Enriched seafood




Emilia Martinsdóttir, Rósa Jónsdóttir, Kolbrún Sveinsdóttir, Margrét Geirsdóttir, Aðalheiður Ólafsdóttir, Helga Helgadóttir, Gísli M. Gíslason

Supported by:



Rósa Jónsdóttir

Research Group Leader

Enriched seafood

The project Enriched Seafood, which was carried out in collaboration with the company Grím kokk in the Westman Islands and Iceprotein in Sauðárkrókur, is now being completed. There, several prototypes of products from Icelandic seafood were developed and added to them, such as algae concentrate with defined bioactivity, hydrolysates to increase protein content and fish oil to increase omega-3 fatty acids. The results show that it is possible to increase the amount of omega-3 fatty acids in fish balls without compromising the taste quality. The same can be said about the addition of algae powder and also succeeded in increasing the amount of protein in the fish balls. Consumer surveys were conducted to examine consumers' tastes for prototypes compared to traditional products already on the market. Information on the bioactive substances and their activity influenced how people liked the products. The effect of the information depended on various factors, such as attitudes towards health and food and attitudes towards the ingredients of the product tested. An online consumer survey of more than 500 people showed that people are generally more positive about enrichment in the case of known health products such as omega-3. It is also better to provide information on effectiveness even if it is a known substance, as it enhances people's positive experience of the product. Enrichment with kelp also seems to be a viable option as information on the use value of kelp in the product was given and the same can be said regarding fish protein. These products generally appeal more to people who focus on food hygiene, which is a fairly large group according to these findings. In general, it can be concluded from these results that the enrichment of seafood is a realistic possibility, but labeling and information to consumers must be considered. Based on these results, it can be concluded that the enrichment of seafood is a realistic possibility, but labeling and information to consumers must be considered.

Prototypes of seafood dishes enriched with bioactive compounds from the ocean, such as seaweed, fish proteins and fish oil to increase omega-3 fatty acids have been developed to meet market demand. The results show that it is possible to increase the content of omega ‐ 3 fatty acids in fishcakes without negatively affecting the flavor. Also the enrichment of seaweed and fish proteins to increase protein content was successful. Consumers were asked about liking of various prototypes compared to traditional fish dishes. Information on the added compounds and their bio ‐ activity affected the liking of the consumers. Influence of information depended on various factors like attitudes towards health, food and the added ingredients. Web ‐ based consumer survey (500 respondents) showed that consumers were more positive towards enrichment of seafood if well ‐ known ingredients like omega ‐ 3 were used. The information on health ‐ effect and bio ‐ activity was also positive regarding the consumer experience. even though the ingredients were well ‐ known. Enrichment using seaweed or proteins also seems to be a realistic option based on information of the health effect given. These kinds of products appeal more to consumers emphasizing health benefits of their food. It can be stated from the results of the project that enrichment of seafood is a realistic option but labeling and information to consumers is important.

Report closed until 01.04.2015

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