View this email in your browser

Get more value from your seafood sidestream

The WaSeaBi partners invite you to join this conference where we will share news, results, methodologies and techniques for the seafood industry.

Join the conference if you also want to:

explore concrete seafood side-streams solutions
get new inspiration on ways to use seafood side-steams
network exclusively with industry representatives and policy makers
experience specific solutions to the challenges of tomorrow

Discover how Scandic Pelagic Ellös AB, BARNA S.A., Royal Greenland Seafood A/S, PESCADOS MARCELINO S.L. and Jeka Fish A/S have been working with concrete development of side streams in their respective productions and how Nutrition Sciences N.V. has been working on using some of the output as ingredients in their nutritional feed products.

Hear the experts’ presentations, join the discussions and finally stay for the networking dinner with the WaSeaBi-partners and other European seafood actors.

If you wish, you can join the Seafood expo global on 25-27 April 2023.

Limited seats: register now to secure a seat at the event

Does the type and combination of herring off-cuts determine protein yield and quality?

Which herring off-cuts result in the highest protein yield? And does the catching season influence the quality of the proteins recovered from the off-cuts?

Get the answers in the newly published paper in Food Chemistry: “Protein isolation yield from herring co-products as well as the molecular weight distribution and functional properties of the recovered proteins were found to be strongly dependent on the type(s) of herring co-product processed and the catching season”.

Lipid oxidation is a complex process in muscle-based foods, such as fish, causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss.

The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods.

You can now access our recently published article on “Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects”

The International Union of Food Science and Technology (IUFoST) has selected WaSeaBi researcher Dr. Haizhou Wu from Chalmers University of Technology as winner of the Young Scientist Award 2022.

The award is the preeminent acknowledgement of outstanding young food scientists from around the world.

In WaSeaBi, Haizhou Wu has among others been working on a cost-effective stabilization technology that enables upgrading of fish side-streams into food ingredients together with Professor Ingrid Undeland.

After 3 years of hard work on the design of technological solutions for the valorisation of seafood side-streams has come to an end. Different strategies and solutions have been developed to cover a wide range of side-streams, from liquid effluents for fish transforming industries to fish discards or undervalued parts.

Results show among others that the ideal type or combination of side-stream for value addition using the pH-shift method varies by the processed species and must be carefully taken into account. Application of pre-dipping technology using solutions containing rosemary extract enables production of protein isolate stable against lipid oxidation and with higher quality and is therefore highly recommended.

Read more about different results in the three deliverable reports below.

WaSeaBi results will be presented at the 50th WEFTA Conference

Two WaSeaBi partners will be presenting at the 50th Western European Fish Technologists Association (WEFTA) Conference taking place in Rotterdam, The Netherlands from 17-21 October 2022.

In the session “Innovative seafood processing and quality” two partners from the WaSeaBi consortium will be presenting results achieved in the project.

Charlotte Jacobsen from the National Food Institute, Technical University of Denmark, will give a presentation on the preservation of seafood side-streams by antioxidant dipping and its effect on flavour of produced savory ingredients.
Ingrid Undeland from Chalmers University of Technology will give e presentation on novel routes to prevent hemoglobin-mediated lipid oxidation in fish filleting side-streams

See the full programme here

This project has received funding from the Bio Based Industries Joint Undertaking (JU) under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837726. The JU receives support from the European Union’s Horizon 2020 research and innovation programme and the Bio Based Industries Consortium. This output reflects only the author's view and the JU cannot be held responsible for any use that may be made of the information it contains.

This email was sent to <<Email Address>>
why did I get this? unsubscribe from this list update subscription preferences
WaSeaBi · Nupark 45 · Holstebro 7500 · Denmark

Get more value from your seafood sidestream

Does the type and combination of herring off-cuts determine protein yield and quality?

Would you like to know more about the mechanisms of lipid oxidation in muscle-based foods?

WaSeaBi researcher selected as winner of the Young Scientist Award 2022

3 new deliverables on the design of technological solutions for valorisation of seafood side-streams

WaSeaBi results will be presented at the 50th WEFTA Conference