SUStainable production of HIgh quality aquaculture FISH using innovative tools and production strategies and integrating novel processing methods and cold chain management | - CCMAR -

SUStainable production of HIgh quality aquaculture FISH using innovative tools and production strategies and integrating novel processing methods and cold chain management

Short Title 
SUSHIFISH
Coordination 
CCMAR
Budget CCMAR 
206.67k€
Total budget 
555.52k€
Partners 
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA)
Date 
03/2016 to 02/2019

Organiza

Main info

SUStainable production of HIgh quality aquaculture FISH using innovative tools and production strategies and integrating novel processing methods and cold chain management

Aquaculture production has a lower carbon footprint per kg meat compared to terrestrial production systems, there are clear health benefits of consuming fish and aquaculture removes dependence on wild fish and contributes to protect ecosystems and biodiversity. The greatest gains in efficiency of aquaculture production can be obtained by management of animal production and by allying this to improved postharvest storage and processing. Modifications in production regimes to improve growth and yield will impact on flesh quality and shelf life and an integrated approach focused on these complementary aspects has the potential to amplify the benefits that can accrue. Sushifish is intersectorial and focuses on two essential parts of the value chain, aquaculture production and postharvest processing and resource utilization. The workplan targets the most important aquaculture species in Southern Europe (eg. sea bass and sea bream). Strategies are directed at shortening the production cycle and improving growth by manipulating sex ratios in favour of the faster growing sex, using egg/larval imprinting strategies to improve growth and muscle quality and by monitoring and reducing chronic stress. The impact on product quality of manipulating production cycles will be linked to strategies to optimize cold chain management and development of innovative processing technologies. Pre-slaughter conditioning to optimize production regimes and stress control prior to slaughter will interface with tasks directed at optimizing product quality by establishing its impact on post-harvest quality and new processing strategies. New technologies such as superchilling and high pressure processing of fish products will be tested together with Time-Temperature Integrators for monitoring spoilage enriched with novel data from "omics" analysis. The project will build on the existing knowledge base and innovate to increase aquaculture sustainability. The impact of the project on the aquaculture sector will be assured by the involvement of aquaculture companies, through industry based training workshops, pilot studies, implementation and validation of standard operating procedures and dissemination activities.

Members

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Current
Name Position
André Alçada Baptista Rebelo de Andrade Research Assistant
Deborah Power Senior Researcher
Liliana Anjos Postdoc
Rita Costa Postdoc
Rute Sofia Tavares Martins Postdoc
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André Alçada Baptista Rebelo de Andrade's picture
Name:
André Alçada Baptista Rebelo de Andrade
Position:
Research Assistant
Deborah Power's picture
Name:
Deborah Power
Position:
Senior Researcher
Liliana Anjos's picture
Name:
Liliana Anjos
Position:
Postdoc
Rita Costa's picture
Name:
Rita Costa
Position:
Postdoc
Rute Sofia Tavares Martins's picture
Name:
Rute Sofia Tavares Martins
Position:
Postdoc
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Activities
Activities 
Activity type 
Other Events
The COFASP (Cooperation in Fisheries, Aquaculture and Seafood Processing) ERA-NET held its final conference in Kiel, Germany (7-9 December 2016) to present results and to discuss the future
December 7, 2016 to December 9, 2016
at 
kiel, Germany
Activity type 
Scientific Gathering
The workshop will showcase technologies that improve the processing and monitoring of food quality of seafood products (fish, shellfish and bivalves), and will take place on May 24th from 1:30 p.m.,...
May 24, 2019
at 
Sala 0.10 (Videoconferência), Piso 1 Edifício 1, Campus Gambelas - UAlg
News
Sushifish projet aim to improve the processing and monitoring of food quality of seafood products like fish, shellfish and bivalves using new technologies.