A new study from Nofima, the Norwegian Institute of Food, Fisheries and Aquaculture Research, found using marine side streams combined with plant proteins could produce nutritious and sustainable food products.
The research was undertaken by Liv Helene Sickel as part of her PhD thesis at the University of Bergen. According to a release from Nofima, it focused on using byproducts of the seafood industry in food products in way that kept potentially nutritious food from becoming animal feed, fertilizer, or biofuel.
The study looked at salmon- and cod-based ingredients combined with pea protein and wheat gluten and processed using extrusion. The findings found that during processing, water can be partially replaced with a protein concentrate without significantly changing the texture of the food.
“The findings show that ingredients based on cod and salmon side streams have great potential in familiar food products,” Nofima said. “Combined with plant-based protein sources, they can produce products with high nutritional value, while making better use of marine resources.”
Sickel’s research found that a higher proportion of fish in the process results in a softer texture, though the exact texture depends on ingredient type and processing conditions. The research found that when using a higher processing temperature a product containing 25 percent fish was similar to that of a fully plant-based reference sample.
Sickel said the research was motivated by finding ways to greater utilize marine resources.
“By creating opportunities to use more protein from fish we have already harvested, we could give the fishing industry an incentive to take better care of the raw material and use it in food,” she said. “These side streams consist of valuable marine nutrients that can bring positive health benefits.”
Nofima said the research provides a valuable blueprint on which mixing ratios and processing conditions work best, making it easer for industries to adopt using seafood side streams and enhance the nutritional value of foods.
