Treasures from the sea

Fischfilet FishFermPlus 01 ttz-Bremerhaven

11.01.2013

Tags: Fish, fish fillet scrap, FishFermPlus, fermentation

EU project increases resource efficiency in fish production

The fish market is ruthless: In fillet production, almost one third of the high-value catch is lost. As good as the fish might be, just one small defect leads to a reduction in value. Within FishFermPlus, an EU project, ttz Bremerhaven and ISI Food Protection are developing a biotechnological process which allows high-value and naturally processed fish products with a longer shelf life to be made from valuable scrap from fish fillet production. 

Bremerhaven, 11. January 2013. In the production of fish fillet, up to 30 percent of the catch is squandered. Whilst the fish is suitable for consumption, it however frequently displays mechanical damage or is too thin to be sold as fillet over the shop counter. Only the central part is sold – despite the fact that the pieces cut from the edges are just as tasty and of equally high quality. If these valuable fillet pieces end up in animal feed production, the food sector loses considerable potential as well as the opportunity to operate economically and with an integrated approach. Within FishFermPlus, an EU project, ttz Bremerhaven, ISI Food Protection and four other organizations are developing a solution for this problem: The aim is for a novel fermentation process to convert valuable fish scrap into high-value substances. In this way, in particular small and medium-sized enterprises can increase their resource efficiency and profitability.

The valuable fish scrap is either processed directly or dried to a powder after fermentation. On the one hand, antimicrobial products are generated which extend the shelf life of food products and on the other hand substances which improve the taste of fish products of all types – and this in a natural way. The cost-efficient and gentle processes protect the healthy parts of the fish and maintain high product quality levels.

The fermentation process developed within FishFermPlus will make it possible for fish-processing firms to use the whole fillet in an optimum and integrated way. This will support a method of production which is resource-efficient and sustainable. There is an additional advantage for the manufacturer: By using original fish substances and dispensing with additives, they can market their goods as clean label products.

Apart from ttz Bremerhaven and ISI Food Protection, the Project Coordinator, the enterprises Die Räucherei, BG Production, and Quality Food & Products are participating in the FishFermPlus project, as well as the Technical University of Denmark. The project is being funded under the Seventh Framework Programme with about 900.000 Euro and running from November 2012 to October 2014.

Further information on related topics:

Project description TRANSBIO

Project description PROVINO

Project description FishFermPlus

 

 


Pictures for editorial use (photo: ttz/pr)

Fischfilet FishFermPlus 01 ttz-Bremerhaven

Picture 1:

The fermentation process developed within FishFermPlus will make it possible for fish-processing firms to use the whole fillet in an optimum and integrated way. This will support a method of production which is resource-efficient and sustainable.

(© ttz Bremerhaven)

Fischfilet FishFermPlus 02 ttz-Bremerhaven

Picture 2:

If these valuable fillet pieces end up in animal feed production, the food sector loses considerable potential as well as the opportunity to operate economically and with an integrated approach. Within FishFermPlus, an EU project, ttz Bremerhaven, ISI Food Protection and four other organizations are developing a solution for this problem.

(© ttz Bremerhaven)


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