The project aims to investigate potential changes in well documented and tentative health promoting compounds present in raw herring and mackerel throughout processing operations like salting, marinating and canning. With the intention to maximize the healthiness of the end products, the same investigation will be carried out during novel/modernized versions of these processes where e.g. the amount of salt has been reduced, the thermal regimes of the canning process has been modified and natural antioxidants have been added.
Biträdande professor at Biology and Biological Engineering, Food and Nutrition Science
Funding years 2012–2015