Lipid research in SEAFOOD plus has developed new ways to analyse lipid oxidation with the purpose of improving the stability of processed seafood. Read about the most recent results obtained with the new method.
SEAFOODplus is considering both animal welfare and product quality when harvesting fish from aquaculture. Methods have been developed with common carp where the fish is rendered unconscious without any suffering prior to killing, while a high product quality is retained.
How can small and medium sized enterprises in the fish business stay competitive in the future? The solution may be a new concept now being developed, where the management elements in a big company have been analysed and adapted for cooperation among SMEs.
A new bacterium, Morganella psychrotolerance, responsible for histamine poisoning has been identified. An award winning poster showed the new development at a major international food safety conference recently.
Virus research in SEAFOODplus points at a new way for developing management systems to improve protection of European consumers towards contaminated shellfish
