Seafood products Seafood products Quality and convenience Quality - - PowerPoint PPT Presentation

Seafood products Seafood products Quality and convenience Quality and convenience

• M. Careche
• M. Careche

Instituto del Frío Instituto del Frío Consejo Consejo Superior de Superior de Investigaciones Científicas Investigaciones Científicas (CSIC) (CSIC) Ciudad Universitaria Ciudad Universitaria 28040 Madrid (Spain) 28040 Madrid (Spain)

Health and diet Health and diet

Interest in health promoting foods Interest in health promoting foods

Clinical evidence Clinical evidence Age wave Age wave Media Media Nutritional labelling Nutritional labelling Food technology Food technology Brand differentiation Brand differentiation

Seafood as health promoting Seafood as health promoting

Cardiovascular diseases Cardiovascular diseases Hypertension Hypertension Inflammatory disorders Inflammatory disorders Cancer… Cancer…

Demands of the consumer Demands of the consumer

More convenience More convenience

Little time to prepare Little time to prepare Little effort Little effort Easy to store Easy to store Longer shelf Longer shelf-

• life

life Right package size Right package size

Fresher Fresher Higher quality Higher quality

Improved flavour Improved flavour Texture Texture Appearance Appearance

More natural More natural

Less use of additives Less use of additives

Safer Safer Full documentation Full documentation

Trends for seafood consumption Trends for seafood consumption in Europe in Europe

• Increased consumption in restaurants

Increased consumption in restaurants

• New products and species

New products and species

• Greater added value in the catering and retail markets

Greater added value in the catering and retail markets

• Convenience foods, ready meals, coated fish products etc

Convenience foods, ready meals, coated fish products etc

• Increased importance of fresh fish

Increased importance of fresh fish

Tailor Tailor-

• made

made seafood products seafood products

Health benefits Health benefits to be achieved to be achieved Type of product Type of product envisaged envisaged

Raw materials Raw materials Consumer requirements for seafood products: Consumer requirements for seafood products: Nutritious, Healthy, High eating quality, Convenient Nutritious, Healthy, High eating quality, Convenient Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging

Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.

Raw materials Raw materials Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging

Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.

Aquaculture Aquaculture Capture Capture Fully exploited Fully exploited Underexploited Underexploited or

• r

moderately exploited moderately exploited Overexploited, depleted Overexploited, depleted

• r recovering
• r recovering

FAO 2002

Raw materials/production Raw materials/production

Raw material Raw material

Underutilised Underutilised species species

Features: Features: Different species Different species Varying quality with season, etc Varying quality with season, etc Small size Small size Bony structure Bony structure Dark flesh Dark flesh Strong flavour Strong flavour Unknown by the consumer Unknown by the consumer Difficult to process Difficult to process

Raw material Raw material

By By-

• products

products

From regular processing: From regular processing: Heads Heads Viscera Viscera Skin, shells Skin, shells Frames, etc Frames, etc R&D: R&D:

Asses stability (fresh, frozen storage...) Asses stability (fresh, frozen storage...) Technological suitability (minced fish, Technological suitability (minced fish, surimi surimi, , gelation gelation..) ..) Composition tables (lipids, proteins, trace elements...) Composition tables (lipids, proteins, trace elements...)

Raw materials Raw materials Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging

Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.

Intermediate seafood products Intermediate seafood products

Intermediate processing: Intermediate processing: Removal of unwanted parts Removal of unwanted parts Enrichment of some component(s) Enrichment of some component(s) R&D: R&D: Develop/optimise the processes Develop/optimise the processes

Raw materials Raw materials Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging

Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.

Ingredients/Functional components Ingredients/Functional components

R&D extraction of different components R&D extraction of different components from by from by-

• products:

products: Collagens Collagens, enzymes , enzymes Lipids Lipids Minerals Minerals Pigments Pigments Chitin, Chitin, chitosan chitosan Anti Anti-

• oxidants
• xidants

Vitamins, etc. Vitamins, etc.

Raw materials Raw materials Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging

Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.

Processed seafood Processed seafood

• Products retaining morphological integrity/Restructured product

Products retaining morphological integrity/Restructured products s

• Protein

Protein-

• based/Lipid

based/Lipid-

• based

based

• With/without added health

With/without added health-

• promoting ingredients

promoting ingredients R&D: R&D: Development of healthy, functional products for the target consu Development of healthy, functional products for the target consumers mers Effect of functional ingredients on product manufacture & Effect of functional ingredients on product manufacture & viceversa viceversa

Raw materials Raw materials Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging

Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.

Minimal processing: Minimal processing: ‘Hurdle’ technologies ‘Hurdle’ technologies Less ‘artificial’ additives/Use of ‘natural’ preservation system Less ‘artificial’ additives/Use of ‘natural’ preservation systems s Emergent technologies (HP, High voltage electric pulses, high Emergent technologies (HP, High voltage electric pulses, high intensity light pulses, intensity light pulses, nanothermosonication nanothermosonication, etc. , etc. Reduced, environmentally friendly packaging Reduced, environmentally friendly packaging

Stabilisation processes, packaging Stabilisation processes, packaging

Impact on: Impact on: Nutritious value and Nutritious value and organoleptic

• rganoleptic properties

properties

Development of tools for quality Development of tools for quality assessment assessment

Sensory assessment: Sensory assessment:

Very important for fish industry Very important for fish industry

Instrumental devices: Instrumental devices:

Hand held, non destructive Hand held, non destructive To measure freshness To measure freshness Pre Pre-

• frozen fish

frozen fish

Development of tools for Development of tools for quality assessment quality assessment

Sensory Sensory e.g. e.g. Quality Index Method Quality Index Method Physical Physical-

• chemical sensors

chemical sensors Mimicking human senses Mimicking human senses (e.g. (e.g. E E-

• nose, image analysis, Artificial

nose, image analysis, Artificial Quality Index) Quality Index) Spectroscopy Spectroscopy (e.g. NIR, IR, Raman…) (e.g. NIR, IR, Raman…)