Our partners, the Portuguese Institute for the Sea and Atmosphere (IPMA) together with the Marine Research Institute (IIM-CSIC), have just published their first Open access paper in the framework of the project.
Abstract: Fish discards and by-products can be
transformed into high value-added products such as fish protein hydrolysates
(FPH) containing bioactive peptides. Protein hydrolysates were prepared from
different parts (whole fish, skin and head) of several discarded species of the
North-West Spain fishing fleet using Alcalase. All hydrolysates had moisture
and ash contents lower than 10% and 15%, respectively. The fat content of FPH
varied between 1.5% and 9.4% and had high protein content (69.8–76.6%). The
amino acids profiles of FPH are quite similar and the most abundant amino acids
were glutamic and aspartic acids. All FPH exhibited antioxidant activity and
those obtained from Atlantic horse mackerel heads presented the highest
2,2-diphenyl-1- icrylhydrazyl (DPPH) radical scavenging activity, reducing
power and Cu2+ chelating activity. On the other hand, hydrolysates from gurnard
heads showed the highest ABTS radical scavenging activity and Fe2+ chelating
activity. In what concerns the _-amylase inhibitory activity, the IC50 values
recorded for FPH ranged between 5.70 and 84.37 mg/mL for blue whiting heads and
whole Atlantic horse mackerel, respectively. _-Glucosidase inhibitory activity
of FPH was relatively low but all FPH had high Angiotensin Converting Enzyme
(ACE) inhibitory activity. Considering the biological activities, these FPH are
potential natural additives for functional foods or nutraceuticals.
With the aim of meeting all WP leaders availability, the fifth project
meeting (24M) was celebrated during two sessions:
• 5th May: Coordination and
Communication issues were addressed by Eva Balsa-Canto (IIM-CSIC) and Uxía
Vázquez (INXENIA), followed by Hayley Alter (LANC) presenting co-design
activities and Carla Pires, Narcisa Bandarra (IPMA), Xosé Antón Vázquez (IIM-CSIC)
and Silvia Blanco (IRMRS) reporting the progress made regarding the production of
• 25th May: The session was
opened by the WP5 leaders, Carla Pires and Narcisa Bandarra, who talked about
the Fish protein hydrolysates and Fish oil bioaccessibility. Alejandro Garrido (INL)
presented the results obtained detecting Listeria, Marta López Cabo (IIM-CSIC) focused
on the shelf-life studies and Eva Balsa-Canto showed software simulations of
the cooking parameters depending on the geometry of the fillet.
Within WP6, Manuel Lopez (NOTPLA) and Maria de Sousa (UCC) reported on the
different packaging being developed in the framework of SEAFOOD-AGE project. As
for WP7, Harri Määttä (OUAS) showed how the SPL is working and Ana Sanchez (IIM-CSIC)
contributed with methods for controlling traceability and labelling along the value
Afterwards, Uxía Vázquez presented the provisional results of the Life
Cycle Assessment from fish catch to the fillet preparation and Pierre Roudaut (TQC)
talked about the plan for the trainings, interlab validation and pilot demonstrations.
To finish, Elena Couñago (CETMAR) spoke about the Knowledge Outputs generated
by the project and the sensorial tests to be carried out after summer.
Thirty-three participants followed the presentations and participated in
The onset of the Covid-19 pandemic and
subsequent lockdowns has challenged us to work out how digital, online
platforms can support us to carry out design research with stakeholders from a
distance. In the Seafood AGE project, we’ve focussed on designing two key
research methods to carry out in parallel. These are designed to establish
practical feasibility, receptivity and cultural acceptance of novel circular
economy methods used to make the Seafood Age Ready to cook (RTC) fish product.
The methods are designed to be delivered with parity and ease of translation
across different Atlantic Area regions, and to support older research
participants to engage.
The first method we designed was for
engaging stakeholders across the ready to cook fish product value chain. See
our last report, for how we did it. The second method is for engaging
would-be RTC fish product consumers to reflect on and exchange their thoughts
and experiences around fish and seafood product consumption. The insights
generated from this method will in turn be fed in to conversations with the
stakeholders further upstream. Check out our latest REPORT_20210329_Developing
use of facebook to share experiences of fish and seafood product consumption_v1,
for how we designed the second method using the structure of a private Facebook
‘social learning group’ as a tool to support engagement.
The rationale for designing the
Facebook social learning group builds on key pieces of learning from the work
we’ve done to date including to use an accessible, low-threshold platform to
support engagement and bring added value for older research participants. The
method is designed to do this through conversation and exchange facilitated by
us, supported and documented by a private Facebook group. Video conferencing is
used in conjunction to carry out the conversation. While having a Facebook
account for taking part is ideal, if a participant does not have a Facebook
account, we can still use the group together with screen sharing to support and
you’re interested in taking part and using our Facebook group to share your
experiences of fish and seafood product consumption in conversation with
Hayley, our Research Associate, please let her know! She’d love to hear from
you. Either email Hayley at firstname.lastname@example.org or
request to join the Facebook group.
Our central task in the Seafood Age project is
to develop and test prototype co-design research methods for establishing
practical feasibility, receptivity and cultural acceptance of the Seafood Age
Ready to cook (RTC) fish product and circular economy (CE) methods across RTC
value chains in Atlantic Area regions. Through the methods we develop, we want
to find out:
stakeholders see as the opportunities and risks associated with new processes
and CE methods, product innovation and development for an older market, fish
RTC manufacture and distribution, health, safety and nutrition,
would they design in and out of them and why?
do they see new CE methods, processes and so on applied to existing practices
and what would be the barriers to application and what would support adoption?
Taking time from stakeholders as busy as those
relevant to this work would be challenging at the best of times. Lockdown and
social distancing during the Covid-19 pandemic further complicates matters. In
response, we started with drawing on some of the recent learning on
facilitating remote, digital methods documented by fellow co-design researchers
in ImaginationLancaster and further afield. Next, we have developed a mapping
method using the online platform, Miro. Our intent is to afford ourselves as
many strengths of a workshop as possible whilst enabling remote, one-to-one
engagement with stakeholders to link, compare and contrast perspectives, and
co-construct a picture of feasibility across the value chain. We are developing
this method with a view to being translated for use across Atlantic Area
regions and their respective markets.
Check out the report for more on our rationale for developing this mapping method, progress being made with it, emerging insights into feasibility of the Seafood Age RTC product in industry, and our next steps.
A Story of
Oamk being the only Finnish organization participating in the Atlantic Area Programme
and how they got to take part of Seafood Age Project was just published. The
story also includes a short introduction of Seafood Age project.
is published in ePOOKI, which is the forum for Oamk´s research and development
work publications. Publication is in Finnish, since the main target group of
ePOOKI is Oamk´s Finnish stakeholder companies and organizations.
The Interreg Atlantic
Area programme annual event was held on the 18th November 2020, from 14:00 to
16:30 (Lisbon time)
Eva Balsa-Canto, as representative
of SEAFOODAGE project, was invited by the Managing Authority to participate on
a panel as a speaker, under the thematic ‘Sustainable food systems’. This
session lasted 45 minutes, was moderated by Sandra Tavares da Silva and counted
with the participation of 2 other projects. The goal of this session was to
present the work and impact the projects are having on their field of action,
thus contributing to the objectives of the EC in this matter, namely to achieve
a sustainable transition to a climate-neutral Europe by 2050.
This event was due to
take place in Bordeaux, hosted by the French Presidency of the Programme in
2020, but considering to the current situation and restrictions, it was for the
first time, entirely online.
The video with the
recording of the event is available below. SEAFOOD-AGE can be watched from 1 hr
project meeting (18M) was celebrated via videoconference on the 3rd of November
2020. Thirty-three participants followed the presentations and participated in
morning, the technical packages were addressed, while transversal topics were discussed
progresses were presented in this meeting after one year and half of collaborative
work, being rewarding to see that the different aspects of the RTE product are
taking shape despite the restrictions to access the labs.
The 1st training session went successfully virtual on 4th November
Even though this kind of action was supposed to be face-to-face in order to
get familiar with techniques and processes that take place at a lab or pilot scale,
the partners involved were successful preparing very comprehensible and high
quality home-made audiovisuals.
IIM-CSIC presented the production of ingredients. IPMA showed the different methods
to assess the bioactivity of ingredients. ICTAN explained the production of the
RTE product, INL presented a demonstration of the microbial kit and IRMRS screened
a video about the seaweed culture and harvest.
On 13 March 2020, Hayley Alter, Seafood Age Research Associate held a workshop with the Active Minds group at Blackpool Carers designed to explore practices and barriers to eating fish and seafood amongst group members. Blackpool carers is a charity that supports, trains and brings respite, information and advocacy to people of all ages who care for dependents in the region. Active Minds is a group that meet for weekly sessions for older couples in which one spouse or partner has dementia and the other provides round-the-clock care.
workshop, we used food-tasting and images of fish and seafood products and
local places to prompt conversation about the memories, sensations and
experiences they associate with eating fish and seafood. We also used a recipe
proforma designed to help group members use a fish and seafood recipe they make
to describe and exchange wider fish and seafood preparation and eating
practices, barriers and how this contrasts with what they did in the past. The
report linked below explores emerging insights from the discussion, reflections
on the methods used and considerations for development.
Key to the Seafood
Age project is the learning from the workshop that group members rely on
frozen, microwaveable and ready-to-eat products but see the ‘processes’ and
‘preservatives’ used in RTE fish and seafood as detrimental to taste, smell,
and therefore, nutritional value. As a result, ready to eat fish and seafood
products appear to make up a relatively small proportion of their overall diet.
By contrast, the extent to which the prototype Seafood Age product will be
‘processed’ will be, in large part, to ensure its nutritional value when
consumed. However, the poor perception of nutrition in processed fish and
seafood products surfaced in this workshop indicates that a new design
consideration for the prototype must be to address this barrier either through
product or packaging.
Check out the report for more on the workshop and what we plan to do next.
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