Acronym NA
Category
Marine Biotechnology
Title Økt utnyttelse av hode/skallfraksjonen av reker til mat, bioaktive peptider og verdifulle næringsingredienser - Increased utilization of the head / shell fraction of shrimp for food, bioactive peptides and valuable nutritional ingredients 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 Ingmar Høgøy Coordinator email ingmar.hogoy@bergento.no
Coordinator institution
NA
Institutions involved
NA
Start year 2007 End year 2010 Funding (€) € 145,818 Website https://prosjektbanken.forskningsradet.no/project/FORISS/182604?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=120&ProgAkt.3=MATPROG-Matprogrammet%3A+Norsk+mat+fra+sj%C3%B8+og+land Summary Chitin makes up only about 24% of the raw material, while the protein makes up about 36%. This protein has a high nutritional value and contains many interesting bioactive substances that can become valuable ingredients in functional foods. The shell also contains the valuable dye astaxanthin which protects oil from oxidation and is the natural dye used in salmon feed. Both protein and astaxanthin are lost by chemical cleaning of shrimp shells. Fisheries research has shown that most of the protein and about 40% of the astaxanthin can be recovered after a short treatment with a reasonable commercial enzyme. Previous work has been carried out on a small scale, but there is reason to believe that the process can be scaled up to an industrial scale without large investments. Hydrolysis tank and decanter centrifuge will be the main elements in such an upscaling process. Fisheries Research has access to such equipment in the process laboratory that has recently been established at the department. The first test phase of the upscaling will therefore be performed here. In the first instance we will use known, commercial enzyme, but in the next phase we will investigate whether good results can also be achieved by using ground cod intestines as an enzyme preparation. If this succeeds, it will mean both economic savings and increased raw material utilization. The protein hydrolyzate can be easily separated from a small astaxanthin-rich (about 1500 ppm) fat fraction by centrifugation. Nergård Reker will conduct market research in terms of both hydrolyzate and fat fraction, and this will be a useful management tool in the final phase of the project, where Fiskeriforskning's work will mainly concentrate on determining the hydrolyzate's sensory properties, content of bioactive substances and the value of hydrolyzate as a nutrient source for various microorganisms. Both protein yield in hydrolyzate and the properties of the hydrolyzate depend on the hydrolysis conditions, and adjustments can be made based on which product properties are in demand in the market.
Keywords
Animal feed;
Food products;
Shrimp;
Byproducts;
Market;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
