Project Number: 5341-31410-003-10
Project Type: Nonfunded Cooperative Agreement

Start Date: Nov 01, 2008
End Date: Oct 31, 2013

Objective:
The objective of this non-funded cooperative agreement (NFCA) is to transfer an Agricultural Research Service (ARS) discovery (naturally stabilized smoke-processed salmon oils) into the arena of product development. The specific goals include: 1) The design and development of innovative ¿smoked-oil¿ foods from Alaska fish by-products. 2) The characterization of the smoked-oil foods.

Approach:
Background Smoke processing was found to increase the stability of salmon oils during room temperature storage. Studies of the mechanisms involved in the smoking process have shown that natural antioxidants such as vitamin E partition into the oils during extraction, thereby inhibiting oxidation of n-3 PUFA during storage. Stabilizing fish byproducts through smoke-processing represents another option available to commercial processors for preserving the quality of high-value marine oils and increasing the storage time of high fat byproducts such as salmon heads, leading to increased utilization of byproducts from the Alaska fishing industry. The finding that smoke-processed oils are more stable than their unprocessed counterparts suggests possibilities for many new avenues of research, including incorporation into foods to increase nutrition (n-3 PUFAs, Vitamin E), improve stability (antioxidants) or enhance safety (antimicrobial agents). The University of Maine¿s Department of Food Science & Human Nutrition is interested in collaborating with ARS to develop value-added products using smoked Alaska salmon oils in food. Working with university food science departments will expand ARS capabilities to experiment with smoked oils in compatible food systems. Expectations are that products and processes will be described in co-authored peer-reviewed manuscripts to reflect ARS and university contributions and enhance utilization of fish processing byproducts. Experimental Design ARS, SARU in Alaska will produce smoked salmon oils. University of Maine collaborators will receive a shipment of smoked salmon oils (approximately one liter), which they will evaluate from a culinary perspective for use in compatible food products. Oils will be initially incorporated into cheese; if cheese is found to be an unacceptable medium, then another food system will be selected. When a food product containing smoked salmon oils has been successfully developed, samples will be shipped to ARS in Fairbanks for fatty acid analysis, vitamin E content, and resistance to oxidation. Publication of research Both agencies agree to collect, summarize, and analyze data for submission of a co-authored manuscript to a peer-reviewed journal. Documents NFCA with U of ME, Orono.