Continued Development of Savory Seafood Flavour Extracts from Seafood Bi-products and Waste

加拿大荷兰学院最聪明的厨房于2019年7月开始与Foodarom合作，双方的关系进展得非常顺利。在最初的合作中，CSK和Foodarom成功地从海鲜双产品和废物中开发了25种新的原型香料。Foodarom是一家加拿大公司，专门为食品行业定制风味添加剂。根据项目开始时收集的市场研究和其他此类调味品非常有限的可用性，专注于海鲜提取物是这个参与项目的优先事项。完成了对新提取物的感官评价、工艺修改和增强以及提取率和风味的改进。此外，通过对起始材料（生的和熟的等）的操作来测试最终产品的差异。在下一阶段的工作中，在Engage Plus的支持下，将从最初的工艺方法和最终的原型中选择表现最好的八种风味部分进行方法验证，并扩大到中试生产（50-100公斤），然后进行全面的商业生产（1000公斤）。在整个放大过程中提高产量的方法研究也将完成。对压力蒸煮、原料研磨粒度和萃取率进行评价。

Canada's Smartest Kitchen at Holland College began working with Foodarom in July 2019 and the relationship has progressed extremely well. In the initial engagement, CSK and Foodarom successfully developed 25 new prototype flavourings from seafood biproducts and waste. Foodarom is a Canadian company that specializes in custom flavour additives for the food industry. Focus on the seafood extracts was priority of this engage project based on market research gathered at the onset of the project and the very limited availability of other such flavourings. Organoleptic sensory evaluation, process modification and enhancement and improvements to extract yield and flavours on the new extracts were completed. In addition, examination of differences in end products were tested by manipulation of the starting materials (raw vs. cooked, etc.) In this next phase of work, with support from the Engage Plus, the top performing eight flavour fractions from the initial process methods and resulting prototypes will be selected for method validation and scale up to pilot production (50-100kg) and then to full commercial production (1000kg). Research into methods to improve yield throughout the scale-up process will be completed as well. Evaluation of pressure cooking, grind size of starting material and extraction ratios.