The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2024/06/19

NA
Seafood Processing
Aquaculture
Produksjonshygiene og holdbarhet av pre-rigor laksefilét: Hovedprosjekt - Production hygiene and durability of pre-rigor salmon fillet: Main project
National Programme
National
Solveig Langsrud
solveig.langsrud@nofima.no
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
NA
2013
2015
€ 395,072
https://www.fhf.no/prosjekter/prosjektbasen/900938/
A preliminary project, “Hygiene and durability of salmon fillets: Preliminary project" , has shown that bacteria that are expected to be problematic for the durability of frozen salmon are largely applied to salmon in the process and that the problem is greatest at start-up. This indicates that there is potential for increased durability of ice-stored salmon. This project aims to: • clarify the potential to extend shelf life through improved hygiene • identify and characterize important deterioration bacteria • conduct sensory analyzes and consumer assessments • clarify possible food safety challenges associated with extended storage • identify important sources of infection during the production process To develop knowledge to achieve longer and more stable shelf life for ice-stored salmon. Sub-goal 1. To find out what is the potential for increasing shelf life. 2. To find the connection between freshness as the consumer perceives it (smell and taste), storage time and growth of deteriorating bacteria. 3. To find out where in the production process one will have the greatest effect of introducing measures to prevent infection with problem bacteria.
Salmon; Fish products; Fish quality; Aquaculture industry; Bacteria; Storage; Food safety; Fish;
Barents Sea (27.I) Northern North Sea (27.IVa) Skagerrak, Kattegat (27.IIIa) Norwegian Sea (27.IIa)
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If there is any incorrect or missing information on this project please access here or contact bluebio.database@irbim.cnr.it
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