2. January 2018
High pressure processing is a gentle and not least healthy way of increasing the shelf-life of food that has proven very well suited for meat products and juices. However, to be able to use this method on other foods, such as fish, we need to use high pressure at lower levels – without the bacteria surviving.
The overall aim of PrimeFish is to improve the economic sustainability of European fisheries and aquaculture sectors.
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.
14. October 2015
Fond of fish cakes and smoked salmon? Now these are about to become even better, when researchers get to grips with investigating how fish products can better retain their juiciness.
High quality seafood is about taking good care of the catch until it reaches the table. The right fishing gear, gentle handling and optimum storage are important for quality.
Norwegian seafood has unique qualities that the industry can use in its marketing. Our research helps Norwegian seafood companies to identify such properties and exploit fully the opportunities presented by the market.
Our marketing researchers investigate what is important for consumers and industrial buyers when buying Norwegian seafood in various markets.
Our scientists gain knowledge about how we can improve the quality of seafood, how the raw materials can be handled and used optimally, and how the fishing industry can increase the value of its products.
30. August 2010
Self-service refrigerated counters have replaced serviced seafood counters at many British supermarkets. Customers can no longer find fresh fish and must instead choose pre-packed products. This can create new challenges for the Norwegian fisheries industry.