Niki Alexi

Ph.d.-studerende

Niki Alexi

Profil

PhD project: Multisensory and chemical characterization of fish species recently introduced in EU aquaculture and consumer perception of their processed product.

University: Aarhus University

Department: Department of Food Science

Supervisor:  Derek V. Byrne, Professor, Science Team Leader, Department of Food Science - Food, Metabolomics and Sensory Science, Aarhus University

Project supervisor: Derek V. Byrne, Professor, Science Team Leader, Department of Food Science - Food, Metabolomics and Sensory Science, Aarhus University

Project co-supervisor: Kriton Grigorakis, Senior scientist, Institute of Marine biology biotechnology and aquaculture, HCMR

Project term: 1 February 2015 - 31 January 2018

Master’s degree: MSc in Food Science and Technology with a specialization in Sensory Science, Copenhagen University, Denmark

 

Background: There is an increasing demand in Europe for diverse range of fish products, especially for fish fillets or processed fish products. While the demand for seafood in the EU is increasing, the EU fisheries are stable or decreasing leaving the current demand to be fulfilled with imports from third countries. More specifically, only 10% of the seafood consumption is covered by EU aquaculture, while at the same time, imports have been increasing steadily with the amount of imported seafood consumed reaching 65% in 2012.

The reason why current demand is not covered by EU aquaculture is the lack of diversity in existing aquaculture products. This can be partly attributed to finfish aquaculture being dominated only by a handful of species, which in their turn limit the number of created products. Thus, new species have to be introduced to expand, diversify and increase the EU aquaculture production. Moreover for boosting the competitiveness of the EU aquaculture sector, emphasis must be given on the production of added value products.

Since consumers ask for more convenient products in the seafood market, new product development must be implemented in order to enhance added value and create sustainable, innovative, processed aquaculture products to cover consumer demands. Therefore an efficient, sustainable and market-oriented expansion of the EU aquaculture sector based on new/ emerging species and fish products is needed.

 

Aim of the project: The aim of this project is to record a full multisensory sensory, physical and chemical profile of new/emerging aquaculture fish (meagre, greater amberjack, grey mullet and pikeperch), to evaluate the cross-modal sensory responses of consumers to newly developed processed products from these species and to monitor the technical quality (quality evaluation study and sensory descriptive analysis) of the same products.

 

Research outline: A sensory profiling of fish fillets and processed fish products of greater amberjack, meagre, pikeperch, and grey mullet, will be created by employing QDA and other more cost-effective methods of descriptive sensory analysis. New product development and consumer research of processed fish products in the market place will be performed by check-all-that-apply (CATA) profiling. Characterization of the chemical composition of fish will be performed by identification of volatile compounds profile (GC-MS, GC–olfactometry), fatty acid profile (GC-FID), and fillet composition. All data will be integrated by the use of multivariate analysis tools.


Partners of collaboration:

  • HCMR institute, Greece
  • IRTA institute, Spain
  • The PhD project will be funded as part of the European Union Framework Program 7 project DIVERSIFY entitled" Exploring the biological and socio-economic potential of new/emerging candidate fish species for the expansion of the European aquaculture industry".[NA1] 

 

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