Acronym NA
Category
Seafood Processing
Title Betydningen av pankreassykdom (PD) for kvalitet hos oppdrettslaks - The significance of pancreatic disease (PD) for the quality of farmed 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
NVI - Norwegian Veterinary Institute (Norway) ,
Start year 2006 End year 2009 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/553014/ Summary Pancreatic disease (PD) can cause acute infection with high mortality or a more prolonged course with reduced growth, increased feed factor and increased susceptibility to other diseases. The core area of PD is Hordaland and Sogn og Fjordane, but PD has also been detected in Finnmark and Troms, Nordland and Rogaland. In August 2006, PD was detected in a facility in Møre og Romsdal. It is important to obtain documentation on the importance of PD for quality. Furthermore, it is desirable to identify any properties of the fresh fish / fillet that indicate suitability for smoking - and thus make it possible to sort out unsuitable fish at an early stage. Probably factors related to stress, as well as unfavorable feed composition and processing method can help to increase the incidence of quality problems in PD salmon.
The project is under the auspices of Akvaforsk and in collaboration with Norconserv, the Norwegian Veterinary College and the Veterinary Institute.
Goal: to map the importance of PD for the quality of fresh and smoked salmon.
Sub-objectives
• To investigate the significance of PD outbreaks for the quality of fresh raw salmon fillets and dry-salted and salt-salted smoked salmon fillets.
• To investigate whether distance from PD outbreaks is important for the quality of fresh and smoked salmon fillets.
• To investigate whether the salmon's prehistory has an impact on quality (epidemiological investigation).
Keywords
Fish;
Fish products;
Disease;
Fish health;
Fish quality;
Salmon;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
