Acronym NA
Category
Seafood Processing
Title Temperaturstyring fra fangst til marked - Temperature control from catch to market 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 Tom Ståle Nordtvedt Coordinator email Tom.S.Nordtvedt@sintef.no
Coordinator institution
NA
Institutions involved
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
Start year 2009 End year 2010 Funding (€) € 100,040 Website https://www.fhf.no/prosjekter/prosjektbasen/423074/ Summary "Supercooling is usually defined as storage at temperatures just below the freezing point of the product. During supercooling of fish, ice crystals will form in the muscle tissue so that there is a partial (partial) freezing of the product. Some clear advantages of this are lower temperature which reduces quality-reducing processes and prolongs shelf life. However, supercooling can also give some of the negative effects of freezing depending on cooling temperature, freezing rate, formation of ice crystals, etc. Supercooling is also the storage of cold in the product, which helps to maintain a stable low temperature even if the ambient temperature increases. During the distribution of fresh fish with low shelf life and uncertain cold chain, ice is often used as a cold magazine that is sent with the products. This gives extra weight, which usually makes up 30-50% of the weight of the item. In super-cooled products, the cold magazine is placed inside the product, which can thus be distributed without extra ice in the packaging. This contributes to reduced transport costs through an increased share of payload. Supercooling of fish is used today especially in two main areas. Cooling down is a slow process that can be made more efficient by using cooling temperatures below the freezing point of the item. Then the surface is frozen with equalization of the temperature in stock afterwards. Storage of such a significant amount of cold must be carried out with the right methodology and technology, especially to avoid problems with freezing. Another application of supercooling is to increase yield and quality during further processing of fish. Both controlled experiments and industrial experiences with thawed pelagic fish (mackerel and herring) have shown that the temperature of the raw material through critical unit operations is important. Proper tempering of such raw material before feeding into the fillet machine gives better results during cutting and skinning, especially with regard to reduced fillet splitting. Split and loose fillets are also the ones that most limit the possibility of using chilled raw material from haddock, cod and saithe for the production of high-quality fresh fillet products. Previous experiments have shown that filleting and skinning are the unit operations that contribute the most to destroying the fillets in this way.
Goals of the project:
• To improve the quality of fresh whitefish fillet products and to increase the proportion of chilled raw material (cod, cod and pollack) that has a quality that makes it usable for the profitable production of fresh products.
• To optimize the cold chain from catch on board trawlers to shipping chilled fillet products to customers in the market (raw material, semi-finished products, final products). Special attention is paid to supercooling with regard to suitability at various stages of the chain from catch to market.
Sub-goals
• To clarify industrial status and R&D status as well as further develop and coordinate methods between partners.
• To develop knowledge and utilization of methods and technology for efficient sorting, fast and controlled cooling and optimal storage for fish on board.
• To map which factors have the greatest influence on yield, quality and productivity during processing (cod, haddock and pollock).
• To investigate whether new online measurement methods for temperature and ice content can be used for documentation and process management.
• To optimize existing equipment and processes for managing product temperature.
• To exchange knowledge and build up mutual expertise between industry and the R&D environment.
The project has been completed in accordance with objectives. During the project period, many conditions around supercooling have been tested and shown that with the right temperature treatment is able to achieve extended durability and better yields than today's traditional lines. Aker Seafood, which has been a key partner in this project, has installed a super-cooling line at its factory in Stamsund. The conclusion from the demonstration experiment was positive in relation to a higher proportion of loins and tails on previous problem raw materials. A test with loins to France showed that with an unbroken cold chain you can send fish without ice in Styrofoam boxes."
Keywords
Process efficiency;
Haddock;
Cod;
Engineering;
Fish products;
Fish;
Fishing technology;
Storage;
Fishing industry;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
