Stephen D. Kelleher, PhD. did the basic research that led to his trademarked NutraPure system during 15 years as a scientist working on fats and proteins at the Gloucester lab of the University of Massachusetts.
NutraPure is the process of extracting proteins from seafood flesh — for instance, from trimmings and minced fish — then concentrating the proteins.
“I started Proteus in 2000 to test applications of the process,” said Kelleher. During one year in an Ipswich lab, Kelleher documented several applications for his protein concentrate and applied for patents. He now holds six patents with eight pending in 41 countries.
Applications he has discovered so far for NutraPure include injecting the protein into fresh fish to lower bacterial count, increase protein content and enhance shelf life; coating frozen product with protein to provide a fat barrier, increase moisture content and provide a low-fat, high-protein flavor carrier.
Not bad for a start.
“We build `functionality’ into the protein. It has the ability to absorb water and hold it during high temperatures. When products are fried or partially fried, the protein blocks fat from getting into the fish and keeps the moisture in. The product comes out with up to 50 percent less fat and up to 15 percent more moisture,” said Kelleher. “It’s crunchy on the outside, tastes as good as product with more fat. It’s perfect.”
Frozen portions are dipped in or sprayed with protein as part of the battering process to prevent fat absorption and moisture loss, as Good Harbor Fillet in Gloucester is doing. North Atlantic, Inc. has licensed the process for fresh fish and Good Harbor for frozen fish.
North Atlantic, Good Harbor and Proteus will share a booth at the International Boston Seafood Show where they will unveil the process to the industry.
“Phosphates let go at high temperatures, but our stuff binds water at high temperatures. We’re looking to be a phosphate replacer.”
Kelleher’s goal to replace dips such as sodium tripolyphosphate also has a practical side. Europe doesn’t allow phosphate-treated product “because it can be abused,” said Kelleher. Scallops harvested in the U.S. must be labeled “scallop product” if they contain a higher than normal amount of water, because the additional water is taken up by the added phosphates.
The process awaits EU approval. The U.S. Food and Drug Administration already considers the Proteus process Generally Recognized as Safe (GRAS).
