The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2024/06/19

NA
Seafood Processing
Automatisk fjerning av svarthinne hos torsk til saltfisk og klippfisk: Fase 1 - Automatic removal of black skin in cod for salted fish and clipfish: Phase 1
National Programme
National
Harry Westavik
harry.westavik@sintef.no
NA
NA - SINTEF Energy Research (Norway),  SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway), 
2010
2011
€ 90,305
https://www.fhf.no/prosjekter/prosjektbasen/900509/
It has been shown that it is possible to remove black skin from the belly of cod with two different techniques of the cold surface method and that the result is just as good every time. This means that the most important prerequisite for developing automatic removal of the black film is present. A further progress could be to develop an automated rig that allows full control and determinism in the factors that are important for the removal. At the same time, this must be put in connection with machine vision for automatic detection of the black film and automatic scraping / cleaning of the freezing element. It is also possible to imagine a development that leads to gradually more automation. The first solutions can be semi-automatic in that detection of the black film is done manually and the removal itself is done significantly more efficiently and with less use of labour than today. Based on the results, the project group recommends that the project be continued in phase 2 for the realization of new technology for the removal of black skin in cod for salted fish and clipfish.
Fish quality; Fish products; Cod; Process efficiency; Engineering; Fish;
Not associated to marine areas
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