Acronym NA
Category
Aquaculture
Title Kartlegging av faktorer som påvirker tekstur i laks - Mapping of factors that affect the texture of salmon 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 Turid Mørkøre Coordinator email turid.morkore@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2008 End year 2008 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900086/ Summary Through the preliminary project “Faster salmon” and a working meeting (workshop) which was carried out in February 2008, the texture and causes of soft salmon fillets were discussed. Many breeders and producers have registered that soft texture has occurred. Salmon that are soft in the meat are not very suitable for filleting and slicing. Experiences from the industry may indicate that the problem is more pronounced in the north than in the south, and that the element of soft fish and fillet splitting is more widespread in the winter. The problem seems to increase after periods of strong growth and some breeders have good experience with increased starvation time in periods where texture problems are widespread.
In order to be able to limit the problem of soft texture, it is crucial to acquire knowledge about biochemical and morphological factors that affect the texture. Knowledge of the underlying causes of texture variations will to a greater extent give fish farmers the opportunity to target the production conditions so that the fillet quality satisfies requirements in different markets for farmed salmon.
Texture is a complex property and knowledge of the underlying causes of variation in texture is deficient and fragmented. Therefore, a multivariate approach to uncover causation will be appropriate. A screening study that simultaneously examines texture properties and morphological / structural, biochemical, physicochemical and health-related factors will provide a knowledge platform that can form the basis for targeted focus on the properties that stand out as most significant for firmness in the fillet.
Goal:
To carry out a broad survey to identify factors that are important for the texture of farmed salmon.
Keywords
Fish;
Salmon;
Fish products;
Fish quality;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
