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Spanish researcher offering new method for salted anchovy fermenting looks for licensing or technical cooperation agreement.

Country of Origin: Spain
Reference Number: TOES20170727001
Publication Date: 26 August 2019

Summary

A researcher from the North of Spain has developed a new technology for the ripening of anchovies. Currently this new manufacturing process is under patent application. The technology is transferable to other seafood products. The researcher would be interested about contacting with other companies of agrofood sector in order to reach licensing or technical cooperation agreements.

Description

Nowadays, anchovy and fish ripening takes more than five or six months for getting the best flavour, colour and textural properties of the product. This time is excessive for manufacturers, increasing their stock cost of the product. 

A Spanish researcher, specialized in fermenting processes of salted fish, has developed an innovative technology for the ripening of fish. This new technology gets to reduce to only one month or less the time of fermentation due to lactic acid and micrococcaceae bacteria. These microorganisms, essential for fermentation of anchovy, gets to lower maturing time and decrease the concentration of salt of the final product below 5% (instead of 13-15% currently used). The technology is based in fermentation and moderate temperature getting high flavored fish quality and low salinity of the fermentation. The process is transferable to other seafood product and is safe and allows a quick implementation of different products on the market.

Current and Potential Domain of Application: Agro-food industry in all products related with the ripening process.

Advantages and Innovations

- The system enhances the sensory quality and safety of fermented products, allowing controlling harmful flora such as the aerobic mesophilic bacteria, enterobacteriaceae or staphylococci and improving the flavour profile. 

- The process is safe and allows a quick implementation of different products on the market. 

- Use of starter cultures for manufacturing of fermented fish.

- The new technology allows to lower ripening time of the anchovy which decreases stock costs.

- These technology can be easily implemented following different industrial modifications in most of the seafood products.

- Allows the reduction of sodium which follows the European guidelines on reduction of salt in agro-food products to make them healthier.

Stage Of Development

Available for demonstration

Requested partner

- Type of partner sought: agrofood industry.

- Specific area of activity of the partner: manufacturer of ripening products.

- Task to be performed by the partner sought: further development of the technology in ripening products.