Breaking News
March 26, 2019 - DermBiont Begins Phase 2 Clinical Trial for Athlete’s Foot with a Live Bacterial Topical Probiotic
March 26, 2019 - Persons with Alzheimer’s disease have a higher risk of head injuries
March 26, 2019 - Mental health issues associated with income inequalities in Indigenous people
March 26, 2019 - Participation in sports linked with fewer depressive symptoms in children
March 26, 2019 - Brain process common to sleep and aging discovered
March 26, 2019 - People under age 50 with hearing loss more likely to misuse alcohol and drugs
March 26, 2019 - People with and without cancer use different dosages of cannabis formulations, study shows
March 26, 2019 - Young people at risk of addiction show differences in key brain region
March 26, 2019 - In virtual exchange, students in California and Lebanon unite to improve refugee health
March 26, 2019 - Trump Administration Changes Course, Asks Court To Strike Down ACA
March 26, 2019 - People with untreated diabetes develop signs of Alzheimer’s disease at a faster rate
March 26, 2019 - Study explains how bright colors evolved and diversified in male guppies
March 26, 2019 - Savings from lower insurance costs of growth hormone drugs not passed on to patients
March 26, 2019 - Study highlights the need to pay more attention on specific nutritional needs of female athletes
March 26, 2019 - Sleep quality varies throughout menstrual cycle in young women
March 26, 2019 - Younger Female Blood Donors Vulnerable to Iron Deficiency
March 26, 2019 - Finding the elusive drinking ‘brake’
March 26, 2019 - Using the Mastermind strategy in brain research
March 26, 2019 - Symptomatic pharmacotherapy of elderly people should be regularly monitored
March 26, 2019 - Synthetic biological logic gate could one day be used to modify cellular function
March 26, 2019 - Damage to anxiety-associated brain region heightens monkeys’ defensive response
March 26, 2019 - Researchers uncover large-scale brain patterns and networks which control sleep
March 26, 2019 - Scientific Symposium at LABVOLUTION focuses on key issues in life sciences
March 26, 2019 - Screen time plus snacking could increase risk for metabolic syndrome in teens
March 26, 2019 - Attention, Seniors: Drink More Water and Head Off Disease
March 26, 2019 - Peptide shows promise for protecting kidneys from nephritis
March 26, 2019 - Causes of diabetes decline or disappear when ‘zombie cells’ are removed, shows study
March 26, 2019 - Scientists identify common genetic variants associated with post-stroke recovery
March 26, 2019 - Study finds link between menopause and changes in body composition
March 26, 2019 - Higher levels of sex hormones in older men related to lower biological age
March 26, 2019 - Research links participation in team sports to larger hippocampal volumes in children
March 26, 2019 - Cerveau announces research collaboration agreement with Eisai for novel tau imaging agent
March 26, 2019 - New technique measures frequency of sounds emitted from biological structures
March 26, 2019 - Removal of ‘zombie cells’ alleviates causes of diabetes in obese mice
March 26, 2019 - Women exposed to deepwater horizon oil spill continue to experience PTSD symptoms
March 26, 2019 - Shaping new treatments for tuberculosis
March 26, 2019 - Understanding genetic interactions holds key to new personalized therapies
March 26, 2019 - Nervous system relies on guidance cues for neuronal axons to reach destinations
March 26, 2019 - Altering gut microbiome may be potential treatment option for PCOS
March 26, 2019 - Moleculin Files with FDA for Expedited Approval Pathway for Annamycin
March 26, 2019 - GPs play pivotal role in ensuring success of new Faster Diagnosis Standard for Cancer
March 26, 2019 - New clues discovered to lung transplant rejection
March 26, 2019 - New study offers insight into development of delusions
March 26, 2019 - Children’s ball pits full of pathogenic microbes
March 26, 2019 - Exploring pathophysiological factors that link sleep problems and Alzheimer’s disease
March 26, 2019 - Walking downhill after meals can reduce bone resorption in postmenopausal women with diabetes
March 26, 2019 - USA LESS Issues Voluntary Nationwide Recall of LEOPARD Miracle Honey Due to Presence of Undeclared Sildenafil
March 26, 2019 - CT scan prior to spine fusion finds almost half of patients had undiagnosed osteoporosis
March 26, 2019 - After 2 Apparent Student Suicides, Parkland Grieves Again
March 25, 2019 - Inherited form of rickets improves more with new injectable medicine than conventional therapy
March 25, 2019 - Trastuzumab Tied to Higher Long-Term Risk for Heart Failure
March 25, 2019 - Personal context directly affects CPAP use
March 25, 2019 - Mosquito tracking key to preventing disease outbreaks
March 25, 2019 - Scientists Detect Hidden Signals from Beneficial Bacteria
March 25, 2019 - Treating women with thyroid antibodies with Levothyroxine do not increase live birth rate
March 25, 2019 - Brain area that only processes spoken, not written words identified
March 25, 2019 - Race and ethnicity influence fracture risk in diabetic patients
March 25, 2019 - Researchers report new regenerative medicine approach for treating osteoarthritis of the knee
March 25, 2019 - Exposure to dim light at night may contribute to spread of breast cancer to bones
March 25, 2019 - Benefits of osteoporosis treatment in postmenopausal women outweigh the perceived risks
March 25, 2019 - Researchers find evidence of Cryptosporidium parasite in Minnesota’s public water systems
March 25, 2019 - Three Clues to Raised Risk of Miscarriage
March 25, 2019 - Structured play helps toddlers self-regulate, altering their life course
March 25, 2019 - Translating horror into justice: Stanford psychiatrist advocates for human rights
March 25, 2019 - HORIBA Medical introduces D-Dimer reagent for Yumizen G hemostasis range
March 25, 2019 - Recurrent pregnancy loss may be caused by sperm DNA damage, finds study
March 25, 2019 - Special Collection tracks development of new diagnostic tests for tuberculosis
March 25, 2019 - Air Force develops genetic test to predict mental performance
March 25, 2019 - To abort or not to abort—making difficult choices alone
March 25, 2019 - Computer vision technology could aid ICU care by spotting movement
March 25, 2019 - IONTAS wins ‘Small Business of the Year’ category at Cambridge News Business Excellence Awards 2019
March 25, 2019 - First postpartum depression drug gets FDA nod
March 25, 2019 - Research Recognition Award will help improve lives of young people with absence epilepsy
March 25, 2019 - Bisphosphonates to treat osteoporosis appears to be beneficial for all women
March 25, 2019 - Time-restricted eating may prove to be a dietary intervention against breast cancer
March 25, 2019 - Researchers develop new augmented reality app to assess spatial memory
March 25, 2019 - Dolomite Bio releases new Drop-seq datasets for single-cell RNA sequencing
March 25, 2019 - Hemoglobin A1c blood test may underestimate prevalence of diabetes
March 25, 2019 - Immune system errors linked to development of childhood leukemia
March 25, 2019 - Eating leafy green vegetables may help maintain muscle strength and mobility
Cephalopods could become new source of protein for people around the world

Cephalopods could become new source of protein for people around the world

image_pdfDownload PDFimage_print

Among chefs and researchers in gastronomy there is a growing interest in exploring local waters in order to use resources in a more diverse and sustainable manner, including using the cephalopod population as a counterweight to the dwindling fishing of bonefish, as well as an interest in finding new sources of protein that can replace meat from land animals.

“We know that wild fish stocks are threatened and we are finding it difficult to establish new aquaculture because of problems with pollution. At the same time, the global cephalopod population (including squid, octopus and cuttlefish) is growing, which is why we have investigated whether there may be grounds for getting people to eat cephalopods in those parts of the world where there is no widespread tradition for it,” says Professor Ole G. Mouritsen from the Department of Food Science at the University of Copenhagen (UCPH FOOD) in Denmark.

Together with the chef Klavs Styrbaek, he is the author of the article “Cephalopod Gastronomy – A Promise for the Future”, published in the English scientific journal Frontiers in Communication. The article is part of a worldwide study of cephalopod species under the initiative CephsInAction.

“The reason for CephsInAction is that we generally lack knowledge about cephalopods. The project includes broad research into cephalopods – some are carrying out research in psychology, while others are conducting research in how to transfer the movement patterns of cephalopods to robots. We have been invited because there is a need to look at how to make use of the cephalopods in food,” says Professor Mouritsen.

A good source of healthy nutrition

Cephalopods are known for being able to adapt to temperature changes and recent research shows that the global population has been increasing since the 1950s right up to today – possibly due to climate change and diminishing populations of fish predators. Cephalopods usually only live for 2-3 years, some of them growing to 18 meters long. Thus, they are extremely efficient at converting food into muscle, which means they can contribute with healthy proteins to food for human consumption. One challenge, however, is that they are very difficult to breed in aquaculture because young cephalopods require a very special and very costly food.

“The growth in the population applies to all species – including those you can eat. Cephalopods are filled with healthy nutrients like proteins, minerals, omega-3 fatty acids and a number of micronutrients, making them an obvious future food resource,” says Professor Mouritsen.

Poor use of the potential

The taste experience from cephalopods is largely related to the umami flavor (meat flavor) and the texture. Cephalopods are most commonly eaten in Southeast Asia and Southern Europe, whereas it is less common in, for example, North America and Northern Europe, even though the local waters contain many edible cephalopod species. In these regions, you most often meet the cephalopod in the form of battered deep-fried rings, which can be quite tough to chew on. But there are a variety of other cooking techniques: boiling, steaming, frying, grilling, marinating, smoking and drying.

“A squid ring may have an aesthetic appeal, but you are cutting down the length of the strongest muscle fibers, which is the worst cut if you want to prepare a delicious and tender dish with cephalopods,” says Professor Mouritsen.

He encourages the eating of cephalopods for the sake of texture and to avoid preparing them so that they become completely dry or completely soft.

“Instead, appreciate that dishes with cephalopods offer a certain mouthfeel and that there should be some resistance in the meat, which should also be creamy – not tough, hard, dry or mealy.”

Fantastic flavors will get us to eat cephalopods

Professor Mouritsen believes that we will eat cephalopods in the future and that gastronomy and science in collaboration can pave the way by creating dishes that are both healthy and tasty. He says:

“At present we are faced with finding alternative food sources, but it is difficult to get people to eat something they do not like. That is why taste comes first. I believe that cephalopods will become a widespread food around the world if we can succeed in making dishes with cephalopods taste so good that there will also be a commercial market for them. We will eat cephalopods because of the taste experience.”

Although cephalopods are a traditional part of the food cultures in many parts of the world, there are only a few top chefs and gastronomic entrepreneurs who have been interested in raising them up to Michelin star level. But two things indicate this is changing: Chefs in food cultures where there is no tradition of either fishing or consuming cephalopods are beginning to explore a local cephalopod kitchen; and chefs in countries where there is a long tradition of eating cephalopods have become interested in reinventing the use of cephalopods, for example, by inventing new dishes and using body parts that have previously been regarded as worthless in cooking.

Facts:

FAO (2014) estimates that the total worldwide catch of cephalopods amounts to about 4.8 million tons per year, but the number is uncertain as not all countries report their catches. Although part of the catch is used for bait for other fishing, the vast majority of the catch is used as food for human consumption.

The commercially most important cephalopods come from the flying squid family (Ommastrephidae), in particular Illex argentinus, Dosidicus gigas, and Todarodes pacificus. Half of the world’s cephalopod catch is Todarodes pacificus (Japanese flying squid) and this squid is possibly the only wild species that has enough potential to contribute significantly to the world supplies of protein. As it stands today, 2% of humans’ global consumption of protein is from cephalopods.

Every year, 350,000 tons of wild octopuses are caught with a trade value of 1.5 billion USD – most of it is caught in Asia; in particular in Chinese waters. However, there are also opportunities in Northern European and North American waters – but it will require the fishing industry to adapt their fishing methods to catch cephalopods as the main catch.

Pros and cons of using cephalopods as a healthy food source:

Pros

  • Cephalopods are a healthy seafood with a lot of protein, only little fat, but mostly polyunsaturated fats
  • Cephalopods are less affected by environmental pollutants than fish
  • All cephalopod populations have stable growth
  • Cephalopods do not have to be tough as food
  • Cephalopods taste good, e.g. umami
  • Cephalopods can balance our meat consumption from land animals
  • There are many different types of cephalopods, each with their gastronomic potential
  • Cephalopods retain their food quality when frozen

Against

  • Cephalopods have a reputation for being tough
  • Cephalopods are difficult to grow in aquaculture
  • Some cephalopods are supposed to be intelligent creatures

Source:

https://food.ku.dk/english/news/2018/cephalopods-could-become-an-important-food-source-in-the-global-community/

About author

Related Articles