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Several RE-BLUE project participants recently participated in the 53rd West European Fish Technologists Association (WEFTA) Conference, held in Gdańsk, Poland, 13–17 October 2025; out of which two orally presented their results. The annual WEFTA meeting brings together leading scientists, students, and industry representatives to exchange knowledge on seafood processing, applied food science, aquaculture, seafood technology, health effects of seafood consumption and consumer studies.
Professor Mariusz Szymczak from the West Pomeranian University of Technology presented research on how different salt types influence the ripening process of marinated herring. The study demonstrated that the mineral composition of different salts significantly influences enzyme activity, texture, and sensory characteristics, providing valuable knowledge for optimizing marination processes and improving product quality.
PhD student Feijian Liu from Chalmers University of Technology presented findings on innovative processing methods for small-sized Baltic herring. His work explores how different processing techniques - nobbing, belly cleaning, and filleting - affect micronutrient composition and yield. The findings contribute to the development of next-generation fish raw materials that enhance the utilization of small pelagic species in sustainable food production.
These contributions highlight RE-BLUE’s commitment to advance sustainable and innovative use of small pelagic fish in the Baltic region. Through collaborative research and knowledge exchange, the project supports the transition towards a resilient and circular blue bioeconomy.

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Researchers from the RE-BLUE consortium have recently published two peer-reviewed studies showing how smarter processing and preservation techniques can enhance the quality and resource efficiency of herring-based food products.
In the journal Molecules, Szymczak et al. report an industrial-scale study on the effects of chemical preservatives in Atlantic herring marinades. Specifically, the authors investigated how sodium benzoate and potassium sorbate impact the quality of cold-ripened fish products. The research found that while these preservatives are highly effective at inhibiting microbial growth (psychrophiles and yeasts), they concurrently slowed down the enzymatic ripening (proteolysis), increased lipid oxidation and caused a slight decline in overall sensory acceptability, including the development of a chemical off-flavour. The data suggests a need for a cautious, minimal-use approach to these chemical additives to balance microbial safety with nutritional and quality preservation. (Full article: <a href="https://doi.org/10.3390/molecules30204103" title="Link to full article">Sodium Benzoate and Potassium Sorbate Inhibit Proteolysis and Promote Lipid Oxidation in Atlantic Herring Marinades Produced on an Industrial Scale</a>)

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The research published in the journal Future Foods by Axelsson et al. investigates methods to transform small herring, which is currently largely used for animal feed, into valuable food ingredients by addressing challenges like rapid lipid oxidation and dark colour. The authors explore the effects of trimming (deheading as well as partial or full gutting) and subsequent washing of mechanically separated meat (MSM). They found that while these steps reduce pro-oxidants like hemoglobin (Hb) and lipoxygenase (LOX), only the addition of a rosemary-based antioxidant blend (Duralox) during a single washing cycle successfully prevents lipid oxidation for up to 11 days. This approach optimizes stability, colour, and nutritional retention (such as heme iron), presenting a sustainable strategy for upcycling small pelagic fish for human consumption. (Full article: <a href="https://doi.org/10.1016/j.fufo.2025.100808" title="Link to full article">Valorization of whole herring (Clupea harengus) through trimming, mincing and antioxidant washing: Enhancing stability and color for food use</a>)&nbsp;
Together, these publications strengthen RE-BLUE’s scientific foundation for more sustainable use of small pelagic fish.

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RE-BLUE

News from RE-BLUE

RE-BLUE Researchers Presented at the 53rd WEFTA Conference

New RE-BLUE Publications Advance Knowledge on Sustainable Herring Processing