Acronym NA
Category
Seafood Processing
Title Superfersk fisk med riktig kvalitet - Super fresh fish with the right quality 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 Leif Grimsmo Coordinator email leif.grimsmo@sintef.no
Coordinator institution
NA
Institutions involved
NSL - Norwegian Seafood Companies National Association (Norway) ,
Start year 2007 End year 2009 Funding (€) € 71,895 Website https://www.fhf.no/prosjekter/prosjektbasen/423094/ Summary The following is a brief summary of the R&D results: 1. Line-caught fish from the combined net and line vessel "Havstjerna" was well soaked and had good cooling along the entire transport chain, but the transport time from "Havstjerna" and through established transport chain from landing to arrival in fish counter in Trondheim was too long (5-6 days). The quality of line-caught fish was good even after 7 days, but the total germ counts were at the limit of what the Norwegian Food Safety Authority says "should" be sold. The reason for such high germ counts is assumed to come from (a lot of) handling of fish along the long cooling chain and in connection with sampling. 2. Short standing time on nets (<15 hours), proper on-board handling, minimal handling of fish in the value chain and fast transport to the market have shown that nets (taken live on board) can also be delivered as a first-class fresh fish product. Fishing nets with thicker flax provide somewhat greater survival, and a quality gain, than the use of nets with thinner flax. However, nets with thin flax fished a little better than those with thick ones. 3. The cooling chains that were logged during the project period were all good. No quality differences were registered in; fillet color measured with machine vision, germ count and QIM in the fresh fish related to the use of freshwater ice and ice produced from seawater (slurry ice). 4. The use of slurry ice gave about 0.5 OC lower core temperature of the fresh fish than the use of fresh water ice. This may make the fish more robust against periodically elevated ambient temperatures, for example during transport, than the use of freshwater ice. Slurry ice also provides a very fast cooling of the fish compared to freshwater ice. 5. Trawled fish from several cruises have shown that about half of the catch had a reddish head and neck region and relatively poor bleeding measured by machine vision and visual methods fillet index and QIM. 6. Experiments with electrical anesthesia on board trawlers indicate that the development and installation of electrical anesthesia, possibly together with changes in other on-board handling routines on board, will result in better (faster) blood collection and a significant increase in the quality of the trawl fish. When signs of consciousness were observed in electro-anesthetized cod, the fish in completed experiments were not satisfactorily anesthetized from a fish welfare perspective. 7. Under given conditions for electro-anesthesia of cod on board trawls, no reduced quality was demonstrated by electro-anesthesia in the form of blood stains, broken spine, discoloration of the fillet. 8. Conducting a case study with locally caught and distributed fresh fish shows that it is possible to offer consumers super fresh fish with the right quality. Here, a further increase in quality will be achieved through improved communication from vessels to fish counters or HORECA. 9. Various forms of Web technology and mobile technology will be able to make information about fresh fish products downstream in the chain in a cost-effective way. The effect will probably be greatest in relation to price and sales volume.
Keywords
Food safety;
Fishing industry;
Process efficiency;
Longline fishing;
Trawling;
Vessel technology;
Fish quality;
Small scale fisheries;
Cod;
Fish products;
Fish;
Fishing technology;
Engineering;
Gillnets;
Storage;
Marine Region
76
Not associated to marine areas
0
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