What influences the fish while it is alive and which mechanisms contribute to the fish muscle breaking down after it is slaughtered, and why? Which processing conditions contribute to obtaining products of the desired quality?
Nofima has considerable experience and knowledge about the handling and processing of marine raw materials. Our scientists know a lot about the basic mechanisms of why different seafood has different processing and storage characteristics.
To an ever increasing degree, consumers want to choose different fish products based on price, quality and origin. Consequently, it is important that scientists, fishermen and the fishing industry understands the functional properties of seafood. This applies to all raw materials from fisheries, capture-based aquaculture and fish farming. During feeding, slaughtering, processing and storage, product quality and food safety shall be fundamental ideas throughout the entire supply chain.
Efforts within seafood production cover activities within the production of fresh and frozen fish, production of matured products such as salted fish, clipfish, stock fish and smoked fish, as well as activities to establish and enhance knowledge about fundamental properties of raw materials and products.
- Raw material properties
- Fresh and frozen products
- Matured products
