Sardines frozen in seawater

Abstract/Aim
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-Polytechnic of Leiria
MARE-Polytechnic of Leiria, Portugal

Funding
PROMAR – GAC Oeste