Improving the performance of the fish processing industry through high value-added products
Pleamar program
Description
This project has worked to minimise the impact caused by by-products generated within aquaculture and to increase the profitability of the marine processing sector through the development of new products.
The research carried out by the UCA has had the collaboration of the Tres Mares Group, Esteros de Canela and the Aquaculture Technology Center of Andalusia (CTAQUA).
Together, it has been possible to analyse the quality of freshness of the by-product generated within aquaculture, to see its influence on processing and on the stability of other alternative products for its use.
The work carried out in the laboratory has consisted of the preparation of up to 70 different products from mini-hamburgers and nuggets, both products in demand in the market, but also innovating in broths, pâtés and “satsuma age”, the latter an oriental dish.
Line of action:
Marine ecosystemsStatus:
FinalizadoExecution date:
2014
To minimise the impact caused by by-products generated within aquaculture and to increase the profitability of the marine processing sector through the development of new products
Once the new formats were obtained, an acceptance study was carried out that included a sensory assessment, a microbiological analysis, a calculation of the shelf life and a characterisation of the texture of the selected products. Finally, the new and definitive improved products were tested again at the DEMOLAB (a day of presentation and transfer of the results of the VALORA project to companies in the sector) showing that the best valued products were the restructured ones: hamburgers, sandwiches and tiraditos, standing out above all for their taste, texture and juiciness.
Improving the performance of the fish processing industry through high value-added products
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