Acronym NA
Category
Seafood Processing
Title Alternativ produksjon av matjessild: Prosessutvikling, oppskalering og markedsvurdering (pelagisk sektor) - Alternative production of herring: Process development, upscaling and market assessment (pelagic sector) Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Torstein Skåra Coordinator email torstein.skara@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Egersund Seafood AS (Norway) ,
Start year 2013 End year 2014 Funding (€) € 213,110 Website https://www.fhf.no/prosjekter/prosjektbasen/900869/ Summary The project has tested if one got out the same good results in large-scale production as it received from laboratories, ref. Project "Alternative production of matie - step 1".
As part of this work, samples have been sent to commercial large buyers in various markets. Some buyers have responded positively and are considering moving forward and entering into commercial purchase agreements.
Commercial production is planned for 2014.
Goals:
1. To increase value creation, capacity and market opportunities in the Norwegian pelagic consumer industry.
2. To develop and scale up processes for industrial production of lightly salted, matured North Sea herring.
3. To document processes for industrial production of lightly salted North Sea herring.
4. To test the products in selected markets.
5. To provide a basis for assessing the market potential of this product category.
Sub-goal
a. To test production of lightly salted, matured fillets (with and without skin) on an industrial scale.
b. To determine the effect of various factors (fat percentage, process, enzymes) on chemical, microbiological and taste parameters.
c. To determine any amount of sloe / enzyme activity that is optimal for the production of fillet.
Keywords
Product development;
Fish quality;
Market;
Herring;
Fish;
Fish products;
Process efficiency;
Marine Region
76
Not associated to marine areas
0
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