Research scientists Revilija Mozuraityte and Rasa Slizyte in the SINTEF lab, where they analyse oils, gelatin, and taste-neutral proteins derived from the rest raw materials left after salmon filleting. Credit: Håvard Egge The raw materials left after a salmon has been fileted are equivalent to more than 60 percent of its slaughtered weight. It will soon be possible to convert these into a high-quality fish oil, taste-neutral fish proteins, fish gelatin and flame-retardant materials. Ensuring that not a single gram goes to waste. “Our technology is inexpensive, easy to apply and offers outstanding utilization of the restraw materials,” says SINTEF researcher Rasa Slizyte. “Moreover, the products are of higher quality than those manufactured by current methods,” she says. Slizyte is heading a work package of the EU-funded research project DAFIA, which for the last three years has been looking into smarter ways of utilizing fish-derived raw materials. Getting better results at lower temperatures After fileting, the first stage of the process is to separate the oil from the rest raw materials. Currently, the standard approach is to heat the materials to 90 degrees. However, such high temperatures cause damage to both the oil and proteins, making the latter suitable […]


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