Identification of innovative strategies for reducing the waste of seafood products

Seafood products have a wide range of nutritional benefits related to their high contents of polyunsaturated fatty acids (PUFAs), known to play vital functions in structural and regulatory physiological activities as well as in the prevention of cardiovascular diseases. Canning is considered one of the most important techniques of fish preservation allowing increased access to fish, and supporting a crucial role in human nutrition without the cold chains required during storage. Canned products are submitted to a variety of industrial steps: storage pretreatments such as chilling and freezing, cooking, sterilization, and posterior storage. Accordingly, fish is exposed to different conditions that can cause bacterial contamination and nutritional and sensorial losses in the final product, as well as the formation of undesirable compounds, such as oxidative-derived products. In addition, a relevant amount of product does not find the market that it deserves due only to its aspect but not to its nutritional value. The identification of new possible solutions to optimize the use of these products will thus contribute to reducing losses and waste.

In trying to clarify how oxidation, bacterial proliferation, generation of trimethylamine, and mechanical concussion can affect the fish manufacturing process, a bibliographic search will be performed and a systematic review will be written. The final aim will be the identification of innovative strategies for reducing the oxidation/contamination of seafood finished products thus reducing the waste. We will also search for innovative analytical approaches to evaluate early markers of the product quality or new analytical approaches for the on-site rapid detection of quality parameters like oxidation, total bacterial proliferation, and the mechanical effect on the muscle tissue of the fish. 
To maximize the use of the product, the less noble parts such as the flakes will be characterized to develop new industrial approaches aimed at satisfying the consumers' attitudes. 

The project is expected to identify compounds that can be used as quantitative biomarkers of the oxidation and quality deterioration of fish and seafood products.  In addition, natural-derived and safe compounds able to prevent or delay oxidation/contamination of seafood products will also be recognized. These findings will guide companies in generating new strategies for applying responsible practices and decisions aimed at reducing food waste, in accordance with the aim of WP 7.4 (POLICIES FOR HEALTHY AND SUSTAINABLE DIETS). The results obtained will create recommendations for effective interventions to maximize the use of raw materials to produce the final product. These results will affect the factors that influence food choice and management, with a particular emphasis on consumer behavior, which takes into account the perceived value of food, as well as corporate procedures and decision-making processes (see Deliverables of WP7.4).