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SME Specific MeasuresQuality of Life and Management of Living Resources

Exploratory Award

Proposal number EXAW-1999-00904

AcronymCRUSTAMEL

Proposal titleCRUSTACEAN PREVENTION OF MELANOSIS AND QUALITY INDICES

AbstractThe main technological problems that the proponents (crustacean fishing and trading

companies) are facing are the quality problems in fresh and frozen products, mainly related

with degradation of deepwater rose shrimp and discoloration and melanosis of all

crustacean captured or farmed. The main goals of the research project are the

development of more efficient, alternative and safer products, particularly non-sulphite

based, for treatment of crustaceanmelanosis; the development of tools (QIM's) for the

rapid prediction of realistic shelf lives and risk assessment of the various crustacean; the

determination of the most relevant quality indices for the quality assessment of crustacean;

the reduction of the number of rejections, minimising microbiological hazards and

development of much more cost-efficient quality assurance programmes; the significant

improvement of the quality of crustacean landed by European Unionvessels and increase of

the proportion of crustaceans used for food.

Key ActionQOL-1.   Key action Food, Nutrition and Health

Start date20/09/2000End date20/09/2001

Intended Step 2 projectCooperative Research (CRAFT)Duration Exploratory Phase8 months

SME CoordinatorMr. Antonio SILVA FARINHACompany sizeS3

CARDIOPEIXE - INDÚSTRIA PISCATÓRIA COM VENDA E CONSERVAÇÃO DE

PEIXE FRESCO, LDA.

Av. Brasília, Porto de Pesca de Pedrouços, Bloco de Escritórios93 B, Gabinete 1

1400-038 - Lisboa

Portugal

Phone: 351213021117

Fax: 351213032086

SME Proposer(s)

AYALIS, SA.SpainS2

Profile of partners for joining the project

Business areas5 - Fishing, operation of fish hatcheries and fish farms; service activities incidental to fishing

15 - Manufacture of food products and beverages

24 - Manufacture of chemicals and chemical products

Comments5 - Crustacean farmers are very important.24 - Specifically of food chemical additives.

Last update18/6/2001

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