SINTEF RESEARCH ON PROCESSING OF FISH AND MARINE REST RAW MATERIALS

Transcription

1 1 SINTEF RESEARCH ON PROCESSING OF FISH AND MARINE REST RAW MATERIALS

2 Preservation and processing of fish for maintaining quality and health beneficial compounds Inger Beate Standal1, Revilija Mozuraityte1, Janna Cropotova2, Hanne Digre1 Turid Rustad2, 1. SINTEF Ocean, Trondheim Norway 2. Norwegian University of Science and Technology, Norway

3 Atlantic Mackerel Norwegian wessels landed ca 1 mill tonnes of mackerel in Norway is an important exporter of Atlantic Mackerel (ca 34 billion INR in 2017). Only 2-4 % of the mackerel is filleted in Norway several initiatives to increase this share Norges Sjømatråd Need for research within area such as production technology (automatisation, freezing/thawing technology) and product development. How existing and novel technologies can be used for development high quality, healthy and sustainable products 3

4 Mackerel healthiness and quality Approved health claims (EU): Omega-3 fatty acids - DHA and EPA Marine Proteins Vitamin D Pelagic fish such as mackerel highly perishable Other quality parameters : Sensory quality Microbial quality 4 To help protect your privacy, PowerPoint has blocked automatic download of this picture.

5 Method to study compounds relevant for sensory and food safety - NMR To help protect your privacy, PowerPoint has blocked automatic download of this picture. Ca 40 compounds identified and quantified by HR NMR on extracts Compounds such as taurine and creatine Free amino acids (His, Lys, Tyr, Met, Thr, Phe-Ala) - Biogenic amines (histamine, cadaverine, tyramine) Nucleotides (ATP/ADP/AMP - IMP, Inosine, Hypoxhantine) K-value (freshness) TMAO (bacterial degradation to TMA (trimethylamine) Organic acids (creatine, lactate, succinate, formate) From NMR we can get information on freshness and evaluate effect of different preservation and processing 5

6 To help protect your privacy, PowerPoint has blocked automatic download of this picture. System to study lipid oxidation - oxygraph ω-3 fatty acids O 2 Oxygen uptake rate quantification Lipid hydroperoxides (LOOH) [PV] Oxygraph Volatile products Dihydroperoxides Hydroperoxy epoxides Epoxy compounds Ketones Dimers and polymers Nonvolatile carbonyls Hydroxy compounds Polarographic electrode Continuous monitoring of the dissolved oxygen in a closed stirred cell 6

7 To help protect your privacy, PowerPoint has blocked automatic download of this picture. How to maintain the quality and food safety during transport and storage Freezing (-27 o C) Chilling (0 o C vs 4 o C ) Superchilling (partially frozen, and storage at ca -2 o C) an alternative that extends shelf life compared to chilling. Less need for external ice during transport. Superchilled (-37 C) C) till day 18 0 C (on ice) Day 0 Vacuum packing 4 C till day 9-27 C till 12 months

8 To help protect your privacy, PowerPoint has blocked automatic download of this picture. Results superchilling Superchilling compared to chilled storage did reduce microbial activity and to some extent degradation of nucleotides (K-value). shelf life- from 9 days (on ice) till 18 days (according to K-value, TMA, microbiology). biogenic amines were low in all samples except for the samples stored at +4 C (day 9) did not reduce protein or lipid oxidation Frozen storage (at -27 C) up till 12 months preserved the lipids, K-value and microbial quality, however, protein oxidation was observed (between month 1 and 7). 8

9 To help protect your privacy, PowerPoint has blocked automatic download of this picture. Processing: canning, fish cakes, sous-vide Canning Sous vide + Antioxidants Fish cakes enriched with mackerel from HPP processed mince 9

10 To help protect your privacy, PowerPoint has blocked automatic download of this picture. Canning Results- canning Omega-3 content maintained but some diffusion into sauce Vitamin D values maintained Low lipid oxidation values - addition of antioxidants lead to even lower values. 10

11 To help protect your privacy, PowerPoint has blocked automatic download of this picture. Results- mild heated Sous-vide of mackerel: both lipid and protein oxidation developed during storage Challenge resolved by antioxidant additions? Sous-vide cooking at NTNU Vacuum-packing of mackerel fillets at SINTEF Ocean Chilled storage

12 To help protect your privacy, PowerPoint has blocked automatic download of this picture. Fish cakes enriched with omega 3 Results - fish cakes Sensory test shows acceptable taste of traditional haddock fish cakes enriched with mackerel The oxidation quality was stable in the fish cakes for 3 weeks of storage Analysis ongoing 12

13 HPP processing of mince omega 3 and antioxidants? High pressure processed mince Control 200MPa 300MPa To help protect your privacy, PowerPoint has blocked automatic download of this picture.

14 Thank you for your attention! Thanks to Norwegian research council by financing : JPI HDHL project "ProHealth" "Innovative processing to preserve positive health effects in pelagic fish products. RCN /E50 Project Partners 16 To help protect your privacy, PowerPoint has blocked automatic download of this picture.