Acronym NA
Category
Fisheries
Title Kongekrabbe: Foredling og industriell bearbeiding - King crab: Processing and industrial processing 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 Sten Siikavuopio Coordinator email sten.siikavuopio@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Bugøynes Kongekrabbe AS (Norway) ,
NA - Storbukt fiskeindustri AS (Norway) ,
Start year 2009 End year 2010 Funding (€) € 201,690 Website https://www.fhf.no/prosjekter/prosjektbasen/900403/ Summary In 2007, the USA and Russia fished a total of 28,000 tonnes of king crab (FAO, 2009), while Norway landed about 5,100 tonnes in Finnmark the same year (Råfisklaget, 2008). This resulted in a Norwegian export of 2,911 tonnes with an average price of NOK 104 / kg (Export Committee for fish, 2008). Our biggest competitive advantage is quality and quality experience. The Norwegian crab industry should aim to increase the value of the catch through total utilization of the crab and better quality of the products. In line with FHF's action plan for 2009(p. 14) prioritizes a bet on king crab. We want to continue newly started research on product quality as a consequence of process conditions for cooking and processing, process development and testing of new technology for production, and total utilization of king crab through the use of the entire raw material. See the previous projects FHF-900119: Processing and production of king crab and FHF-900015: Mapping processing / utilization of king crab. Special emphasis is placed on factors that can contribute to increasing yield, quality, capacity and reducing costs in production. Cooking is a key process both to ensure safe products, but also to provide the best possible quality and yield of the crab. Experiments performed at Nofima Marin within the previous projectFHF-900119 - where different water temperatures, cooking time and cooling have been used - has shown that the quality is affected in terms of taste, color and consistency of the crab, see Nofima report 32/2009, King crab - Evaluation of methods for processing (Kristoffersen m. fl. 2009). Boiling also affected drip loss and thus yield of the crab. It was concluded that short cooking time at high water temperature, in combination with rapid cooling, led to the lowest boiling loss. This also gave the best taste and consistency according to the ranking made by a sensory panel. The freezing process will also greatly affect the end product. Experiments have shown that rapid freezing gives the best results on the thawed products. To ensure a long-term dividend for the entire industry, it is important that Norwegian crab is perceived as good quality in all markets. Access to information from key customers will be used as a basis and sensory analysis will be used to select crabs with the taste and consistency that are in demand. The experiments have shown that there are a number of parameters that affect both quality and yield when processing king crab, from whole live crab to finished processed product, cooked frozen cluster. The results show that there was little difference in yield between water and steam boiled clusters. On the other hand, the freezing process gives significant differences in yield. Lake-frozen clusters achieved the best yield. Furthermore, the experiments show that refrigerant during freezing affects the formation of ice crystals in tissues. The use of brine as a freezing medium seems to give smaller ice crystals compared to tunnel freezing, which gives rise to relatively large ice crystals in muscle. The choice of temperature during the cooking process seems to be a critical factor in terms of quality. Temperatures below 80 ° C core temperature in muscle increases the risk of discoloration of meat also called blueing. No discoloration was found at 90 ° C core temperature in muscle. Prolonged cooking time after the core temperature has passed 90 ° C results in significant sensory quality deterioration. Taking into account the findings that have been made, a core temperature in muscle of at least 90 ºC and rapid cooling and freezing when using brine should be used, in order to achieve the best possible quality and yield when processing king crab.
Keywords
Process efficiency;
Fishing industry;
Bycatch;
Waste valorization;
Crab;
Food products;
Crustacean;
Engineering;
Product development;
Crustacean fisheries;
Food quality;
Shellfish;
Marine Region
76
Not associated to marine areas
0
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