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
Managing Texture Quality of Atlantic Salmon through the Application of Molecular and Morphologial Approaches
National Programme
National
Turid Mørkøre
turid.morkore@nofima.no
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
NA
2009
2011
€ 616,830
https://www.fhf.no/prosjekter/prosjektbasen/900257/
Growing awareness related to soft flesh and gaping has led to considerable financial losses to Norwegian salmon farmers. Fillets with soft texture or gaping have an unattractive appearance, the yield is decreased as the fillets are damaged during machine filleting and slicing. In the long-term, high frequency of deteriorated quality might also represent a threat to the good reputation of the farming industry as being producers of sustainable, superior quality products. In the present project, fundamental knowledge on factors impacting morphological characteristics and post-mortem degradation processes will be elucidated in order to provide scientific based strategies that ensure high fillet quality of farmed Atlantic salmon according to industrial and costumers preferences. Principal objective: Meet market demands on high fillet quality of farmed Atlantic salmon Secondary objectives: Determine underlying molecular and morphological basis of salmon fillets with a broad range in texture properties. Determine the impact of dietary fat level and fatty acid composition on regulation of muscle and fat cell growth, oxidative stress and texture. Educate one post-doc student.
Salmon; Diets; Fish quality; Fish; Fish products;
Not associated to marine areas
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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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