Mapping of Marine Rest Raw Material in the Norwegian Seafood Industry: A Decade of Results

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-09-10 DOI:10.1080/10498850.2023.2255179

Magnus Stoud Myhre, Pernille Kristiane Skavang, Jannicke Remme, Robert Wolff, Ana Carvajal

引用次数: 3

Abstract

From 2013 to 2022, the available volumes, degree of utilization, as well as the application of different fractions of marine rest raw materials, like heads and skins, originating from the Norwegian seafood industry have been studied and mapped. The majority of the rest raw materials were still used for feed applications in 2021, but there has been observed a steady increase in volume to direct or indirect human consumption products in the period. While there are efforts to produce new high-quality products, several barriers must be addressed before a significant increase in the valorization of the industry occurs.

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绘制海洋休息原料在挪威海产品产业:十年的成果

从2013年到2022年，对来自挪威海产品行业的海洋休息原料(如鱼头和鱼皮)的可用量、利用程度以及不同馏分的应用进行了研究和绘制。2021年，其余大部分原材料仍用于饲料用途，但在此期间，直接或间接人类消费产品的数量稳步增长。虽然正在努力生产新的高质量产品，但在该行业的价值显著增加之前，必须解决几个障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.