I am working with a company that has used a readily available enzyme to
process extracted livers from the spiny dogfish shark under a low heat
process. The oil fraction is then taken off the top after settling and is
double filtered through a 100 mesh fabric filter. Pretty crude. We have
found this oil fraction then separates over time into a clear fraction and a
cloudy chalky heavier fraction. The latter represents about 5-10% of the
total volume.
Does anyone of the listserve have any experience with appropriate processing
options that can move us from primitive to advanced in order to satisfy GMP
and HAACP requirements for 'food for human consumption' (e.g. as a marine
oil as a human nutritional supplement and/or as a feed ingredient for
animals and fish.)
Due to the particular physiology of sharks, does anyone know what we should
be watching out for in terms of flavor/odor properties in this oil that may
need to be removed through some method?
We are also looking for introductions to appropriate markets as we get our
processing system in place.
Many thanks,
Michael Renwick B.Sc, MBA
Renwick & Associates
Business Development & Marketing Consulting
#207 - 1318 56th Street
Tsawwassen, BC V4L 2A4 Canada
Phone: (604) 948-8089
Fax: (604) 948-8079
E-mail: mrenwick@telus.net
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