ProFekt
Best possible quality of portioned fish through freezing, thawing and heat treatment
What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.
Start
01. Jan 2013
End
31. Dec 2016
Funded by
Nofima
Cooperation
Katholieke Universiteit Leuven, Faculty of Applied Sciences, department of Chemical Engineering. University of Stavanger. University of Tromsø
Project Manager(s):
Main objective
The main objective of the project is to document the effects of processing pre-packed fish products. We want to document the effects of the freezing process and subsequent heat treatments for both whitefish (cod) and salmon.
Background
There is a growing trend that consumers shop dinner just before cooking and with a certain time pressure both in procurement and subsequent cooking. For the seafood industry it will be beneficial to enter the market with more high-quality products since consumers are willing to pay higher price for what is perceived as high quality and healthy food.
To increase availability fish can be thawed in supermarkets before sale, a practice which is common in several European markets. The quality of the fish will be dependent on the number of freezing/ thawing cycles as well as how the processes are carried out. Heat treatment as part of the industrial processing may simplify preparation but also prolong shelf life in the supermarket.
Publications
Research areas