At FRISELVA, we are committed to sport and to people. Last Monday, a padel tournament was held among the company’s employees, who enjoyed a pleasant day among colleagues and friends. The winning pair received a gift, and all participants were given personalized corporate t-shirts.
24 August 2016
Valorisation of low-commercial-value proteins from pig slaughterhouse by- and co-products
The overall objective of the project is to obtain proteins from low-commercial-value pig organs which, due to their functional properties and high nutritional value, are useful as ingredients in the food industry.
The project objectives are:
• Optimise the technique that makes it possible to separate the protein fractions while also removing the off-flavour characteristic of offal.
• Characterise the protein fractions: stability, chemical composition and technological functionality
• Determine the optimal conditions for forming an extract rich in Zn-protoporphyrin (ZnPP) for use as a food pigment.
• Apply enzymatic technologies, high hydrostatic pressure and extrusion to improve protein functionality and develop protein texturisers with applications as ingredients with nutritional value and technological function for meat products
• Develop meat products including the above ingredients
• Determine consumer attitudes
Project funded through Operation 16:01:01 (cooperation for innovation) of the Catalonia RDP 2014-2020.
