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New technology turns whole fish into food

New technology turns whole fish into food
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Vastra Gotalands Lan , Haizhou Wu , Ingrid Undeland , Department Of Biology , Food Science , Biological Engineering , Sweden Pelagic ,

New dipping solution turns the whole fish into valuable food

New dipping solution turns the whole fish into valuable food
labnews.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from labnews.co.uk Daily Mail and Mail on Sunday newspapers.

Haizhou Wu , Ingrid Undeland , Mursalin Sajib , Engineering At Chalmers University Of Technology , Department Of Biology , Food Science , Biological Engineering , Chalmers University , Sweden Pelagic , Royal Greenland , துறை ஆஃப் உயிரியல் , உணவு அறிவியல் , உயிரியல் பொறியியல் , சால்மர்ஸ் பல்கலைக்கழகம் , அரச கிரீன்லாந்து ,

Special dipping solution can significantly extend the shelf life of "side streams"

When herring are filleted, more than half their weight becomes a low-value 'side stream' that never reaches our plates - despite being rich in protein and healthy omega-3 fatty acids. ....

Haizhou Wu , Ingrid Undeland , Mursalin Sajib , Emily Henderson , Chalmers University Of Technology , Department Of Biology , Chalmers University , Food Science , Biological Engineering , Sweden Pelagic , Royal Greenland , Fatty Acids , எமிலி ஹென்டர்சன் , சால்மர்ஸ் பல்கலைக்கழகம் ஆஃப் தொழில்நுட்பம் , துறை ஆஃப் உயிரியல் , சால்மர்ஸ் பல்கலைக்கழகம் , உணவு அறிவியல் , உயிரியல் பொறியியல் , அரச கிரீன்லாந்து ,

New dipping solution turns the whole fish into valuable food

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When herring are filleted, more than half their weight becomes a low-value side stream that never reaches our plates - despite being rich in protein and healthy omega-3 fatty acids. Now, scientists from Chalmers University of Technology, Sweden, have developed a special dipping solution, with ingredients including rosemary extract and citric acid, which can significantly extend the side streams shelf life, and increase the opportunities to use them as food.
Techniques for upgrading these side-streams to food products such as minces, protein isolates, hydrolysates and oils are already available today, and offer the chance to reduce the current practices of using them for animal feed, or, in the worst cases, simply throwing them away. ....

Haizhou Wu , Ingrid Undeland , Mursalin Sajib , Engineering At Chalmers University Of Technology , Chalmers University Of Technology , Department Of Biology , Chalmers University , Food Science , Biological Engineering , Sweden Pelagic , Royal Greenland , Fisheries Aquaculture , Marine Freshwater Biology , Ood Food Science , Nutrition Nutrients , சால்மர்ஸ் பல்கலைக்கழகம் ஆஃப் தொழில்நுட்பம் , துறை ஆஃப் உயிரியல் , சால்மர்ஸ் பல்கலைக்கழகம் , உணவு அறிவியல் , உயிரியல் பொறியியல் , அரச கிரீன்லாந்து , மீன்வளம் மீன் வளர்ப்பு ,

New dipping solution turns whole fish into valuable food

When herring are filleted, more than half their weight becomes a low-value 'side stream' that never reaches our plates - despite being rich in protein. ....

Haizhou Wu , Ingrid Undeland , Mursalin Sajib , Engineering At Chalmers University Of Technology , Chalmers University Of Technology , Department Of Biology , Chalmers University , Food Science , Biological Engineering , Sweden Pelagic , Royal Greenland , Chalmers University Of Technology , Open Access , சால்மர்ஸ் பல்கலைக்கழகம் ஆஃப் தொழில்நுட்பம் , துறை ஆஃப் உயிரியல் , சால்மர்ஸ் பல்கலைக்கழகம் , உணவு அறிவியல் , உயிரியல் பொறியியல் , அரச கிரீன்லாந்து ,