Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic)
Research Project, 2012
– 2015
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.
Participants
Ingrid Undeland (contact)
Chalmers, Life Sciences, Food and Nutrition Science
Collaborations
Norwegian University of Science and Technology (NTNU)
Trondheim, Norway
SINTEF Fiskeri og havbruk
Trondheim, Norway
Technical University of Denmark (DTU)
Lyngby, Denmark
Funding
The research council of Norway
Project ID: 222476/E40
Funding Chalmers participation during 2012–2015
Related Areas of Advance and Infrastructure
Sustainable development
Driving Forces