SEAFOODplus – how to provide health promoting, safe seafood of high eating quality to consumers |
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Authors: | Torger Børresen |
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Affiliation: | (1) DTU Aqua, Department of Seafood Research, Building 221, The Technical University of Denmark, Lyngby, DK-2800, Denmark |
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Abstract: | The strategic objective of the SEAFOODplus Integrated Project is to reduce health problems and to increase well-being among
European consumers by applying the benefits obtained through consumption of health promoting and safe seafood products of
high eating quality. The relevance of seafood in the diet to diminish the increased incidences of e.g. cardiovascular, cancer
and inflammatory diseases is being assessed by performing dietary intervention and epidemiological studies. Other focus areas
are health of young populations, to treat overweight, to prevent osteoporosis and postpartum depression observed for women
giving birth. Seafood’s importance for consumer behaviour and well-being is assessed to understand determinants of consumers’
seafood consumption and to adapt seafood products to consumer demands. The objectives of the seafood safety component are
to make seafood safe for the consumer, by identifying risk factors and avoiding risks caused by viral and bacterial contamination
and biogenic amines in seafood. The total value chain is addressed by developing consumer driven tailor-made, functional seafood
products to improve health and to ensure nutritional quality and safety by full utilisation of raw materials from aquaculture
and from traditional fisheries. The aquaculture component will study the effects of dietary modulation, husbandry, fish physiology,
genetics and pre-slaughter conditions. Validated traceability systems are assessed to make it possible to apply a total chain
approach from the live fish to the consumer product, and to trace back any feature from fork to farm.
Received: January 7, 2008; accepted January 8, 2008 |
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Keywords: | aquaculture eating quality safe seafood products seafood SEAFOODplus |
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