In our last newsletter we explained that during its 48 years, SIRF (formerly Fisheries Scholarship Fund) has funded over 360 research projects with total research investments approaching $3.0 million. The research is available to you at www.sirfonline.org. In this edition of our newsletter you will see our newest research report by Dr. Park of Oregon State University following two years of work developing a fat blocker solution from surimi protein. The fat blocker solution has successfully reduced the fat content of fried seafood and other proteins from a high of 16% to as low as 2%. With so much focus on obesity and nutrition, this research is exciting for our industry. The research demonstrates the possibility of reducing the fat content in some of America's favorite seafood like fried shrimp, fried oysters, fried fish at this time when the USDA and HHS is recommending consumers increase their consumption and variety of seafood to 8 to 12 ounces per week (2-3 portions).  Additionally, the primary ingredient for the fat blocking technology is surimi protein, another exciting opportunity.  

We could not fund exciting research without your support. Thank you for your continued contributions. You can see other recent research when you visit www.sirfonline.org  including studies by the University of Florida regarding Best Practices use of Moisture Retention Agents in Pollock. This research reports on the optimum content of moisture and phosphorus in those fish products. You will also find research into Shrimp Allergens in Frying Oil, conducted by Tulane University to assist foodservice operators manage their use of fryers in their kitchens. Good news for foodservice operators and seafood companies.

This research is funded by you and other members of the seafood industry, enabling us to invest $125-$175,000 per year researching the important issues facing our industry. In order to maximize our research dollars, SIRF with the co-operation and support of NFI and their staff, have been able to operate the fund with a minimal overhead expense of 6% of all annual contributions. Therefore, 94% of all donations go directly to research.  When you make a contribution to SIRF you can be assured that your funds are professionally managed, with the lowest overhead, and invested in important research conducted by leading researchers in highly respected universities.

Please feel free to contact us at admin@sirfonline.org.

 

Sincerely,

Russ Mentzer, Chairman

Seafood Industry Research Fund

The possibility of fat-free fried food may not be that far-fetched. Thanks to donations from the Seafood Industry Research Fund, researchers at Oregon State University have been working on a project that drastically reduces the fat content in fried foods using fish protein found in surimi.   

  

After two years of research, Dr. Jae Park, professor at OSU's Department of Food Science and Technology and his team have developed a fat blocker solution from surimi protein that has successfully reduced the fat content of fried and battered shrimp.

Read the Full Release

Frequently we make decisions about our businesses, and personal lives asking "What's in it for me?" It is not about a selfish attitude, it is a question about why should I do something I haven't done before? If you can identify the benefit, the decision to act is so much easier.

 

SIRF understands that the seafood industry is very diverse, and so are the issues. Over the past two years SIRF has invested in research that covers a broad array of species and product categories including all seafood that is sold breaded and fried, Pollock, shrimp, surimi, seafood that is treated with moisture retention agents, and all seafood products and species that could be subject to government requirements for traceability (i.e. likely every species, and every product).

 

 

Fat Blocker Solution from Surimi Protein

 

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The majority of SIRF's funding is derived from several Perpetual Funds that are established as either memorials or living tributes. Each fund is assigned a target amount for full funding. When the target is met, the fund is considered "complete" though additional contributions may still be made to it at any time. Funds that have not yet met their target amount are considered "open".

  

 

The Seafood Industry Research Fund (SIRF) was established in 1964 and was originally named the Fisheries Scholarship Fund. It is a tax exempt, philanthropic, educational organization.  

 

SIRF is supported entirely by voluntary contributions from individuals and companies in and related to the seafood industry.

 

Click here to learn more about how the fund supports research of interest to the seafood industry.