SHELF-QC

In the framework of the Shelf-QC project, Alexandros and Ioannis Tiakas and Co. (Tiakas) company based in Alexandroupolis collaborates with researchers from the Democritus University of Thrace (DTH) in order to improve

a) the shelf life of processed animal products (sausage and Kavourmas) and

b) quality upgrading through the adoption of innovative approaches that enhance products’ biofunctional character without losing their local characteristics or the traditional way of preparation.

In general, during food preparation, both during heat treatment and from storage and preservation handling and conditions, a number of alienating and perhaps pathogenic micro-organisms can survive and lead to food deterioration. The factors that determine the resistance of sausages to spoilage and which are included in traditional preservation techniques are dehydration, salting, reduction of water activity, acidification, smoking, fermentation, addition of preservatives and heat treatment. Optimal preservation requires the study of the role of all these factors, which is the aim of the research carried out under the Shelf-QC project.

At the same time, related research has shown that consumers are turning to new food qualities that, beyond nutritional value and meeting their daily calorie needs, positively affect or protect their health. This manifests itself in their switching either to new novel products or to healthier forms of their favourite products, as not everyone is willing or able to adapt their diet to the standards of a healthy diet. The functional nature of foods available today focus either on adding ingredients that the food itself does not contain (e.g. beta-glucans, phytosterols, fibre) or on removing ingredients that negatively affect the health of consumers (e.g. gluten, salt). The Shelf-QC project mainly aims at researching the substitution of animal fats and the reduction of salt in the traditional products produced by the company, as well as increasing the content of fibre and natural antioxidants which also act as natural preservatives.

Taking into account the existing literature & the experience of Alexandros and Ioannis Tiakas and Co. Ltd. in the Shelf-QC project, the initial product design by scientists of the DTP is included in order to propose the optimal composition of one or more initial products of each species (sausages and Kavourmas).

Based on the findings of the laboratory production, a pilot production of the selected products on an industrial scale follows in the unit of Alexandros and Ioannis Tiakas and Co. The above process aims to optimize the operating parameters of the equipment (temperature, time, etc.), to control the quality of the products produced in relation to the initial ones & finally to select the optimal production conditions. In the last phase, a techno-economic evaluation of the product is carried out.

The physical object is accompanied by actions for the dissemination of the results such as scientific publications & presentations at conferences as well as information through workshops for the public & professionals in the field.

The Shelf-QC project aims to introduce innovative elements in traditional sausages (sausages and Kavourmas) that improve the shelf-life and biofunctional characteristics of the sausages without altering their taste and other characteristics that characterise them as traditional.

The project is implemented by the meat processing company Alexandros and Ioannis Tiakas and Co., with the collaboration of the research subcontractor, the Laboratory of Microbiology, Biotechnology & Hygiene, Department of Rural Development of the Aristotle University of Thessaloniki.

The implementation includes three work modules with a total duration of 36 months:

– The design of the products, undertaken by the research subcontractor in collaboration with the company Alexandros and Ioannis Tiakas and Co.

– The pilot production of the product implemented by Alexandros and Ioannis Tiakas and Co.

– The technical and economic evaluation of the results of the project undertaken by the subcontractor in cooperation with Alexandros and Ioannis Tiakas and Co.

At the same time, the project includes actions for the dissemination of the results of the cooperation to the scientific and business community as well as to the consumers

Results of the SHELF-QC project are:

  • The increase of the shelf life of sausage and crab products, making these products safer for consumption for a longer period of time while reducing the volume of returned products.
  • Improving quality by adopting functional qualities leading to an increase in added value and broadening consumer acceptance.
  • Awareness in the sector
  • The transfer and production of know-how coming from the cooperation with a research organisation (DTH) on the one hand and from the semi-industrial production process of the product on the other hand
  • The investigation of the market trends for the traditional sausage making products through the feedback received by the company during the dissemination activities in order to have mature proposals for development or financing in the future.
  • Collaboration and creation of future cooperation prospects between academic/research institutions and businesses.
  • To support and in the future or create new jobs in industry and research.

Project deliverables:

Technical Report of results & conclusions during the product design phase

Report of Interim Results of Pilot Production

Report on quality & specific characteristics of pilot product

Technical report on publicity actions implemented

Report on techno-economic evaluation of the project results

Photographs from the publicity events:

Workshop

Helexpo exhibition

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