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
Fisheries
Kvalitet og holdbarhet for hel kokt krabbe ved ulik forbehandling - Quality and durability of whole cooked crab with different pre-treatment
National Programme
National
Astrid K. Woll
astrid@mfaa.no
NA
NA
2009
2010
€ NA
https://www.fhf.no/prosjekter/prosjektbasen/900159/
Møreforsking has previously investigated what happens when the crab is stored dry at different temperatures and times, both in relation to vitality and the chemical composition of the crab's blood. The crab is weakened by dehydration and by the gills partly collapsing and preventing effective uptake of oxygen and excretion of the waste product ammonia. The lack of oxygen prevents a complete metabolism and lactic acid accumulates, the blood becomes more acidic and the animals will in the worst case suffocate. Ammonia has a toxic effect when the concentration is high. Aim of the project is to map the durability and quality of whole cooked crab by different pre-treatment of the live product. Goals: 1. To investigate the effect on quality and durability when storing live crabs, icing versus storage in cold rooms. 2. To map the effect of simulated dry transport in relation to quality and durability. This includes the consequence that some crabs die in the cooling chain during transport. 3. To investigate which sensory parameters are best related to the objective measurement parameters. 4. To provide an assessment of the various pre-treatments in relation to animal welfare.
Storage; Animal welfare; Food products; Crustacean fisheries; Process efficiency; Crustacean; Crab; Shellfish; Food quality;
Not associated to marine areas
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