Fra restråstoff til verdifulle råvarer

Laying hens are commonly not slaughtered and utilized for food purpose. Slaughtered hens may be hydrolyzed (e.g. at 50°C for 1-2 hours, with additions of enzymes)to produce soluble proteins and oils. Sediments after such hydrolysis are valuable fertilizers, whereas the oil and proteins are valuable food ingredients of high quality

Ensilering av frasorterte poteter og gulrøtter - fra tap til fôr med tilleggsverdi

Omtrent en fjerde del av potetene og gulrøttene som pakkeriene mottar blir sortert ut fordi de ikke oppfyller kravene til salg av fersk mat. Disse restråvarene har lav økonomisk verdi til tross for god fôrverdi. I dag leveres frasorterte råvarer til matindustri og brukes som fôr til drøvtyggere. Målet med prosjektet var å finne ut om potet og gulrot ensilert med probiotiske bakterier kan ha et potensiale som fôrprodukt. I tillegg til en litteraturgjennomgang på ensilering, fôring med ensilasje og probiotika, besto prosjektet av to deler: Ensileringsforsøk med vakuumposer for å teste effekten av ulike blandinger og tilsetning av melkesyrebakterier på ensileringskvalitet og lagringsstabilitet og en casestudie for å sammenligne betydningen av ulike scenarier for logistikk og økonomi. Produsentpakkeriet Trøndelag AS på Frosta fungerte som case i prosjektet. To ensileringsforsøk ble gjennomført i samarbeid mellom NORSØK, NIBIO, SINTEF Ocean og Technical Research Centre of Finland Ltd (VTT). Møreforskning Molde og NORSØK samarbeidet om casestudien. Ensilering av kokt potet var vanlig på 50-tallet i Norge og ble fôret til gris. Ensilert potet ble også gitt til drøvtyggere for eksempel i USA og i Tyskland. Det finnes få rapporter om ensilering av gulrot, men et pågående prosjekt har dette som tema i Finland. Nyere publikasjoner om ensilering av potet indikerer økende interesse å utnytte denne ressursen bedre. Det er også mye fokus på probiotika og tarmhelse hos produksjonsdyr som kan redusere behovet for antibiotika. Ensileringsforsøkene viste at blanding av hakket potet med hvetekli eller høy og en tørrstoffandel på 33-45% ga lite avrenning og rask pH-senkning (til pH 4) som følge av melkesyregjæring. Gulrot kunne ensileres også ved lavere tørrstoffinnhold uten fare for avrenning (15-40%). Tilsetning av melkesyrebakterier ga noe lavere pH og er en fordel når det er vanskelig å oppnå rask pH-senkning. Fiskehydrolysat økte proteininnholdet i blandingen, men også pH-verdien. Lagringsstabiliteten etter åpning av ensilasjeposene varierte mye. I mange tilfeller kunne ensilasjen lagres ved romtemperatur i opptil to uker uten at varmgang ble registrert. Mikrobiologiske analyser i forsøk 2 viste at store mengder melkesyrebakterier var tilstede i alle blandinger. Det ble ikke funnet uønskede bakterier, men mugg- og gjærsopp ble funnet i to prøver. Ensilering av 4.000 tonn potet og 350 tonn gulrot krever investering i utstyr for hakking, blanding og pakking. I casestudien ble pakking i rundballer med en kompaktor valgt. Scenariene inneholdt rå og kokt potet, rå gulrot, valset bygg, høy og tilsetning av ulike bakteriepreparater samt et alternativ med innblanding av 10% fiskehydrolysat. De største årlige kostnadene var innkjøp av bygg og arbeidsinnsats. Ved en estimert salgspris på 825 kr/tonn potetensilasje (33% tørrstoff), 950 kr/tonn for ensilasje av kokt potet, 500 kr/tonn gulrotensilasje (20% tørrstoff) og 1.238 kr/tonn potetensilasje med fiskehydrolysat var inntektene lavere enn kostnadene. Underskuddet var på -88 til - 408 kr/tonn råvare. Til sammenligning ga dagens system et overskudd på 108 kr/tonn råvare. Ensilasjen som hadde det laveste underskuddet var kokt potet ensilert med bygg. En må finne prisgunstige alternativer til bygg som tørrstoffingrediens for at ensilering kan lønne seg. Likevel vil det kun for større pakkerier være aktuelt å investere i en kostbar produksjonslinje for ensilering. Betydningen for regionen Midt-Norge vil dermed være avhengig av at en kan senke kostnadsnivået i produksjonen av ensilert fôr. Det vil også være nødvendig å skape et marked ved å dokumentere og formidle eventuelle positive effekter av probiotika og å utvikle praktiske løsninger for utfôring. Implementeringen er per i dag ikke mulig, men prosjektgruppen konkluderte at det er behov for mer kunnskap om alternative tørrstoffingredienser, smakelighet av fôret og helseeffekter i ulike husdyrproduksjoner

Utilisation of co-streams in the Norwegian food processing industry

Food losses occur throughout the entire food chain, from primary production via postharvest handling and storage, to food processing, distribution, retailing and consumption. Globally, food losses account for about one third of the total food produced for human consumption. The aim of this report was to map the production and utilisation of co-streams in the food processing industry in Norway and to discuss possibilities for alternative utilisation based on qualitative aspects of the co-streams, and current legislation. This report is produced by work package 3 in the CYCLE project (2013-2016), “Total utilisation of raw materials in the supply chain for food with a bio-economical perspective”. The CYCLE project aims to improve resource utilisation in the Norwegian food chain by developing sustainable eco-friendly bio-processes and novel technology, in close relationship with food industry partners. Inputs and outputs of organic materials were roughly mapped at selected food processing plants presenting three Norwegian food chains: 1) Vegetables and potatoes; 2) white and pelagic fish; and 3) poultry. Data was collected during plant visits in June 2013, and later checked by staff from the described plants. The report describes the qualitative properties of co-streams, and their current utilisation as feed, fertiliser and as substrate for bioenergy production. We also present relevant regulations in EU and Norway regarding processing and utilisation of co-streams, and discuss alternative utilisation. Altogether, the food processing plants had significant market shares in Norway within fresh potatoes (38%), lettuce (17%), poultry meat (24%) and white and pelagic fish, where export makes up a large proportion. Generally, a large proportion of the raw materials were utilised as food and feed. On average for all plants, 75% of the raw material was utilised in food products, 21% in feed products, 1% in fertiliser and bioenergy production and 3% was deposited in landfill. The plants used in average 8.6 tonnes of process water per tonne of food produced, but the amount varied considerably between the plants. Possible improvements in the utilisation of raw materials and co-streams include a higher degree of utilisation in food products, and developing new or improved feed components from co-streams with increased nutritional value. Due to the current high degree of utilisation in food and feed applications with high economic values, the potential for bioenergy and fertiliser production is limited to certain risk materials. Feed potatoes and vegetables and feathers, bones, blood, viscera and skin from fish or poultry have considerable potential for better utilisation for food or feed. Relevant processing methods for these co-streams are fractionation, hydrolysis, fermentation and drying

Quality of Lipids During Frozen Storage of Polychaete (Alitta virens) - a Low Trophic Marine Resource Relevant for Aquaculture Feed

Lipid quality during frozen storage of the low trophic marine resource polychaete (Alitta virens) was evaluated after blanching, vacuum packing, and different storage temperatures (−23°C vs −27°C). In non-blanched samples, free fatty acid (FAA) reached a level of 15–20% after 12-months of frozen storage. 1H and31P nuclear magnetic resonance (NMR) analyses showed that the increase in FFA could be attributed to both hydrolysis of phospholipids and triacylglycerols. Vacuum packing prevented lipid oxidation. Blanching hindered lipid hydrolysis and is thereby recommended to preserve valuable phospholipids during long-term frozen storage of polychaete, a resource that has attracted growing interest for use in aquaculture.publishedVersio

Chapter 2. Peptides and Proteins

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Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and −18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life.publishedVersio

Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies

Cod heads were hydrolysed using different enzymes (Alcalase, Flavourzyme, Papain, Bromelain, and Protamex) at concentration of 0.1% for 1 hour and different water/raw material ratios. The most promising processing conditions were further verified in large-scale trials in a pilot plant. The results showed that the water/raw material ratios had little effect on hydrolysis yield, protein content, or the molecular weight distribution in hydrolysate. However, different enzymes led to differences in chemical composition and molecular weight distribution. Protein recovery was lower in the pilot trial, primarily because pilot and industrial processing equipment must be adapted and optimized to the raw material and process. Upscaling proved that high-quality protein powder can be produced from cod heads. The product has a neutral smell, light color, contains more than 80% protein, and could serve as an excellent source of protein for human consumption.publishedVersio

Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction

Globally, the surimi processing industry produces a large amount of by-products in the form of head and viscera, skin, bones, scale, etc. The aim of this study was to assess the combined biomass of pink perch skin and bones obtained from the surimi industry as a potential source of raw material for gelatin production and identify a green method of gelatin extraction by comparing four green processes. Four green gelatin extraction processes were compared for their gelatin extraction efficiency. Among the four processes, process 1 and process 2 comprised of two-step extraction viz pre-treatment with NaCl and extraction with hot water. Process 3 and process 4 comprised of single-step wherein pre-treatment and extraction were done simultaneously with acidic water using acetic acid. The gelatin extraction efficiency was determined based on the yield and L-hydroxyproline content of the extracted gelatin. Further, the extracted gelatin was characterized for their proximate and amino acid composition. The acetic acid based single-step method was found to be more efficient in the extraction of gelatin than the NaCl pretreatment method. The gelatin extracted with this method had a higher yield (4.2%), protein content (79.6%), and imino acid (27.3%) content than the NaCl pretreatment method, which had 1.51% gelatin yield, 48.1% protein content, and 13.1% imino acid content. The results suggested that the single-step extraction method can be effectively utilized for the extraction of gelatin from pink perch skin and bones combined biomass. This study provides a method for the valorization of the surimi industry by-product into a high value product with potential application in various industries.publishedVersio

Integrating organizational, social, and individual perspectives in Web 2.0-based workplace e-learning

From the issue entitled 'Special Issue: Emerging Social and Legal Aspect'E-learning is emerging as a popular approach of education in the workplace by virtue of its flexibility to access, just-in-time delivery, and cost-effectiveness. To improve social interaction and knowledge sharing in e-learning, Web 2.0 is increasingly utilized and integrated with e-learning applications. However, existing social learning systems fail to align learning with organizational goals and individual needs in a systemic way. The dominance of technology-oriented approaches makes elearning applications less goal-effective and poor in quality and design. To solve the problem, we address the requirement of integrating organizational, social, and individual perspectives in the development of Web 2.0 elearning systems. To fulfill the requirement, a key performance indicator (KPI)-oriented approach is presented in this study. By integrating a KPI model with Web 2.0 technologies, our approach is able to: 1) set up organizational goals and link the goals with expertise required for individuals; 2) build a knowledge network by linking learning resources to a set of competences to be developed and a group of people who learn and contribute to the knowledge network through knowledge creation, sharing, and peer evaluation; and 3) improve social networking and knowledge sharing by identifying each individual's work context, expertise, learning need, performance, and contribution. The mechanism of the approach is explored and elaborated with conceptual frameworks and implementation technologies. A prototype system for Web 2.0 e-learning has been developed to demonstrate the effectiveness of the approach. © Springer Science + Business Media, LLC 2009.postprin

Impact of digested Calanus finmarchicus hydrolysates on the regulation of glucose metabolism through incretin secretion and dpp-iv inhibition

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