Sardines frozen in seawater

ABSTRACT/AIM
sardinhas_p This project aimed to evaluate sardine’s quality and stability when they are stored at freezing temperatures (-20 °C) for 1 year in seawater, comparing with the traditional method of freezing in glazing water. Chemical, physical, microbiological and sensorial changes were evaluated during the storage time, contributing to the development of this innovative product
PARTNERS Profresco, Lda. (Portugal)
COORDINATOR MARE-IPLeiria, Portugal
FUNDING PROMAR – GAC Oeste