Acronym NA
Category
Seafood Processing
Title Automatisert salting av fisk: Forprosjekt - Automated salting of fish: Preliminary project 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 Ingebrigt Bjorkevoll Coordinator email ingebrigt@mfaa.no
Coordinator institution
NA
Institutions involved
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
Start year 2013 End year 2014 Funding (€) € 143,400 Website https://www.fhf.no/prosjekter/prosjektbasen/900859/ Summary "Goal:
Test the effects of brine salting of cod in a HeliX spiral tank of quality and yields of heavy salted and dried heavy salted cod in industrial scale. Investigate how salt curing (dry salting) on pallets with wooden frames on the sides instead of plastic containers (1000 Liters)affects the quality and yields of heavy salted and dried heavy salted cod.
A HeliX screw tank was tested for the automatic brining of cod before further salting using various salting methods.
It was observed that a significant portion of the spotted fish suffered minor damages (50% of the fish) during their time in the screw tank (increased tearing, squeezing, or splitting). The main reasons for this were a too-low water level in the tank and insufficiently gentle feeding and discharging of fish, which can be addressed with simple adjustments. To prevent fish from being squeezed between the tank and the blades, the blades should be as close to the tank as possible.
A considerable amount of blood was observed in the chamber where spotted fish entered the tank. Removal of blood before the fish enters the tank should be carried out, and vacuum removal in combination with over-rinsing before brining is most suitable.
The fish floated too high in the brine, and a significant amount of fish was in contact with air during brining at 15–19% brine strength. At brine strengths of around 12% or lower, the fish sinks into the brine without being in contact with air. At 7%, the fish floats midway between the bottom and the surface.
The yield of salted fish and clipfish was not improved by brining, as observed in other experiments. This was likely due to the mechanical stress on the fish and/or the fact that much of the fish was in the air and did not absorb brine, especially in the 24-hour trial.
On a small scale, it was demonstrated that brining can result in up to a 5% higher salted fish yield and 2–3% higher clipfish yield than pickling alone. Both long (24 hours) and short (1 hour) brining times yielded better results, while this was not the case for medium brining time (6 hours).
Based on the results, both a short (1 hour) and a long (24 hours) brining time could be suitable processes to follow in further optimizing the concept.
The concept has potential improvements that can be implemented. This could also be relevant for both light salting and phosphate treatment of fish."
Keywords
Engineering;
Fish;
Fish quality;
Fish products;
Process efficiency;
Cod;
Marine Region
41
Norwegian Sea (27.IIa)
42
Barents Sea (27.I)
2
Marine Region Map
