Seafood is drawing attention as a protein alternative in an aging era. As research findings are introduced one after another that protein from seafood such as fish may help prevent muscle loss and frailty, the food industry's interest is growing in the nutritional value of "blue food" and "blue protein."
On the 2nd, Dongwon Group hosted a symposium session on the nutritional value of blue food and blue protein at the 2026 International Conference of the Korean Society of Food Science and Technology, held at the Daejeon Convention Center. Researchers in marine life science, food and nutrition, and food engineering took the stage as speakers to discuss the nutritional value of seafood protein and its potential for industrial use.
Blue food refers to foods sourced from the ocean, such as seafood. Blue protein is a concept that points to protein obtained from seafood such as fish. As muscle loss and frailty linked to aging and insufficient protein intake emerge as key tasks for the food industry, seafood protein is drawing attention as an alternative protein.
The session was chaired by Lee Gi-ung, head of Dongwon Food Science Research Institute, Dongwon Group's central research institute in the food sector. Kim Yang-ha, a professor in the Department of Nutritional Science and Food Management at Ewha Womans University, analyzed protein intake among older people in Korea in a presentation on the theme "Seafood intake and frailty prevention."
Kim said, "Older Korean women who frequently eat fish and namul are naturally preventing frailty through their diet, but people 65 and older are not getting enough protein compared with other age groups."
According to Kim, Koreans in age groups other than 65 and older consume, on average, 57.5% of their total protein as animal protein, whereas for those 65 and older, this share drops to 36%. Kim noted that reduced protein intake can lead to muscle loss and frailty.
Kim said seafood protein can be a suitable protein source for older adults. "Seafood protein has high digestibility and absorption and an excellent essential amino acid profile, so it can be an effective protein source for preventing frailty in older adults," Kim said. Kim added, "To age healthily, we need to increase intake of seafood protein, that is, blue protein, including fish."
◇"Skipjack tuna may go beyond simple protein to regulate muscle metabolism"
Ryu Bo-mi, a professor in the Department of Food and Nutrition at Pukyong National University, focused on the nutritional value of skipjack tuna. In a presentation titled "Marine protein: a nutritional rediscovery of skipjack tuna," Ryu explained, "Skipjack tuna is a strategic protein based on blue food that can actively regulate muscle metabolism."
Ryu explained that tuna species such as skipjack contain about 4.6 times more histidine, a type of amino acid, than other protein sources. Ryu also emphasized that seafood proteins have peptides advantageous for digestion and absorption compared with land-based proteins. Ryu presented research findings showing that peptides derived from skipjack tuna exhibited distinctive characteristics in markers of muscle cell differentiation and maturation.
Jeon Yu-jin, a professor in the Department of Marine Life Science at Jeju National University, introduced ways to use byproducts such as bones, skin, and heads generated during the production of olive flounder surimi as functional materials. Jeon said the team conducted research to extract low-molecular-weight peptide materials by enzymatically treating seafood processing byproducts that may help prevent sarcopenia and mild cognitive impairment.
Jeon said cell and animal experiments confirmed the potential for these peptides to improve muscle formation and function and to have positive effects on muscle and brain health by regulating lipid metabolism. Jeon added that rather than simply discarding seafood processing byproducts, converting them into functional ingredients for healthy aging could enhance their industrial potential.
Kim Young-jun, a professor in the Department of Food Engineering at Seoul National University of Science and Technology, gave a presentation titled "Balancing health benefits and safety risks of tuna: a comprehensive review from a chemical perspective." Kim said, "In reality, many consumers still have preconceptions about the accumulation of heavy metals such as mercury when eating bluefin tuna, a top predator in the marine ecosystem," adding, "The canned tuna we eat is skipjack tuna and is different."
Kim explained, "Skipjack tuna contains many beneficial components such as selenium that can offset toxicity." Kim also said reports indicate that canned tuna has lower bioaccessibility of mercury than raw tuna sold at sushi restaurants or tuna cooked by ordinary heating.
Kim also emphasized that tuna is a food with nutritional strengths such as protein, vitamins, and fatty acids. The point is that rather than applying safety concerns such as mercury uniformly, it is necessary to distinguish by species, processing method, and actual consumption form.
The session focused on how seafood can be used as a future food resource that can address aging, protein shortages, and food security, going beyond being a simple ingredient. Dongwon Group plans to use this symposium to highlight not only the nutritional value of blue food and blue protein but also the potential for industrial expansion of seafood products.