Participating organizations (WP leader in bold): P1. HCMR, P3. IRTA, P6. DLO, P10. TU/e, P11. AU, P15. ULL, P18. CTAQUA and P38. HRH
This work package covers the development of new products from the selected species meagre, greater amberjack, pikeperch and grey mullet.
Task 28.1 Product concept development. Qualitative research with consumers and experts in selected countries to generate input for new product development. The choice for the countries is determined by the following characteristics: largest EU markets for cultured fish (ES, F, I), important growing EU markets for cultured fish (UK, D). Screening of ideas, based on the market data of WP 27 and Sub-task 28.1.1 and using technical, economic and market assessment criteria, among others. The ability of ideas to attract customer demand and generate cash flow will be emphasised, given the objective is to boost the competitiveness of the sector in terms of products and market.
Task 28.2 New Product Development. An estimation of optimum fish sizes for developing new products identified in Sub-task 28.1.2 based on basic somatometric measurements and evaluation of losses. Further examination of chemical-mechanical properties of fish species during cutting and minimal processing will be performed, which will result in a definition of process solutions for each species based on technological, physical and sensory characteristics. Physical prototypes of new products will be developed from meagre, greater amberjack, pikeperch, wreckfish and grey mullet. On the basis of their organoleptic characteristics, potential products from the specific species will be made available for further testing in WP 29.
Task 28.3 Monitoring technical quality of the products. A quality evaluation study will be performed on basic quality characteristics of the products developed, which will include somatometric measurement, fat deposition evaluation, proximate fillet composition and fatty acid analysis. Next to that, a sensory descriptive analysis will be done in order to analyse and describe the sensory characteristics of the developed products. Correlation of technical quality characteristics with previous nutritional - rearing history will take place by studying the quality of different fish groups from varying farming histories. It will provide input for value positioning statement and communication claims. A technical assessment will be done for all selected species which will cover a) a general description of the products; b) the list of essential characteristics relevant for high quality consumption and intended use of the products; c) the methods and criteria for assessing the performance of the product in relation to those essential characteristics; and d) principles and conditions for the production, control and packagaging of the new products to guarantee quality of consumption.
This work package covers the development of new products from the selected species meagre, greater amberjack, pikeperch and grey mullet.
Task 28.1 Product concept development. Qualitative research with consumers and experts in selected countries to generate input for new product development. The choice for the countries is determined by the following characteristics: largest EU markets for cultured fish (ES, F, I), important growing EU markets for cultured fish (UK, D). Screening of ideas, based on the market data of WP 27 and Sub-task 28.1.1 and using technical, economic and market assessment criteria, among others. The ability of ideas to attract customer demand and generate cash flow will be emphasised, given the objective is to boost the competitiveness of the sector in terms of products and market.
Task 28.2 New Product Development. An estimation of optimum fish sizes for developing new products identified in Sub-task 28.1.2 based on basic somatometric measurements and evaluation of losses. Further examination of chemical-mechanical properties of fish species during cutting and minimal processing will be performed, which will result in a definition of process solutions for each species based on technological, physical and sensory characteristics. Physical prototypes of new products will be developed from meagre, greater amberjack, pikeperch, wreckfish and grey mullet. On the basis of their organoleptic characteristics, potential products from the specific species will be made available for further testing in WP 29.
Task 28.3 Monitoring technical quality of the products. A quality evaluation study will be performed on basic quality characteristics of the products developed, which will include somatometric measurement, fat deposition evaluation, proximate fillet composition and fatty acid analysis. Next to that, a sensory descriptive analysis will be done in order to analyse and describe the sensory characteristics of the developed products. Correlation of technical quality characteristics with previous nutritional - rearing history will take place by studying the quality of different fish groups from varying farming histories. It will provide input for value positioning statement and communication claims. A technical assessment will be done for all selected species which will cover a) a general description of the products; b) the list of essential characteristics relevant for high quality consumption and intended use of the products; c) the methods and criteria for assessing the performance of the product in relation to those essential characteristics; and d) principles and conditions for the production, control and packagaging of the new products to guarantee quality of consumption.
