Opinion on the safety of BioProtein® by the Scientific Panel on Animal Feed of the Norwegian Scientific Committee for Food Safety. Revised version

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Sensory shelf life for protein products made from salmon backbones.

The main goal of this project was to determine the sensory shelflife of proteins with neutral taste. Proteins were isolated from both the solid phase (sludge) from salmon oil production and from cooked salmon backbones. From both raw materials proteins were isolated after bone removal and subsequent removal of unwanted taste components by washing with warm water or warm water and ethanol. Effect of adding different antioxidants on the lipid oxidation in the protein products were studied. The best antioxidant were used in shelf life experiments where the lipid oxidation and sensory shelf-life of the products were studied. The best antioxidants for the isolated protein products were BHT, propyl gallate and alfa-tocopherols. Methal chelators like EDTA and citrate had no effect. A commersial mixture of tocopherols where used for the shelf life study. During the accelerated shelf life test (50'C and 570 hours) no lipid oxidation was detected, neither by Schaal test nor by sensory analysis. This holds for all teted proteins powders with and without antioxidants. The shelf life dependence on temperture was estimated by comparison of shelf at both 50' C and 70 'C through the use of the Arrhenius equation. This estimation indicates a shelf life of approximately 2 years at 20'C for the isolated salmon proteins. Two Norwegian companies have expressed interest in the results and wants to participate in developing this technology further towards industrial Production.FHF,publishedVersio

Sensory shelf life for protein products made from salmon backbones.

The main goal of this project was to determine the sensory shelflife of proteins with neutral taste. Proteins were isolated from both the solid phase (sludge) from salmon oil production and from cooked salmon backbones. From both raw materials proteins were isolated after bone removal and subsequent removal of unwanted taste components by washing with warm water or warm water and ethanol. Effect of adding different antioxidants on the lipid oxidation in the protein products were studied. The best antioxidant were used in shelf life experiments where the lipid oxidation and sensory shelf-life of the products were studied. The best antioxidants for the isolated protein products were BHT, propyl gallate and alfa-tocopherols. Methal chelators like EDTA and citrate had no effect. A commersial mixture of tocopherols where used for the shelf life study. During the accelerated shelf life test (50'C and 570 hours) no lipid oxidation was detected, neither by Schaal test nor by sensory analysis. This holds for all teted proteins powders with and without antioxidants. The shelf life dependence on temperture was estimated by comparison of shelf at both 50' C and 70 'C through the use of the Arrhenius equation. This estimation indicates a shelf life of approximately 2 years at 20'C for the isolated salmon proteins. Two Norwegian companies have expressed interest in the results and wants to participate in developing this technology further towards industrial Production

Proteins with neutral taste from salmon backbones

The main goal in this project is to find an economic and profitable technology for production of '"tasteless·· fish proteins from salmon backbones. Two possible sources/technologies for the isolation of the proteins are evaluated in the project: the solid phase from salmon oil production and a process with cooking of salmon backbones before bone separation. The process where the salmon backbones were cooked before separation (the continuous cooker process) gave the highest product yield. In order to be able to produce tasteless fish proteins with a low amount of lipids, the applied shear forces should be reduced to a minimum throughout the process, as this will make the removal of lipid more efficient. Preliminary sensory analyses show that the produced fish proteins powders taste intensity is in the same range as that of soya isolates, a common commercial product, sold in large volumes. However, taste panellists usually recognize Fish proteins to be fish. Therefore, the use of masking taste compounds could be evaluated. Preliminary sensory results also indicated that taste of the protein powders was not affected by the amount of lipids in the studied samples. This is an important finding, since it opens the door for a simpler, more cost effective process.The type of meat, red or whole meat, used for isolation of proteins could not be distinguished by sensory panellists. Further work should clarify the importance of the lipid content and the stability of these protein powders. A preliminary economic analysis of the two processes shows that the band cooking process has the highest potential to succeed due to higher yield of protein from the back bones. Based on a raw material price on 2 NOK/kg, crude marine oil NOK 4/kg and on 80 NOK/kg for produced protein powder ethanol extracted protein powder give a net cash flow of 0. 78 mill NDK for a process based on roughly 2000 tons/year of salmon backbones. If ethanol extraction can be omitted the net cash flow is 12 mill NOK. A further stability test on the produced protein powders with accompanying sensory tests are recommended, such study could indicate the potential marked segments for these products.Fiskeri og havbruksnæringens forskingsfondpublishedVersio

Prosessering av biråstoff fra sild til olje og proteinhydrolysat.Laboratorieforsøk med ulike proteaser og pilotforsøk med ultraferskt råstoff.

Denne rapporten beskriver produksjon av olje og proteinhydrolysat fra frosset og ferskt biråstoff fra sild. Det er utført laboratorieforsøk med ulike enzymer for produksjon av proteinhydrolysater fra frosset råstoff. Pilotforsøk er utført i 500 L skala for produksjon av proteinhydrolysat og olje fra fersk råstoff ved Modolv Sjøsets anlegg pa Træna. Tre ulike prosesskonfigurasjoner ble testet for produksjon av olje og hydrolysat. Både proteinfraksjonene og oljen ble karakterisert. Laboratorieforsøkene med frosset råstoff viste at ulike enzymer ga ulik bitterhet på hydrolysatene, mens kjemiske analyser av hydrolysatene ikke viste stor forskjell. Kinetiske studier viste at enzymer i silda kan bidra sterkt til hydrolysen. Enkelte kommersielle enzymer gjorde jobben raskere enn forventet, slik at oljeutbyttet for enkelte enzymer avtok ved lengre hydrolysetid enn 30 min. Pilotforsøkene viste at det lot seg gjøre å produsere olje med god kvalitet både ved direkte oppvarming og etter hydrolyse. Selv om det ikke var tatt spesielle hensyn for å beskytte oljen mot oksidasjon, var oksidasjonsstatus etter produksjon lav. Også oksidasjonsstabiliteten var høy. Spesielt var innholdet av frie fettsyrer lavt (0,12% - 0,29%) noe som bekrefter at råstoffet var ferskt og at oljen ikke var nedbrutt. Proteinhydrolysat ble i pilotskala produsert med en blanding av Papain og Bromelain som i lab forsøk ga minst bittersmak. Det er også vist at prosessbetingelsene påvirker bitterheten i proteinhydrolysatene. Den kjemiske sammensetningen av de ulike fraksjonene produsert i pilotskala ble også karakterisert. Teknologisk var håndteringen av sildebein det største problemet, og ved design av prosessutstyr må det tas spesielt hensyn til dette. En del av analysene ble utfort i større detalj på grunn av samkjøring med prosjektet "Gull fra havets sølv", finansiert av Fiskeri og Kystdepartementet og Utenriksdepartmentet.publishedVersio

Mathematical modelling of mixing of salt in minced meat by bowl-cutter

Salting is one of the basic procedures in food processing. The NaCl concentration influences water holding properties, viscosity, texture, emulsification, etc. It is important to study and model mixing processes by mathematical methods to predict properties of the matrix and the food quality. The objective of this study was to develop a mathematical model of mixing of salt and meat in a bowl cutter and verify this with experimental data. The bowl cutter is described as a continuous stirred tank reactor, combined with a plug flow reactor in a repetitive series-model. The theoretical model shows that 30 rounds are sufficient to get a salt concentration in the whole bulk of meat with a deviation between maximum and minimum values of about 5%. The comparison of the theoretically predicted salt gradient and the experimental results showed that the mathematical equation developed is appropriate to describe the process

Low salt products Final report

Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume is hidden in processed foods. The Low salt products project had comprehensive participation from Norwegian fish and meat industry and RTD-institutes and was coordinated by SINTEF Fisheries and Aquaculture. The Project was running from 2008 until 2014, and has increased knowledge within salt reduction of Norwegian fish and meat products. The work was divided into three work packages focusing on food matrix and water interactions (RAl), shelf-life prediction and design of alternative preservation methods (RA2) and process- and technological improvements (RA3). Two PhD students and four MSc students have been educated within the field and several publications have been published in international journals. Within the Project period, many of the industry partners have introduced new low salt products to the Norwegian market (sausages, cooked ham, etc). Furthermore, the project has given knowledge important in the development of limit values for salt in the label "nøkkelhullet". At least two spin of projects have been started (Salto and ProHealth, Norwegian Research Counil). A summary of the project results are given in this report. The project was funded by the Norwegian Research Council and industry partners.The Norwegian Research CouncilpublishedVersio

Low salt products Final report

Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume is hidden in processed foods. The Low salt products project had comprehensive participation from Norwegian fish and meat industry and RTD-institutes and was coordinated by SINTEF Fisheries and Aquaculture. The Project was running from 2008 until 2014, and has increased knowledge within salt reduction of Norwegian fish and meat products. The work was divided into three work packages focusing on food matrix and water interactions (RAl), shelf-life prediction and design of alternative preservation methods (RA2) and process- and technological improvements (RA3). Two PhD students and four MSc students have been educated within the field and several publications have been published in international journals. Within the Project period, many of the industry partners have introduced new low salt products to the Norwegian market (sausages, cooked ham, etc). Furthermore, the project has given knowledge important in the development of limit values for salt in the label "nøkkelhullet". At least two spin of projects have been started (Salto and ProHealth, Norwegian Research Counil). A summary of the project results are given in this report. The project was funded by the Norwegian Research Council and industry partners.publishedVersio