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.
A computer-controlled dynamic in vitro digestion model system has been developed making it possible to investigate the bioaccessibility of healthy or harmful compounds in seafoods with a high predictive value
Peptides with bioactive properties, such as antioxidant and hormonal effects can be obtained from upgraded white fish by-products. The process can be developed further and by using Ultrafiltration (UF).
