Acronym FRESHFISH
Category
Seafood Processing
Title Preservation of fish products by using modified atmosphere packaging and edible coatings with sea bass and sea bream as models Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Antonio Marques Coordinator email marques_am@yahoo.com
Coordinator institution
IPMA - Portuguese Institute for Sea and Atmosphere (Portugal)
Institutions involved
INIAP - Instituto Nacional de Investigação Agrária e das Pescas (Portugal) ,
DITTVPP/IPIMAR - National Institute for Research on Agriculture and Fisheries; Department of Technological Innovation and Enhancement of Fishery Products (Portugal) ,
Start year 2008 End year 2011 Funding (€) € 79,032 Website NA Summary The demand for seafood has increased in recent years, as new findings show that this food is nutritionally very important for human consumption. This trend is mainly focused in fresh products: less heavily processed, with increased shelf-life and requiring minimal processing time. Seafood is very delicate when compared to other fresh foods due to its intrinsic characteristics and biological composition. Seafood producers and processors are actively in quest of alternative methods to respond to consumers' demand, assuring microbiology safety and keeping the quality at a high level. Within the minimal processing technologies, modified atmosphere packaging and active packaging using edible/biodegradable coatings, have potential application to seafood. The general objective of this research proposal is to tailor the best conditions to feasibly combine modified atmosphere packaging and edible coatings, to preserve quality, safety and extend shelf-life of fillets and slices of sea bream and sea bass from aquaculture. Sea bream and sea bass were elected because they are commercially and gastronomically very important in Portugal.
Keywords
Packaging;
Technology;
Seabream;
Food quality;
Seafood;
Fish;
Seabass;
Food safety;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
