The scientists aim to find out which raw materials, process and infrastructure are best to maximize yield and profits on cod trimmings after filleting
Protein powder from cod backs can increase value creation for the industry
Tuesday, July 28, 2020, 07:20 (GMT + 9)
Myre Havbruk in collaboration with Nofima has now scaled up production of and tested the palatability and nutritional content of protein powder from various raw materials of cod and haddock.
Already in a preliminary project in 2016 " High value creation from whitefish residual raw material ", protein powder was developed from the backs and heads of cod and haddock with the intention of developing a production process for marine residual raw material that could be scaled up. In addition, an overall market analysis was conducted for various products with good feedback. Based on these results, the project was continued through " Go BIG " where a prototype for the production of protein powder from white fish was to be developed, as well as more comprehensive sensory tests, product analyzes and market research for the products. In the preliminary project, it was protein powder of high back that gave the best results and therefore it is this product that was tested further in Go BIG.
The project has tested several productions on a pilot scale where different raw materials have been used (cod slaughtered on board a boat, live stored cod, cod processed 20 hours after capture, cod frozen and stored for 10 months, and haddock. has then been investigated whether variations in the type of raw material that goes into give variations in the product in parameters that are either measurable or can be detected in market research.
It turned out that fresh and well-treated raw material gave the best quality and higher sensory score. The raw material that had been frozen for 10 months had a reduced sensory score, and in addition there was a big difference between cod and haddock in favor of cod.
Through the market research, great interest has been revealed for protein powder from cod to the sports and health food market with the potential for a price of NOK 100 per kg.
If we manage to develop a protein powder from high-backed cod to a stable and good quality also on a large scale, this could provide an important increase in value creation for the industry, says project manager at Nofima Ragnhild Dragøy Whitaker
“The goal is maximum protein with the best taste", says scientist Birthe Vang. Photo: Audun Iversen © Nofima
Furthermore, Myre aquaculture will work with the development of facilities, live storage, development of the best possible fillet and products from sidestreams.
FHF also has a number of projects that look at the use of residual raw materials from the conventional, pelagic and whitefish sectors for increased value creation. See the project database for a list of some of these projects.