Abstract
Salmon (Salmo salar) is an important species in Norwegian aquaculture and the Brown crab (Cancer pagurus) is a commercially important shellfish species. The industry export the main part of the salmon gutted or as fillets, and sell the crab as whole crab, fresh or cooked. Roe from various species in the cod family is commonly used in spreads, dinners and tarama. These raw materials are rich in omega 3 fatty acids and phospholipids, and more product development should be done to increase the human consumption. A good sensory and nutritional quality is of importance for the consumer acceptance of the end product. In order to prevent oxidation and loss of nutrients, there is a need for more knowledge about critical variables in the value chain. A value chain starting with production of salmon feed and ending with a stored end product was carried out using a combined split plot, fractional and mixture design. Salmon was feeded with different levels of omega 3 fatty acids and vitamin E. Fractions from each group were processed and stored under various conditions and secondary processed into model end products including various mixtures of salmon, crab and/or cod roe (Gadus macrocephalus). The raw materials were analysed for amino- and fatty acid composition and contents of ash, water, lipid, total protein and vitamin E. Parameters of protein and fat oxidation were followed through the value chain. Odour, headspace oxygen and carbon dioxide/carbonyl, pH and microbial growth were also measured during the storage of end products. The stability of the products were influenced by several variables through the entire value chain. The support from the Research Council of Norway is gratefully acknowledged.
