Fish and vegetable protein sources are relatively underutilized for human consumption in comparison to meat, dairy and egg protein sources. Only part of the available fish proteins is used: fish is to small for human consumption and fish has a high proportion of by-products, up to 50% of fish weight is not used. This project aims to develop products and processes for creating healthy high valued consumer products based upon vegetable proteins and fish/crustacean proteins from by-products or from neglected fish. Three innovative processes are developed:1) Iso-electric solubilization and precipitation of fish/crustacean proteins from by-products,2) Networked vegetable/fish protein textures based upon low moisture extrusion processes3) Fibrous vegetable/fish protein textures produced with high moisture extrusion processes.Two innovative processes are applied:1) Food products with water-oil-water emulsions with isolated fish proteins2) Food products with sous-vide prepared fish fillets in semi industrial context.Different consumer product prototypes will be developed like fish nuggets, fish flakes and fish crackers.The Nuprotex project created successfully two new processes. Hanzehogeschool developed the process for fish protein isolation based upon iso electric solubilization and precipitation. With this process it was possible to recover about 15% weight of additional proteins from fish by-products. Please be aware that the yield of fish fillets from the fish is only about 30% of fish weight. So this is an important increase in food grade proteins! These Isolated Fish Proteins are successfully converted into several consumer prototype products like multiple emulsions for savory liquid products and fish cake/cracker applications. A sous-vide cooking process for fish fillets was developed with respect to microbial safety. It was shown that a microbial safe route could be developed, however further research is necessary to confirm these preliminary results.DIL has developed successfully an high moisture extrusion process for isolated fish proteins, grinded fish by products and vegetable proteins. This semi-finished product is successfully applied by for developing deep fried fish nuggets and fish burgers. DIL produced fish pellets which are suitable for applications as fish feed as is demonstrated in actual trials. Further research must demonstrate the quality of the feed product in actual growth experiments with fish.This project has clearly demonstrated that it is possible to produce with fish by-products added value consumer products. A possible increase of food-grade fish protein of about 15% on fresh weight base of processed fish is possible.
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It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of foods have not been studied. The aim of this study was to assess the role of smell, taste, flavour and texture cues in the identification of ten vegetables commonly consumed in The Netherlands (broccoli, cauliflower, French bean, leek, bell pepper, carrot, cucumber, iceberg lettuce, onion and tomato). Subjects (n ¼ 194) were randomly assigned to one smell (orthonasal), flavour (taste and smell) and flavour-texture (taste, smell and texture). Blindfolded subjects were asked to identify the vegetable from a list of 24 vegetables. Identification was the highest in the flavour-texture condition (87.5%). Identification was significantly lower in the flavour condition (62.8%). Identification was the lowest when only taste cues (38.3%) or only smell cues (39.4%) were provided. For four raw vegetables (carrot, cucumber, onion and tomato) providing texture cues in addition to flavour cues did not significantly change identification suggesting that flavour cues were sufficient to identify these vegetables. Identification frequency increased for all vegetables when perceived intensity of the smell, taste or flavour cue increased. We conclude that providing flavour cues (taste and smell) increases identification compared to only taste or only smell cues, combined flavour and texture cues are needed for the identification of many vegetables commonly consumed in The Netherlands.
DOCUMENT
Manure application can spread antimicrobial resistance (AMR) from manure to soil and surface water. This study evaluated the role of the soil texture on the dynamics of antimicrobial resistance genes (ARGs) in soils and surrounding surface waters. Six dairy farms with distinct soil textures (clay, sand, and peat) were sampled at different time points after the application of manure, and three representative ARGs sul1, erm(B), and tet(W) were quantified with qPCR. Manuring initially increased levels of erm(B) by 1.5 ± 0.5 log copies/kg of soil and tet(W) by 0.8 ± 0.4 log copies/kg across soil textures, after which levels gradually declined. In surface waters from clay environments, regardless of the ARG, the gene levels initially increased by 2.6 ± 1.6 log copies/L, after which levels gradually declined. The gene decay in soils was strongly dependent on the type of ARG (erm(B) < tet(W) < sul1; half-lives of 7, 11, and 75 days, respectively), while in water, the decay was primarily dependent on the soil texture adjacent to the sampled surface water (clay < peat < sand; half-lives of 2, 6, and 10 days, respectively). Finally, recovery of ARG levels was predicted after 29–42 days. The results thus showed that there was not a complete restoration of ARGs in soils between rounds of manure application. In conclusion, this study demonstrates that rather than showing similar dynamics of decay, factors such as the type of ARG and soil texture drive the ARG persistence in the environment.
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