Fish and seafood processing and storage technologies

Organisation

West Pomeranian University of Technology, Szczecin

ul. Papieża Pawła VI 3
71-459 Szczecin
Polska

Reference number
CO/3235

The Fish Technology Group (FTG) consists of interdisciplinary specialists whose work is primarily focused on:

  • Fish and seafood processing technologies, especially marinating, salting, canning and surimi;

  • Properties, purification and application of selected proteolytic enzymes and transglutaminase;

  • By-products and waste recovery in fish industry;

  • Analysis of lipids, phospholipids and fatty acids;

  • Analysis of fish lipid quality (lipid oxidation);

  • Analysis of proteins and products of their hydrolysis;

  • Changes in fish during cold storage and freezing;

  • Low-value fish, fish fragments and filleting remains as materials for extruded food;

  • Detection of fish product falsification;

  • Food-related legal regulations.

 

In addition, FTG pursues research on modern and green technologies in fish processing and the use of by-products in manufacturing innovative food products. We have been involved in numerous research projects, including development of innovative, environmentally friendly solutions with a potential for industrial applications. FTG cooperates with industrial partners from different sectors, including biotechnology, packaging, food additives, active substances, etc.

 

The FTG research infrastructure includes FPLC, GC+MS, CE+LlF, HPLC, an ultrasonic homogenizer, a texture analyzer, an ultra-centrifuge, and 2D SDS-PAGE equipment, a fluorimeter, a Hunter Lab, an ultra-freezer, a Iyophiliser, and an extruder. The research facilities include also specialised production lines for fish smoking, canning (closing and sterilization), fish burgers and fish flesh deboning.

 

The expertise offered includes:

  • analysis of composition (protein, fat, water, etc.) and properties (texture, colour, sensory assessment) of foods;

  • characterisation of protein hydrolysis products (poly- and oligo-peptides, amino acids) and essential fatty acids;

  • research on proteolytic enzymes and application of transglutaminase;

  • assaying total volatile nitrogen bases and biogenic amines;

  • determination of bioactive peptide properties.