Period: October 2011 till March 2014
Status: Completed
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| Institute |
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- Vlaamse overheid; Beleidsdomein Landbouw en Visserij; Instituut voor landbouw- , visserij en voedingsonderzoek; Eenheid Technologie en voeding, more
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| Abstract |
| How can we improve the current quality of brown shrimp traditionally caught without the addition of extra chemical products and preservatives? Brown shrimp, caught by Flemish fishermen are landed within 12h after catch and are cooked on board based on a traditional recipe. Currently, it's virtually impossible to buy brown shrimp without added chemical products and preservatives that improve the shelf life. But this use of additives is less and less appealing for consumers, who are looking for sustainable products of high quality for a fair price. |
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