Acronym NA
Category
Seafood Processing
Title Hodekapping av hvitfisk - Headfish of whitefish 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 Margrethe Esaiassen Coordinator email margrethe.esaiassen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2009 End year 2010 Funding (€) € 44,280 Website https://www.fhf.no/prosjekter/prosjektbasen/900354/ Summary Today, about 140,000 tonnes of decapitated fish are carried in ice and water or chilled seawater (RSW) on board Norwegian fishing vessels. This applies to the spinner boats with storage of head-cut fish in RSW and the coastal boats that store head-cut fish in containers with ice / water slurry.
Much of the fish is delivered a few hours after catch (within 12 hours) and 99% is delivered within 24 hours.
In accordance with EU hygiene regulations (hygiene package), it will not be permitted to store decapitated fish in ice and water. It will thus not be permitted to carry decapitated fish in ice and water or in chilled water on board fishing vessels. Keeping decapitated fish in ice is permitted according to the hygiene package, so the trawlers that store fish on board ice in boxes are not affected. The project's results were as follows:
1. There is no difference in water content in fish, microbiology and TMA (negative odor component) in the two groups with or without head after 96 hours storage in seawater / ice before further storage on ice.
2. For TVB-N (total volatile nitrogen base), which is used to determine the degree of degradation, there was only a difference between the two groups for fish stored in ice / water for 96 hours when the sample was taken after 12 days.
3. This provides good documentation and substantiates that it is hygienically safe to store decapitated fish in ice and water on board the fishing vessels up to reception facilities on land, in the same way as for whole, gutted fish.
• To investigate whether there are microbiological differences in fish stored with and without head in a mixture of ice and water, and whether head cutting leads to increased water uptake.
• To investigate whether decapitation leads to differences in quality in different fish products.
Keywords
Cod;
Fishing technology;
Whitefish;
Food safety;
Process efficiency;
Fish;
Storage;
Fish products;
Fish quality;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
