ULTRAPESCA PROYECT
ULTRAsonic cavitation technology in FISH processing: reduction of times and increase of product useful life (IDE/2019/000331)
The main objective of the ULTRAPESCA project is to evaluate the effect produced by the treatment by US generated in a liquid medium (water) during the processing of different frozen and fresh products by immersion in said medium. To study this effect, a series of key products have been selected for CONGELADOS BASILIO (cod, squid, cuttlefish and shrimp) on which the following challenges will be addressed:
- I) reduce the treatment time necessary for the incorporation of additives/preservatives in fresh and thawed fish;
- II) reduce thawing time;
- III) increase in the shelf life of defrosted fish products.




