CSREES
ALTERNATIVE SALMON PRODUCTS PROGRAM
Pink and chum salmon. Photo credit: Scott Smiley.
SUMMARY:
•Increasing the value of the seafood industry in Alaska is a critical concern for Alaska. Underutilized fish & processing waste could be used to produce high quality human food-grade protein powders.
• Bruising is a quality defect in wild silver salmon & other species harvested in Alaska; this reduces the value & sale of Alaskan harvested salmon.
•Variations in the content of specific fatty acids contained in lipid component of Alaskan salmon from different Alaska regions need to be measured.
•Enzymatic breakdown of whole fish, fish hydrolysis, produces a viscous liquid containing hydrolyzed proteins, fats, & minerals. The low temperature process used by Alaska Protein Recovery during salmon hydrolysis, in theory, retains much of the nutritional value of the salmon.
•Black cod heads have potential for becoming a valuable source of fish oil with unique properties.
•The use of short wavelength near infrared (SW-NIR) will improve ability to detect bruises.
•Information will set lipid content seasonal variability index, fatty acid make-up & omega 3 fatty acid concentrations.
The Alaska salmon industry will then be able to market fish.
•The objective is to evaluate the salmon hydrolysate produced by Alaska Protein Recovery & determine its composition, functional, & nutritional properties & evaluate its potential as raw material for infant formulas & baby food.
•We will develop harvest based fish protein powders & determine various characteristics as ingredients in manufactured foods.
•We will quantify fatty acids in black cod lipids for Alaska fish.
OBJECTIVES:
In collaboration with members of & advocates for the Alaskan Seafood Industry across Alaska, we have developed a concerted program of research, education and extension, including:
Project 1. Detecting Deep Bruising in Salmon by Near Infrared Spectroscopy.
P1: The study will evaluate a newly developed high intensity probe (SW-NIR) to detect fish bruising in intact, whole fish through skin & scales.
Project 2. Regional Differences in Salmon Fatty Acid Profiles II.
P2: Project Objectives are:
1. Determining the differences in fatty acid composition, including omega-3 fatty acids, in species of Pacific salmon from different Alaska regions.
2. Develop a frequently updated database of nutritional information on Alaskan salmon on FITC website so public, salmon marketers & nutritionists can access this site.
3. Assist Alaskan seafood processors in developing regional salmon marketing strategies.
Project 3. Potential of Hydrolyzed Salmon Protein in Infant Formulae.
P3: Objective is to evaluate the salmon hydrolysate produced by Alaska Protein Recovery & determine its composition, functional, nutritional properties & evaluate its potential as a raw material for infant formulas & baby food. We wish to better the lives of newborn children by providing good nutrition by introducing infant food manufacturers information pertaining to nutritional values & health benefits that infants may derive with a food ingredient made from Alaska wild salmon.
Project 4. Developing Edible Protein Powders from Underutilized Fish.
P4: Project Goals:
1. Develop a process to produce species specific protein powders from 4 sources using adsorption technology (Arrowtooth flounder, Pacific salmon, Shallow H20 flatfish, & Whitefish (cod & pollock).
2. Formulate & characterize species specific protein powders augmented with increasing conspecific fish oil concentration.
3. Develop species specific or mixed species fish protein powers augmented with fish oil to meet the standards of the food ingredient users to distribute to them for their analysis and comment.
Project 5. Analysis of Lipid Properties of Black Cod (Anoplopoma fimbria).
P5: Black cod & sablefish are taxonomically distant from most of the commercial species landed in Alaska. Black cod is the most lucrative fishery in Alaska based on value per pound to the harvester. Black cod is an Individual Fishery Quota (IFQ) species & quota shares command a high value. Black cod heads are removed at capture. These heads contain very high concentrations of lipid with unusual characteristics & presumably unusual composition. It is this lipid we wish to investigate. The scientific data will be of value to expand & make more lucrative US markets for black cod & black cod oil. In addition application of high alpha tocopherol oils may extend frozen shelf life for species such as pink salmon.
APPROACH:
P1: Project Goals are:
1. Testing a newly developed high intensity SW-NIR probe to detect muscle bruising in whole coho salmon.
2. Comparing the speed & reliability of this instrumentation to other SW-NIR methods & develop a calibration model.
P2: Project Objectives are:
1. Determining the differences in fatty acid composition, including omega-3 fatty acids, in species of Pacific salmon from different Alaska regions.
2. Develop a frequently updated database of nutritional information on Alaskan salmon on our FITC website so public, salmon marketers & nutritionists can access this site.
3. Assist Alaskan seafood processors in developing regional marketing strategies for salmon.
P3: The goals of this project are to:
1. Characterize the chemical, physical, microbiological, nutritional and potential allergen components in Alaska salmon hydrolysate and salmon bone.
2. Evaluate the finished product as a potential ingredient in infant formulas and baby foods through direct discussions with national and international formulators of human infant foods. Fraction 1:lipids, Fraction 2: soluble protein fraction, Fraction 3: solid protein fraction, Fraction 4: impurities.
P4: The Experimental Design will include:
Development of Dried Fish Protein Powder,
Analysis of & Functional Properties of the Protein Powder, Shelf Life, & Economic Evaluation.
We will develop a process to produce soluble protein powders from arrowtooth flounder, salmon, shallow water flatfish, and whitefish that employs adsorption-processing technology.
The chemical & physical properties of the formulated products including emulsion capacity, emulsion stability, fat absorption capacity, & solubility will be determined.
Protein powders containing added conspecific fish oil will be formulated & sent to users of edible protein ingredients to be evaluated.
Properties of the formulated protein powders will be compared to conventional protein food ingredients and their shelf life stability determined.
P5: Experimental Design includes:
1. Determination of proximate composition, characterization of the lipids & fatty acids & tocopherol content of the oils extracted from black cod.
2. Determination of the oxidative stability of headed & gutted black cod over twelve months of frozen storage.
3. Determination of oxidative stability of the oil extracted from black cod heads using accelerated oxidation under controlled condition.
4. Determination of physical properties of the oil extracted from black cod heads will be determined & compared to cod liver oil & salmon oil.
To learn more about seafood science and technology, sustainable harvesting, or this project, please contact Scott Smiley.
