From the development of functional seafood products via dietary modulation of the fish with garlic selenium enriched feed it is observed that garlic accessions grown with and without selenium treatment do respond differently towards this type of treatment. It is important to find accessions that have a high selenium uptake in order to restrict soil-pollution as much as possible. The production of fish feed was straight forward and the first farming experiment has been successfully completed and sample and data analysis revealed a very clear dose response relation between Se levels in the feeds and in the fish fillets. One positive side effect of fish fed with garlic promoted a better growth of the individuals, but, on the other hand, fillets had a different taste. Preliminary results on the changes/retention/losses of the beneficial components within the African catfish as a function of different cooking methods show that with the data available so far, the optimal method for retention of taurine levels is baking.
A food design contest for innovative seafood products has been set up and announced in public. One of the problems in product development is the difficulty to question consumers about non-existent products. This knowledge would be necessary to guide the development of new products using new technologies. To bridge the gap between consumer data and technology, designers are invited to develop new fish product concepts, based on the consumer data so far.
The development of restructured products or fillets, has concentrated on the introduction of (antioxidant) dietary fibres to mince or gel products, as well as the introduction of taurine to fillets. Wheat fibre, which has not only functional but also technological interest in the formulations, has been used with surimis from other unconventional, underutilized species, such as squid, and proven to be successful. The structure/functionality results are showing the distinct effect of this fibre on the protein and water matrix during the gelation process and in the final gel. Grape fibre, both white and red, besides modifying texture and capturing water, act as strong antioxidant in frozen stored semi fatty fish muscles, at least up to the 3rd month of storage. Fucus seaweed fibre, another source for antioxidant dietary fibre, has been obtained and shows to have significant capacity for swelling, water retention and oil retention. The antioxidant capacity of Fucus dietary fiber is high but lower than grape fiber.
Results of inclusion of taurine to fish fillets, as well as the storage and cooking stability have been successfully completed for tuna, salmon and blue whiting.
The chemical and physical analyses on the muscle fraction of three selected underutilised fish species which are regarded as an alternative source of fish muscle for some restructured products, have been performed. These are: Polar Cod (Boreogadus saida), Greater Argentine (Argentina silus) and Northern Wolffish (Anarhichas denticulatus).