The Faculty of Food Technology of the University of Agriculture in Krakow is implementing a project worth PLN 2,161,000, the aim of which is to “develop a technology for producing innovative preserves from unsold Christmas Eve carp”.

The inter-university project is carried out at the Department of Animal Products Processing, Department of Chemistry and Department of Food Quality Analysis and Assessment, in cooperation with the Department of Meat Technology and Chemistry of the University of Warmia and Mazury in Olsztyn.

The project will be implemented by July 2023. According to the University, the end result of the scientists’ work is to be a technology for the production of semi-finished products from “post-holiday” carp, which, thanks to “innovative and synergistic action of fixing factors, will allow to obtain products with a fresh appearance and features preferred by consumers”.

In order to extend the freshness of the product, the project will use a polysaccharide-protein coating with the addition of herbal extracts.