Functional Mince Project: Evaluating shelf life and protein functionality in alkaline pH adjusted fish mince.

Commodities

Practices

Fish mince is an important value-added product for seafood processors along the U.S. West Coast. Unlike surimi, mince is unwashed and retains endogenous lipids and soluble components, which can influence protein functionality and increase susceptibility to oxidative changes during frozen storage. Although mince contains functional myofibrillar proteins, its stability and performance in processed products can vary due to compositional complexity and storage-related changes.

This project evaluates whether adapting principles from the lean fine textured beef (LFTB) process can enhance the functional properties of unwashed fish mince. Specifically, a portion of mince will be adjusted to pH 10, neutralized, and reincorporated at 10% (w/w) into untreated mince to create a "functional mince" blend. It is hypothesized that controlled alkaline pH adjustment may alter myofibrillar protein structure, particularly myosin, through partial unfolding and refolding, promoting improved protein-protein interactions and gel-forming capacity.

To assess feasibility, an accelerated storage study using repeated freeze-thaw cycles will be conducted to evaluate changes in protein functionality, lipid oxidation, and physical quality attributes relative to untreated control mince. This approach will allow for comparative evaluation of structural stability and functional performance under storage stress conditions.

Findings will be disseminated through presentations at food science and fisheries conferences, peer-reviewed publications, and direct engagement with industry stakeholders. Collaboration with Pacific Seafood will ensure the project remains aligned with processor needs and practical implementation considerations. Results are expected to inform future research and evaluate the potential for functional mince strategies to improve value retention in seafood processing.

Research Objectives:

1. Collect samples and develop functional mince production on a pilot scale.
2. Develop and complete an accelerated shelf-life study to evaluate the stability of functional mince compared to control mince.
3. Measure chemical protein functionality and lipid oxidation indicators of raw mince samples.
4. Formulate a protein gel using mince treatments and measure physical properties of the gel.
5. Analyze and interpret data from accelerated shelf-life study to answer research questions and inform further research.

Educational Objectives:

1. Effectively communicate results with producers, researchers and other students through conference meetings, workshops and industry forums.
2. Publish functional mince project findings and a literature review to peer reviewed academic journals.
3. Develop accessible educational materials that summarize processing methods, benefits, and limitations for producer implementation.