October 27, 2023
Yesterday morning, in the splendid setting of the Chinese room at the Reggia di Portici, the workshop entitled “Enhancement of Campania fishing products” was held, promoted by the University Center for Innovation and Development of the University’s Food Industry of the studies of Naples Federico II with the participation of the Department of Agriculture and the Experimental Zooprophylactic Institute of Southern Italy. The course was created as part of the dissemination initiatives and for the presentation of the results of the project of the same name financed by the Campania Region, drawing on EMFF 2014/2020 Mis funds. 1.26 “innovation”. The event, developed in two distinct sessions, had as its key theme the evaluation of the quality of fresh fish products in the particular context of Campania fishing for better valorisation of the supply chain.

During the first session of the workshop, numerous speakers from different disciplines gave their contribution in relation to the biochemistry and microbiology of fresh product degradation, legislative aspects and the role of food technologies in improving refrigerated storage time and sensory analyses. on the catch.

The work was opened by prof. Paolo Masi, scientific manager of the project and Director of the CAISIAL Centre, who illustrated the objectives of the project, also focusing attention on the potential of modern food technologies for a relaunch of the sector in the Campania region.

Dr. Federico Capuano, Director of the Food Inspection Department at IZSM in Portici, illustrated the institute’s activities in relation to the safety of Campania fish products and Dr. Fabio Di Nocera, head of the Ichthyopathology unit, showed the results of a study conducted by the IZSM on the microbial degradation shelf-life of trawling products.
The professors Prospero di Pierro and Silvana Cavella respectively reported on the biochemical and physical techniques to evaluate the state of degradation of fish products. The professors Elena Torrieri and Rossella Di Monaco showed the role of innovative shelf-life extension technologies and sensory sciences respectively and prof. Francesco Aversano spoke on the topic of Food Law.

In the second session of the workshop, young researchers from the University’s CAISIAL Center presented the results of their scientific activities. In particular, Dr. Giovanni Fiorile showed how the use of static waves can help in extending the shelf-life of fresh refrigerated anchovies while Dr. Giacomo Castiello showed results of refrigerated vital conservation experiments of the lupine clam under vacuum conditions and using static electric fields. Dr. Nunzio Velleca has instead studied various technologies applicable in the prevention of melanosis (blackening of the carapace) of shrimp such as active edible coatings, ozone and static electric fields while Dr. Davide Bevilacqua gave a report on the potential of a spectroscopic evaluation technique (FT-NIR) for evaluating the freshness of bluefin tuna fillets.

Finally, Dr. Antonio Luca Langellotti presented a preview of a manual on the quality of fresh fish products from Campania intended for supply chain operators.

The event was an effective moment of discussion and in-depth analysis of the problems of the fresh fish supply chain in Campania and provided numerous stimuli for the contribution that research and technological transfer can have on practice.