and high concentrations of e.g. FPH are therefore
needed to gain a health effect compared to peptides that are fractionated to optimize the
effect. The food industry requires considerable documentation of the health effects in order to
label with health claims. Another interesting property for the food industry is the possibility to
extend shelf-life. The antioxidative properties that are documented in this project are
particularly interesting in fish and fatty products. When using the ingredient, in different
applications, knowledge is needed on how this addition influences the functional properties.
Results obtained in this project are valuable with regard to this. Finally, the food industry
requires that the ingredient does not affect the sensory properties in a negative way since taste
is still the major quality parameter.
Mammalian gelatin with Bloom values in the range of 150-210 g is used by the
pharmaceutical industry to produce soft gelatin capsules. Soft gelatin capsule manufacturers
have for some time attempted to produce capsules from cold water fish gelatin. This has now
been achieved which may expand the application area of cold water fish gelatin.
Other potential use of cold water fish gelatin may be as an edible film on frozen or dry food
products, in low-fat (substitutes for fat) and low-carbohydrate (substitutes for carbohydrate)
food products as well as a protein source and a binding agent for cereal bars.
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