Objective
Over 80% of the world production of farmed Atlantic salmon is farmed in Europe. About 40% of this quantity, or above 250,000 tons, is smoked. Recently, smoked salmon producers regarding the flesh quality and suitability for smoking of salmon that is farmed today have expressed concerns. The main purpose of the project is to establish the necessary technical base to solve the main quality problems related to smoked salmon products. This. will be carried out bymultidisiplinary research activities carried out in a continuous chain from farming to the consumer using physical , chemical and sensorial measurements . To understand the origin of these phenomena, an experimental design is proposed to identify influent factors such as feed/feeding and salting and smoking processes on the quality of the final product and to adapt the results to consumer's expectations in seven different market segments in Europe.
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
112 REYKJAVIK
Iceland