Vitamin D biofortification of salmon (Salmo salar) processing offcuts to create novel shelf-stable foods

Abstract

The utilisation of edible seafood processing waste could be beneficial for environmental, economic and health outcomes. We developed a method to rapidly enhance the vitamin D content of shelf-stable snacks made from salmon (Salmo salar) processing offcuts. Raw salmon skin, crispy salmon skin snacks and salmon jerky were treated with pulsed ultraviolet light, and vitamin D₃, 25-hydroxyvitamin D₃ (25(OH)D₃), vitamin D₂ and 25(OH)D₂ concentrations were measured before and after treatment. Ultraviolet light treatment increased vitamin D₃ in raw salmon skin and crispy salmon skin snacks by a mean (SD) of 53.6 (12.3) and 48.7 (1.8) µg/100 g, respectively. Crispy salmon skin snacks and salmon jerky contained 1.1 (0.1) and 1.6 (0.02) g/100 g omega-3 long-chain polyunsaturated fatty acids, respectively. Pulsed ultraviolet light could be a commercially viable method for producing nutrient-dense, novel foods that can be made from seafood processing offcuts.