Acronym NA
Category
Seafood Processing
Title Fish protein markets. Analysis of products on the market 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 Guðjón Þorkelsson Coordinator email gudjon.thorkelsson@matis.is
Coordinator institution
MATIS - Matis Ltd (Iceland)
Institutions involved
NA
Start year 2005 End year 2007 Funding (€) € NA Website https://www.matis.is/media/matis/utgafa/Skyrsla_07-08_net.pdf Summary The project provides a general description of proteins in the food market i.e. different types of proteins and market share. The main products with fish proteins i.e. fish meal, fish protein concentrate, surimi, isolate, fish digest, fish sauce, flavourings, gelatin, food supplements and their health-related properties are also identified. Target foods with soy, milk and fish proteins are described. The main conclusions about the status of fish proteins in this market are: The use of protein isolate in injected and drummed products will add economic, nutritional and environmental value through better utilization of raw materials for fillet processing. Also in the production of ready-to-eat seafood. There are still many problems that need to be solved. Considerably more added value could be achieved if high quality isolate could be produced from fatty pelagic fish. Despite evidence of some excellent processing properties of fish proteins, methods of isolation and purification are less advanced than for vegetable and milk proteins. They cannot compete with them as excipients for ready-to-eat foods. However, there is a good chance of developing more supplements derived from hydrolysed fish proteins (VFPs), e.g. to reduce blood pressure or to improve the body's protection against stress. Certain protein products can even be used to control appetite in the fight against obesity. In addition to this, there are products on the market for lowering glycemic index. The market for such fish protein products is not large but is likely to grow, as well as opportunities to use traditional production methods such as fermentation to enhance the biological activity properties of VFP and use them in products familiar to consumers. It is highly likely that low-salt fish sauces and fish flavourings with specially designed bioactive properties will be available in the future. However, this is partly based on the recognition of the health claims. This will require extensive and costly research that will have to be sponsored by both public sector and businesses.
Keywords
Protein;
Wastes;
Protein source;
Market;
Human health;
Bioprospecting;
Waste valorization;
Fish products;
Byproducts;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
