Extra raw materials for fish processing Archives

Peeling and marketing of surimi and surimi products from bone marrow

Post author By admin
Post date 01/01/2014

Published:

01/01/2014

Authors:

Margrét Geirsdóttir

Supported by:

AVS Fisheries Research Fund, V 026‐12

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Peeling and marketing of surimi and surimi products from bone marrow

In recent years, MPF Ísland and Matís have developed a process in the factory of isolated proteins from bone marrow. In this project, an upscaling of the production of surimi and the production of a surimi product, Fiskitófa, was completed. The quality and shelf life of products were examined. A market research on the surimi market was also carried out and marketing of fish tofu began. A market study revealed that there have been large fluctuations in the prices of surimi and surimi products on the world market in recent years. The product produced in this project, Fiskitófa, fits in very well with the growing part of the market for new and innovative products. Shelf life research showed that the shelf life for prepared Fiskitófa is over 4 weeks in the refrigerator and for surimi at least 6 months in the freezer. Following the presentation of the fish tofu, restaurants have requested a sample for further inspection, which is currently underway.

MPF Iceland and Matis finished scale up for the production of surimi and surimi seafood - FishTofu. Quality parameters and shelf life of products were evaluated, market analysis performed and marketing of products was started. Marketing analysis showed that for the past few years there have been drastic price swings in the surimi and surimi seafood products. There is an increasing opportunity for high quality surimi seafood with health promoting properties and novel products like FishTofu. Shelf life analysis showed that the fish tofu has at least 4 weeks shelf life at cold temperatures and surimi at at least 6 months shelf life in a freezer. Marketing of fish tofu started well and several restaurants have asked for samples for trying.

Report closed until 01.02.2016

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Fish proteins in baked goods

Post author By admin
Post date 01/01/2014

Published:

01/01/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir

Supported by:

AVS - V 11 025‐11

Fish proteins in baked goods

The aim of the project was to develop a new product at MPF Iceland in Grindavík from extra raw materials that can be used in bread products. MPF aims to sell the protein to bakery producers, both domestically and abroad, thereby ensuring employment and innovation in its home area. Three different types of dried protein products were developed. Tests were performed by mixing them in varying amounts in bread where up to 20% of flour was replaced by protein. Good products were obtained but were not considered good enough for marketing. Next, crispbread was developed with fish proteins that were considered exceptionally good and received positive reviews in consumer surveys. The drying process to complete the marketing of the new protein product is still unfinished.

The aim of the project was to develop new protein product for use in baked goods including bread from by ‐ products from fish production. The goal is to sell protein to producers of bakery goods both in Iceland as well as abroad and in so doing strengthening the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Three different fish protein products were developed. They showed good results when used instead of wheat in bread. Good bread was developed but the quality was not of that caliber that was aimed for. On the other hand, good quality rye ‐ crisp bread was developed that received good reviews in consumer research. A good drying process is though still lacking before marketing of the protein product can start.

Report closed until 01.02.2016