How can side-streams from seafood production become new ingredients without adding off-flavours?

If the seafood side-streams should become new ingredients, it is important to know if there is or will be developed off-flavours during storage and in the different processes that are needed to produce the ingredients at all steps.

During the 14th Pangborn Sensory Science Symposium, which took place online from 9-12 August 2021, WaSeaBi participated with a poster presentation titled “How can side-streams from seafood production become new ingredients without adding off-flavours?” The poster has been developed by Grethe Hyldig, Ann-Dorit Moltke Sørensen, Rie Sørensen and Charlotte Jacobsen from the Technical University of Denmark.

Click on the poster below to learn about the results, which were presented at the symposium.

 

The purpose of the Pangborn symposium is to showcase the research of fundamental and applied sensory and consumer scientists from a cross section of early and advanced career participants representing industry and academia.

The theme for the 14th Symposium ‘Sustainable Sensory Science’ acknowledges the challenges that impact our current research approaches such as food security, globalization, corporate cost cutting, fast-adapt product development, the expansion of data collection, cultural diversity and maintaining the relevance of our discipline to name a few.

On-demand access is available from 16 August 2021 until 9 February 2022 where you among others can view all posters and poster pitch videos.

Click here to learn more.

 

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