ULTRAFISH · ULTRASOUND TECHNOLOGY FOR BETTER QUALITY AND SHELF LIFE OF FISHERY PRODUCTS

The project aims at improving the quality and quantity of fish products by implementing ultrasound into the current processing lines of fresh fish. This technology is well-known to have significant effect on the rate of preservation, reducing the microbiological activity (99.9%) at low temperatures (0-3C), decreasing the processing times and costs, eliminating post-treatment of water waste and consuming less energy. Ultrasound is a green and non-toxic technology that will contribute to increase the commercial shelf life of fish products and will help fish processing companies in Europe to increase their production capacity.