Lipid oxidation was the subject when a visiting scientist from Spain, Isabel Sánchez-Alonso, stayed at Chalmers University in Sweden as part of the training programme of SEAFOODplus. It was shown that white grape dietary fibres stopped oxidation in washed cod mince models.
Extraction of valuable marine lipids from fish by-products is difficult due to the complex composition of the raw material. A new procedure has been developed applying enzymatic hydrolysis and ultrafiltration. The research behind the method was performed as a Ph.D. study within SEAFOODplus.
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.
