Seafood products Seafood products Quality and convenience Quality and convenience M. Careche M. Careche Instituto del Frío Instituto del Frío Consejo Superior de Superior de Investigaciones Científicas Investigaciones Científicas (CSIC) (CSIC) Consejo 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 natural More natural Less use of additives Less use of additives More convenience More convenience Fresher Fresher Little time to prepare Little time to prepare Higher quality Higher quality Little effort Little effort Improved flavour Improved flavour Easy to store Easy to store Texture Texture Longer shelf- -life life Longer shelf Appearance Appearance Right package size Right package size 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 �
Health benefits Health benefits to be achieved to be achieved Tailor- -made made Tailor seafood products seafood products Type of product Type of product envisaged envisaged
Raw materials Raw materials Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging Consumer requirements for seafood products: Consumer requirements for seafood products: Nutritious, Healthy, High eating quality, Convenient Nutritious, Healthy, High eating quality, Convenient Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.
Raw materials Raw materials Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.
Raw materials/production Raw materials/production Aquaculture Aquaculture Capture Capture Fully exploited Fully exploited Underexploited or or Underexploited moderately exploited moderately exploited Overexploited, depleted Overexploited, depleted or recovering or recovering FAO 2002
Raw material Raw material Underutilised species species Underutilised 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- -products products By 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, surimi surimi , , gelation gelation..) ..) Technological suitability (minced fish, Composition tables (lipids, proteins, trace elements...) Composition tables (lipids, proteins, trace elements...)
Raw materials Raw materials Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient 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 Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient 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- -products: products: from by Collagens, enzymes Collagens , enzymes Lipids Lipids Minerals Minerals Pigments Pigments Chitin, chitosan chitosan Chitin, Anti- Anti -oxidants oxidants Vitamins, etc. Vitamins, etc.
Raw materials Raw materials Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient 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 consumers mers Development of healthy, functional products for the target consu Effect of functional ingredients on product manufacture & viceversa viceversa Effect of functional ingredients on product manufacture &
Raw materials Raw materials Intermediate seafood products Intermediate seafood products Processed seafood Processed seafood Ingredients/Functional Ingredients/Functional components components Stabilisation processes, packaging Stabilisation processes, packaging Consumer requirements for seafood products: Consumer requirements for seafood products: Functional, High eating quality, Convenient Functional, High eating quality, Convenient Adapted from Linnemann et al. 1999 Trends Food Sci. Technol.
Stabilisation processes, packaging Stabilisation processes, packaging Minimal processing: Minimal processing: ‘Hurdle’ technologies ‘Hurdle’ technologies Less ‘artificial’ additives/Use of ‘natural’ preservation systems s Less ‘artificial’ additives/Use of ‘natural’ preservation system Emergent technologies (HP, High voltage electric pulses, high Emergent technologies (HP, High voltage electric pulses, high intensity light pulses, nanothermosonication nanothermosonication, etc. , etc. intensity light pulses, Reduced, environmentally friendly packaging Reduced, environmentally friendly packaging Impact on: Impact on: Nutritious value and organoleptic organoleptic properties properties Nutritious value and
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. Quality Index Method Quality Index Method e.g. Physical- -chemical sensors chemical sensors Physical Mimicking human senses Mimicking human senses (e.g. E E- -nose, image analysis, Artificial nose, image analysis, Artificial (e.g. Quality Index) Quality Index) Spectroscopy Spectroscopy (e.g. NIR, IR, Raman…) (e.g. NIR, IR, Raman…)
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