This involves research on areas including chemical and biochemical changes in fish muscle as a result of storage and processing, and the connection between farming conditions and the quality of the end product.
Studies of different parameters, such as muscle structure, microbiology and natural raw material variations, provide knowledge that makes a useful contribution to the fisheries and aquaculture industry.
This area includes studies of qualities of pre and post rigor raw materials and studies and documentation of the technological quality of seafood. Knowledge about technological quality based on the raw material is important for optimal processing and best possible utilisation of the raw material.
