SUBSIDIES
PROYECTO IDE/2023/000388
TextaLaB: Research into technological processing strategies to minimise denaturation and loss of functionality of the textural proteins of prawns in the development of a charcoal-grilled prawn preserve.
The main objective of the project is to investigate technological processing techniques that minimise denaturation and loss of functionality of the proteins involved in prawn firmness in a charcoal-grilled prawn preserve.
PROYECTO “5ªBRASA”
DESARROLLO DE PESCADOS A LA BRASA 5ª GAMA MÍNIMAMENTE PROCESADOS
The main objective of the 5ªBRASA project is to develop three references of charcoal-grilled fish, V range, minimally processed, evaluating the optimal low-impact preservation technology, increasing shelf life and safeguarding organoleptic characteristics and food safety throughout the entire preservation period.
PROYECTO “VALSUIP 0.0” CONCEPTO DE RESIDUO CERO EN EL APROVECHAMIENTO Y VALORIZACIÓN DE SUBPRODUCTOS DE LA INDUSTRIA CONSERVERA DE PESCADO
The main objective of the VALSUIP 0.0 project is to make use of and add value to the by-products generated during the production of charcoal-grilled fish preserves, through their conditioning, formulation and subsequent transformation into high value-added gourmet food products.
PROYECTO “GOsT”
The GOsT project consisted of the development and validation of an oyster preserve with Gin & Tonic as the covering liquid, achieved through the stabilisation of oyster texture and the design of the required sterilisation treatment.
PROYECTO “CONSERPRA”
The main objective of the CONSERPRA project was to develop and validate, organoleptically, microbiologically and physicochemically, a charcoal-grilled octopus and potato preserve, achieving a silky and juicy texture while inhibiting starch retrogradation and enzymatic browning of the potato.
PROYECTO “EmulsiO”
The EmulsiO project aimed to develop a charcoal-grilled sea urchin pâté emulsion within the gourmet category, employing stabilisation strategies that enhanced the natural amphipathic capacity of sea urchin proteins in synergy with ingredients used for their emulsifying and foaming properties.
