Seafood is a rich source of healthy lipids. Small fatty pelagic fish species, like sardines (Sardina pilchardus) with a low commercial value, are being used more and more in the surimi production as an alternative for Alaska pollack and blue whiting.
Upgrading of the by-products such as heads, viscera and washing water from the sardine based surimi production is necessary. In addition, the interest of the feed and food industries for marine lipids is becoming more and more important. Extraction of the marine lipids is often carried out along two ways. The first one is solvent consuming and the second one requires high temperature treatments and could induce structure oxidation of the poly-unsaturated fatty acids (PUFA).
Justine Dumay, Ifremer, Nantes, has recently finished her Ph.D. thesis regarding marine lipid extraction using mild procedures with low energy consumption and investment. On October she defended her thesis with success in public. Jean Pascal Bergé, Ifremer, involved in PROPEPHEALTH was one of her supervisors in collaboration with Pascal Jaouen and Gilles Barnathan form the University of Nantes, France. RTD Pillar 4 coordinator, Joop Luten, Fiskeriforskning, and participant in PROPEPHEALTH, Patrick Bourseau, University of Bretagne, were members of the Ph.D. exam committee.