This work intends to establish a methodology for the removal compounds present in the brine water of sardines, mackerel and fillets, allowing its reuse in the same process in an economically viable way, and thus significantly reducing the environmental impact of this stage due to a lower water consumption and waste production.
Brine water; Reuse; Sardines; Mackerel; Fillets; Environmental impact
ESIP – European Seafood Investments Portugal
Coordinator MARE-Polytechnic of Leiria
Alexandra Lopes da Cruz – email@example.com
7.500,00€ (MARE-Polytechnic of Leiria) | ESIP – European Seafood Investments Portugal // Duration 2020-2021