Acronym NA
Category
Seafood Processing
Title Utvikling av høykvalitets pulverprodukt fra sildemelke: Oppfølgingsprosjekt - Development of high-quality powder product from herring milk: Follow-up project 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 Henning Egede-Nissen Coordinator email henning.egede-nissen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2010 End year 2013 Funding (€) € 267,138 Website https://www.fhf.no/prosjekter/prosjektbasen/900547/ Summary As part of the investment in residual raw materials from the pelagic sector, FHF has to continue its R&D efforts for product quality on herring milk powder. Nofima was challenged to develop a “2. generation” product based on frozen or preserved milk. The goal was to produce a quality-assured powder product with an acceptable smell and taste after two years of storage. Mapping of seasonal variations showed small changes from immature milk in November to mature milk in February. The status of withdrawal methods for herring donuts was clarified. Freeze storage of milk showed that the raw material quality is little affected by freezing temperature and packaging method, and good quality is maintained between two seasons. Frozen milk was heat treated and dried with and without pilot scale antioxidants to a powder with a good odour and taste in fresh condition. Several analytical methods for monitoring fat oxidation in oil were tried on herring milk powder, but with strongly varying results on this product. Flash drying of herring milk in the presence of antioxidant in a hot air mill dryer provides short drying time with minimal fat oxidation. Experiments with accelerated storage indicate that mill-dried herring milk powder can maintain an acceptable odour and taste for up to two years under cold storage conditions. A significant correlation has been found between odour intensity of herring milk dispersed in hot water and measurement of volatile compounds based on dynamic headspace analyzes. The results confirm that the methodology is suitable for following the development of sensory quality (odour intensity) in a powder product of herring milk. Positive significant effects of adding antioxidant (s) after drying on sensory and concentration of trimethylamine (TMA) (a chemical compound formed by bacterial activity and representing what is normally associated with fishy odour), dimethylamine (DMA) and acetic acid have been demonstrated. The combination rosemary-propyl gallate is considered best based on a combination of these quality parameters. The product has been tested in the market for taste / aroma where it is evaluated in line with cod powder, and may also be relevant in dietary supplements and / or health food products.
Keywords
Herring;
Storage;
Byproducts;
Fish;
Fishing industry;
Process efficiency;
Waste valorization;
Food quality;
Marine Region
76
Not associated to marine areas
0
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