Acronym CONTROXFISH
Category
Fisheries
Title Controlling Oxidative Deterioration During Manufacturing and Storage of Healthy Seafood Products Prepared from an Underutilised Fatty Fish Species Programme FP6
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
FP6 - Marie Curie Actions-Intra-European Fellowships
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
Marie Curie Actions - Human Resources & Mobility
Specific Programme (FP7)
NA
Funding source European Coordinator Charlotte Jacobsen Coordinator email chja@food.dtu.dk
Coordinator institution
DTU-FOOD - Technical University of Denmark; National Food Institute (Denmark)
Institutions involved
NA - Not available (France) ,
Start year 2005 End year 2007 Funding (€) € 136,234 Website https://cordis.europa.eu/project/id/9763/it Summary The aim of this project was to produce high quality fish minces, but to reach this objective it is essential to understand mechanisms of oxidative reactions in order to control them during processing and storage. The second objective was therefore to gain a better understanding of oxidative deterioration processes and especially to unravel mechanisms involved in interactions between products of lipid and protein oxidation.
The aim of the project is to investigate the possibilities of using under-exploited fish species like horse mackerel for the production of healthy, high quality fish minces with different lipid contents. The fish mince may subsequently be used for different products like surimi or fish balls. To maintain and secure a high nutritional and sensory quality of such products, oxidative deterioration during their processing and storage must be minimised. Therefore, a secondary aim of the project is to gain a better understanding of oxidative deterioration in these products and especially to unravel the mechanisms involved in the interaction between products of lipid and protein oxidation. Subsequently, this knowledge will be used to select antioxidants that may prevent oxidative deterioration during processing and storage of the fish mince. Finally, the selected antioxidants will be tested in fish mince with different lipid contents. In summary, the objectives of the project are: (1) To utilise under-exploited fatty fish species for the production of healthy fish products with different levels of n-3 fatty acids and with different functional and nutritional properties; (2) To understand the mechanisms involved in oxidative deterioration of fatty seafood products during processing and storage; (3) To prevent and control oxidative deterioration by optimising the processing conditions and by identifying efficient antioxidant systems that will prevent both lipid and protein oxidation in fish products.
Keywords
Food safety;
Fish;
Seafood;
Waste valorization;
Food products;
Process efficiency;
Bycatch;
Storage;
Marine Region
76
Not associated to marine areas
0
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