Minimal processed food ingredient or diet supplement from marine by-products

There is an emerging understanding of the significance of additional beneficial components from the non-lipid fraction of seafood. They may protect against CHD. Processing or preparation influence the biological availability, hence the possible effect of such molecules. Å minimal processed protein powder may be an interesting ingredient in functional foods or a diet supplement. As well as havning health implication for non- or low- fish consumers it may add value to marine by-products. Many of the components suggested as additionally beneficial nutrients from seafood are affected by processing. Thus there may be protective substances, relevant for development of CHD, in seafood whose effect disappears when the product is subjected to ro ugh processing conditions. In this project we aim to study the impact of processing on nutritional quality of the non-lipid fraction of fish by-products. Taurine, one of the components from marine diets, attracts interest for its impact on health promotion. To be able to evaluate i ndustrial raw material, high in taurine, a systematic analysis of content, need of processing and guantities of marine by-products have to be performed.