Acronym WHITEFISH
Category
Fisheries
Title Unlocking novel product possibilities and barriers for commercial utilization of whitefish residual raw materials onboard factory trawlers Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Åge Oterhals Coordinator email aage.oterhals@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Halstensen Granit AS (Norway) ,
NA - Monofeed (Norway) ,
NA - Seafood AS (Norway) ,
NA - Seagarden AS (Norway) ,
CSIC-ICTAN - Spanish National Research Council; Institute of Food Science, Technology and Nutrition (Spain) ,
UiB - University of Bergen (Norway) ,
Start year 2018 End year 2022 Funding (€) € 1,624,365 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/280498?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=30&Organisasjon.3=NOFIMA+AS Summary The Norwegian whitefish factory vessels generated 174 000 tons of residual raw materials (head, backbone, skin, viscera and trimmings) in 2016. Of this only 6% was utilized due to lack of economic incentives and viable technology onboard the fishing vessels. Present utilization of the residuals is limited to the manufacture of a low-value presscake fishmeal where the nutritious and high protein water-phase (stickwater) is discarded together with the fish oil. The whitefish residuals have food grade quality, and a large potential for value creation through development of new products. The project aims to develop cost effective process technology and novel food products based on 100% utilization of the whitefish residuals. The processing line and energy utilization onboard a whitefish trawler will be optimized. Onboard handling and further refining and stabilization of the primary products fish protein powder, water-soluble compounds and bones will be studied related to development of health and functional food ingredients and formulated texturized products. Bioactivity of new model products will be documented through laboratory tests and in rat and mouse model studies. Combined with physical, chemical, sensory and nutrition documentation a health claim strategy will be developed in close collaboration with industry partners. The knowledge developed in the project will create new added value product possibilities and remove technical and economic barriers for utilization of the residuals. This will create new business opportunities that may be implemented in future market and manufacturing strategies and innovation projects.
Keywords
Technology;
Human food;
Whitefish;
Waste valorization;
Wastes;
Bioprospecting;
Human health;
Bioactive compounds;
Fishing vessels;
Fish;
Fishing industry;
Byproducts;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
