Published 2010

Read in Norwegian

Publication details

Publisher : Nofima AS og Universitetet i Tromsø

International Standard Numbers :
Printed : 978-82-7251-813-3

Publication type : Nofima’s reports

Contributors : Larsen, Rune; Stormo, Svein Kristian; Eilertsen, Karl-Erik; Mæhre, Hanne K; Jensen, Ida-Johanne; Østerud, Bjarne; Elvevoll, Edel Oddny

Series : Nofima rapportserie 36/2010

Year : 2010

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


The report summarizes how processing of seafood influences the nutritional content of seafood and how various processing conditions may affect the bioavailability of individual nutrients. In addition, a short description of the latest scientific documentation on the health benefits of seafood consumption is included, as well as the nutritional traits that makes seafood a special food. Increased degree of seafood processing generally tends to reduce the content of some nutrients, especially low molecular water soluble components which are susceptible to leaching. Application of heat may thermally degrade components and pH extremes may also destroy several components. However, processing may increase the bioavailability of macronutrients, and thus processing has an ambivalent effect by decreasing nutritional content and increasing bioavailability. With the exception of very extensive processing, such as processing of “lutefisk” and surimi products which removes the majority of soluble substances, the nutritional decrease in the majority of processing conditions is probably not sufficient to make a significant impact on the health benefits of seafood consumption, and any effect would be challenging to test and find in a human study.