Tasks in work package 2
Work package 2 will develop processing of mussels to high-quality products in the form of protein (meal and silage) and lipid (oil).
Methods include a high throughput boiling process to produce shell free mussel meat (in cooperation with Vilsund Blue), a method based on compacting (Runi as subcontractor) and an enzymatic hydrolysis processes to produce shell free mussel silage (in cooperation with Nofima). Methods will be evaluated by mass- and energy-balance calculations and process optimisation and products are submitted to work package 4.
New procedures for separation of lipid and protein will be implemented. The mussel oil, which is a not widely explored product for human consumption, will be validated as potential basis for new consumables and the marked for these will be analysed.
Partners in work package 2
National Food Institute (lead), Nofima, Engredo and Vilsund Blue.