Acronym NA
Category
Seafood Processing
Title Mørke flekker i laksefilét: Årsaker til forekomst og forebyggende tiltak - Dark spots in salmon fillets: Causes of occurrence and preventive measures 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 - Cermaq Norway AS (Norway) ,
NA - MSD Animal Health Norge AS (Norway) ,
NVH - Norwegian School of Veterinary Science (Norway) ,
CSIC-ICTAN - Spanish National Research Council; Institute of Food Science, Technology and Nutrition (Spain) ,
Start year 2012 End year 2015 Funding (€) € 1,219,419 Website https://www.fhf.no/prosjekter/prosjektbasen/900824/ Summary Increased degree of processing at Norwegian facilities leads to increased value creation and better quality management. By filleting the salmon in their own facilities, quality deficiencies can be detected before the fish is sent to the market. The look is the first quality feature that meets the consumer. Therefore, it is crucial that the fillets have a good color without unsightly stains or other defects. In the action plan for 2012, FHF has pointed out the importance of finding methods that prevent or reduce the occurrence of dark fillet spots in Norwegian farmed salmon. This is in line with the wishes of a cohesive salmon industry. Dark spots on the surface can be trimmed away, while fillets with deep brown / black spots are downgraded. The fillets may be used for the production of portions, where the fillet piece with the dark spot is cut away. Companies also report that they refrain from delivering fish for the production of smoked fillet sides and rather deliver fillets to less demanding customers to avoid complaints due to deviating appearances.
The cost that companies report in the event of color deviations varies, but a conservative estimate indicates that the problem cost the industry NOK 460 million in 2011. Some fillet producers have indicated that the problem costs the industry twice as much. This means that only a modest reduction in the problem of dark fillet stains will bring great economic benefits to the industry.
Goal to prevent the formation of dark spots in salmon fillets. In this lies a search for the cause of dark spots so that one can recommend measures that can help solve the problem.
Keywords
Fish quality;
Fish;
Salmon;
Fish products;
Marine Region
76
Not associated to marine areas
0
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