Processing of marine foods

Area of Science:

• Marine Biology
• Food Science
• Biotechnology

Background:

• The Norwegian fish industry aims to boost profitability by increasing value-added products.
• Traditional diets of Greenland Eskimos, rich in marine mammals, are linked to low rates of chronic diseases.
• Fish processing must account for rigor mortis to optimize yield and flesh quality.

Purpose of the Study:

• To present key research areas for the Norwegian fish industry.
• To explore DNA-based species identification in fish products.
• To investigate the health implications of marine oils and the impact of processing on fish quality.

Main Methods:

• Random Amplification of Polymorphic DNA (RAPD) for species identification.
• Comparative analysis of marine oils (seal, whale, cod liver) for health benefits.
• Assessment of rigor mortis and pre-rigor processing effects on fish.

Main Results:

• Random Amplification of Polymorphic DNA (RAPD) provides a DNA fingerprint for accurate species identification.
• Seal and whale oils may offer distinct health benefits compared to cod liver oil.
• Early processing (pre-rigor) significantly influences fish flesh quality and liquid-holding properties.

Conclusions:

• DNA typing is a valuable tool for ensuring authenticity in fish products.
• Marine mammal oils warrant further investigation for their potential health benefits.
• Optimizing fish processing, particularly pre-rigor treatment, is crucial for product quality and industry profitability.