Innovative processing to preserve positive health effects in pelagic fish products

JPI HDL JFA “Food processing for Health” (FP4H)
Innovative processing to preserve positive health effects in pelagic fish products
Turid Rustad


Partner Organization Partner Country
University of PerugiaItaly

1. Overall project description

1.1 Summary

The aim of the project is to develop a comprehensive toolbox of optimized existing and novel technologies for developing healthy, high quality, safe and sustainable fish products from pelagic fish species. Pelagic fish is rich in omega-3 lipids (EPA and DHA) with documented beneficial health effects, easily digestible proteins; vitamins (E and D). However, during processing; high temperatures, exposure to air, prooxidative components (like heme), may lead to loss or destruction of the valuable healthy components i.e. oxidation of omega-3 fatty acids and proteins. During raw material storage, microbial contamination can lead to formation of histamine. Therefore, optimal processing technologies to transfer healthy pelagic fish raw material into healthy and safe pre-prepared food products is needed. The goal of the ProHealth project have been achieved through five interconnected work packages. Consumer studies have been done to identify the properties the pelagic products need to meet to be purchased. The technological toolbox for developing healthy, high quality, safe and sustainable fish products from pelagic fish species consist of optimized technologies for preserving quality, health beneficial components and bioactivity and bioavailability of the healthy components. A consumer survey carried out in four countries showed differences in preferences for convenient fish products. Only about half the consumers believed in the need to increase their fish consumption. Preservation of mackerel with superchilling is promising regarding microbial stability but the method needs to be optimized to increase water holding and texture. Sous vide treated mackerel and herring has a good shelf life and adding antioxidants is important for preserving the valuable lipids. The combination of high-pressure processing and smoking enhanced quality attributes of mackerel and is a promising treatment to extend the shelf life. High pressure treatment of fish mince with pressure up to 200 MPa gave fish cakes with acceptable texture. Studies on mechanisms behind sous vide treatment, canning, high pressure processing and chilled storage has been combined with studies of new, rapid and innovative methods of analysis that can be used to follow process induced changes. Consumer tests showed that the new model fish cakes with 25 and 50% mackerel replacement had consumer acceptability not lower than conventionally produced white fish cakes. Sensory tests on canned fish confirmed that products from fresh raw material are better evaluated than frozen raw material. Changes in production process parameters should be adapted to the raw material. The effect of novel processing methods on nutritional properties and bioavailability was analyzed. Plasma technology did not give observable undesirable reactions such as lipid oxidation to the treated samples. The stability of the fatty acid composition of mackerel and nutritional quality indices was not affected by the treatment.

1.2 Highlights

The ProHealth project has given new and valuable insight on consumer attitudes to fish consumption and especially towards pelagic fish in four European countries. This can be used both in development of new products but also in campaigns to increase fish consumption. The ProHealth project has also given increased knowledge on how new processing technologies – high pressure processing, plasma, superchilling, sous vide cooking can be used to increase the shelf life of pelagic fish but also how insight on the effect of these methods on the retention of the valuable nutrients (lipids, proteins) in pelagic fish. Model products with a high content of pelagic fish have been developed and found to have a good consumer acceptability.

4. Impact

4.1 List of publications

AuthorsTitleYear, Issue, PPPartners NumberDoiPdf
Cropotova, J.; Mozuraityte, R.; Standal, I. B.; Rustad, T. SINTEF, NTNUA non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging. 2018, 92, 216-22410.1016/j.foodcont.2018.04.060
Kulawik, P.; Tiwari, B. K. TeagascRecent advancements in the application of non-thermal plasma technology for the seafood industry.2019, 59,19, 3199-321010.1080/10408398.2018.1510827
Pérez-Andrés, J.M.; Charoux, C.; Cullen, P.J. and Tiwari, B.K. TeagascChemical modifications of lipids and proteins by nonthermal food processing technologies. 2018, 66,5041-505410.1021/acs.jafc.7b06055
Zhao, YM; de Alba, M.; Sun, DW.;Tiwari, B. TeagascPrinciples and recent applications of novel non-thermal processing technologies for the fish industry—a review2019, 59, 5,
De Alba, M; Pérez-Andrés, J.M.; Harrison S.M; Brunton N.P; Burgess C.M., Tiwari B. K. TeagascHigh pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets.2019, 55,
Cropotova, J., Mozuraityte R., Standal I.B., Ojha, S. Rustad T. Tiwari, B.K. NTNU, SINTEF, TeagascInfluence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof, 2020, 59, 1022236
Cropotova, J., Aftret K.C., Mozuraityte R., Standal I.B., Rustad T. NTNU, SINTEFThe Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.2019, 57, 191-19910.17113/ftb.
Cropotova J., Mozuraityte R., Standal I.B, Rustad T. NTNU, SINTEFSuperchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. 2019, 54, 2228-223510.1111/ijfs.14136
Cropotova J., Mozuraityte R., Standal I.B, Rustad T. NTNU, SINTEFAssessment of lipid oxidation stability of Atlantic mackerel (Scomber scombrus) affected by different temperature-time combinations of sous-vide cooking, addition of antioxidants and chilled storage by conventional and fluorescence microscopy methods. 2019, 104,1-810.1016/j.foodcont.2019.04.016
Cropotova J., Mozuraityte R., Standal I.B, Rustad T. NTNU, SINTEFThe influence of cooking parameters and chilled storage time on quality of sous-vide Atlantic mackerel (Scomber scombrus). 2019 28, 505-51810.1080/10498850.2019.1604595
Cropotova, J. and Rustad, T. NTNUA novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods.2019, 297, 1250006
Pérez-Andrés, J.M.; de Alba, M.; Harrison, S.M.; Brunton, N.P.; Cullen, P.J. and Tiwari, B.K. TeagascEffects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. 2020, 118
Rustad, T. NTNU + all partnersCatching on to health and sustainability - fishing for the optimal fish product 2018 /2018/00002018/00000006/art00030
Rustad, T. NTNUInnovative methods to preserve pelagic fish species 2019
Rustad, T NTNUDeveloping convenient consumer products from pelagic fish in Europe2019

4.2 Presentation of the project

Target groupAuthorsMeans of communicationHyperlinkPdf
Scientists, industry, general publicDe Alba M, Burgess C.M. & Tiwari, B.K. (2017). High pressure processing technology for smoked fishwebsite presentationLink
Scientists, industryCropotova, J.; Grøvlen, M. S.; Rustad, T. NTNU Application of fluorescence microscopy for non-invasive assessment of fish tissue degradation due to enzyme activity during superchilled storage. The 31st EFFoST international conference; 2017 Sitges, Spain, NTNUOral presentation
Scientists, industryStandal, I. B.; Mozuraityte, R; Cropotova, J.; Rustad, T. SINTEF, NTNU High resolution NMR to study changes relevant for nutritional quality and food safety during storage and processing of mackerel. 31st EFFoST International Conference; Sitges, Spain, 2017Oral presentation
Scientists, industryCropotova, J.; Mozuraityte, R.; Rustad, T. NTNU SINTEF Studying the development of lipid oxidation in sous-vide cooked Atlantic mackerel during chilled storage. 15th Euro-Fed lipids congress 2017. Uppsala SwedenPoster
Scientists, industryRustad, T.; Cropotova, J.; Mozuraityte, R.; Standal, I. B.; Tiwari, B.; Mytlewski, A.; Szlinder-Richert, J., Galli, F. NTNU; SINTEF; Teagasc, NMFRI, Univ Perugia Innovative processing to preserve positive health effects in pelagic fish. WEFTA Conf. Dublin, Ireland. 2017Poster
Scientists, industryCropotova, J.; Rustad, T. NTNU An integrated approach to assess textural changes of sous-vide cooked Atlantic mackerel in relation to breakdown of its connective tissue. WEFTA Conf. Dublin, Ireland. 2017 Oral presentation
Scientists, industryMozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Rustad, Turid.NTNU, SINTEF Quality changes in mackerel during cold storage, freezing, chilling and super-chilling temperatures. WEFTA Conf. Dublin, Ireland 2017oral presentation
Scientists, industryRustad, Turid; Cropotova, Janna; Grøvlen, Magnhild Seim. NTNU Texture changes in Atlantic mackerel during chilled and superchilled storage. WEFTA Conf. Dublin, Ireland. 2017Oral presentation
Scientists, industryOrtega, M. de Alba, Burgess, C. Tiwari, B. K. Teagasc Combined effect of high pressure processing and smoking of mackerel. WEFTA conf. Dublin, 2017 Oral presentation
ScientistsRustad, T.; Cropotova, J. NTNU Potential of fluorescence microscopy technique to assess lipid peroxidation status in sous-vide cooked Atlantic mackerel during chilled storage The 8th Int. Symp. Recent adv. Food anal. Prague, Czech rep. 2017 Oral presentation
Scientists, industryCropotova, J.; Aftret, K. C.; Mozuraityte, R.; Standal, I. B.; Rustad, T. NTNU, SINTEF Assessing changes in quality characteristics of sous-vide cooked Atlantic mackerel during chilled storage by multiple regression analysis. WEFTA Conf. Lisbon 2018Oral presentation
Scientists, industryCropotova, J.; Aftret, K. C.; Mozuraityte, R.; Standal, I. B.; Rustad, T. NTNU, SINTEF Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality. The 9th Int. Con. Food Technol, Biotechnol. and Nutrit..,Zagreb Croatia, 2018Oral presentation
Scientists, industryCropotova, J.; Mozuraityte, R.; Rustad, T. NTNU, SINTEF Application of fluorescence spectroscopy techniques for fast and non-destructive analysis of lipid oxidation in fish products. The 32nd EFFoST Int. Conf. Nantes, France 2018oral presentation
Scientists, industryStandal, I. B; Mozuraityte, R.; Cropotova, J.; Rustad, T. NTNU, SINTEF Quality changes of Atlantic mackerel during superchilled, chilled and frozen storage WEFTA Conf. Lisbon 2018 Oral presentation
Scientists, industryCropotova, J.; Mozuraityte, R.; Standal, I. B.; Tiwari, Brijesh; Rustad, Turid. NTNU, SINTEF, Teagasc. Changes in quality characteristics of haddock and mackerel minces, and fishcakes prepared thereof as affected by high-pressure processing. The 32nd EFFoST Int. Conf.; Nantes, France, 2018Poster
Industry, publicRustad, T. NTNU Prohealth , Norfishing, Trondheim, Norway, 2018Oral presentation workshop at exhibition
Scientists, industryCropotova, J.; Mozuraityte, R.; Standal, I. B.; Rustad, T.; Tiwari, B. NTNU, SINTEF Teagasc. Protein oxidation affecting quality parameters of haddock and mackerel minces subjected to high-pressure pre-treatment and frozen storage. IFT-EFFoST Int. Nonthermal Proc. Workshop and Short course; Nantes, France 2018oral presentation
Scientists, industryMytlewski A., Kulikowski T., Rakowski M. NMFRI Young consumers of fish products – the determinants of purchasing processes. Ann. Sci. Conf. Int. Council for the Expl. of the Sea (ICES), Sept. 2018. Hamburg.Poster
Scientists, industryMytlewski A., Szulecka O., Kulikowski T. Rakowski M.: NMFRI Consumers behaviour in purchase processes of fish product. Results of JPI Prohealth project.; 48th WEFTA conf; Lisbon 2018. Poster
Scientists, industrySzulecka O. NMFRI Food Processing for Health. New type of canned products from pelagic fish. ProHealth meeting, Gdynia, 2018.Oral presentation
Scientists, industryTiwari, B.K. Teagasc Novel technologies for fish processing, 5th Fish Congress, Gdansk, Poland. 2018Oral presentation
Scientists, industryTiwari, B.K. Teagasc Biochemical effects of ultrasound in food processing. 3nd international conference on ultrasonic-based applications: from analysis to synthesis. Caparica, Portugal, 2018Oral presentation
Scientists, industryTiwari, B.K. Teagasc Novel technologies to ensure sustainability of food for the future, Gateway event, 12 June 2018, Dublin, Ireland Oral presentation
Scientists, industryStandal; IB., Mozuraityte, R.; Cropotova, J.; Digre, H. Rustad, T. SINTEF, NTNU Preservation and processing of fish for maintaining quality and health beneficial compounds. ReFood symp.: Sustainable technologies for food processing and preservation, Mumbai, India, 2018Oral presentation
Scientists, industryKulikowski, T.; Mytlewski, A.; Szulecka, O.; Rakowski, M. NMFRI Motivators and barriers to increase consumption of innovative pro-healthy fish products in European countries. Int. Conf. on Food and Environ. Sci., Ind. Univ. Ho Chi Minh City, Vietnam 2019Oral presentation
Scientists, industryMytlewski, A.; Rakowski, M. NMFRI Fish products value chains in consumer pro-health behaviour creation. IC Foods, Univ. of California 2019Oral presentaion + workshop
Scientists, industrySzulecka, O.; Szlinder-Richert, J.; Malesa-Ciećwierz, M. NMFRI ProHealth products – a chance for creating a new value of Baltic sprat 49th WEFTA Conference, Torshavn Faroe Islands 2019Poster
Scientists, industry, general publicStandal IB. Vi må framsnakke makrellen! 2019Blog in GeminiLink
Scientists, industry, studentsYi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Da-Wen Sun and Brijesh Tiwari. Teagasc Inactivation efficacy of four model bacteria in plasma activated water during cold storage. Microbial Society ECM Forum Summer Conference 2019, 20-21 June, Trinity College, DublinposterLink
Scientists, industryYi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Brijesh Tiwari. Teagasc. Effect of food constituents and plasma activated water on the inactivation profile of microorganisms pertinent to fish processing. ASABE Annual Int. Meeting, 2019, 7-10, July, Boston, USAPosterLink

4.3 List of submitted patents and other outputs

Patent licencePartners involvedYearInternational eu or national patentCommentPdf

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This project has received funding from the European Union’s
H2020 Research and Innovation Programme under grant agreement n.696300

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