Since most aquaculture production is destined for human consumption the product quality is a capital issue. Quality can be defined as the fulfillment of 4 pillars: Safety, Healthiness, Satisfaction and Serviceability. For fish specifically, a 5th term can be introduced, namely Freshness.

IMBBC has developed activities which focus on certain capital aspects of fish and seafoοd quality with emphasis on Mediterranean aquaculture.

Impacts of feeding and aquaculture management in end-product quality

Studies in nutritional and sensory quality of produced fish in relation to the dietary / farming history. Traceability of produced fish based on edible tissue fatty acids.

Sensory, chemical and microbiological freshness

Detecting high-quality shelf life and total shelf life of fish. Factors affecting freshness and prolongation of shelf life.

Solving technical issues in produced quality

Research for assisting production-sector to overcome certain emerging quality issues (e.g. fillet gaping)

Enhancing quality through light-processing techniques

Development and use of edible membranes to prevent oxidation processes in seafood and prolong shelf life.

Optimizing quality of farmed fish and product development

Quality comparison of farmed and wild counterparts. Studies on sensory differences, chemical differences, consumer acceptance of fish and products. Research on seafood aroma and volatile compounds.

Development of novel methods of assessing fish quality in general and freshness in particular, with emphasis on rapid non-destructive techniques.

Moreover, IMBBC has developed technologies capable of detecting important safety hazards in aquacultured and seafood in general products including:

• Zoonotic parasites such as intestinal nematodes (Anisakidae)
• Pathogenic bacteria such as Vibrio spp., E Coli, total bacterial counting etc.
• Veterinary drug residues such as antibacterials & antiparasitics
• Biological toxins such as scombrotoxins
• Heavy metals