Tag: Increased value

Reports

Full utilization of proteins from Lumpfish

Published:

01/12/2015

Authors:

Margrét Geirsdóttir

Supported by:

AVS (V12 062-12)

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Full utilization of proteins from Lumpfish

The aim of the project was to develop new protein products from raw materials generated during the processing of grayling eggs. In this way, the aim was to extract even more value from the raw material by producing valuable protein products from grayling. The project examined the development of three products, 1) isolated protein for surimi, 2) dried protein as an additive and 3) hydrolyzed protein as an additive and / or dietary supplement. Protein isolates from grayling meat were difficult to isolate, but the results of bioactivity measurements of products from hydrolyzed proteins are promising for further research.

The aim of the project was to develop new products from lump fish to increase the yield and value of the catch. In the project the aim was to develop three types of products: 1) isolated proteins for surimi, 2) dry proteins as additives and 3) hydrolysed proteins as additives and / or food supplements. The project revealed that protein isolation from lump fish is difficult but hydrolyzed proteins showed promising bioactive properties.

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Reports

Bioactive surimi developed from by-products

Published:

01/10/2014

Authors:

Hörður G. Kristinsson

Supported by:

Rannís Technology Development Fund - RAN090915‐1790

Bioactive surimi developed from by-products

The aim of the project was to develop and set up a new processing process to produce high-quality bioactive surimi products from underutilized and cheap raw materials. There is a great shortage of high quality surimi in the world and also a very growing demand for products with bioactivity and health benefits. Therefore, there is a great opportunity now for Iceland to gain a foothold in this market. In the project, the process was maximized and the properties of the product were measured and confirmed by customers. New methods and mixtures were developed to produce a new product, a bioactivator, with a focus on products that can contribute to improved consumer health. It is now possible to start surimi production, which can lead to more jobs, increased diversity in the production of seafood in Iceland and an increase in foreign exchange earnings.

The overall objective of this project was to develop and commercialize a highly novel protein recovery process to produce high value and high quality bioactive surimi and surimi seafood products from low value and underutilized Icelandic raw materials. On world bases, there is a need for high quality surimi and furthermore an increasing demand for bioactive and “health‐ promoting” products. In the project the process was optimized, product properties measured and confirmed by future byers. It is now possible to start production in Iceland on bioactive surimi that will lead to increased value, more jobs and various new products from the Icelandic fishing industry.

Report closed until 01.11.2016

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