This line focuses on assigning an economic value to fishing products by promoting their integral use and exploitation and by implementing technologies based on scientific knowledge.

It deals with topics related to use alternatives of low-value fishing products and fisheries sub-products, bio-molecule identification of potential marine organisms for different industries (biomaterials), and to shelf life expansion of marine products.

Research is necessary to know the organisms, their chemical composition, and how this composition is affected by capture stress, death, and management on board and in the plant

It is required to perform basic research on the biochemical changes that reduce freshness and deteriorate organisms. Likewise, we are standardizing applicable techniques at medium or long term to reduce or eliminate melanization in crustaceans when they deteriorate.

During shelf-life of a marine product, it shows changes in its nutritional, organoleptic, and sanitary characteristics that are regulated by several factors, which could be endogenous, ante-mortem, and post-harvest. Nutritional properties depend mainly on its biology, feeding habits, and the food it eats.

At medium or long term, the data generated in this project can be used to improve managing and processing marine organisms.

Biochemistry knowledge, particularly of shrimp, will also help to modify Mexican official norms (NOMs). The regulations that are currently applied are based on cold and temperate water organisms, whose physiology is completely different from that of the organisms captured and harvested in Mexico.

Marine species (fish, crustaceans, plants, bacteria, etc.) have different biomolecules with high potential use in the pharmaceutical and food industries among others; This is why their recovery and processing is feasible by using marine species that are considered of little or no value, as well as some remains which are considered waste (viscera, heads, etc) .

General objectives of the project:

• Improve the methods and processes applied to fishing products;
• Propose use alternatives to fisheries sub-products;
• Show new products and/or processes that provide value added fishing products.