The activity of the group, related with the quality and safety of fishery and aquaculture products is at present centered in the design and development of strategies to reduce the risk of Anisakis larvae present in seafood. This risk is studied as a function of treatments accidentally insufficient to inactivate the larvae, or treatments given in conditions that can lead to higher exposure risk to allergens or undesirable modifications in the characteristics of fish muscle. We also study the resistance of allergens and parasite material to gastrointestinal digestion as well as the transport through the intestinal barrier. Other objectives include the development of spectroscopic methods to authenticate the treatments given to the fish, specially related to freezing and frozen storage and the study of the mechanisms involved in quality changes and their relation to sensory and techno functional properties.
Freezing, Refrigeration, Low Field NMR, Vibrational spectroscopy, Muscle, Anisakis