Project

SEAFOODplus

Facts

Start 1. January 2005
End 31. December 2008
Commissioner EU
In collaboration Sintef, University of Tromsø, Norwegian University of Science and Technology, Møre Research, AGA Halibut AS, Fjord Seafood ASA, Trace Tracker Innovation AS and 62 different foreign institutions and companies. The following other countries are participating: Belgium, Denmark, Finland, France, Iceland, Italy, Ireland, the Netherlands, Poland, Portugal, Spain, the United Kingdom, Switzerland, Sweden, Germany and Hungary in Europe, as well as Canada.

The aim of SEAFOODplus, which is a gigantic project divided into 6 main research areas and 20 sub-projects, is to reduce health problems and prevent illness through research into and development of health promoting and safe seafood. This also includes developing environmentally friendly and ethical production methods.

 

Quality at all stages

Nofima Marin is the second largest partner in the project and is leading the aquaculture and product quality part of the programme. They are involved in 8 of the 20 sub-projects and are responsible for looking at the ethical production of farmed fish, consumer surveys, seafood quality and traceable information about where and how the product was produced.

Shelf life and rancidity

Nofima Mat is involved in "Lipidtext", one of the 20 sub-projects. The aim of Lipidtext is to find causes of rancidity (lipid oxidation) and soft texture in seafood, as well as slowing down the development of rancidity. To this end, models have been developed for pH, temperature and chemical parameters and Nofima Mat's competence is being principally applied to the design of trails and data analysis. One of the conclusions we have reached is that temperature is an important factor in rancidity.

 

None

Relevant news

  • Listeria can survive in salt-cured fish

    22. February 2011

    Listeria is a bacterium that can survive salt-curing and starts to grow in the rehydrated salt-cured fish during refrigeration, a fresh doctoral dissertation shows. The bacterium also changes characteristics after being exposed to large amounts of salt, including weakening its ability to cause disease.

  • Mapping seafood-related market research 13. October 2010

Contact

  • Tormod Næs

    Senior Research Scientist

    Phone: +47 64970165

    Cellphone: +47 913 52 032