As a response to the necessity to achieve a correct implementation of traceability systems in the fishing industry and to demonstrate its reliability, a practical guide has been developed for the verification and validation of traceability in the fish value chain.
A quality index is suggested for turbot (Psetta maxima) after applying new pre-slaughtering conditions consisting of electrical stunning in holding tanks followed by killing the unconscious fish by adding ice. This was compared to current industrial practice.
AZTI-Tecnalia has presented the first international patent application within the SEAFOOD plus project, which has been filled to protect an invention for new species identification using plasmids (DNA fragments)
New study shows how the textural appearance of rainbow trout is affected by the balance between activities of three different enzymes (proteases). Dominance of one specific enzyme preserves texture better than dominance of others which lead to softening.
In Valencia, Spain a field experiment regarding consumer evaluation of seafood products has been made. The samples used for this experiment were labelled with information about different ethical production systems. Read about some of the results obtained in this study.
