Acronym NA
Category
Seafood Processing
Title Innovative and Safe Seafood - Processing, Hygiene, Spectroscopy 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 Dagbjørn Skipnes Coordinator email dagbjorn.skipnes@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2008 End year 2013 Funding (€) € 2,393,154 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/186905?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Departement=Kunnskapsdepartementet&Departement=Kunnskapsdepartementet+%E2%80%93+sektorovergripende&source=FORISS&projectId=315870 Summary The proportion of meals that are prepared outside of the home is increasing. Meeting the three consumer mega-trends convenience, health and sensory enjoyment, are vital for a products' success in the marketplace. For fish products, convenience is the lacking area, and hence one that is in need of targeted research and development. The combination of convenience and sensory quality must be balanced by the fact that food safety currently is a key topic.
One of the most common methods to achieve safe convenience foods with extended shelf life is by thermal processing. But, the quality of fish is severely reduced if the thermal process is designed for a chilled shelf life of more than 21 days. The concept Extended-Shelf-Life Packaging (ESL) will be examined seafood products. ESL does generally, but not necessarily, imply processing under aseptic conditions to achieve sterile products. Treatment is performed to approach sterility and packaging conditions used are ultra clean. ESL processing will open for new c ategories of minimally processed chilled products. The technology also opens for combinations with modified atmosphere packaging that have been unavailable for thermally processed food thus far.
To ensure safe and of high sensory quality ESL packaged sea food products after both processing and distribution/storage, it is of outmost importance to develop methods to verify the thermal load applied to the products, the initial bacterial load as well as other important quality aspects. Near Infrared (NIR) spe ctroscopy offers the possibility of measuring physical and chemical properties; it is a multi-analytical technique where several determinations can be made simultaneously. Thus, within the same measurements several parameters e.g. bacterial and thermal lo ad as well as content of important nutritional components may be verified. It is the aim of this program to develop rapid and reliable methods for verification of essential quality parameters of seafood products.
Keywords
Packaging;
Fish quality;
Fish products;
Engineering;
Food safety;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
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