Innovative and attractive fish dishes (188389)

Attractive seafood dishes for large scale production are in minority among the dishes served in institutional households and industrial kitchens of the HoReCa segment. The seafood dishes present are characterised by low quality due to improper handling, p rocessing, packaging, storage conditions or too tough regeneration of the dishes leading to loss of flavour, texture and nutritional contents. It is a growing demand for more healthy and nutritious fish meals both from consumers and government. However, t o meet this demand the good quality must be maintained through optimal handling and processing from the raw material to the plate. The present project proposal seeks to overcome some of the hurdles in this market, and to increase overall fish and vegetabl es consumption by developing innovative processing protocols ultimately resulting in attractive and healthy seafood dishes using novel processing and packaging techniques. This will be obtained by: -using restructuring of by-products and cuts, thus contri buting to value added products from fish material with low pay-back in Norwegian fishing industry -brining/ injection of fish fillets using antioxidants/ bioactive substances for value added healthier products, with improved shelf life, yield, sensory- an d technical quality of the finished meal -define combinations of pre-processing and heat processing steps in order to increase retention of healthy components in the pre-treated raw materials described above. -combine fish raw material with vegetables an d other ingredients in order to achieve attractive and novel fish dishes -develop flexible and attractive fish dishes based on innovative and user-friendly packaging techniques preserving health promoting components and quality -increasing knowledge on co nsumers and decision-makers perception of new fish dishes in an industrial household setting (e.g. company canteens) -educate one PhD student