Margrét Geirsdóttir is a project manager at Matís – Icelandic Food and Biotech R&D. She has been working at Matis – previously Icelandic Fisheries Laboratories – from 1998 were her main research areas have been utilization of fish proteins from underutilized raw materials, extraction, functional properties, hydrolysation and bioactive properties. In the past two years her main focus has been on isolation and hydrolysation of collagen from fish skin.
Ingredients development from Collagen of seafood origin
A significant part of the seafood catch is not used for human consumption but is used for production of low value products or discarded. Fish skin is an example of those raw materials but from fish skin the proteins elastin and collagen can be isolated and hydrolysed to peptides – more and more research indicate that those products can have a positive health effect. Examples of processing and characters of protein hydrolysates from fish skin will be discussed, including cell based bioactive measurements.