Partners:
1. National Institute of Aquatic Resources (DTU Aqua), Denmark; 18. Chalmers University, Sweden (CTH); 11. IIM (CSIC), Spain,; 6. SINTEF, Norway; 62. Institut National de la Recherche Agronomique (INRA), France; 31. Norwegian University of Science and Technology (NTNU), Norway; 45. Matforsk, Norway; 9. Icelandic Fisheries Laboratories (IFL), Iceland; 57. Unilever, United Kingdom.
The main objective of this project is:
- To secure and maintain high sensory quality (colour, flavour, texture parameters) and nutritional value (high level of anti-oxidants, n-3 lipids, and low levels of potentially toxic oxidation products) of seafood products including fresh and frozen fish fillets, fish based products and fish oil enriched systems.
In order to fulfil the main objective the project will solve problems related to deterioration of sensory and nutritional quality, which are due to post mortem changes in lipids and proteins. The project aims at understanding the mechanisms and kinetics of the processes leading to rancidity and texture changes, and to develop new technologies to maintain quality. Collaborations will be established with other projects in pillar 4 to investigate the antioxidant properties of functional ingredients present in fish products and if possible with pillar 2 to map consumers’ acceptance of rancid taste and with pillar 1 to maintain key nutritionally important molecules that they identify.
The research within the project is described in six major blocks of activities
Read about this and the other projects in RTD Pillar 4 Seafood from source to consumer product in the Eurofish magazine article
Safe, nutritious, healthy products that are a pleasure to eat
