FishFermPlus EU project

  • Duan, Zhi (Project Participant)
  • Dalgaard, Paw (Project Participant)

Project Details

Description

FishFermPlus targets to support the economic viability and resource-efficiency of SMEs in fish/seafood value chains. Under-utilised, high-quality raw materials from capture fishery and aquaculture production (e.g. homogenised fish flesh from fillet production) will be used for a novel fermentation process with higher cost-efficiency and a more simple implementation than previous mere extraction/purification methods. Instead of isolating components, FishFermPlus will generate multifunctional, fish-derived ingredients which will deliver in particular antilisterial/antimicrobial activity and flavour enhancing or texturising properties. SMEs will generate income from the by-product valorisation and the marketing of safe, naturally processed high-quality fish and seafood products with prolonged shelf-life, better palatability and thus higher consumer acceptance.
This will be achieved by a concerted applied research programme involving 2 RTDs and 4 SME companies from 3 European countries who are dedicated to
- develop a bioprocessing method under optimal fermentation conditions and process control
- tailor adequate downstream processing to stabilise the processed materials and their functionality
- apply the ingredients for a fish product range that achieves additional product-safety (assessed via viable counts, challenge tests, risk modeling), prolonged shelf-life (microbial, sensory) and high consumer acceptance (preference & concept testing)
- critically assess and to disseminate the positive impact of the project results and their contribution to the sustainable use of scarce aquatic resources and current waste minimization strategies.
The main work in DTU Food is to study predictive microbiology models for growth, microbial interaction & biogenic amine formation for predicting and describing un/desirable changes, which will bring valuable results for microbial risk assessment on the novel fermented fish products.
AcronymFP7-SME
StatusFinished
Effective start/end date01/12/201231/12/2014

Keywords

  • FishFermPlus

Fingerprint

Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.