Breaking News
November 17, 2018 - Sexuality education before age 18 may reduce risk of sexual assault in college
November 17, 2018 - Lab Innovations 2018 confirmed as a major hit with visitors, exhibitors and speakers
November 17, 2018 - Largest parasitic worm genetic study hatches novel treatment possibilities
November 17, 2018 - People with rare cancers can benefit from genomic profiling, shows research
November 17, 2018 - NIH awards over $1.8 million to husband-and-wife doctors to test new breast cancer approach
November 17, 2018 - Four-in-one antibody used to fight flu shows promise in mice
November 17, 2018 - New approach allows pathogens to be starved by blocking important enzymes
November 17, 2018 - Higher body mass index could cause depression even without health problems
November 17, 2018 - Protein which plays role in sensing cell damage serves as new target to treat pulmonary hypertension
November 17, 2018 - FDA Approves Adcetris (brentuximab vedotin) in Combination with Chemotherapy for Adults with Previously Untreated Systemic Anaplastic Large Cell Lymphoma or Other CD30-Expressing Peripheral T-Cell Lymphomas
November 17, 2018 - ID specialist input improves outcomes for outpatient parenteral antimicrobial therapy
November 17, 2018 - UT Southwestern scientists selected to receive 2019 Edith and Peter O’Donnell Awards
November 17, 2018 - New clinical algorithm to help individuals manage type 2 diabetes when fasting during Ramadan
November 17, 2018 - Researchers identify LZTR1 as evolutionarily conserved component of RAS pathway
November 17, 2018 - Heart Disease Leading Cause of Death in Low-Income Counties
November 17, 2018 - Estrogen Levels Test: MedlinePlus Lab Test Information
November 17, 2018 - Research reveals link between immunity, diabetes
November 17, 2018 - Research shows how to achieve improved smoking cessation outcomes within California’s Medicaid population
November 17, 2018 - New study finds less understanding and implementation of patient engagement
November 17, 2018 - New shoe insole technology could help diabetic ulcers heal better while walking
November 17, 2018 - New method to extend cell division and immortalization of avian-derived cells
November 17, 2018 - Australian Academy of Science urges parents to vaccinate children against meningococcal disease
November 17, 2018 - Hot water treatment may help improve inflammation and metabolism in sedentary people
November 17, 2018 - Researchers produce 3D chemical maps of small biological samples
November 17, 2018 - Must Blood Pressure Rise Wth Age? Remote Tribes Hold Clues
November 17, 2018 - Noonan Syndrome
November 17, 2018 - Interventions to delay and prevent type 2 diabetes are underused, researchers say
November 17, 2018 - Hackathon prize winner seeks to remotely monitor patient skin conditions
November 17, 2018 - Research team identifies Ashkenazi Jewish founder mutation for Leigh syndrome
November 17, 2018 - Gene editing could be used to halt kidney disease in patients with Joubert syndrome
November 17, 2018 - Study uncovers link between gut disruption and aging
November 17, 2018 - Teens more likely to pick up smoking after exposure from friends and family
November 17, 2018 - Nicoya designate the Institute for Stem Cell Biology and Regenerative Medicine as the OpenSPR Centre of Excellence
November 17, 2018 - new horizon in dental, oral and craniofacial research
November 17, 2018 - How does poor air quality affect your health?
November 17, 2018 - New device can regulate children’s blood glucose more like natural pancreas
November 17, 2018 - Game-Changers in Western Blotting and Protein Analysis
November 17, 2018 - FDA announces new actions to limit sale of e-cigarettes to youth
November 17, 2018 - Warmer winter temperatures related to higher crime rates
November 17, 2018 - MCO places increasing emphasis on helping people find and access healthy food
November 17, 2018 - Group of students aim to improve malaria diagnosis using old smartphones
November 17, 2018 - Transplantation of feces may protect preterm children from deadly bowel disease
November 17, 2018 - Researchers explore whether low-gluten diets can be recommended for people without allergies
November 17, 2018 - New and better marker for assessing patients after cardiac arrest
November 17, 2018 - For 7-year-old with failing bone marrow, a life-saving transplant | News Center
November 17, 2018 - New first-line treatment for peripheral T-cell lymphoma approved by FDA
November 17, 2018 - Artificial intelligence could be valuable tool to help young victims disclose traumatic testimony
November 17, 2018 - Breakthrough in the treatment of Restless Legs Syndrome
November 16, 2018 - FDA Approves Keytruda (pembrolizumab) for the Treatment of Patients with Hepatocellular Carcinoma (HCC) Who Have Been Previously Treated with Sorafenib
November 16, 2018 - Eagle Books | Native Diabetes Wellness Program
November 16, 2018 - Patients with common heart failure more likely to have lethal heart rhythms
November 16, 2018 - How AI could help veterinarians code their notes | News Center
November 16, 2018 - Bias-based bullying does more harm to students than generalized bullying
November 16, 2018 - Researchers find first direct evidence that cerebellum plays role in cognitive functions
November 16, 2018 - Non-coding genetic variant plays key role in endothelial function and disease incidence
November 16, 2018 - EMA recommends first all-oral treatment to tackle deadly sleeping sickness
November 16, 2018 - Drug used to treat dizziness may slow down growth of triple-negative breast cancer
November 16, 2018 - AHA: Icosapent Ethyl Cuts CV Risk From Elevated Triglycerides
November 16, 2018 - ‘Orphan’ RNAs make cancer deadlier, but potentially easier to diagnose
November 16, 2018 - Air Cube touches down at hospital | News Center
November 16, 2018 - CRISPR-based tool shown to enhance cell-based immunotherapy
November 16, 2018 - Mechanisms that govern HIV latency differ in the gut and blood, finds study
November 16, 2018 - Researchers unravel mystery of NPM1 protein in acute myeloid leukemia
November 16, 2018 - High school students less likely to select milk, fruit for lunch when fruit juice is available
November 16, 2018 - Football coaches with great emotional competence are more successful
November 16, 2018 - Researchers awarded $10 million grant to address root causes of asthma in Puerto Rico
November 16, 2018 - Personalized scheduling of radiotherapy using genetic data could reduce side effects
November 16, 2018 - American Cancer Society study links social isolation to higher mortality risk
November 16, 2018 - Health Tip: Manage Morning Sickness
November 16, 2018 - Long term exposure to road traffic noise linked with greater obesity risk
November 16, 2018 - Infant gut microbes altered by mother’s obesity may increase risk for future disease
November 16, 2018 - Immunotherapy combination and chemotherapy show encouraging results in Phase II acute myeloid leukemia study
November 16, 2018 - ACC Latin America Conference brings experts to discuss latest cardiovascular science
November 16, 2018 - Pooled analysis of Intersect ENT’s steroid releasing implants in patients after frontal sinus surgery to be published
November 16, 2018 - Expectations about pain intensity can become self-fulfilling prophecies
November 16, 2018 - NIH awards $3.4 million to UC researchers to study gastrointestinal lymphatic system
November 16, 2018 - Highlighting Advances in Bioengineering and Analytical Technologies with eBooks
November 16, 2018 - Scientist Dr David Taylor of MR Solutions is a finalist in the BMW i UK Tech Founder Awards
November 16, 2018 - Earlier treatment could help reverse autistic-like behavior in tuberous sclerosis
November 16, 2018 - Sucking your baby’s pacifier could improve their health
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