Acronym NA
Category
Seafood Processing
Title Kvalitetsprosjekt tørrfisk saltfisk - Quality project - stockfish and salted fish 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 Frank Jakobsen Coordinator email frank.jakobsen@fhf.no
Coordinator institution
FHF - Norwegian Seafood Research Fund (Norway)
Institutions involved
NA
Start year 2004 End year 2005 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/443011/ Summary "Raw material of variable and sometimes poor quality is a problem for the Norwegian fishing industry, which sorts the raw material to a small extent according to quality. To sort the raw material, an objective sorting method is needed.
The goal of this project was therefore to document the connection between catch damage to fresh cod and the effect on the salted fish and diluted salted fish as well as on the dried fish.
The results that can be used for information material for fishermen and industry.
They show that all blood defects in the raw material are clearly visible in both salted fish and diluted salted fish. Thei do not disappear during the salting process and during dilution. Rather, blood defects in the raw material are reinforced by the muscle becoming dark and yellow after salting. Fish muscle with a lot of blood turns yellow during salt curing, in contrast to well-bleeded fish muscle that remains white after salt curing. Fish dead at sea and fish with severe bleeding make for very poor salted fish. Raw material with tool marks and poor bloodletting also produces poor salted fish, but there are also fish that become usable. For all groups, there are several blood defects on the skin side than on the meat side, and such defects are not always so easy to see before the fish is watered. Flawless raw material and fish included höttmarks produce salted fish of good quality.
Results also documented connection between some serious capture damage to the raw material and reduced quality of stockfish and soaked stockfish. Raw material with blood defects gives a product where the blood appears in the muscle. Raw material muscle with insignificant defects remain bright and fine also in the product. There are also defects in the products that come from poor drying conditions. But the majority of errors on the products is directly related to the recorded capture damage to the raw material. Raw material with serious catch injuries of the type, sea-dead fish, Blood-blasted fish, badly bled and fish with gear marks cause a significant reduction in the quality of both stockfish and soaked stockfish. Raw material with severe hacking damage only slightly reduced the quality of soaked fish.
Recording of capture damage appears to be a good objective method for determining the quality of the raw material so that the raw material quality corresponds to the expected quality of salted and dried products. The use of the catch damage index, with the guidance of images, is considered a good objective tool for quality assessment of cod raw material."
Keywords
Fish products;
Cod;
Fish;
Fishing industry;
Fish quality;
Marine Region
76
Not associated to marine areas
0
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