In order for seafood products to be labeled correctly in several countries, it is necessary to identify various fish species. Different methodologies have been developed, in order to avoid possible fraud in the labeling of seafood products.
A SEAFOODplus document has been prepared; reporting state-of-the-art on how virus contamination of shellfish can be rapidly detected and how improved control measures can be applied to diminish health risks for consumers.
Research at SEAFOODplus has shown that proteins from seafood by-products and underutilized fish species can be used to improve quality of existing products
In SEAFOODplus innovative, functional seafood products that live up to consumer’s health demands are being tested. An essential question has to be answered: to what extent can beneficial components be retained during household preparation?
The traditional way of prolonging shelf life of seafood products by heating may be replaced by a new, non-thermal process called Pulsed Light Technology. This process has proven to be a quick and effective decontamination process.