Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic)

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)

Biträdande professor at Biology and Biological Engineering, Food and Nutrition Science

Collaborations

Norges teknisk-naturvitenskapelige universitet

Trondheim, Norway

SINTEF Fiskeri og havbruk

Trondheim, Norway

Technical University of Denmark (DTU)

Lyngby, Denmark

Funding

The research council of Norway

Funding years 2012–2015

Related Areas of Advance and Infrastructure

Sustainable Development

Chalmers Driving Force

More information

Latest update

2017-02-06