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Improved shrimps fisheries by creating value through quality improvement

More:  Institute 
Period: September 2012
Status: In Progress

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The main objective of this short-term practical research project is to answer the question of how to have a high-quality (Belgian) brown shrimp without preservatives or additives with a sufficiently long shelf life, which stand out from the other brown shrimp now available. This project aims for improved qualtiy, an increase in the market value and valorisation for the fisheries sector and a better quality product for the consumer. The project focuses in particular on the new/renewed fishery product raw/live shrimp. For clarification, raw shrimp is a "sleeping" silent state (uncooked, fresh, chilled) but no longer moving, while live shrimp will jump at landing after being held for example in buckets of water.

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