Project: Innovative processing to preserve positive health effects in pelagic fish products

Acronym ProHealth (Reference Number: JTC-2016_019)
Duration 01/03/2025 - 28/02/2028
Project Topic Increased awareness of the diet's importance for overall health, increase the demand for products with enhanced healthiness having good sensorial properties. Pelagic fish is rich in omega-3 lipids (EPA and DHA) with documented beneficial effect against coronary heart diseases, easily digestible proteins; vitamins (E and D). Therefore pelagic fish is a valuable food resource in a healthy diet. However, during processing; high temperatures, exposure to air, prooxidative components (like heme), may lead to loss or destruction of the valuable healthy components i.e. oxidation of omega-3 fatty acids and proteins. During raw material storage, microbial contamination can lead to formation of histamine. Therefore, optimal processing technologies to transfer healthy pelagic fish raw material into healthy and safe pre-prepared food products is needed.
Network JPI HDHL
Call Call for proposals JPI HDHL Joint Action Food Processing for Health

Project partner

Number Name Role Country
1 Norwegian University of Scence and Technology Coordinator Norway
2 Teagasc Partner Ireland
3 University of Perugia Partner Italy
4 SINTEF Fisheries and Aquaculture Partner Norway
5 National Marine Fisheries Research Institute Partner Poland