Cel
The aims of the project are: to reduce losses of fresh fish after capture due to bacterial spoilage, both at sea and on land during processing, and to improve the safety and quality of the final product. These aims will be achieved by reducing the initial numbers of spoilage and pathogenic organisms on the fish, by limiting the growth of these organisms, and by studying and modelling the actual growth of the organisms in the product. To achieve these results a comprehensive study on the response of fish related organisms to antimicrobial treatments will have to be undertaken. It is only by studying in a systematic way and thereby understanding the characteristics of the spoilage flora and then by targeting their weaknesses, that new and successful approaches to improving fish quality can succeed.
Temat(-y)
Zaproszenie do składania wniosków
Data not availableSystem finansowania
CSC - Cost-sharing contractsKoordynator
4200-072 Porto
Portugalia