SusKelpFood is coming to an end, but the exciting results don't stop here. Many trials are still underway, and papers are being written! Stay tuned for more updates.

One of the most intriguing aspects of reaching the final stages of a large research project is that the experiments conducted towards the end often build upon the results of earlier trials. This means the answers we are uncovering are a culmination of the findings from the entire project.

For example, this fall, fishcakes made with kelp processed in different ways were prepared at Nofima and are currently being evaluated by a sensory panel at DTU. The kelp was processed using three methods: pulsed electric field (PEF), ultrasound, and blanching. The PEF and ultrasound-treated kelp were stabilized through cabinet drying, while the blanched kelp was split into two fractions—one stabilized by drying and the other by freezing. Both PEF and ultrasound have shown promise as low-energy alternatives to blanching for reducing iodine content in kelp. Now, we’re focused on understanding how these processing methods impact the final products.

Processing of kelp for the fishcake trial. Photo credit: Randi Sund

At the sensory panel at DTU, the goal is to evaluate how the different processing methods of kelp influence the texture, taste, and nutritional content of the fishcakes, as well as whether the pre-treatments have an effect on these parameters. Ultimately, the data gathered from this trial, combined with results from previous experiments, will contribute to the development of a dynamic decision-theoretic framework. This framework aims to optimize decision-making for both food and kelp producers, helping to guide future production strategies.

Preparing the fishcakes and sensory evaluation at DTU. Photo credit: Randi Sund