ALGO-TRANSFER: Transfer of molecules of interest from algae to fish: what are the challenges in terms of health and acceptability? ce procédé chez les consommateurs et les transformateurs ?

Context:

Trout farming and processing in France is an important economic activity that meets essential nutritional needs. Trout is the second most consumed fish in France and the most produced in France and Europe, with approximately 30,000 tons in Europe (INSEE 2021 report). In France, this fish is mainly processed by salting and smoking, which increases its shelf life and organoleptic qualities. However, fish smoking is highly regulated because it produces new compounds (polycyclic aromatic hydrocarbon molecules) that are harmful to human health. The European Union is encouraging the development of alternatives.

In several countries, particularly in Asia and the Nordic countries, macroalgae are used to preserve food (such as fish) because they have natural antioxidant and antimicrobial properties. Partial dehydration of trout fillets using dried seaweed not only improves preservation, but also enriches the product with iodine, salt, and glutamate. At present, however, it is not known whether other molecules, harmful or beneficial (such as pollutants), are transferred from the algae to the fish.

The QuaPA unit is studying an innovative process for partially dehydrating trout fillets using dried seaweed. This process not only improves preservation, but also enriches the product with iodine, salt, and glutamate. 

Aims:

The scientific objectives include assessing the risks and benefits of this method, as well as comparing it with the smoking process. This work is part of a collaboration between several research teams and French seaweed farming companies. The aim is to provide a set of quantitative data to assess the benefits (small antioxidant peptides, aroma molecules, etc.) and potential risks (in terms of microbiological and chemical contamination) of the two processes. Algae cultivation in France uses a type of kombu seaweed that is different from that used in other countries and has yet to be characterized. A sensory and consumer study will be conducted to determine the requirements in terms of texture and taste for both processes. The sustainability of the processes will be characterized by detailed life cycle analyses.

As part of this project, SECALIM will evaluate the antibacterial activity of seaweed and purified seaweed fractions. More broadly, the aim will be to evaluate the effect of the seaweed fish preservation process on the microbiological safety of fish, particularly in the event of contamination by Listeria monocytogenes.

Start date: January 2025

Duration: 2 years

Partners: The INRAE units involved are QuaPA, UNH, UMRH, SECALIM, CSGA, and TBI. The project also involves a consortium of industrial partners (Brit'Inov), including seaweed farmers and animal product processors.

Coordination: Arnaud Germond, UMR QuaPA

Funding: MP SYALSA project