Utilization of fish byproducts and preserving the positive health effects in pelagic fish products

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1 Utilization of fish byproducts and preserving the positive health effects in pelagic fish products Revilija Mozuraityte SINTEF Fisheries and Aquaculture SINTEF Fisheries and Aquaculture

2 SINTEF Fisheries and Aquaculture

3 Utilization of by-products Cod Herring Aquaculture Shrimps Crab Total Utilised Wasted Sum Cod Herring Aquaculture Shrimps Crab Total Fish meal Silage Fresh ensilage for furbearing animal Feed for fur-bearing animal (fresh/frozen) Oil (fresh) Consumption Hydrolysate/oil Chitin Miscellaneous Sum SINTEF Fisheries and Aquaculture

4 Aquaculture t ~ t lipids ~8 250 t w:3 lipids ~ 113 million people per year ~ t proteins ~ 1,7 million people per year SINTEF Fisheries and Aquaculture

5 Structure of SINTEFs rest raw material platform Marine rest raw materials Ingredients Marine Lipid lipids platform Hydrolysate Proteins platform Aim: To produce bulk ingredients: oil and protein hydrolysate of premium quality SINTEF Fisheries and Aquaculture 5

6 lab hydrolysis Industrial Equipment for process optimisation and up-scaling Container plant: kg/h SINTEF Fisheries and Aquaculture Industry

7 Mobile SeaLab SINTEF Fisheries and Aquaculture

8 Thermal treatment Mincer Heat exchanger Tri-canter Centrifuge Stick-water Sludge Oil SINTEF Fisheries and Aquaculture 8

9 Enzymatic hydrolysis Mincer Heat exchanger Hydrolysis tank Tri-canter Centrifuge Protein hydrolysate Sediments Oil SINTEF Fisheries and Aquaculture 9

10 Fish protein hydrolysates (FPH) Bioactive properties Bulk properties Nutritional properties Antioxidative properties Antihypertensive Antithrombic Immunomodulatory activities Anticoagulant and antiplatelet properties Accelerate calcium absorbtion Possess hormone-like peptides and growth factors Obesity modulation Tolerate heat without precipitating Soluble over a wide range of ph Water holding capacity Foaming and emulsifying properties Absorb and retain/hold oil Gel forming ability Cryoprotective properties Protect proteins on drying High nutritional value Easy digestible proteins/peptides Amino acid composition Technology for a better society

11 High quality herring oil Oil produced by thermal treatment Mainly triglycerides, % Low content of free fatty acids (%FFA) - good quality by-products Oil produced by enzymatic hydrolysis SINTEF Fisheries and Aquaculture 11

12 High quality herring oil from ultra fresh by-products Crude oil (thermal treatment) Crude oil (enzymatic hydrolysis) Commercial crude oils* Ensilage FFA 0.2 % 0.4 % GOED (refined oils) PV 1.9 ± ± AV 0.7 ± ± TOTOX OSI-time (hours) * FFA free fatty acids, % PV peroxide value, meq peroxide/kg oil AV- anisidin value Totox = PV x 2 + AV OSI was measured at 70⁰C GOED Global Organization for EPA and DHA * In Long chain omega-3 oils, H, Breivik,2007 **salmon oil, earlier studies Technology for a better society 12

13 Oxidation is an important cause of quality deterioration especially in highly unsaturated oils such as marine oils Oxidation rate of PUFAs increases approx. twofold for each active bis-allylic methylene group During oxidation a complex mixture of volatile secondary oxidation products is form, and the flavour threshold value for the compounds formed from the autoxidation of omega-3fatty acids is very low ng/g scale During lipid oxidation the omega 3 content may be reduced, antioxidants are consumed, and may lead to significant losses of protein functionality through the cross reaction with proteins. Therefore, the sensory and nutritional value of product may be lost. Technology for a better society 13

14 Finding the processing step that causes the oxidation of the product 45,00 40,00 35,00 30,00 25,00 20,00 PV AV 15,00 10,00 5,00 0, Processing step Technology for a better society 14

15 Inhibition of oxidation, % selection of effective antioxidants depends on the type of prooxidants in the system 80 Iron Hemoglobine ~ ~ Prooxidant, 9 times higher rate of oxidation Propyl gallate Caffeic acid Ferulic acid Coumaric acid Technology for a better society

16 Thank you for attention!!! Technology for a better society 16