Search   

Value-Added Research

In recent years, scientists at Crop and Food Research and other food research organisations, working alongside company technologists, have been helping the industry to optimise the seafood value chain. This work is being continued - indeed, significantly expanded - through Crop & Food Research's joint venture with SeaFIC, Seafood Innovations Ltd.
Higher Value Seafood
Crop & Food Research is using its understanding of the physiological, biochemical and food-related properties of fish tissue to develop more effective post-harvest handling techniques to avoid loss of freshness and eating quality. Significant benefits in terms of yield increases and processing fitness are also likely.This research approach has been applied to salmon and is currently being applied to GreenshellTM mussels and hoki. In the future, optimised processing protocols are likely to be developed for the other EEZ species, including squid, ling, hake, southern blue whiting and jack mackerel.
Processing and Preservation Technologies

Producing food that is both safe and of the highest quality is of paramount importance to the Deepwater Group and seafood industry in general. Crop & Food Research is working with New Zealand seafood and processing companies to develop new methods and technologies to maximise these product attributes.

Crop & Food Research is also working with other R&D providers to introduce automation technologies for some seafood processing operations. Creating products with extended shelf life is particularly important to seafood exporters and marketers. Crop & Food Research scientists are working with technology firms to develop modified atmosphere packaging protocols, and other shelf-life extension techniques appropriate to New Zealand seafood products.

Novel Marine Extracts
In recent years, Crop & Food Research has been actively exploring the properties and potential of marine extracts from seafood processing waste.

Enzymes, protein, collagens, lipids and other bio-molecules extracted from fish wastes promise a wide range of potential biochemical, neutraceutical, medical and industrial applications, including.

  • Collagens: These have potential applications in cosmetics, including hair care, anti-aging and anti-wrinkle treatments, and could also be the basis for protective films and coatings for the food and non-food industries.
  • Fish enzymes: These could be converted to many high-value products such as dietary supplements, processing aids, industrial cleaners and soap powders.
  • Protein extracts: These have potential as flavours, stocks and protein bulking agents in food products.
  • Fish oils: These contain the highly beneficial omega-3 fatty acids. They have been proven to be effective in helping prevent coronary heart disease, may be useful in treating mood disorders, and are highly sought after as a dietary supplement.
Based on an understanding of by-product composition, new technologies are being developed to extract and purify novel marine ingredients. Much of the early research is focused on hoki because of its relative importance and uniqueness to New Zealand.