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Content archived on 2024-05-24

Improving the utilisation and quality of low-value fish by processing

Objective

The aim is to improve the utilisation and quality of low-value fish by processing. Systematic and innovative studies by collaborating partners in Europe, Africa and Asia will address problems of over-fishing and lack of processing to improve food supply. Under-utilised fish species, two each in Ghana, Namibia, Kenya, India and Malaysia will be characterised and processed using a simple cost-effective extruder which will be designed in Europe and assembled in the developing countries. Extruded and dried products(infant foods, cereals and snacks) made from fish combined with other local crops will be assessed for nutritional and organoleptic quality. In addition, added-value products including fish isolate, fish oil and gelatine (from waste skin) will be extracted. Biochemical changes in the dried products and preservation using natural antioxidants form local crops, will be investigated to improve quality and food safety.

Fields of science (EuroSciVoc)

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Programme(s)

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Topic(s)

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Call for proposal

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Funding Scheme

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CSC - Cost-sharing contracts

Coordinator

UNIVERSITY OF SURREY
EU contribution
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Total cost

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Participants (7)

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