Identification of environmental hotspots in fishmeal and fish oil production towards the optimization of energy-related processes

Funding Information: This work was supported by the AVS (The Added Value of Seafood) fund of the Ministry of Fisheries and Agriculture in Iceland (Redesign of fishmeal and fish oil factories, grant number: R18 031-18 ), the Rannís Icelandic Technology Development Fund (Product development from flexible fish processing no. 198883-0611 and BIOZOOSTAIN no. 2021267-0611 ), ERA-NET BlueBioCofund Call (BIOZOOSTAIN) and the University of Iceland research fund . The work was carried out at the University of Iceland and Matís ohf. The authors thank Síldarvinnslan hf. for access to their facilities, assistance, and raw materials. Funding Information: This work was supported by the AVS (The Added Value of Seafood) fund of the Ministry of Fisheries and Agriculture in Iceland (Redesign of fishmeal and fish oil factories, grant number: R18 031-18), the Rann?s Icelandic Technology Development Fund (Product development from flexible fish processing no. 198883-0611 and BIOZOOSTAIN no. 2021267-0611), ERA-NET BlueBioCofund Call (BIOZOOSTAIN) and the University of Iceland research fund. The work was carried out at the University of Iceland and Mat?s ohf. The authors thank S?ldarvinnslan hf. for access to their facilities, assistance, and raw materials. Publisher Copyright: © 2022This study assessed the environmental impacts of a pelagic fishmeal and fish oil production plant in Iceland with the life cycle assessment methodology. The study focused on assessing the effects of different energy sources for utility production due to the high energy intensity of fishmeal and fish oil production, as quality improved with lower cooking temperature. The environmental hotspots of three different processing scenarios were assessed, where the factory was run on hydropower (Scenario 0), heavy fuel (Scenario 1) and a composition of both (Scenario 2), from cradle-to-factory gate. Midpoint results showed that the raw material acquisition contributed the most to the environmental impact when the fishmeal factory was operating on hydropower. However, drying had the highest impact when heavy fuel oil was used for utility production. This study also demonstrated that lowering the cooking temperature from 90 to 85 °C, led to improved quality and simultaneously reduced environmental impacts during processing. This indicated that a small energy adjustment in the production can have an environmental gain, demonstrating the necessity to optimize each processing step in the fishmeal and fish oil production process both for increased product quality and minimizing environmental impacts.Peer reviewe

Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal Processing

Funding Information: Funding: This research was funded by Matvælasjóður (Food Fund), found of the Ministry of Food, Agriculture and Fisheries in Iceland (project number “ANR20090766”). Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.Ascophyllum nodosum contains many valuable compounds, including polyphenols, peptides, and carotenoids that have been shown to exhibit biological activities. These compounds are not a priority ingredient in seaweed meal products for the current users. Hence, the aim of the study was to investigate the chemical and bioactive characteristics of A. nodosum as affected by seasonal variation and evaluate the potential benefits of alternative processing and the utilization of side streams for product development. The analysis of raw materials, press liquid, and press cake from alternative processing and the commercial seaweed meal at different harvesting periods indicated that the chemical composition is linked to the reproductive state of the algae. Phenolic content and ORAC activity increased following the seaweed’s fertile period, making alternative processing more promising in July and October compared to June. Several valuable ingredients were obtained in the press liquid, including polyphenols, which can be used in the development of new high-value bioactive products. The suggested alternative processing does not have a negative effect on the composition and quality of the current seaweed meal products. Hence, the extraction of valuable ingredients from the fresh biomass during the processing of seaweed meal could be a feasible option to increase the value and sustainability of seaweed processing.Peer reviewe

Stability of Golden redfish (Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture

Publisher's version (útgefin grein)Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at −25°C for 20 months) were studied to find optimal conditions for production of high‐quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November.United Nation University‐Fisheries Training Programme AVS‐Fund of the Ministry of Fisheries and Agriculture in Iceland. Grant Number: R029‐15Peer Reviewe

Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps

Funding Information: This research was funded by the AVS (the Added Value of Seafood) fund of the Ministry of Fisheries and Agriculture in Iceland (grant number: R18 031-18). The PhD scholarship was funded by the UNESCO affiliated GRÓ Fisheries Training Programme. Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.Quality changes of protein and non-protein nitrogen compounds during industrial fishmeal processing of fatty pelagic species (mackerel/herring rest material blend, MHB) and lean fish (whole blue whiting, BW) were studied to identify processing steps that require optimization to allow production of products for human consumption. Samples from protein-rich processing streams throughout the fishmeal production were analyzed for proximate composition, salt soluble protein content (SSP), biogenic amines (BA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and dimethylamine (DMA). Mass flows throughout processing were balanced based on the total mass and proximate composition data. The quality of the final fishmeal products was highly dependent on the fish species being processed, indicating that the processes require optimization towards each raw material. The chemical composition changed in each processing step, resulting in different properties in each stream. Most of the non-protein nitrogen compounds (including BA, TVB-N, TMA, and DMA) followed the liquid streams. However, the concentrate contributed less than 20% to the produced fishmeal quantity. Mixing of this stream into the fishmeal processing again, as currently carried out, should thus be avoided. Furthermore, the cooking, separating, and drying steps should be optimized to improve the water and lipid separation and avoid the formation of undesired nitrogen compounds to produce higher-value products intended for human consumption.Peer reviewe

A probabilistic geologic model of the Krafla geothermal system constrained by gravimetric data

Publisher's version (útgefin grein).The quantitative connections between subsurface geologic structure and measured geophysical data allow 3D geologic models to be tested against measurements and geophysical anomalies to be interpreted in terms of geologic structure. Using a Bayesian framework, geophysical inversions are constrained by prior information in the form of a reference geologic model and probability density functions (pdfs) describing petrophysical properties of the different lithologic units. However, it is challenging to select the probabilistic weights and the structure of the prior model in such a way that the inversion process retains relevant geologic insights from the prior while also exploring the full range of plausible subsurface models. In this study, we investigate how the uncertainty of the prior (expressed using probabilistic constraints on commonality and shape) controls the inferred lithologic and mass density structure obtained by probabilistic inversion of gravimetric data measured at the Krafla geothermal system. We combine a reference prior geologic model with statistics for rock properties (grain density and porosity) in a Bayesian inference framework implemented in the GeoModeller software package. Posterior probability distributions for the inferred lithologic structure, mass density distribution, and uncertainty quantification metrics depend on the assumed geologic constraints and measurement error. As the uncertainty of the reference prior geologic model increases, the posterior lithologic structure deviates from the reference prior model in areas where it may be most likely to be inconsistent with the observed gravity data and may need to be revised. In Krafla, the strength of the gravity field reflects variations in the thickness of hyaloclastite and the depth to high-density basement intrusions. Moreover, the posterior results suggest that a WNW–ESE-oriented gravity low that transects the caldera may be associated with a zone of low hyaloclastite density. This study underscores the importance of reliable prior constraints on lithologic structure and rock properties during Bayesian geophysical inversion.Icelandic Centre for Research. This study was funded by Technical Development Fund of the Research Center of Iceland (RANNÍS—Grant Number 175193-0612 Data Fusion for Geothermal Reservoir Characterization).Peer Reviewe

Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa

Funding Information: Funding: This work was supported by the Fisheries Training Programme of United Nations University (UNU-FTP2017), Research and Demonstration of Efficient Clean Production Mode of Important Marine Fish in Liaoning Province (2020JH1/10200002), National Key R&D Program of China (2019YFD0901800), Project of Education Department of Liaoning Province (JL202011), Project of Ocean and Fisheries Department of Liaoning Province (201722), Key Laboratory of Environment Controlled Aquaculture (Dalian Ocean University) Ministry of Education (202203); National Key R&D Program of China (2020YFD0900600). Funding Information: Acknowledgments: The authors would like to express their heartfelt gratitude to United Nations University Fisheries Training Programme (now GRÓ Fisheries Training Programme, United Nations Education, Scientific and Cultural Organization) and Matis for supporting this research. Special thanks go to Tumi Tomasson, Thor Asgeirsson, Mary Frances Davidson, Julie Ingham, Stefan Ulfarsson, and Lilja Bjork Jonsdottir, for their enthusiastic guidance and assistance during the experiment. Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80◦ C for 45 min, boiling and steaming at 100◦ C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100◦ C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100◦ C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability.Peer reviewe

A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

Funding Information: This research was funded by Agricultural Productivity Fund of Iceland, Nordic Native Meat and the Swedish University of Agricultural Sciences. Publisher Copyright: © 2022 by the authors.Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrical stimulation. The fresh and frozen meat samples included products from both slaughter systems. Ten twin pairs of ram lambs were used in the study, with one of each twin slaughtered at each abattoir. Fresh meat was analysed after chilling and frozen meat was stored frozen for three months and analysed after thawing. The Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, sensory attributes, Warner-Bratzler shear force (WBSF) and distribution of water and lipid within each meat sample. Meat samples analysed after frozen storage were darker, less red and more yellow than the fresh meat. Freezing and frozen storage increased fluid loss and WBSF compared with the fresh meat, due to protein denaturation. Frozen storage affected sensory attributes by increasing fatty odour, frying flavour, sour flavour, fatty flavour and liver flavour, and by reducing juicy texture and mushy texture.Peer reviewe

Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method

Funding Information: Funding: This research is supported by The UNESCO GRÓ-Fisheries Training Programme in Iceland. Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in industrial fish processing. In this study, proteins were recovered from three protein-rich side streams during Tra catfish (Pangasius hypophthalamus) processing (dark muscle; head-backbone; and abdominal cut-offs) by an optimized pH-shift process. Physicochemical characteristics of the resulting fish protein isolates (FPIs) were compared to industrial surimi from the same raw material batch. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect on the protein and dry matter recoveries. Optimal protein extraction conditions were obtained at pH 12, a solvent to raw material ratio of 8, and an extraction duration of 150 min. The resulting FPI contained <10% of the fat and <15% of the ash of the raw material, while the FPI protein recovery was 83.0–88.9%, including a good amino acid profile. All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. The FPI made from abdominal cut-offs had high whiteness, increasing its potential for the development of a high-value product.Peer reviewe

Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review

Publisher's version (útgefin grein)The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in‐depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security.DANIDA (12-PO8-GH): Strengthening Roots and Tuber Value Chains in GhanaPeer Reviewe

The fourth industrial revolution in the food industry—part II: Emerging food trends

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1–17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.The fourth industrial revolution in the food industry—part II: Emerging food trendssubmittedVersio