In WP 1 8-11 different combinations of commercial proteases were tested on salmon, cod, herring
ang mesopelagic raw materials. The hydrolysates generated from these trials were used in a
taste panel test, performed at Nofima Ås to screen for bitterness. Results from the taste panel test
showed that the most bitter hydrolysate had a bitter score of 4.8, on a scale with max the value at
15.
Next, 3 proteases were chosen to be used in a multivariate study design, in which we varied
temperature, time and protease dose during hydrolysis of salmon raw material. Again, the
hydrolysates were used in a taste panel test. This time, the max bitter score was 2.5, out of a max
15.
In WP 2, a multivariate design study was performed to identify optimal conditions in fishy taste
removal by the FMO3 enzyme in salmon, cod and herring hydrolysates. pH was the single most
important factor for reduced fishiness.
In WP 3 nanofiltration studies have been performed, both in lab scale and at the pilot plant at the
Biomega factory. These studies have shown us that different NF membranes results in different
end products when used on salmon hydrolysates.
In WP 4 we have tested different doses and types of proteases in the factory with a special
focus of molecular weight distribution in the generate hydroysates. We have also produced almon
peptides on the pilot-line in the factory, spray dried the peptides, and initiated shelf-life studies on
the dried peptides.
Based on the results obtained in the project, Biomega Group has optimized our enzymatic hydrolysis process. Moreover, the project has contributed to the development of a new product for the human consumption market, to be launched the summer of 2022. Results from all work packages in the project were used in the development of the new product.
Through the project, we have gained new insight on the enzymatic hydrolysis of additional marine raw materials, namely cod, herring, and mesopelagic raw materials. This is valuable info for potential future commercial use of rest raw materials from these species. More work is needed to develop products intended for the human consumption market from these species.
Altogether, the current project has contributed to a more sustainable salmon production, through the development of a novel product to the human market based on underutilized parts from the salmon. This contributes to a higher utilisation of the whole salmon in the food chain.
Fishy odour and taste are the main obstacles for using hydrolysed marine peptides as a food ingredient in the human market. In this project we will, by an optimised novel process, produce odour and taste neutral hydrolysed marine peptides from salmon and pelagic raw materials, targeting the human ingredient market. First, in lab-scale studies we will screen for cost-effective proteases regarding protein yield in the enzymatic hydrolysis of marine raw materials. Based on the screening results we will select one or several protease(s), and in lab-scale studies further optimise the hydrolysing conditions by a multivariate design to maximise protein yield, but at the same time pay attention to avoid bitter taste in the hydrolysed marine peptides. Next, in lab-scale we will remove fishy odour and taste in the hydrolysed marine peptides, by a novel, patented enzymatic application. To achieve best possible results, we will utilise a multivariate design to optimise the novel enzyme's hydrolysing conditions. As a third step, in lab-scale we will optimise a filtration step, in which we produce fully soluble hydrolysates with a protein content > 90% on dry matter base, while retaining as much as possible of nutrients in the hydrolysates. Finally, the results from the lab-scale studies will be implemented in a novel pilot plant built at Biomega’s factory at Skaganeset.
In addition to the novelty of producing odour and taste neutral hydrolysed marine peptides for the human market, one important aspect in the project is the valorisation of pelagic materials, making human grade ingredients from raw materials traditionally used in the fishmeal production and sold to the less value-added feed market. Thus, the project is set within a sustainability perspective, and complies with several of the United Nations Sustainability Development Goals.