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


Ingrid Undeland (kontakt)

Professor vid Chalmers, Biologi och bioteknik, Livsmedelsvetenskap


Danmarks Tekniske Universitet (DTU)

Lyngby, Denmark

Norges teknisk-naturvitenskapelige universitet

Trondheim, Norway

SINTEF Fiskeri og havbruk

Trondheim, Norway


Norges Forskningsråd

Finansierar Chalmers deltagande under 2012–2015

Relaterade styrkeområden och infrastruktur

Hållbar utveckling


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