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- Title
BOLDOG HALAK ÉS BOLDOG FOGYASZTÓK? - AVAGY A HAPPYFISH PROJEKT ÖSSZEFOGLALÓ EREDMÉNYEI.
- Authors
BÉLA, URBÁNYI; BALÁZS, KRISZT; SÁNDOR, SZOBOSZLAY; EDIT, KASZAB; JUDIT, HÁHN; GERGELY, BERNÁTH; ZSOLT, CSENKI-BAKOS; ZSOLT, CZIMMERER; ILLÉS, BOCK; GÁBOR, JÓNÁS; LÁSZLÓ, FRIEDRICH; GYULA, KASZA; ESZTER, CSENKI; TEKLA, IZSÓ; PÉTER, PALOTÁS; KATALIN, RÁKÓCZI; BRIGITTA, NYÍRŐ-FEKETE; ADRIENN, MICSINAI; LÁSZLÓ, ZANATHY
- Abstract
60% of the fish products originating from aquacultures and fisheries and consumed by the population of European Union member states are imported goods. To reduce this high level of exposure, the Commissioner for Maritime Affairs and Fisheries declared in 2010 that import dependence should be reduced by the development of pond-based and freshwater aquacultures. The Central and Eastern European region is the traditional center of pond-based fish farming. This farming method produces 85% of the region’s aquaculture products. To ensure the controlled, safe, and high-quality fish products of this sector, two conditions should meet: 1) the development of controlled production and processing technologies, 2) the production of fish products with a certified and, where it is possible, standardized nutritional value. In Hungary, pond-based aquacultures are using earthen ponds. Fish farmers usually have minimal information about the quality and the complexity of the bed (sludge, sediment, topsoil) or about the quality of water, the production medium. A significant proportion of the produced fish (almost 85%) is carp. The meat quality (texture, taste) of this species is strongly depending on the production technology, thus the quality of the production environment (earth and water quality). Until recently, there has been no comprehensive analysis to evaluate the impact of production technology elements in the context of lakebed - water quality - fish meat relationship to evaluate the effects of these parameters on final, consumed fish products. The Happy Fish project provides an opportunity to explore these relationships, to reveal the organic (pesticides, drug residues) and inorganic (As, Se, I) contaminants in the production media and to prevent their risks. By optimizing the fish meat processing technology (slaughtering, packaging), and certifying the final product (trademark), a model system would be created indicating the high level of compliance of the goods with food safety requirements and their excellent nutritional value for customers.
- Publication
Animal Breeding & Feeding / Állattenyésztés és Takarmányozás, 2020, Vol 69, Issue 3, p345
- ISSN
0230-1814
- Publication type
Article