Objective
The proposed project will investigate radio-frequency heating of foods in flexible vacuum pouches during water immersion and its application to minimally processing of convenience cook/chill or cook/freeze fish products. The rapid volume heating of the process is expected to reduce overcooking of the heat sensitive fish flesh and to result in better product quality while maintaining product safety and shelf life. Application of the process is expected in fish processing as well as enlarge food service companies, the processed products will go to the retail market and to food service. The proposed project covers process adaptation and optimisation, investigation of safety and microbiological process validation, validation of achieved product quality, and estimation of processing cost and of potential convenience fish product markets. Expected project results will enable the industrial implementation of the process and will help to judge the potential and economy of the novel process for producing high quality prepared fishmeals.
Funding Scheme
CSC - Cost-sharing contractsCoordinator
85354 Freising
Germany
Participants (6)
4368 Varhaug
101 Reykjavik
87671 Ronsberg
0101 Reykjavik
83395 Freilassing
4008 Stavanger
