show that eating fish helps cut the risk of heart disease, cancer, Alzheimer's,
stroke, diabetes and arthritis. The American Heart Association recommends that
adults eat at least two fish meals per week, especially wild salmon, herring
and sardines, because those varieties provide the most heart-healthy omega 3s.
in Kodiak think that nutrition-minded consumers might buy more canned salmon if
producers can promise consistent levels of omega-3 oils in every can. University of Alaska Fairbanks graduate student Trina
Lapis has just completed a thesis on this topic based on research
she's been performing with a team of scientists in Kodiak.
content of Pacific salmon varies naturally in wild-caught fish. That variation
creates an inconsistency in the amount of omega-3 available in every serving of
wanted to test what would happen if salmon oil is added to canned bright or
dark pink salmon.
-- (Salmon Oil 1 "So
basically what ... percent salmon oil")
The study investigated how adding
various amounts of salmon oil would affect the nutritional content of the
-- (Salmon Oil 2 "So
after we ... and those things.")
The next step was to test what
scientists call the "sensorial" aspects of the canned salmon.
-- (Salmon Oil 3 "We
actually conducted ... and texture.")
When the results of the
nutrition study and the taste tests were combined, the researchers were able to
determine what amounts of salmon oil should be added to the canned products.
Lapis said that federal
regulations already allow for the addition of salmon oil to canned salmon. She
also said that the oil can be rendered from the heads of the fish which would
help processers reduce waste.
of the study were presented Wednesday during a video teleconference
between Kodiak and the University
of Alaska Fairbanks